Genetically Modified Foods: Benefits and Disadvantages

This article discusses the benefits and disadvantages of genetically modified foods. It explains how genetic modification can improve shelf life, nutritional content, productivity, and pest resistance, but also cause allergic reactions, toxin production, biodiversity disruption, and antibiotic resistance. References are provided to support the discussion.

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GENETICALLY MODIFIED FOODS
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Genetic modification refers to the alteration of the genetic structure of a plant or an animal in
order to develop more advantageous traits in the organism. Genetically modified foods (GMs),
therefore, refers to foods which are obtained from organisms whose genetic material has been
modified in way that does not occur naturally (Skryabin and Tutelyan 2013). Such genetically
modified foods have the genes of other plants or animals inserted into their genetic codes with an
aim of improving them by adding to them the features of the organism from which the genes
were obtained. Genetic modification of foods is different from the conventional selective
breeding of plants and animals to get desired traits (Thomson 2008). The introduction of
genetically modified foods has been embraced by some people and criticized by others due to the
benefits and demerits associated with GMs.
Benefits of Genetically modified foods
a) Longer shelf life
Genetically modified foods can stay fresh for a long time since their natural qualities have been
enhanced. This is considered to be a better way of increasing shelf life of foods rather than
relying on preservations since preservatives have higher carcinogen. Longer shelf life increase
the profitability of both farmers and food vendors and enhances food availability to consumers
(Thomson 2008). Longer shelf life also makes it possible for foods to be transported for longer
distances thus countries can easily import or export perishable foods.
b) Improved nutritional content
Genetic modification can alter the nutritional content of food to provide a more concentrated
nutritional value than was previously in the food. Also, new nutrients which are rare among
certain varieties of foods can be added through genetic modification. This increases the health of

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the consumers by providing them with the needed nutrients, reduces the cost of acquiring the
needed nutrients, and controls against deficiency diseases, thus making GM foods to be desirable
(Azadi and Ho 2010).
c) Increased productivity
Genetic modification can alter the genetic code of less productive organisms and make them to
be more productive, thus increasing the production per unit. Increased productivity can be
viewed in terms of volume of production per harvest or by reducing the time span taken by the
organisms to produce food (Thomson 2008). Therefore, genetically modified crops will have
more peak seasons within a year. Also, genetic modification of foods increases their quality thus
making them to be more desirable in the market. This increases food security and profitability of
the farmers. For example, in United States of America corn is genetically modified to improve
yield per unit area of land.
d) Pest and disease resistance
Pest and disease control has been the largest challenge in food production in many parts of the
world. Many countries rely on the use of chemicals such as pesticides and fungicides to control
pests. Such chemicals are hazardous in the sense that their effect can stay in the food for a long
period of time and they make the soil to be unusable. According to Krishna and Qaim (2012),
genetic modification of foods has improved the resistance ability of foods from pests, bacterial,
fungal or viral infections, thus reducing the usage of chemicals and guaranteeing chemical free
foods. Crops are modified to generate substances which are poisonous to pests.

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Disadvantages of Genetically Modified Foods
a) Allergic reactions
This refers to where the body stimulates an immune response when a certain protein/ allergen
present in GM food enters the body. Allergic reactions can also be as a result of the combination
of genes from two different organisms, such a combination is present in GM foods (Bawa and
Anilakumar 2013). Some allergic reactions may be mild while others may be severe. The most
common allergic reaction to GM foods include; body rushes and swelling of the eyes.
b) Production of toxins
Toxins refers to harmful substances that are produced by living organisms. During the genetic
modification process, the genes can get damaged and thus end up producing high levels of toxins
that are harmful to human body (Skryabin and Tutelyan 2013). Also, the newly introduced gene
may not be compatible with the recipient organism since it interferes with its metabolic
pathways, thus leading to excess toxin production. Consumption of such foods by human beings
puts them at risk of ingesting harmful toxins into their body which may cause adverse health
effects.
c) Disruption of biodiversity
Genetic modification of organisms aims at improving the traits of the organism. Such
improvement may be so rapid to extent that it disrupts the gene flow, thus resulting to the
genetically modified crops becoming weeds which are difficult to control using herbicides. Also,
genetically modified crops can have their natural processes of pollination and interdependency
altered with thus thwarting future productivity or peg production to genetic modification only. In

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animals, genetic modification to improve their adaptability to harsh conditions can make them to
be hostile and difficult to domesticate (Skryabin and Tutelyan 2013).
d) Antibiotic resistance
Some genetic modified organisms are modified to improve their resistance to pests and germs
through inserting genes that facilitate the creation of antibiotics, thus mitigating the effectiveness
of other antibiotics when administered in a non-genetic way (Azadi and Ho 2010). Such foods
when consumed by human beings may transfer the resistance effect to the human body, thus
making the human body to be resistance to medicinal drugs since it has developed immunity
against the antibiotics or medicinal drugs. Such an effect can make it difficult to cure diseases
among human beings which may consequently lead to uncontrollable spread of diseases and
deaths (Bawa and Anilakumar 2013).
Conclusion
From the above discussion about genetically modified foods, it is clear the food production
technology has greatly evolved over time. The introduction of genetic modification of organisms
in food production is a double-edged sword which has disadvantages as well as advantages.
Genetic modification of food can be a great way of maximizing food production and
guaranteeing food security, however, scientist need to work on minimizing the disadvantageous
associated with genetic modification of foods in order to ensure that GM foods are secure for
human consumption.

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References
Azadi, H. and Ho, P., 2010. Genetically modified and organic crops in developing countries: A
review of options for food security. Biotechnology Advances, 28(1), pp.160-168.
Bawa, A.S. and Anilakumar, K.R., 2013. Genetically modified foods: safety, risks and public
concerns—a review. Journal of food science and technology, 50(6), pp.1035-1046.
Krishna, V.V. and Qaim, M., 2012. Bt cotton and sustainability of pesticide reductions in
India. Agricultural Systems, 107, pp.47-55.
Skryabin, K. and Tutelyan, V., 2013. Genetically modified foods. In Biotechnology in
Agriculture and Food Processing (pp. 542-568). CRC Press.
Thomson, J.A., 2008. The role of biotechnology for agricultural sustainability in
Africa. Philosophical Transactions of the Royal Society of London B: Biological
Sciences, 363(1492), pp.905-913.

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