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Dietician Sheela Seharawat

Genetically modified food and its effect on our health

One of the latest and most discussed topic of discussion in today’s time is about genetically modified foods. More than almost seventy percent of the overall foods today that we eat are genetically modified. These foods occupy a major portion of our diet whether we know it or not.

So, what is a genetically modified food?
Foods that are produce of plants or animals who’s DNA has been altered by genetic engineering are termed as genetically modified foods. Genetically modifying any food sources can make them bigger, stronger, and more nutritious. Changing genes in plants can protect them against diseases and can also help them to survive when being exposed to herbicides (chemicals used to kill weeds and plants) and insects.
Genetic engineering is a process of manipulating any organism’s genes directly and there's no one type of genetically modified organism. Most of the soy and corn that is grown in developed countries today are genetically modified to make them resistant to herbicides, so that it's easier to spray the fields with weed killer. Many other crops are also genetically modified to withstand pests. Such foods are created to withstand conditions of drought and produce foods that are more nutritious.

So, how is genetically modified food different from regular food?
We humans have been selectively breeding plants and animals for thousands of years. Either for better yield or to make the sizes of the crops look big and hold more produce. But these are not called genetically modified produce.
Genetic engineering involves direct manipulation in the DNA. Although it also thrives to achieve the same goal as does traditional breeding – to create plants and animals for desired characteristics. The major difference between the two is that genetic engineering allows more fine tuning, it is quicker, and makes it possible to transfer specific genes from one species to another. In short genetic modification allows more traits than regular breeding.

Genetically Modified Foods and Human Health

One of the latest controversy that we keep on hearing these days is of genetically modified foods and this is all due to a numerous pros and cons that have been associated with it. On one hand where experts and researches says that we humans and perhaps the whole environment can benefit from genetically modified food and the technology. They have to say that these foods are developed with the natural ability to protect them from harmful and dangerous insects and pests and as a result there would be less use of chemical pesticides and herbicides. This helps in keeping the environment safe and clean and become creature friendly.
On the other hand, a large group of environmentalists, as well as experts feels that genetically modified food is a potentially very dangerous technology. By changing the genes of plants in order to naturally act as a pesticide, will make insects immune to such plants in future and also altering the DNA in foods by transferring genes between two species that are totally unrelated could also transfer allergens that can make people ill.

Although the fact is still on the debate table, till date in countries where genetically modified crops have been introduced in fields, have not reported any significant health damage or environmental harm. On the contrary, many important social and environmental benefits have emerged. Farmers are now using less pesticides or using less toxic ones, reducing harm to the water supplies and workers' health, and allowing the return of many beneficial insects to the fields.

Saying all these, many studies and research programs conducted have come across with some negative conclusions regarding genetically modified food such as: