So what are genetically modified
foods and why are they controversial? GMO foods, as they are often called,
refer to any plant or meat product that has its DNA artificially altered in a
laboratory using genetic engineering methods not found in nature to introduce genes
from other plants, animals, viruses, bacteria, or other foreign compounds into
that food. While reasons for using these experimental methods vary, foods are
often genetically modified to be pesticide resistant, or to introduce new crop
traits such as those that would produce foods at a faster rate, in larger
quantities, or to have a greater nutrient profile. Use of these techniques
provide the food industry with far greater control over a food's genetic
structure than previously afforded by methods such as selective breeding and mutation
breeding. To date, most genetic modification of foods have primarily focused on
cash crops in high demand by farmers such as wheat, corn, soybean, canola, and cotton
seed oil.
The issue surrounding the safety
of GMO foods first came about at a meeting of the Food and Agriculture
Organization (FAO), the World Health Organization (WHO), and biotech
representatives in 1990. Then in early 1996, the "substantial equivalence" concept was proposed in which the
food industry was allowed to market and sell new GMO foods without any safety or toxicology tests as
long as the GMO foods “were not too different in chemical composition to foods
already on the market.” To decide whether a modified product is considered a
substantial equivalent, the product is tested by the manufacturer (not an independent
research body) for unexpected changes and only on a limited set of variables such as
toxins, nutrients, or allergens known to be present in the unmodified food. If
these limited tests did not show any significant difference between the
modified and unmodified products, then no further food safety testing is required. It is this very limited
testing that serves as the public declaration of the safety of GMO foods for human
consumption. And unlike the strict safety evaluations required for the approval
of new drugs, no long term studies have been conducted on the long term effects
of genetically engineered foods.
In addition to limited testing,
labeling is also an issue. Namely, do you have the right to know what’s in a
food before you consume it? While there was a time when we did not label foods
with calorie, nutritional value, or common allergens, we do now. In fact, most
consumers read labels and use this information every day to make healthy decisions
about food choice.
Now consider the following global statistic… while 61
countries representing over 40% of the world’s population including the entire
European Union and China already label genetically-engineered foods, Vermont is
the only state in the US currently requiring labeling. In addition, views of your favorite grocer varies. For example, Whole
Foods Markets has made the decision to require labeling of all genetically modified foods they
sell with labelling being implemented over the next few months, Wegmans
Food Markets on the other hand has taken a "neutral stance" but essentially denying a consumer's the right to know.
Ultimately, as a
consumer the choice is yours. Do you or don’t you want to know what is in your
food before you eat it? The simplest way to identify genetically modified foods
is to label it the same way as we do
calories, nutrients, and allergens…and require your grocer to put a label on it! For more information, go
to http://justlabelit.org/.
Here’s to good eating and good
health!
