Silent threat or global breakthrough?
Commercial sale of genetically modified organism (GMO) foods began in 1994, and these bioengineered cash crops are now widespread, accounting for an estimated 60 to 70 percent of processed foods on supermarket shelves. GMOs are plants or microorganisms that have been artificially manipulated to alter their genetic code. These organisms — such as corn, soybeans, papayas, summer squash, and potatoes — have had their DNA altered through genetic modification.
In recent years, a large majority of scientists have asserted that GMOs are safe, a view endorsed by the National Academy of Sciences and the American Medical Association. Despite numerous research claims supporting the safety of genetically modified foods, concerns remain because they may pose health risks to humans and cause internal disruptions in animals.
The first concern about GMO produce is the possibility of negative effects on human health. A debate arose in 2015 when the Pew Research Center conducted a poll revealing that only 37 percent of the public believed GMO foods were safe, while 88 percent of scientists disagreed. Consumption of these foods has been linked to “unexpected health effects,” and reducing GMOs in your diet may improve digestion, energy levels, weight, and other chronic conditions. One hidden risk of GMOs is their potential to block nutrient absorption. Essential nutrients — such as vitamins, proteins, and minerals — are crucial for maintaining activity, preventing malnutrition, and supporting the immune system. However, genetic modification can increase toxins and anti-nutrients, potentially altering the nutritional value of food.
Currently, the Food and Drug Administration (FDA) does not require labeling of GMO food products, making it difficult for consumers to know what they are purchasing. Without required labeling, millions of consumers unknowingly purchase and consume genetically engineered foods without being aware of the possible toxins involved. Gene insertion in various food products can be hazardous, potentially leading to antibiotic-resistant diseases, allergic reactions, and other toxic side effects. The FDA’s refusal to conduct pre-market toxicological testing increases the health risks associated with GE food consumption.
With little public input or safety testing, the rapid sale of GMO foods is likely to harm not just humans but animals as well. A long-term study by the Austrian government revealed multiple health effects in laboratory mice fed genetically modified (GM) corn. After 20 weeks and several feeding trials, scientists observed fewer offspring, lower birth rates, and smaller litters among the mice — a suspicion the GMO industry has long contested.
Similarly, studies in France have documented chronic diet-related maladies in rats fed GM vegetables. Rats given Roundup-resistant corn experienced numerous adverse health conditions compared to a control group. Almost all of the 200 rats inspected developed two or three tumors by the end of the year-long study. This is one of many documented cases of health issues due to genetically modified produce. In a European study using GM soybean and corn varieties, significant organ disruptions, such as liver and kidney damage, were observed in GMO-fed animals. Both regulatory and independent studies have shown the potential hazards of GMO foods on animal offspring and the chances of organ disruption.
Under President Clinton, the U.S. food supply was quickly flooded with GMO foods. The traditional process of trial-and-error and cross-breeding was replaced by techniques to alter specific genes in plants. However, as these novel technologies rapidly reshaped the agricultural landscape, concerns emerged regarding the long-term safety and implications of GMO foods. Despite the thorough efforts of modern biotechnologists and their nutritional integrity assessments, a crucial question remains unanswered: can we confidently trust GMOs as a staple in our diets?
