Is genetically modified food safe for us?

By Zainab al Nasseri -

Genetically modified organisms issue was one of the important topics discussed during the two-day workshop on National Bio-safety Framework project which was concluded yesterday at the City Seasons Hotel, Muscat.
Dr Nabeela al Sadeqi from the Ministry of Manpower gave a lecture on modified food and its effects on bio-safety.

In general, a genetically modified organism (GMO) is an organism whose genetic material has been altered using genetic engineering techniques. Organisms that have been genetically modified include micro-organisms such as bacteria and yeast, insects, plants, fish, and mammals. 

GMOs are the source of genetically modified foods, and are also widely used in scientific research and to produce goods other than food. The term GMO is very close to the technical legal term, ‘living modified organism’ defined in the Cartagena Protocol on Biosafety, which regulates international trade in living GMOs (specifically, “any living organism that possesses a novel combination of genetic material obtained through the use of modern biotechnology”).

According to WHO, genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, eg through the introduction of a gene from a different organism. Currently available GM foods stem mostly from plants, but in the future foods derived from GM microorganisms or GM animals are likely to be introduced on the market. Most existing genetically modified crops have been developed to improve yield, through the introduction of resistance to plant diseases or of increased tolerance of herbicides.

In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. All GM foods should be assessed before being allowed on the market.
In fact, agency scientists warned that GM foods in general might create unpredicted allergies, toxins, antibiotic resistant diseases, and nutritional problems. According to an article published in WebMD, Risks include Introducing allergens and toxins to food, accidental contamination between genetically modified and non-genetically modified food, antibiotic resistance, adversely changing the nutrient content of a crop, creation of “super” weeds and other environmental risks. Experts say 60 per cent to 70 per cent of processed foods on US grocery shelves have genetically modified ingredients. The most common genetically modified foods are soybeans, maize, cotton, and rapeseed oil. That means many foods made in the US containing field corn or high-fructose corn syrup, such as many breakfast cereals, snack foods, and the last soda you drank; foods made with soybeans (including some baby foods); and foods made with cottonseed and canola oils could likely have genetically modified ingredients. These ingredients appear frequently in animal feed as well.
Researchers from the Food Policy Institute at Rutgers’ Cook College found that only 52 per cent of Americans realised that genetically modified foods are sold in grocery stores and only 26 per cent believed that they have ever eaten genetically modified foods — a modest 6 per cent increase since 2001.
Despite all of that, the US government’s position is “Genetically engineered crops are safe, resist disease better, and can provide much-needed food in starving nations”. It is the largest producer of genetically modified crops.
However, the EU position: “Keep it out. We prefer organic, which is much healthier”. The risk of genetically modified foods to health and the environment outweigh the benefits. Only the multinational biotech companies will benefit, dominating the world food supply and squeezing out traditional farmers. More than a dozen countries around the world have latched on to the technology, including Argentina, Canada, China, Australia, India and Mexico.