Pros And Cons Of Genetically Modified Modification

1502 Words 7 Pages
Introduction
A genetically modified organism (GMO) is what results from a laboratory process where DNA genes of one source are extracted and artificially forced into the DNA of an unrelated source. The genes that are forced into the receiving source can be extracted from bacteria, viruses, insects, animals, or humans. The process is typically referred to as Genetic Engineering (GE) or Genetic Modification (GM); however, despite the different process names, they are the same (Smith J. , What is GMO, n.d.). Genetic Engineering began in 1996 and the most commonly genetically modified crops include soy, corn, cotton, and canola plants (Smith J. , Genetically Engineered Soybeans May Cuse Allergies, 2010).
The simplified human-maintained ecosystems
…show more content…
Executives at Monsanto, a biotech giant, insist there are not any health concerns associated with genetically modified crops. Government agencies responsible for approving these products’ for human consumption appear to agree; however, the Center for Disease Control and Prevention reports an 18% increase in food allergies in children between 1997 and 2007 (Phillips, 2012). Despite the direct correlation of the rise in food allergies to the rise in the four most commonly GM seeds planted in the United States, supporters of genetic engineering insist it is simply a …show more content…
There have been incidents where unpredicted effects of genetic engineering where discovered long after an item was approved for human consumption. For example, many years after GM soy was approved for human consumption, an extra transgene fragment was discovered between the scrambled DNA and the transgene. Another study conducted after soy was approved for human consumption suggests that the process of genetic modification increased natural allergens. One known allergen in particular, trypsin inhibitor, was 27% greater in genetically modified soy compared to non-GM varieties. Another study verified GM soybeans contain an IgE-binding allergenic protein that is not found in non-genetically modified soybeans and a small sample of subjects further concluded that there was a reaction to GM soy, in certain people, that did not exist with non-GM varieties. It is not just soy, genetically modified corn also fails allergy test protocol. The amino acid sections in genetically modified corn are identical to known allergens (Smith J. M., Genetically Modified Foods Unsafe? GM Foods and Allergies, 2014). Despite these findings, supporters of genetically modified foods, and the FDA, continue to defend the approval of these products for human consumption; citing it as

Related Documents