Genetically Modified Food Essay

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Need to write a genetically modified foods essay? Take a look at this example! This argumentative essay on GM foods explains all the advantages and disadvantages of the issue to help you form your own opinion.

Table of Contents

Introduction
The Benefits
The Drawbacks
Conclusion
References

Introduction

Genetically modified (GM) foods refer to foods that have been produced through biotechnology processes involving alteration of DNA. This genetic modification is done to confer the organism or crops with enhanced nutritional value, increased resistance to herbicides and pesticides, and reduction of production costs.

The concept of genetic engineering has been in existence for many years, but genetic modification of foods emerged in the early 1990s. This genetically modified food essay covers the technology’s positive and negative aspects that have so far been accepted. Currently, a lot of food consumed is composed of genetically altered elements, though many misconceptions and misinformation about this technology still exist (Fernbach et al., 2019).

Genetically modified foods have been hailed for their potential to enhance food security, particularly in small-scale agriculture in low-income countries.

It has been proposed that genetically modified foods are integral in the enhancement of safe food security, enhanced quality, and increased shelf-life, hence becoming cost-effective to consumers and farmers. Proponents of this technology also argue that genetically modified foods have many health benefits, in addition to being environmentally friendly and the great capability of enhancing the quality and quantity of yields (Kumar et al., 2020).

Genetically modified foods are, therefore, considered to be a viable method of promoting food production and ensuring sustainable food security across the world to meet the demands of the increasing population. This genetically modified food advantages and disadvantages essay aims to cover conflicting perspectives in the technology’s safety and efficacy. In spite of the perceived benefits of genetic engineering technology in the agricultural sector, the production and use of genetically modified foods have triggered public concerns about safety and the consequences of consumption (Fernbach et al., 2019).

Genetically Modified Foods: The Benefits

Many champions of GM food suggest the potential of genetic engineering technology in feeding the huge population that is faced with starvation across the world. Genetically modified foods could help increase production while providing foods that are more nutritious with minimal impacts on the environment.

In developing countries, genetic engineering technology could help farmers meet their food demands while decreasing adverse environmental effects. Genetically modified crops have been shown to have greater yields, besides reducing the need for pesticides.

This is because genetically modified crops have an increased ability to resist pest infestation, subsequently resulting in increased earnings (Van Esse, 2020). Some genetically engineered crops are designed to resist herbicides, thus allowing chemical control of weeds to be practiced. Foods that have been genetically modified are perceived to attain faster growth and can survive harsh conditions due to their potency to resist drought, pests, and diseases.

Genetically modified foods have also been suggested to contain many other benefits, including being tastier, safer, more nutritious, and having longer shelf life. Though scientific studies regarding the safety and benefits of genetically modified foods are not comprehensive, it is argued that critics of this technology are driven by overblown fears (Fernbach et al., 2019).

Genetically Modified Foods: The Drawbacks

To most opponents of the technology’s application in agriculture, issues relating to safety, ethics, religion, and the environment are greater than those that are related to better food quality, enhanced production, and food security. Genetic modification technology is perceived to carry risks touching on agricultural practices, health, and the environment.

The major issue raised by society concerning this technology pertains to whether genetically modified foods should be banned for people’s benefit. The gene transfer techniques are not entirely foolproof, thus raising fears that faults may emerge and lead to many unprecedented events.

There is a possibility that DNA transfer to target cells may not be effective. Alternatively, it may be transferred to untargeted points, with the potential effect being the expression or suppression of certain proteins that were not intended. This may cause unanticipated gene mutations in the target cells, leading to physiological alterations (Turnbull et al., 2021).

A number of animal studies have indicated that genetically modified foods could pose serious health risks/ Those include the tendency to cause impotency, immune disorders, acceleration of aging, hormonal regulation disorders, and alteration of major organs and the gastrointestinal system (Giraldo et al., 2019). It has also been demonstrated that genetically modified foods can act as allergens and sources of toxins.

Opponents argue that there is a lack of clear regulatory mechanisms and policies to ensure that genetically modified foods are tested for human health and environmental effects. Thus, human beings allegedly become reduced to experimental animals subjected to adverse toxic effects and dietary problems.

In animals, it has been argued that the use of genetically modified feeds causes complications, such as premature delivery, abortions, and sterility, though these claims have later been debunked (Xu, 2021). Some genetically modified crops, such as corn and cotton, are engineered to produce pesticides.

It has been demonstrated that this built-in pesticide is very toxic and concentrated as compared to the naturally sprayed pesticide, which has been confirmed to cause allergies in some people. Many studies have also shown the immune system of genetically modified animals to be significantly altered. For instance, a persistent increase in cytokines indicates the capability of these foods to cause conditions such as asthma, allergy, and inflammation (Sani et al., 2023).

Some of the genetically modified foods, such as soy, have also been shown to have certain chemicals known to be allergens, for example, trypsin inhibitor protein (Rosso, 2021). Genetic engineering of food may also result in the transfer of genes that have the capability to trigger allergies into the host cells.

Furthermore, most of the DNA transferred into genetically modified foods originates from microorganisms that have not been studied to elucidate their allergenic properties. Similarly, the new genetic combinations in genetically modified foods could cause allergies to some consumers or worsen the existing allergic conditions. Various cases of genetically modified foods causing allergic reactions have been reported, leading to the withdrawal of these foods from the market (Kumar et al., 2020).

Genetic modification of crops could also increase the expression of naturally occurring toxins through possible activation of certain proteins, resulting in the release of toxic chemicals. It is argued that sufficient studies have not been carried out to prove that genetically modified foods are safe for consumption (Fernbach et al., 2019).

Genetically modified foods are also associated with many environmental risks. Issues relating to the manner in which science is marketed and applied have also been raised, challenging the perceived benefits of genetically modified foods. Many opponents of genetic engineering technology perceive that genetic modification of food is a costly technology that places farmers from low-income countries in disadvantaged positions since they cannot afford it (Kumar et al., 2020; Leonelli, 2020).

It is also argued that this technology cannot address the food shortage issue, which is perceived to be more of a political and economic problem than a food production issue (Liang et al., 2019).

Political and economic issues across local and global levels have been suggested to prevent the distribution of foods so as to reach the people faced with starvation, but not issues of agriculture and technology. Politics and economic barriers have also been shown to contribute to greater poverty, subsequently making individuals unable to afford food (Kumar et al., 2020).

Some bioethicists are of the view that most genetic engineering advances in agriculture are profit-based as compared to those that are need-based. It challenges the appropriateness of genetic modification of food in ensuring food security, safeguarding the environment, and decreasing poverty, especially in low-income countries.

This argument is supported by the costly nature of genetic engineering technology and the yields from the application of this technology. The economic benefits of genetic engineering of foods are usually attained by large-scale agricultural producers, thus pitting the majority of the population who are involved in small-scale agricultural production (Kumar et al., 2020).

With the widespread adoption of genetic engineering technology, regulatory policies such as patents have been formulated, subsequently allowing exclusively large biotechnological organizations to benefit (Kumar et al., 2020).

Though biotechnological firms suggest that genetic modification of foods is essential in ensuring food security, the patenting of this technology has been perceived by many as being a potential threat to food security (Leonelli, 2020).

Patenting of genetically modified foods gives biotechnology firms monopoly control, thus demeaning the sanctity of life. This technology has also enhanced dependency, whereby farmers have to continuously go back to the biotechnology firms to purchase seeds for sowing in subsequent planting seasons.

Genetically modified food is believed to be unsafe, allegedly because sufficient tests have not been carried out to show that it would not cause some unprecedented long-term effects in another organism. Despite possessing positive attributes, such as health benefits and food safety, many consumers are wary of these foods because of a consistent belief in a lack of proven safety testing (Fernbach et al., 2019).

There are also fears that the genetic material inserted into genetically modified foods often gets transferred into the DNA of commensals found in the alimentary canal of human beings. This may lead to the production of harmful genetically modified chemicals inside the body of the human being, even long after ceasing the consumption of such foods.

Prior to the widespread adoption of this genetic engineering technology in agriculture, many scientists and regulatory agents raised health concerns. Some argue that genetically modified foods are inherently harmful and can trigger allergies, toxic effects, gene transfer to commensals in the gut, and can lead to the emergence of new diseases and nutritional problems (Deocaris et al., 2020; Seralini, 2020).

Despite multiple rigorous studies, it remains unknown whether genetically modified foods could be contributing to the rising cases of various health conditions such as obesity, asthma, cancer, cardiovascular diseases, and reproductive problems. In most cases, the testing that has been performed involves the evaluation of the growth and productivity of the modified organism, and not in terms of environmental and health impacts (Agostini et al., 2020).

Gene transfer may affect the nutritional quality of foods as the transfer is likely to reduce the amounts of certain nutrients while raising the levels of other nutrients. This causes a nutritional variation between conventional foods and similar foods produced through genetic modification techniques.

Furthermore, few studies have been carried out to show the effect of nutrient alterations brought about by genetic engineering in relation to nutrient-gene interactions, metabolism, and bioavailability (Hirschi, 2020). Critics of genetically modified foods argue that little information is available to show how the alteration of food contents affects gene regulation and expression as these changes occur at rates that far overwhelm scientific studies.

Genetic modification of food involves the transfer of genetic material even between organisms belonging to different species. To biotechnology firms and other proponents of genetically modified foods, this approach helps in maximizing productivity and profits. However, many consumers, environmental conservationists, and opponents of genetically modified foods perceive gene transfer across different species as causing a decrease in diversity (Turnbull et al., 2021).

With the reduction of diversity, benefits such as resistance to diseases and pests, adaptation to adverse weather conditions, and productivity also diminish. Critics of genetic engineering technology, therefore, suggest that applying this technology creates uniformity in organisms and decreases their genetic diversity, rendering them at increased risks of diseases and pests.

Transfer of genetic material also carries many environmental risks, especially in the event of wide cultivation of such crops. Some critics suggest that genetically engineered plants with herbicide and insect-resistant traits could transfer these traits to wild plants and subsequently lead to the evolution of difficult-to-eradicate weeds (Anwar et al., 2021).

These weeds could develop into invasive plants with the capability to decrease crop production and cause a disruption of the ecosystem. The genetically modified plants could also evolve into weeds, which will then require costly and environmentally unfriendly means to eradicate.

The genetic engineering of food may also have an impact on non-target organisms, which would further reduce diversity. It is a persistent concern that genetically modified foods, such as pesticide-resistant crops, could cause harm to non-target organisms.

Certain genetically modified crops have the potential to change the chemistry of the soil by releasing toxins and breaking down the plants after they die. Moreover, crops that have undergone genetic modification to withstand elevated chemical concentrations sustain a heightened application of herbicides, ultimately leading to elevated chemical concentrations in the soil (Anwar et al., 2021).

Genetic engineering’s intentional transfer of antibiotic resistance genes could have detrimental effects on human health and the environment. Antibiotic-resistant genes may be passed to pathogenic bacteria in animals’ and humans’ digestive tracts, increasing their pathogenicity and causing more and more public health problems (Amarasiri et al., 2020).

Conclusion

Genetic modification of food is applauded as an appropriate method of ensuring increased food availability, better nutrition, and general improvement in the agricultural sector. However, as this genetically modified food essay demonstrates, many issues surround this technology, mostly concerning safety, health, cultural, social, and religious issues.

Most of the concerns regarding genetically engineered foods can be cleared by conducting expansive research to establish clear grounds for such issues. Unless concrete research is conducted to substantiate the benefits and potential harms of genetically engineered foods, the majority of people will remain wary of genetically modified foods. In the end, the full potential of genetically engineered foods will not be realized.

References

Amarasiri, M., Sano, D., & Suzuki, S. (2020). Understanding human health risks caused by antibiotic resistant bacteria (ARB) and antibiotic resistance genes (ARG) in water environments: Current knowledge and questions to be answered. Critical Reviews in Environmental Science and Technology, 50(19), 2016-2059.

Anwar, M. P., Islam, A. M., Yeasmin, S., Rashid, M. H., Juraimi, A. S., Ahmed, S., & Shrestha, A. (2021). Weeds and their responses to management efforts in a changing climate. Agronomy, 11(10), 1921-1940.

Agostini, M. G., Roesler, I., Bonetto, C., Ronco, A. E., & Bilenca, D. (2020). Pesticides in the real world: The consequences of GMO-based intensive agriculture on native amphibians. Biological Conservation, 241, 108355.

Deocaris, C. C., Rumbaoa, R. G., Gavarra, A. M., & Alinsug, M. V. (2020). A Preliminary analysis of potential allergens in a GMO Rice: A Bioinformatics approach. Open Journal of Bioinformatics and Biostatistics, 4(1), 12-16.

Fernbach, P. M., Light, N., Scott, S. E., Inbar, Y., & Rozin, P. (2019). Extreme opponents of genetically modified foods know the least but think they know the most. Nature Human Behaviour, 3(3), 251-256.

Giraldo, P. A., Shinozuka, H., Spangenberg, G. C., Cogan, N. O., & Smith, K. F. (2019). Safety assessment of genetically modified feed: is there any difference from food?. Frontiers in Plant Science, 10(1592), 1-17.

Hirschi, K. D. (2020). Genetically modified plants: Nutritious, sustainable, yet underrated. The Journal of Nutrition, 150(10), 2628-2634.

Kumar, K., Gambhir, G., Dass, A., Tripathi, A. K., Singh, A., Jha, A. K., Yadava, P., Choudhary, M., & Rakshit, S. (2020). Genetically modified crops: current status and future prospects. Planta, 251, 1-27.

Leonelli, G. C. (2020). GMO risks, food security, climate change and the entrenchment of neo-liberal legal narratives. In Transnational food security (pp. 128-141). Routledge.

Liang, J., Liu, X., & Zhang, W. (2019). Scientists vs laypeople: How genetically modified food is discussed on a Chinese Q&A website. Public Understanding of Science, 28(8), 991-1004.

Rosso, M. L., Shang, C., Song, Q., Escamilla, D., Gillenwater, J., & Zhang, B. (2021). Development of breeder-friendly KASP markers for low concentration of kunitz trypsin inhibitor in soybean seeds. International Journal of Molecular Sciences, 22(5), 2675-2690.

Sani, F., Sani, M., Moayedfard, Z., Darayee, M., Tayebi, L., & Azarpira, N. (2023). Potential advantages of genetically modified mesenchymal stem cells in the treatment of acute and chronic liver diseases. Stem Cell Research & Therapy, 14(1), 1-11.

Seralini, G. E. (2020). Update on long-term toxicity of agricultural GMOs tolerant to roundup. Environmental Sciences Europe, 32(1), 1-7.

Turnbull, C., Lillemo, M., & Hvoslef-Eide, T. A. (2021). Global regulation of genetically modified crops amid the gene edited crop boom–a review. Frontiers in Plant Science, 12, 630396.

Van Esse, H. P., Reuber, T. L., & van der Does, D. (2020). Genetic modification to improve disease resistance in crops. New Phytologist, 225(1), 70-86.

Xu, Q., Song, Y., Yu, N., & Chen, S. (2021). Are you passing along something true or false? Dissemination of social media messages about genetically modified organisms. Public Understanding of Science, 30(3), 285-301.

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