Bio-safety issues related to Genetically Modified Crops

Genetically modified organisms (GMO’s) are a broad group of plants, animals, and bacteria that are engineered for a wide variety of applications ranging from agricultural production to scientific research. The types of potential hazards posed by GMO’s vary according to the type of organism being modified and its intended application. Most of the concern surrounding GMO’s relates to their potential for negative effects on the environment and human health.

Definition:
According to the World Health Organization, "Genetically modified organisms (GMOs) can be defined as organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination. The technology is often called 'modern biotechnology' or 'gene technology', sometimes also 'recombinant DNA technology' or 'genetic engineering'. ... Foods produced from or using GM organisms are often referred to as GM foods.”

Major issues:
Food Allergy: Allergic reactions in humans occur when a normally harmless protein enters the body and stimulates an immune response (Bernstein et al., 2003). If the novel protein in a GM food comes from a source that is known to cause allergies in humans or a source that has never been consumed as human food, the concern that the protein could elicit an immune response in humans increases.

Increased Toxicity: Most of the plants that humans consume produce toxins at levels low enough that they do not produce any adverse health effects. There is concern that inserting an exotic gene into a plant could cause it to produce toxins at higher levels that could be dangerous to humans. Alternatively, the new gene could interfere with a metabolic pathway causing a stressed plant to produce more toxins in response.

Antibiotic resistance: In recent years health professionals have become alarmed by the increasing number of bacterial strains that are showing resistance to antibiotics. Bacteria develop resistance to antibiotics by creating antibiotic resistance genes through natural mutation. Biotechnologists use antibiotic resistance genes as selectable markers when inserting new genes into plants. There is concern that bacteria living in the guts of humans and animals could pick up an antibiotic resistance gene from a GM plant before the DNA becomes completely digested.

Reduced nutritional value: Ironically, some genetically modified foods have been reported to be void of nutritional value. As genetic engineering tends to focus more on increasing their production, prolonging their lifespan and ability to deter pest, the nutritional value of some crops is sometimes being compromised.

Resistance of pests to toxins: The long term effects of GMOs are not certain. Scientists fear that excessive production of genetically modified foods that have toxin producing property will be rendered ineffective over time. This is because the pests that these toxins used to deter might eventually develop resistance towards them.

Disruption of biodiversity: The production of GM foods imposes high risks to the disruption of biodiversity. This is because the “better” traits produced from engineering genes can result in the favoring of one organism. Furthermore, the introduction of genetically modified organisms can eventually disrupt the natural process of gene flow.

Genetically modified foods can potentially solve many hunger and malnutrition problems in the world, as well as help protect and preserve the environment by increasing yields and reducing reliance upon chemical pesticides and herbicides. However, it is important to proceed with caution to avoid unfavorable consequences for the surroundings and our health, considering that genetic engineering technology is very powerful.

By: Dr. Vivek Rana