Genetically modified (GM) foods may provide a number of potential benefits, including:
Reduced costs. Traits that make crops easier and cheaper to produce have the potential to reduce consumer costs as well, making food cheaper. This may also be of benefit to developing countries.
Improved availability. Crops that stay fresher longer may improve food selection year-round. For example, fruits may be able to maintain freshness in seasons when they would not normally be available.
Fewer chemicals. Improved pest resistance by genetically modified foods may help reduce the amount of chemicals used on farms.
Reduced allergens. Genetic modification may be able to remove the protein in certain foods (e.g., peanuts, wheat, soy) that can cause allergies. This could allow people who are allergic to these foods to safely eat them.
Pharmaceutical use. The potential to develop vaccines, antibiotics and other medications in genetically modified foods could reduce the production cost of pharmaceuticals. This could also increase the accessibility of medications in developing countries, where the storage and administration needs of conventional medications (e.g., refrigeration, needle sterilization) limit their availability.
A number of concerns have also been raised regarding genetically modified foods. These include:
Introduced allergens. There is some concern that certain genes used in genetically modified foods may produce new allergenic proteins. This could potentially cause a person with an allergy to these proteins to have an allergic reaction to foods they otherwise could eat. In addition, allergens present in genetically modified foods may expose susceptible people to low levels of these allergens over time that could result in the development of allergies.
Current testing methods cannot identify unknown allergens that may develop in genetically modified foods. Companies that use known allergens when producing a genetically modified food must demonstrate to the Food and Drug Administration that the allergens do not cause reactions. Otherwise, the allergen must be identified on the food label.
Recently, researchers at Michigan State University announced the possible discovery of an animal model to test whether or not genetically modified foods can cause allergic reactions in people. The Environmental Protection Agency gave the researchers a $447,000 grant to help determine whether or not this test is effective.
Potential long-term effects. Because the technology involved in genetic modification is still young, some concern exists regarding possible long-term effects of eating genetically altered foods. There are few clinical studies involving human or animal subjects regarding possible health risks of consuming these foods, so potential long-term effects are not clear. It is also unknown whether genetically modified foods may contribute to the development of antibiotic-resistant strains of bacteria.
Environmental concerns. There are concerns about the environmental impact of genetically modified crops. Specifically, that genetically modified crops may cross-breed with traditional or wild plants, or that modified crops may spread beyond controlled areas to become “super weeds.” For example, genetically modified canola pollen can easily be transported by the wind to grow in unintended areas, where it may negatively impact other plants in the area.
Ethical concerns. Because genetic modification involves manipulation of an organism’s DNA, there are ethical concerns about the appropriateness of the technique. These concerns are heightened when considering genetic modification of nonplant sources of food, such as animals.
Other concerns. Concern has been raised about the possibility that genetically modified foods not approved for human consumption may become mingled with their conventional counterparts and used in food production. This occurred when genetically modified corn approved only for animal consumption and industrial use was found in commercial corn taco shells.
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