Redefining GMOs: Navigating Science, Skepticism, and the Future of Food

By J. Alex-Jan 9, 2024

Three decades following the introduction of genetically modified tomatoes in the U.S., skepticism about scientifically altered foods remains prevalent. A 2020 Pew Research Center survey indicated that only 27% of Americans consider genetically modified foods safe to consume, with 38% regarding them as unsafe and 33% remaining uncertain.

This skepticism isn't confined to the U.S. In the Philippines, for instance, activists have vehemently opposed the cultivation of Golden Rice, a genetically modified rice type engineered to contain beta carotene, aimed at combating vitamin A deficiency and related vision impairment. Critics argue the rice lacks sufficient testing and advocate for alternative, safer methods for obtaining vitamin A. This resistance to genetically modified organisms (GMOs) continues a longstanding trend. Protests, field destruction, and public demonstrations have targeted genetically modified crops, fueled by concerns that genetic manipulation might introduce new toxins, heighten allergenicity in foods, or generate harmful mutations in humans consuming these altered plants or animals. Earlier, now-discredited animal studies from the 1990s further fueled beliefs linking genetically modified foods to organ damage.

Despite assertions by the U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture, and U.S. Environmental Protection Agency affirming the safety of GMOs meeting food-safety standards, substantial wariness persists. Trey Malone, an agricultural economist at the University of Arkansas, identifies "technophobia," a romanticized view of a supposedly better past, as a key driver fostering resistance against gene-edited and GMO foods.

Many overlook the fact that humans have historically modified food. Ancient farmers selectively bred and manipulated seeds to enhance future yields, laying the foundation for numerous contemporary produce varieties like corn, bananas, apples, and broccoli. Genetic modification, a more scientifically sophisticated process, involves precise alterations to an organism's DNA to induce specific traits, seen in products such as pink pineapples and non-browning Arctic apples. However, these eye-catching products constitute only a fraction of GMOs in the U.S.

While a few genetically modified fruits and vegetables exist, most GMOs are prevalent in processed foods like cooking oils, soy products, sweeteners, and snacks. Common crops like soybeans, corn, sugar beets, and canola in the U.S. are primarily genetically modified for pest resistance or tolerance to pesticides, constituting a significant portion of daily consumables.

Amid this, the U.S. and Canada have been conducting a "natural experiment" with GMO consumption for decades, contrasting with less frequent GMO consumption in other regions. No evidence links GMOs to severe health issues like cancer, obesity, kidney disease, or food allergies when comparing North American populations with those in Europe. Animal studies have similarly found no indication that GMO consumption causes genetic mutations or organ damage.

Researchers emphasize the absence of observed effects rather than categorically stating there are none, leaving room for potential future discoveries. Based on existing scientific evidence, however, concerns about genetically modified foods lack substantial grounds. In fact, gene editing holds promise not only for enhancing nutritional value but also for streamlining production methods to bolster sustainability. Planting genetically modified crops may enhance yields, reduce land use, and potentially curtail chemical pesticide application. Additionally, genetically modified fast-growing salmon could demand fewer resources than conventional fish.

Innovations like these offer compelling reasons to embrace GMOs, particularly as global systems confront challenges from climate change. Agriculture, Malone suggests, could be integral to the solution, necessitating adaptation to evolving environmental demands.

[Credit] Time

[Credit]FDA

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