Transgenic foods and animals have been around the corner for longer than we imagine. We have been through several generations of farming and cultivation; implying that farmers or experts back then would surely have tried some crossbreeding techniques or breeding ideas to experiment with yield. This is nothing more than a simple genetic modification, without directly messing with the genes. This may indicate that some of the foods we have had in recent decades are not their wild variants.
However, Genetically Modified Organisms (GMOs) gained traction and name in the 1990s. It was around this time that scientists successfully bred a breed of tomato and it was finally released on the market for consumption. Since then there is no turning back. Almost 80% of the processed foods that are consumed are GMO. It is worth asking then, how much do we really know about the food we eat? Go for it.
What are transgenic or GM foods?
A genetically modified organism (GMO or GMO) is an organism whose genetic material has been altered using genetic engineering techniques. They are also sometimes mistakenly called GMOs . The mistake is that a transgenic is a transfer of one or more genes from one species to another different species.
Genetic engineering allows organisms to be modified through transgenesis or cisgenesis , that is, the insertion of one or more genes into the genome. GMOs include microorganisms such as bacteria or yeasts, plants, insects, fish and other animals. These organisms are the source of genetically modified foods, and are widely used in scientific research to produce goods other than food.
Therefore, foods generated from genetically modified species are those whose genetic material (DNA) has been altered in a way that does not occur naturally, for example by introducing a gene from another species. The technology that makes this possible is also known as “gene technology,” ” recombinant DNA technology ,” or ” genetic engineering .”
GM plant – based foods are currently available , but it is anticipated that foods generated from GM microbes or animals will be introduced in the future . Most of today’s genetically modified crops have already been engineered to increase production by introducing disease resistance or greater tolerance to herbicides. Genetically modified foods can help reduce food prices by increasing production and ensuring stability.
In 2015, 179.7 million hectares of GM crops were grown in 28 countries. The main producers are the United States, Brazil and Argentina. Potato, pumpkin, alfalfa, brinjal (Bangladesh), sugar beet (USA, Canada), papaya (USA and China), rapeseed (4 countries), maize (17 countries ), soybean (11 countries) and cotton (15 countries) were some of the commercialized transgenic crops.
How are transgenic foods consumed in the world?
Corn and soybeans, the two most common GM crops , are used primarily for animal feed . People in many countries, including the UK, consume meat, milk and eggs from animals fed GM crops. Many processed products consumed around the world, such as edible oil and other components, contain GM crops. Alfalfa, squash, and papaya are the most popular GM foods in the United States; tomato, papaya and sweet pepper are popular in China; and brinjal is popular in Bangladesh.
The use of genetically modified crops varies by country. Genetically modified corn and soybeans are exported by the tens of millions of tons from North and South America to other regions of the world where affordable plant protein for animal feed is scarce. Cooking oils, specialty starches (often added to dishes such as toppings and batters), and other culinary products contain genetically modified crops. Some examples are from sunflower, sesame or olive oils , to sauces, cookies and other sweets.
How are GMO foods made?
Transgenic foods or genetically modified foods come from transgenic plants or animals. The manufacturing process of transgenic crops is:
Identify and select – To create a genetically modified plant, researchers must first decide what trait they want the plant to include, such as resistance to drought, herbicides, or insects. They then look for an organism (plant, animal, or microbe) with that attribute already encoded in its genes.
A good example is corn. When scientists wanted to develop insect-resistant corn to reduce the need for pesticide spraying , they came across the microorganism Bacillus thuringiensis , a soil bacterium that produces a natural insecticide. Well, they found the gene responsible for producing this natural insecticide, which has been used in traditional and organic farming for many years.
Design or copy – Once researchers have defined the desired characteristics or traits, they choose the desirable genes. Once this is done, they copy that gene, that is, they recreate the same sequences. For example, they cloned (replicated) the Bacillus thuringiensis gene that provides the insect resistance trait for maize.
Insertion – Next, scientists use equipment to integrate the gene into the plant’s DNA. The scientists gave the maize plant the characteristic of resistance to insects by inserting the gene in question into its DNA. Existing traits are not affected by this new attribute.
Reproduction – Scientists grow the new maize plant in the laboratory to check that it has acquired the desired characteristic (resistance to insects). If the new corn plant (now known as Bt corn, carrying the Bacillus thuringiensis gene) proves successful, scientists grow and control it first in greenhouses, and then in limited field trials, before putting it into larger field experiments. large. Before being supplied to farmers, GM foods go through an exhaustive selection and testing process. However, it takes many years for genetically modified plants to reach markets for full-fledged sale.
Safety, health aspects and risks
The WHO states that all genetically modified foods currently on the market in the world have passed safety tests, and no adverse effects on human health have been recorded as a result of the consumption of genetically modified foods. Three major safety issues are examined in the debate and creation of transgenic foods. In the first place, the allergenic potential , that is, the potential to produce allergic reactions; second, the transfer of genes from genetically modified foods to humans ; and third, the external crossings . All three aspects are thoroughly inspected by food management agencies before they are put up for sale and consumed.
A coin always has two sides. Positive aspects of GM foods include increased consumer appeal, such as apples and potatoes, which are less likely to spoil or turn brown, better taste, longer shelf life and thus reduced the waste. They also have a higher tolerance to herbicides, making weed control easier for farmers.
However, there may be some unavoidable drawbacks . Since genetically altered foods are a relatively recent technology, some long-term implications for food safety are still unknown. It is reasonable that the main concerns focus on the effects on human health. However, to date there is no evidence that genetically modified foods are dangerous to our health.
References:
Barrell, A. (2022). Genetically modified food: What are the pros and cons? Medical News Today. https://www.medicalnewstoday.com/articles/324576
Food, Genetically modified (s.f.). WHO: World Health Organization. https://www.who.int/health-topics/food-genetically-modified#tab=tab_1
GMO Crops, Animal Food, and Beyond (2022). FDA: U.S. Food and Drug Administration. https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond
Science and History of GMOs and Other Food Modification Processes (2022). FDA: U.S. Food and Drug Administration. https://www.fda.gov/food/agricultural-biotechnology/science-and-history-gmos-and-other-food-modification-processes
What GM crops are being grown and where? (2016). The Royal Society. https://royalsociety.org/topics-policy/projects/gm-plants/what-gm-crops-are-currently-being-grown-and-where/
