YSM 85-3

FEATURE
What Am I Eating?
The Infiltration of Genetically Modified Foods
BY WALTER HSIANG
HEALTH
Though the thought of glow-in-the-dark cigarettes may seem bizarre,
they are actually scientifically feasible to produce. The glowing tobacco
plant, which made its debut in 1986 when scientists at University of California,
San Diego inserted the genes of a firefly into the tobacco genome,
was one of the first genetic engineering experiments and introduced the
world to the concept of genetic manipulation of crops. Since then, genetically
modified plants have become ubiquitous in society. In fact, most
products — the foods you eat and even the clothes you wear — contain
a genetically modified plant or organism.
Why Produce Genetically Modified Foods?
Organisms whose genes have been artificially engineered are called
genetically modified (GM) organisms. A number of methods exist to
insert new genes for the modification of the original organism, including
biological vector techniques, in which a specific gene is inserted into a
plasmid DNA that is introduced to the organism, and microinjection, in
which genetic material is inserted directly into a single living cell.
Since these changes occur at the molecular level, it may seem difficult
to distinguish genetically modified foods from regular foods at the
macroscopic level. In today’s society, however, it is valid to assume that
most of the produce you see at the supermarket is genetically modified,
as GM foods tend to have a more appetizing appearance. For example,
GM strawberries are bigger, sweeter, and more enticing when compared
to their organic counterparts, which are likely to contain a bug bite or two.
GM foods are, from a superficial standpoint, incredibly appealing. Their
enhanced traits can include increased crop yield, better resistance against
pests, increased shelf life, higher nutritional value, and better taste. Genetic
engineering techniques produce these alluring qualities more rapidly and
efficiently than selective breeding, the traditional approach for breeding
organisms with specific traits. In fact, if it were not for these methods,
the seedless grape may still be just an idea of science fiction.
The majority of common vegetables and fruits are now
genetically enhanced to improve traits such as increased shelf
life and increased crop yield. Courtesy of Dr. Fans
GM Foods: Here, There, Everywhere
Whether to grow vitamin-enriched rice or pest-resistant corn, a significant
portion of the agriculture industry has adopted GM foods to provide
consumers with “better” products. In fact, over eight out of ten packaged
foods in the United States contain some type of GM product. So what
foods are not genetically engineered? Honestly, not many. When looking
at the major agriculture crops grown in America, around 90 percent
of all canola, cotton, corn, and soybeans grown on U.S. soil have been
genetically modified.
And it does not stop there. GM foods have also made their way into
many processed foods, such as oils and sweeteners, and other products like
sugar substitutes and vitamin C tablets. Therefore, whether you shop at a
supermarket or eat at a restaurant, you are much more likely to consume
a GM food than a non-GM, or “natural” food.
Potential Health Risks
A common genetic engineering technique called microinjection.
This technique does not rely on biological vectors such
as viruses to insert DNA into a new genome; it simply injects
genetic material containing the new gene into the recipient
cell. Courtesy of GenerationGreen
Even though GM foods constitute a majority of American agriculture,
scientists have performed shockingly few studies investigating their safety.
Overall, there have not been many definitive findings exposing the dangers
of GM foods, though recent studies implicate GM foods with potential
health concerns.
For most of us without food allergies, we would not think twice about,
for example, chomping down on a sweet, unblemished ear of corn.
However, perhaps we should. One study performed in 2003 disturbingly
confirmed that farm laborers exposed to GM cotton and corn developed
allergies that irritated the skin, eyes, and upper respiratory tract. Another
study conducted in 2005 showed that GM foods elicited an allergic inflammatory
response in mice from consumption of GM field peas. Because
foods produced through biotechnology may result in the introduction of
proteins new to the human diet, these new proteins can sometimes induce
an allergic response to sensitive members of the population.
It is also imperative to examine the heavy use of chemicals in the
28 Yale Scientific Magazine | April 2012 www.yalescientific.org