The Health Effects & Benefits of Genetically Modified Organisms
In the late 20th century after Watson and Crick discovered the three-dimensional structure of DNA, it wasn’t long before the first genetically modified organisms were created. Genetically modified organisms (GMO), also referred to as “transgenic” genes, are created by purposively moving a gene from one organism to another with the intention of changing it. There are a few ways to do this, but most recently with the technology of genetic engineering, scientists have been able to modify crops, animals, create medicines, protect forests, and even help feed the poor. While there has been heated political debate on an international scale from various countries and environmental groups whether these genetically modified organisms are harmful or not, the scientific evidence seems to lean towards a more positive effect. With the ability to create plants resistant to pests, herbicides and even some diseases, the advantages have been felt across a global scale.
Looking at both the advantages and disadvantages of genetically modified organisms can be very complex. As we know, nature is a very intertwined and sometimes mysterious chain containing a variety of species all linked to the food chain. Sometimes we don’t understand why things work or happen the way they do, and this is why many people oppose the technological advancements, especially in farming. The disadvantage of these techniques has some scientists, medical organizations, and activists concerned that these unknown traits in the foods are going to have an irreversible effect. As most of this is based on opinion and sheer political controversy (which will not be addressed in this paper), there have been studies conducted linking them to allergic reactions. Some of the other side affects considered in connected with these food products are decreased nutritional value, antibiotic resistance, and increased toxicity.
While allergic reactions have been the main concern with consumption of GMO products, there have only been a few actual reactions recorded. While altering these genes, the problem has to do with allergic reactions in sensitive people. One of the well-known cases has to do with a hybrid soybean containing trace amounts of a brazil nut. This was proven when they ran skin tests on volunteer’s known to be allergic to these type of nuts. One of the major sources of allergic reactions occurs from proteins and luckily they have identified many of the genes related to these allergenic proteins. Unfortunately for the consumer, this only protects them from products such as the soynut. The US Food and Drug Administration ruled that only genetically modified foods must be tested and labeled that are created using DNA from other foods. This policy does not protect the consumer from genetically modified foods created with bacteria. As stated before, this area of inserting bacteria to modify products is so new there has not been many adverse health effects as of yet, but will have to be very closely monitored in the near future. While some of these products such as the soynut may be safe, a British study conducted for the Ministry of Agriculture showed that pollen proteins could remain active in honey for weeks at a time and shows how one genetic modified organism can affect a source other not even related. As most of us know, allergies are on the rise around the world due to industry and human activity, and with through the use of genetic engineering they are likely to increase.
Another form of an adverse health effect is the antiobiotic-resistant micro-organism. What this means is that the plants treated with these micro-organisms transform a plant into an anti-biotic resistant plant material it is eventually transferred to humans. While the studies have yet to prove in the laboratory any scientific evidence linking the two, it is feared that over time these anti-biotic genes will be transferred to human or animal guts. This fear has caused much of the EU and Eastern world to cut off GMO products. The main concern is that overtime, consuming these products could possibly reduce the efficiency of antibiotic drug treatments. While the companies that transfer these micro-organisms claim that there is no serious implication, studies from previously experiments have shown otherwise. Another concern deals with the insertion of anti-biotic marker genes. These antibiotics have been around since the 1980s to improve health and overall size in livestock, but unfortunately have been linked to outbreaks of E. coli and Salmonella typhimurium. There is little evidence that goes along with these marker genes, so until there is further assessment, it seems evident that we need to find alternatives in the form of marker genes.
Understanding some of the negative health effects is very important in relating the benefits of these genetically modified organisms. In two cases, one in India in 1999 and the other in Zimbabwe in 2002, they were offered by the U.S. high-nutrition of corn and soy meal to fead the starving and homeless people. Unfortunately the activists in India and President in Zimbabwe claimed the U.S. was trying to poison them and use their people as guinea pigs. There were two parts to this problem. From a political stance in Africa, the president of Zimbabwe did not want to get into the trade war and second, in India they were scared of the health affects scanted by activists such as Greenpeace and other leading activists organizations. If we can learn to understand the positive impact that genetic engineering can do for us, we can create a brighter future and possibly more nutritious food.
Some of the more prevalent impacts noted in the field of GMO products are prevention and treatment of diseases, production of essential vitamins, virus and herbicide resistant plants, decrease costs in farming, higher yields, decrease in food prices (although I don’t see this), and better health in animal feed. According to Lester Crawford in 2003, acting commission of the FDA, he stated, “there has not been a single adverse reaction to biotech food…in the meantime we have had tens of thousands of reactions to traditional foods” (Liberation Biology).
On the side of farming, the biggest impact has been the advancement in pest resistance and herbicide resistance traits in these genetically engineering crops. While many governments have sided with political activists, they have come to realize their crop outputs for the commercial and residential farmer is higher than ever. While some of the more commercialized farms have the benefit of purchasing genetically modified seeds, the poorer or smaller farms now have the technology to control parasitic weeds. One double standard discussed in this paper is the process of incorporating genes for proteins from viruses and using the bacteria to make it immune. As we stated before certain proteins can be isolated from certain foods, eliminating the cause of allergens. Another benefit of biotech crops is the development of plants’ ability to survive in certain soils, especially acidic. This technology would greatly reduce the need for fertilizer saving farmers money. Aside from some of the negative effects discussed earlier, it is obvious from a farmer’s point of view that these GMO products can be useful and cost-effective. Through the use of genetically modified organisms to enhance nutritional content we have the chance to increase a number of nutritional values, remove a variety of toxins and allergens, along with ability to manipulate the plants overall performance.
Some will argue that these advantages or positive side affects are not worth the risk of messing with Mother Nature, and this is part of the great controversy of this dilemma we face. There is still not enough evidence to side with just one way, but one great aspect of GMO products is the ability to create medicines. A biologist at the Boyce Thompson Institute for Plant Research at Cornell University discovered success while testing potatoes that would immunize people against disease. While this has obviously not been approved by the FDA yet, there are others working toward plants that would protect against thins such as hepatitis B and even the Norwalk virus. As this is developed, an important understanding for people is that there are buffers installed in USDA guidelines that protect any of these products or other food related products from being contaminated.
As stated in the beginning, the process of genetically engineering (GMOs) would not have been possible without the discovery of DNA and its vast components on a microscopic level. As we study both the negative and positive affects of these genetically modified organisms we will have more insight to the benefits related. As the expansions of these genetically engineered products make their widespread growth across the world, the politics, tension, and overall concern will increase until science can prove otherwise.
Bibliography
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Fedoroff, Nina. Mendel in The Kitchen: A Scientist’s View of Genetically Modified
Foods. Washington D.C.: Joseph Henry Press, 2004. Print.
Nottingham, Stephen. Eat Your Genes. New York: Zed Books Ltd. 1998, 2003. Print.
