Have You Heard of Genetically Modified Foods?

Genetically modified organisms are a controversial topic, especially within the food industry.

According to World Health Organization, “Genetically modified organisms can be defined as organisms in which the genetic material has been altered in a way that does not occur naturally by mating and/or natural recombination.”

Many individuals have an issue with the unnatural aspect of changing the DNA of food to make them sweeter and more desirable.

“GMO technology was implemented in the food system while the science of biotechnology was just emerging so the question of safety has not been determined,” said Jasia Steinmetz, professor of dietetics.

Steinmetz said that genes introduced into the genomes may cause reactions in later generations.

With GMOs, Steinmetz listed four major changes necessary to ensure safety. These include creating regulations to keep up with updated technology in the field, taking risks seriously, considering human health and assessing the ecosystem. Cultural and social health should also be considered.

“We will need to regulate based on these consequences with a broader system of engagement by more public and government entities that provide more transparency and accountability to determine safety,” Steinmetz said.

One of the main questions that is asked about genetically modified foods is why are they produced?

The goal was to produce a product at a lower price with the same or increased benefits of the original product.

Many precautions are taken to ensure the foods will not cause damage to consumers: checking for toxicity, allergenicity, the stability of inserted genes and nutritional effects associated with the altercation of DNA.

“Most recently, when scientists have compiled dozens to hundreds of studies on GMO foods, they have generally concluded that they are as safe as the nonGMO versions,” said Amy Wetter, associate professor of dietetics.

Wetter said that studies do not include long-term effects and not every health outcome has been studied.

It is hard to say what is positive and negative because different studies have seen different effects of GMO or non-GMO foods in animals. There is no solid proof that consuming GMOs is harming human health, which causes controversy.

Many have varying opinions on this topic, but all GMO foods on the market have passed the assessment which enables them to be sold to consumers.

“I certainly see pros and cons for using GMOs in food production,” said Deborah Tang, a dietetics lecturer.

Tang says genetic engineering can be positive in its crop resistance to pests, which increases the yield of food grown. However, some enhancements may cause allergy problems for those who have particular allergies to certain foods.

Ultimately, it is up to the consumer to decide what they would prefer to eat.

 

Riddhi Gandhi

Reporter

Rgand912@uwsp.edu