Many believe that genetically engineered foods are harmful to humans, but biologists counter that all food produced today was created through intervention in nature.
In East Asia, humans developed types of grasses seven thousand years ago for cultivation in flooded areas, and these became known as rice. In the Middle East, humans developed grains like barley and wheat to meet human needs, and these are entirely different from what was cultivated in ancient times. American wheat was developed to have long stalks, enabling mechanical harvesting. Potatoes are the result of the evolution of a starchy plant taken from the Inca tribes in the Andes Mountains. The dogs we have today are bred to suit our preferences and are different from wild dogs. Goats were also domesticated, followed by cattle, horses, donkeys, camels, turkeys, and reindeer. All of these were wild, untamed animals until they were domesticated and raised on open or closed farms. The smoking process was completed, resulting in short-legged cattle because they no longer need to run. The most important countries possessing these advanced technologies for plant engineering are the scientifically developed nations, foremost among them the United States, which produces approximately 68% of genetically modified plants, followed by Argentina, whose production represents a significant portion. 23% of all genetically modified (GM) crops are produced in the United States, with Canada producing 7% and China 1%. The remaining 1% is distributed among South Africa, Australia, Romania, Mexico, Bulgaria, Spain, Germany, France, and Uruguay.
The production of GM crops is steadily increasing. In industrialized countries, GM crops represent 33.5% of the total cultivated area compared to conventional crops, while in developing countries, GM crop production represents 10.7% of the total cultivated area compared to conventional crops.
Many genetically modified crops have become widely cultivated globally, including soybeans, potatoes, pumpkins, papayas, watermelons, and tomatoes. These plants have been engineered to contain genes that resist viral diseases and late blight, and to enhance their nutritional value and pigment content. Soybeans are the largest crop in terms of cultivation and use relative to cultivated area, representing 58% of the area dedicated to GM crops. This is followed by corn (23%), cotton (12%), and canola (a plant similar to rapeseed). Genetically modified plants accounted for 6%, and 16%, of the 271 million hectares allocated for cultivating these crops.
Opinions are divided on the use of genetically modified plants in human food, with proponents arguing that this technology has emerged to serve humanity in all aspects. This has led to a conflict between producers of genetically modified foods and organic food companies that prioritize cleanliness.
Molecular biologists have succeeded in producing the following:
Leggins and grains with a high protein content. Since plant protein lacks some essential amino acids, such as lysine and tryptophan, as found in grains, which is a major cause of malnutrition in developing countries, genetic engineers have sought to produce plants that provide these essential amino acids.
- Caffeine-free coffee beans
- Potatoes that absorb less oil when fried, making them suitable for weight loss
- Tomatoes that help lower cholesterol levels
- Higher-quality fruits that resist spoilage and extend their shelf life
- Tomatoes containing the High Pigment Gene, responsible for producing large quantities of pigments like anthocyanins, thus increasing pigment concentration in the fruit and allowing the consumer to use fewer tomatoes.
- Plants with superior nutritional properties and high yields, produced by genetically engineered four-carbon plants to enhance their metabolic efficiency. This is achieved by transferring the gene responsible for producing the PEPCase enzyme, which leads to increased efficiency in carbon dioxide metabolism and, consequently, higher yields.
Those skeptical of the benefits of genetically modified foods for humans, or those concerned about their potential harm to human health, have focused their concerns on the following points:
* New proteins resulting from gene transfer may enter food and cause allergies or other undesirable health effects.
* In 1996, Pioneer Seeds genetically modified soybeans by introducing a gene from the Brazil nut tree to increase the protein content of soybeans used as livestock feed. It was found that individuals allergic to Brazil nuts exhibited this type of allergy when consuming food containing the genetically engineered soybeans.
* Opponents of genetic engineering anticipate the production of toxic foods because it is unable to suppress or control the incoming gene within the body or plant cell. These changes may cause unpredictable chemical alterations with potentially toxic effects. * A study of 20 genetically engineered foods found that four produced substances that cause allergies in humans. These allergenic free radicals were also found in food from organically grown plants, meaning that genetic contamination occurred from pollen from genetically modified plants to plants grown on organic farms that do not use chemicals or chemical fertilizers. Genetically Modified Seeds
* A type of genetically modified corn called Starlink, used in Kraft's fast-food cakes, has been found to contain traces of a bacterial protein that is indigestible in the human digestive system, causing allergic reactions. Therefore, US authorities have restricted its use to livestock feed.
* Plants genetically modified to produce growth factor aeroprotein (GFAP), a highly active hormone that works at extremely low concentrations, can cause severe harm to humans through inhalation, skin contact, or ingestion. Workers harvesting these plants wear protective suits similar to those worn by astronauts to avoid exposure.
* Trypsinin, an abortifacient, is carried by a specific virus and transferred to molds that infect tobacco, tomatoes, and peppers. This makes the mold susceptible to genetic transmission, and these plants can also become abortifacients when used.
This in food
* A type of genetically modified corn was found to produce avidin, an insecticide that causes vitamin deficiencies. Another type of modified corn produced rutin, a blood-clotting agent that causes pancreatic disease in humans and animals. The genetically modified corn also produced trypsin, an enzyme that can cause allergies.
* It was observed that mice fed genetically modified potatoes for ten days developed kidney, spleen, and abdominal problems, as well as a weakened immune system and reduced brain size.