GMO Food: Benefits and Concerns - Essay Sample

Introduction

Genetically Modified (GMO) food consists of engineer-based modified organisms that make organic foods more tough, nutritious and taste better. Nonetheless, GMOs have raised concerns among reservists who put to question the safety of GMOs (Kobayashi-Solomon, 2019). The process of developing GMOs involves the introduction of generic DNA (Deoxyribonucleic Acid) as well as DNA from other organisms that are co-mingled with organic DNA to make it either produce better yields in terms of quantity or improve in quality (Freedman, 2013). GMO foods that are widely consumed include fruits and vegetables as well as livestock. The Food and Drug Administration (FDA) is the authority that regulates the engineering and sale of GMO foods in the United States of America and it requires that all GMO foods meet the safety requirements of organic foods (Brody, 2018). Although pundits argue that GMO foods present various benefits for humanity such as food security and the elimination of hunger, skeptics make it known how GMO foods pose various health risks aside from impacting the environment negatively (Brody, 2018; Kobayashi-Solomon, 2019). The premise of this paper is to argue that GMO foods are not healthy and that the risks to both health and the environment surpass the benefits that are attributable to them.

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GMO foods have been proven to cause allergic reactions when consumed by some people. Since GMO foods are comprised of a mixture of genes from both organic and bioengineered genes, the foods can have an impact on people who are allergic to certain genes of allergens present in GMO foods (Kobayashi-Solomon, 2019). Various organic foods present allergenic effects on different people. Most people with allergies in the United States report that foods such as shellfish, wheat, soy, wheat, eggs, milk, and peanuts have various allergic effects on them when consumed (Brody, 2018). The danger that lies in GMO foods is that genetic engineers combine DNA from various foods into one. Therefore, there is no way for a person who is allergic to peanuts, for instance, to know whether the variety of corn that he is eating is genetically modified utilizing DNA from peanuts (Kobayashi-Solomon, 2019). Consequently, people are at a greater risk of eating allergens in GMO foods than in traditional organic meals. In this respect, an adherent to organic foods will simply avoid those foods to which he is allergic (Brody, 2018). On the other hand, it would be impossible to avoid GMO foods that have allergen genes since the FDA does not require genetically modified food producers to disclose information regarding the genes used to engineer the foods (Kobayashi-Solomon, 2019).

Empirical studies conducted by biologists in the field of oncology have established that cancerous tumors are highly likely to be caused by the consumption of GMO foods. As such, studies indicate that mutations arising from the combination of genes alter the organic structure of crops which in turn damages the DNA of plants (Freedman, 2013). When GMO foods are consumed by human beings, they then alter the DNA of people causing mutations that introduce cancerous cells into the human body (Brody, 2018). The evidence of a link between GMO foods and cancer tumors is no new thing as it has been publicly debated by The American Cancer Society (ACS), the World Health Organization (WHO) and also investigated by the FDA (Freedman, 2013; Brody, 2018). Nonetheless, the evidence to support a conclusive determination that GMOs can cause cancer is thought to be far from affirmation owing to the little research that has been dedicated to this issue. That notwithstanding, the presence of smoke signifies that a fire is building up (Freedman, 2013). Therefore, to be safe, it would be prudent to avoid GMO foods altogether since the instance that they may be cancerous is highly likely. For this reason, GMO foods are a health risk to all humanity.

There is growing concern among botanists and medics regarding the effect of genetically modified genes in causing resistance to antibacterial and antibiotic drugs. In plants, genetic modification results in crop resistance to diseases making such crops toxic enough to kill bacteria without the help of herbicides (Kobayashi-Solomon, 2019). The danger, however, lies in taking up the GMO foods that are highly concentrated in antibacterial toxicity. As a result, doctors have noted that such foods may have an implication on the immunity of people making them vulnerable to being infected and defenseless against illnesses (Freedman, 2013). Furthermore, the DNA of GMO foods has been proven to be resistant to antibiotic drugs that when taken by human beings prove ineffective in treatment (Kobayashi-Solomon, 2019). For this reason, the WHO has itself issued a warning that people are increasingly becoming resistant to antibiotics owing to the increase in the uptake of GMO foods. Although the WHO presents a disclaimer that the gene transfer from the GMO foods to human DNA is mild to low, precaution should be taken to ensure that GMO foods are safe for consumption. If not, then people will continue to alter their DNA whenever they consume GMO foods (Kobayashi-Solomon, 2019).

Despite the evidence of the dangers that lurk in the consumption of GMO foods, pundits in support of genetic engineering argue that the benefits of GMO foods outweigh the risks therein. To this end, the experts point to the fact that genetic modification allows for the manipulation of DNA to produce desirable characteristics in foods (Kobayashi-Solomon, 2019). In addition, genetic engineering has been proven to make crops resistant to diseases as they grow promising farmers better yields (Freedman, 2013). In the same breath, GMO foods are found to be more nutritious and tastier as compared to their organic forms. Furthermore, all the benefits associated with GMO foods are found to culminate in providing the consumer with a better product at a more affordable price compared to organic food options (Brody, 2018). The logic behind the GMO food project is to increase production within a shorter span of time as compared to conventional organic alternatives. All these factors considered serve to make GMO foods appeal as agents of food sufficiency, affordability of food, as well as food security. Nonetheless, the dangers that lurk in the consumption of GMO foods are eminent as presented (Brody, 2018; Freedman, 2013). They can result in the development of resistance to treatment using antibiotics, they can cause cancer, and can result in different allergic reactions.

Conclusion

Conclusively, the discussion set out to present the argument that GMO foods are not healthy and that the risks to both health and the environment surpass the benefits that are attributable to them. In this regard, the findings show that three main risks of GMO foods suffice, thus, presenting significant dangers for human health. First, GMO foods cause allergies, secondly, GMO foods cause cancer, and thirdly, GMO foods cause resistance to treatment using antibiotics. All these health risks pose a great danger to the wellbeing of people who consume GMO foods. Therefore, GMO foods' health risks far surpass their benefits and; hence, should not be consumed at all.

References

Brody, J. E. (2018, April 23). Are G.M.O foods safe? The New York Times. Retrieved from https://www.nytimes.com/2018/04/23/well/eat/are-gmo-foods-safe.html

Freedman, D. H. (2013, September 1). The truth about genetically modified food. Scientific American. Retrieved from https://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/

Kobayashi-Solomon, E. (2019, February 15). Here's the real reason why GMOs are bad, and why they may save humanity. Forbes. Retrieved from https://www.forbes.com/sites/erikkobayashisolomon/2019/02/15/heres-the-real-reason-why-gmos-are-bad-and-why-they-may-save-humanity/#10778f524877