What is Biotechnology?
Genetically modified food, also referred to as GMOs, are organisms or plants that have had their genetic material altered in an unnatural way, specifically through what is known as biotechnology, or genetic engineering. Through the process of biotechnology, genes are removed or added to the genes of another organism even if the species are not related or are not typically able to cross-breed. These are known as transgenes, which are transferred genes that come from a completely different plant species or organism so they can be replicated. Biotechnology also uses a type of bacterium which naturally transfers its DNA to certain plants. Once the DNA reaches the nucleus of the cell it attaches itself to a host chromosome so the desired trait can be expressed. At this point, the transformed cell can now grow to become the genetically modified plant (see Figure 1 below).
Figure 1. How GM crops are created (Source: Greenfacts.org)
There are several reasons why genetically modified plants are being produced today. One reason is that there has been a steady increase in population across the globe and it is believed that we need an alternative to current agricultural practices to accomodate for the growth. The World Health Organization believes that GM foods are produced with a "perceived advantage" that they would benefit an individual for being more nutritious and less expensive. Another reason genetically modified foods are so popular is that they are created with the intent that they will last longer, survive harsh weather conditions (drought or extreme cold), have enhanced taste and quality, and be resistant to disease and pests. Each type of food has been altered for different desired qualities - one example is the Bacillus thuringiensis, or (Bt) corn. This corn plant is modified in such a way that once the Bt gene has been added, the plant develops resistance to certain pests (see below). Bt corn is one of the most widely used GM crops today.
Figure 2. Bt corn (Source:ent.iastate.edu)
Figure 3. Soybean (Source: USDA)
Another example of a GM crop that has been developed is the Ht (herbicide tolerant) soybean (also referred to as the Roundup Ready soybean), introduced by the Monsanto Company in 1995. This transgenic soybean is modified so that it is resistant to glyphosphate (the active ingredient in the herbicide) in addition to an increase in the amount of EPSP synthase, which is an enzyme that enables plant growth. There have also been modifications to soybeans using Agrobacterium since it can easily transfer DNA between itself and a plant. Soybeans, among other crops, have been chosen for genetic engineering because they are so versatile in use (image shown in Figure 3 above).
Although GM foods are widely used in the United States and many other countries throughout the world (see Figure 4 below), they are strongly rejected in Europe. Europeans are opposed to the production and consumption of GM foods because they feel as though their risks are not fully known or are not properly assessed. Many believe that the research regarding their safety is inconclusive, that genetically modifiying plants is unethical, and that there has yet to be an established labelling of these foods. On the other hand there are those like the FAO, the World Health Organization, the USDA, and the Monsanto Company who are for the production of GM foods.
Although GM foods are widely used in the United States and many other countries throughout the world (see Figure 4 below), they are strongly rejected in Europe. Europeans are opposed to the production and consumption of GM foods because they feel as though their risks are not fully known or are not properly assessed. Many believe that the research regarding their safety is inconclusive, that genetically modifiying plants is unethical, and that there has yet to be an established labelling of these foods. On the other hand there are those like the FAO, the World Health Organization, the USDA, and the Monsanto Company who are for the production of GM foods.
Figure 4. Click this image to read a background of the U.S. adoption of GM foods
GM foods are assessed using guidelines called Codex Guidelines. These guidelines are part of the Codex Alimentarius Commission which was created in 1963 by the FAO/WHO. The Codex Alimentarius Commission provides standards for food labelling, food hygiene, food additives and procedures related to assessing the safety of foods created from biotechnology. The risk assessments decide whether or not a certain GM food will pose a health risk to consumers, whether it be through allergens, toxicity, instability of expressed proteins, or any indirect environmental health risks the food could possess.
