Genetically Modified Foods: Benefits and Risks

This assignment delves into the ongoing debate surrounding genetically modified foods (GMFs). It outlines the historical development of GMFs, highlighting key milestones like the Flavr Savr tomato and AquAdvantage Salmon. The benefits discussed include increased crop resistance to pests, diseases, and herbicides, enhanced nutritional value, and improved animal health. However, the assignment also explores potential risks associated with GMFs, such as allergic reactions, antibiotic resistance, environmental impacts on pollinators and ecosystems, and long-term health effects on humans. Ultimately, the assignment concludes that while GMFs offer advantages, stringent regulations and continuous monitoring are crucial to mitigate associated risks.

Running head: SCIENCE
Genetically Engineered Foods
Name of the Student
Name of the University
Author Note

1SCIENCE
There exists a long lasting and confusing debate over genetically engineered or modified
food (GMF). The genetic makeup of organisms has been altered by human being since 30,000
years. With the advent of recombinant DNA technology, the process of selective breeding was
first used to produce breeds of organisms with desired traits. Flavr savr tomato was the first
genetically modified food developed in the year 1994 by Calgene. Bacillus thuringiensis (Bt)
crops were approved for cultivation in 1995, to produce pesticide resistance (Hiatt & Park,
2013). Golden rice was the first step taken to enhance nutrient quality of food. On the other hand,
AquAdvantage Salmon was the first genetically modified animal, developed in 2015. A growth
hormone regulating gene with a promoter, from Chinook salmon was genetically modified to
prepare this GMO that increased its growth speed and benefitted the aquaculture industry.
The major steps involved in developing GMF are: isolation of the gene of interest that
contains the desired trait, insertion of the gene inside plants using the Ti plasmid from
Agrobacterium tumefaciens followed by its integration inside the genome. The transformed cells
are selected by antibiotic resistance and the plant performance is tested and sent for safety
assessment (Prado et al., 2014). The benefits of GMOs include production of crops that are
resistant to insect, drought and herbicide. These crops show enhanced resistance to diseases.
They have longer shelf life, reduce soil erosion and green house gas emissions and lead to better
nutrition. Moreover, genetically modified animals show better health, resistance to diseases and
better production of eggs, milk and meat.
Transformation of agricultural organisms has been the subject of ethical dilemma since
last century and has triggered controversies. While GMF claims to address malnutrition and food
shortage, consumers are concerned about their long term effects on human health. Some of the
risks pertinent to use of GMF include nutritional changes, antibiotic resistance, toxin formation

2SCIENCE
and hypersensitivity. GMF have the potential to trigger disease or allergies in humans. An
allergenic protein is expressed by Bt corn that alters immunological reactions in our body (Bawa
& Anilakumar, 2013). The use of GMF has been linked to a skin disorder, Morgellons disease.
Analysis of the fibres produced from the itchy sores found DNA from fungi and bacterium, used
in commercial production of GMF (Şeminur Topal & Gürdağ, 2012). The presence of antibiotic
resistant genes in these foods can be passed on to microbes that can cause health problems.
Cry1Ab Bt toxins have been found to cross the placental boundary and reach foetuses (Qaim &
Kouser, 2013). GM crops reduce weed flowers and lead to less availability of nectar for
pollinators. They also impose a risk to food web. GM sugar beets that were produced for
herbicide resistance helped in reducing weeds. However, they endangered the existence of
skylark birds that consumed the seeds. Another study showed that GM corn led to death of
Monarch butterfly caterpillars, which fed on them (Kamle & Ali, 2013).
Thus, it can be concluded that though GMF production is a huge global experiment to
meet food supply, it has several associated risks concerning contamination, allergies, biodiversity
disruption and diseases. Therefore, strict vigilance by all countries is needed for production of
GMF. Moreover, international bio-safety guidelines should be met before these foods are
released for consumption.

3SCIENCE
References
Bawa, A. S., & Anilakumar, K. R. (2013). Genetically modified foods: safety, risks and public
concerns—a review. Journal of food science and technology, 50(6), 1035-1046.
Hiatt, S. R., & Park, S. (2013). Lords of the harvest: Third-party influence and regulatory
approval of genetically modified organisms. Academy of Management Journal, 56(4),
923-944.
Kamle, S., & Ali, S. (2013). Genetically modified crops: detection strategies and biosafety
issues. Gene, 522(2), 123-132.
Prado, J. R., Segers, G., Voelker, T., Carson, D., Dobert, R., Phillips, J., ... & Reynolds, T.
(2014). Genetically engineered crops: from idea to product. Annual review of plant
biology, 65.
Qaim, M., & Kouser, S. (2013). Genetically modified crops and food security. PloS one, 8(6),
e64879.
Şeminur Topal, R., & Gürdağ, H. (2012). Chapter 10 Millennium's Dilemma: Genetically
Modified Products from the Social Responsibility Perspective. In Business Strategy and
Sustainability (pp. 213-230). Emerald Group Publishing Limited.