Argumentative Essay: Benefits and Risks of Genetically Modified Foods

This argumentative essay delves into the multifaceted debate surrounding genetically modified foods (GMOs). It begins by defining GMOs and highlighting the global food crisis as a backdrop for the discussion. The essay presents a thesis statement that GMOs, while intended to improve quality of life, may have negative impacts on health and the environment. It then explores counterarguments, emphasizing GMOs' potential to increase crop yields, enhance nutritional value, and extend shelf life, thus addressing food shortages and vitamin deficiencies. The essay also discusses the benefits of pest resistance and the reduction of pesticide use. However, it also offers rebuttals, raising concerns about potential allergic reactions, antibiotic resistance, genetic migration, and the possible presence of carcinogens in GMOs. The essay concludes by acknowledging both the perceived benefits and potential disadvantages of GMOs, stressing the need to mitigate the risks associated with their use and calling for ethical considerations in food production.

Running head: AGRUMENTATIVE ESSAY 1
Argumentative Essay on Genetically Modified Foods

AGRUMENTATIVE ESSAY 2
Genetically Modified Foods
As identified by Kamthan, Chaudhuri, Kamthan & Datta (2016), genetically modified or
transgenic crops are a special set of gene technology that alters the genetic mechanism of food
products. Today, people are more concerned about their health and wish to consume healthy food
that are high in protein and low in fat. The current global food crisis is a significant problem that
cannot be avoided. Therefore, many argue on the fact that genetically modified food can solve
the issue of food shortage by relying on science and technology. Despite the various arguments
on genetically modified food, the argument continues that they either can be beneficial or
harmful. At present there are several genetically modified crops used as food sources and they
are further process in to food ingredients. Fruits and vegetables, sugar, vegetable oil are
considered to be genetically modified food products. There are many opinions about the potential
benefits risks of genetically modified food crops and therefore, it is important to alter people's
attitude towards genetic technology.
Thesis Statement
Genetically modified foods came into existence with an intention to improving the
quality of life of people but they are also associated to hamper the society's health and the
environment. The world of genetically modified food is still unknown to normal people which
brings the fact that these foods are having a negative effect on people and society rather than
positive.
Rationale
The question of genetically modified foods has been prevalent as well as controversial in
the recent times and activists and Public Interest groups are seen to be protesting against this.
However, genetic technology and genetically modified food is widely used all over the world.
People argue that genetic technology has helped to reduce time of maturity, and enhanced quality
a food. It has enabled crop producers to produce relatively cheaper and nutritious food that has
great shelf life and good for health. But the counter agreements suggest that due to this
technology, there are potential impact on human health causing them to become a prey of various
diseases having antibiotic resistance. It is also leading to degrade the flora and fauna
biodiversity. Therefore, the rationale for creating counter arguments and rebuttals is to identify

AGRUMENTATIVE ESSAY 3
whether genetically modified food has been beneficial or harmful for the human beings and
environment.
Counterargument
As the population of the world is increasing and expected to increase in the next 50 years
which will create the demand for high quality products beneficial for people. Genetically
modified products are those food products that have been created by altering their DNA using
genetic engineering. In order to increase the nutritional value of a food product, genetically
modified foods are preferred by people. However, the consequences of consuming such food
products are unknown to people which might create a confusion among them of identifying its
perceived benefits. The primary advantage of genetically modified food is that it makes the crop
yields more productive and consistent. This becomes a great reason for food producers to
produce more and feed more people. According to Agricultural Association and UN food,
genetically modified food products are rich in nutritional value comprising of vitamin A and
helped in combating the vitamin deficiencies globally (Vigani, et. al., 2015). Scientists have
identified the technology of creating denser nutrition value of a food product and by this
alteration people are getting more nutritional value from less consumption. Apart from that,
genetically modified foods are heavily reliable and have longer shelf life. Due to this, food
producers now do not have to rely on preservatives to maintain the freshness of food. As per
Dizon, et. al. (2016), genetically modified foods serve the purpose of enhancing the quality of
food and maintaining the natural properties by providing a better shelf life. Since the use of
pesticides and herbicides can make the crop lands unusable, the use of genetic technology have
become helpful for farmers to grow crops using traditional growing methods and maintaining the
nutritional base of the soil. The future of genetically modified technology can be good for the
environment as well as human beings.
Rebuttal
Even when there are many counter arguments made for genetically modified food
products, this technology is not free without disadvantages. Although there are not many
evidence that has helped people to improve their protein levels by the consumption of genetically
modified food products, therefore people have become skeptical about its benefits. Since people
are not aware of the proteins there consuming, this has a chance of increasing allergic reactions

AGRUMENTATIVE ESSAY 4
among people having not a good resilience to any health attacks. According to Hilbeck, et. al.
(2015), genetically modified organism may cause antibiotic resistance. This means that even
when the crops consist of antibiotics to kill the germs, there is a chance that effectiveness of the
antibiotics are also reduced. These food products are considered to build immunity of people but
on the contrary can cause illness that might be difficult to cure. When farmers grow crops, they
may utilize the same cropland for multiple crops which can cause genetic migrations. There can
be weeds and other possible issues that may hamper the growth of the genetically modified crops
and reduce its effectiveness. According to National Academies of Sciences, Engineering, and
Medicine (2016), genetically modified foods are argued to contain carcinogen which can be
extremely harmful for both humans and animals. As these crops can resist commercial
pesticides, they also increase the risk of cancer among humans on consumption and also on rats.
Although limited research has been conducted on this, but people believe that this can be
potentially hazardous. However, there are humans facing the issue to a great extent due to
consumption of genetically modified food all over the world. As food producers are aware of the
fact that they can produce more to increase the consumption level, they might take unethical
measures to produce the food thereby risking the lives of humans and animals. This must be
noted that even when there are perceived benefits, it is important to look into these disadvantages
in order to counterfeit measures to reduce the impacts.

AGRUMENTATIVE ESSAY 5
References
Dizon, F., Costa, S., Rock, C., Harris, A., Husk, C., & Mei, J. (2016). Genetically modified
(GM) foods and ethical eating. Journal of food science, 81(2), R287-R291.
Hilbeck, A., Binimelis, R., Defarge, N., Steinbrecher, R., Székács, A., Wickson, F., ... &
Novotny, E. (2015). No scientific consensus on GMO safety. Environmental Sciences
Europe, 27(1), 4.
Kamthan, A., Chaudhuri, A., Kamthan, M., & Datta, A. (2016). Genetically modified (GM)
crops: milestones and new advances in crop improvement. Theoretical and applied
genetics, 129(9), 1639-1655.
National Academies of Sciences, Engineering, and Medicine. (2016). Genetically engineered
crops: experiences and prospects. 3rd ed. Washington, USA: National Academies Press.
Vigani, M., Parisi, C., Rodríguez-Cerezo, E., Barbosa, M. J., Sijtsma, L., Ploeg, M., & Enzing,
C. (2015). Food and feed products from micro-algae: Market opportunities and
challenges for the EU. Trends in Food Science & Technology, 42(1), 81-92.