Genetically Modified Crops: A Growing Threat to Health and the Environment
Bioengineered foods and genetically modified organisms (GMOs) are commonly confused with each other, but they have different meanings. “Bioengineered” describes food and products that are enhanced with scientific techniques to add particular traits. In contrast, “GMOs” involve changing the genetic makeup of animals, plants or microbes in ways that do not occur naturally using methods like genetic engineering.
Health risks posed by GM foods
Some notable issues related to the consumption of GM foods and products include the following:
Allergic reactions
Genetic modifications can transfer allergens from one food to another. For instance, a study published in The New England Journal of Medicine (NEJM) revealed that soybeans engineered with a Brazil nut gene caused allergic reactions in people who are nut-sensitive. This led to the withdrawal of some products due to this serious risk. Without proper labeling, people with allergies can unknowingly consume these harmful ingredients.
New allergens
GM food and products might also introduce new allergens. The genetic changes can create novel proteins not previously in the human diet, potentially triggering allergic responses. Despite warnings from U.S. Food and Drug Administration (FDA) scientists about this risk, mandatory long-term testing for new allergens is not required, leaving many consumers, especially children, at risk of severe allergic reactions.
Antibiotic resistance
GM foods and products could potentially contribute to antibiotic resistance, making it harder to treat infections. According to the Food Standards Agency, most GM foods contain “antibiotic resistance markers,” which help identify successful genetic modifications. However, introducing these markers into the food supply might render essential antibiotics, like ampicillin, ineffective against bacterial infections. This concern led several European countries, including Britain, to ban certain GM crops for fear of the spread of antibiotic resistance. Despite warnings from scientists, the FDA has continued to allow these markers in GM foods even though public health experts view them as a significant threat.
Cancer risk
In 1993, the FDA approved the use of genetically engineered recombinant Bovine Growth Hormone (rBGH) to boost milk production in cows, assuring consumers of its safety. However, Canada and Europe later banned the treatment due to concerns about animal and human health. Research has shown that dairy from rBGH-treated cows has higher levels of insulin-like growth factor-1 (IGF-1), a hormone linked to breast, colon and prostate cancers. While the FDA overlooked studies showing that IGF-1 can survive digestion and enter the bloodstream – increasing cancer risk – the American Cancer Society states there is no current evidence linking GMOs to cancer and more long-term research is needed.
Immunosuppression
A study published in The Lancet by Dr. Arpad Pusztai and Stanley W.B. Ewen, funded by the Scottish government, investigated the effects of GM potatoes containing the biopesticide Bacillus thuringiensis (B.t.) on rats. The research found that rats consuming these potatoes experienced negative impacts on their immune function, metabolism and organ development. Although the biotechnology industry criticized Pusztai’s work, they haven’t provided any studies to disprove his findings. Additionally, 22 leading scientists have supported the validity of animal tests linking GM foods to immuno-suppression.
Loss of nutrition
Genetic engineering can reduce the nutritional value of food. In 1992, FDA scientists warned that altering foods genetically might lead to “undesirable changes in nutrient levels.” They highlighted the risk that these changes could go unnoticed without specific testing. Despite these concerns, the FDA chose not to require mandatory testing for nutritional content in GM foods.
Toxicity
GM foods are unstable by nature. The process of inserting new genes into food is unpredictable, with no way to ensure the added genetic material doesn’t create harmful effects. This randomness means that each gene insertion could potentially turn safe food into something toxic.
FDA scientists were aware of this risk before setting their policy of no mandatory testing. They warned that genetic engineering could increase known toxins, introduce new ones, or cause foods to absorb more environmental toxins, like heavy metals and pesticides. Despite these warnings, the FDA chose to ignore the potential dangers and didn’t require toxicological testing for GM foods, prioritizing industry interests over food safety.
GMOs and their environmental impact
GMOs pose several environmental risks, including:
- Gene transfer outcrossing. There is a risk that genes from GMO crops could spread to wild plants and other crops, potentially creating unintended hybrids that could disrupt ecosystems.
- Impact on wildlife. Introducing GMOs into the environment can harm insects and other species. For example, dominant GMO species may outcompete and displace native species, upsetting the natural balance.
- Loss of biodiversity. The use of GM seeds, like Monsanto’s Roundup-resistant crops, can lead to reduced plant diversity. These GM seeds are designed to survive glyphosate, a pesticide that kills weeds but spares the crops. While this innovation saves farmers time and money by reducing the need for multiple pesticides, it also forces them to buy new seeds every year due to Monsanto’s patent rather than reusing seeds from previous harvests. (Related: GMOs linked to increased pesticide use and loss of biodiversity.)
- Introduction of GM organisms. Releasing GM animals, organisms or plants into the wild can further threaten biodiversity by allowing new, more dominant species to take over. This could lead to the decline or extinction of native species.
Tips to reduce GMO exposure
- Examine labels. While the National Bioengineered Food Disclosure Standard (NBFDS) mandates labels for many GMO products, certain items, like GM animal products and refined ingredients (such as oils and sugars) are not required to be labeled. Instead of relying solely on these labels, look for the Non-GMO Project Verified seal, which ensures that the product has been certified GMO-free.
- Go organic. Opt for organic produce as organic farming regulations strictly ban the use of GMOs in animal feeds, crops and seeds. Choosing organic is a reliable way to avoid GMOs in your diet.
- Cook your meals. Preparing meals at home with organic ingredients allows you to reduce your exposure to GMOs, which are common in processed and restaurant foods.
- Support local farmers. Shopping at local farmers’ markets can help you avoid GMOs, as many small-scale farmers use traditional, non-GMO seeds. However, it is a good idea to ask farmers directly about their farming practices to ensure you’re buying GMO-free produce.
- Limit consumption of processed foods. Processed and ultra-processed foods often contain GMO-derived ingredients, like emulsifiers, oils and sweeteners. To minimize GMO intake, reduce your consumption of these foods which may not disclose their GMO content.
- Stay informed. Refer to the U.S. Department of Agriculture’s (USDA) bioengineered food list to identify foods that are likely to contain GMOs. This can help you to make informed choices at the grocery store or supermarket.
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