TRANSGENIC FOODS: CHARACTERISTICS, ADVANTAGES, EXAMPLES, CONSEQUENCES - NUTRITION - 2024

The transgenic foods are those whose genetic material (DNA) has been altered or intervened by man in order to optimize production, improve its characteristics or make them more resistant to external factors such as climate and potential predators (pests).

Modified organisms - which can be animals, plants or microorganisms - do not go through the natural process of recombination (in the case of plants) or mating (in animals).

Large size, exceptional shine and blemish-free crust are some of the characteristics of GM foods. Source: pixabay.com

The technology used for this process receives a variety of names, which are ultimately synonymous: genetic technology, recombinant DNA technology, genetic engineering or modern biotechnology.

Since its incorporation into the market, it has been discussed whether the consumption of transgenic foods can cause harm to people's health; Likewise, in the commercial sphere, the modifications made to these organisms are patentable, so there is a monopoly on the part of the companies that patent their modifications.

Origin

Although it seems that modern biotechnology is of recent date, it dates back to 1983, the year in which European scientists created the first transgenic tobacco plant that was resistant to kanamycin, a powerful antibiotic.

Subsequently, in 1994, a type of tomato called flav savor began to be distributed for mass consumption in the United States (after approval by the regulations of that country), whose maturation was delayed in time, so its durability was greater.

It had to be withdrawn from the market two years later due to its unusual taste, but this variation was still used for the production of processed tomatoes. After this product, they experimented with soybeans, corn, wheat and cotton, among others.

characteristics

Size and color

In supermarkets we can see a large amount of food with an exceptional color and size, so bright that they attract attention. Normally, these are transgenic foods that, when compared with others whose process has been natural, result in a firmer appearance, without deformations in their crust.

In the case of fruits, their size, smell and sweetness are surprising. Vegetables are large, their color is more vivid and their decomposition lasts over time. As for animals, they are stronger, immune to viruses, with greater volume and faster growth.

They do not present identification

Transgenic foods do not have labels or other elements that indicate that they are the product of a genetic modification. In most countries, no laws have been established that oblige companies to report that their production process is not the common or natural one.

In contrast to the above, there are foods that have labels that indicate that their production process is organic or hydroponic (that it has been grown in water). In both cases, it is indirectly exalted that they come from a natural process in which the food has not been manipulated.

Pest resistant

By means of the genetic modification carried out in the laboratories, it is sought that the organisms are resistant to pests, fungi, viruses and herbicides, so that in this way their production is successful and there is less risk of their perishing.

This guarantees that its growth will be faster than usual, ensuring greater profitability and profits in its commercialization.

Advantage

More benefits

One of the advantages of transgenic foods is that they can be modified to have more vitamins and nutrients, and thus reduce unhealthy toxins. This results in better quality and less harmful food, whose consumption helps human health.

The foregoing has special application in countries where there are high rates of malnutrition. It is estimated that a massive distribution of these products under precarious food conditions can help eradicate famine in the world.

More efficient production

In terms of production, transgenic foods are beneficial because a smaller proportion of land is used for a larger harvest. In traditional cultivation this is not possible, because the growth time is less rapid.

The rapidity in the harvest allows the occupation of less territory for the sowing, reason why other spaces can be used to produce other products.

Long storage

Another advantage is that the food can be stored for a longer time than usual, due to the fact that the food matures later.

This is beneficial when transporting them for distribution, since the possibility of perishing is minimized.

Likewise, its late maturation reduces the loss of vitamins in food before it reaches the final consumer. This technique has been applied especially to strawberries, tomatoes, melons, cherries, bananas, cauliflower and peppers, among others.

Disadvantages

There are doubts as to whether they are harmful to health

Much has been argued about the disadvantages these products have. One of the main concerns is whether in the long term they are harmful to the health of the people who consume them.

This doubt comes from the fact that in genetic alteration some of its nutrients must be modified to place other attributes or characteristics.

For example, in the case of tomatoes, to make them more resistant to drought, part of their nutrient concentration is subtracted, as well as the enzymes that tend to retain fluid.

Toxicology test studies conducted on rats that were fed GM foods for two years revealed that the rats had liver problems and were more prone to tumors.

Gene transfer

On the other hand, there is talk of the possibility of a transfer to humans of genes that have been modified in food, which may modify the functioning of the organism.

It is speculated that when this transfer is made, there is the possibility that the human body becomes resistant to some antibiotics.

Generation of allergies

Scientific studies suggest that there is a great tendency for people who consume them to develop allergies, autoimmune diseases and food intolerances.

Greater pest resistance

There are foods that have been modified in such a way that they carry toxins aimed at repelling insects, which could eventually make pests more and more resistant.

For the elimination of this pest, more powerful pesticides would have to be used, which can cause greater damage to the ecosystem and the organism of people.

Opinion of the World Health Organization (WHO)

The WHO made an official publication in which it expressed its opinion on whether or not these foods are harmful to health.

In said publication - which lacks technical language, so it is easy for any reader to understand - it is stated that "no risks to human health have been demonstrated in those countries where transgenic foods have been commercialized".

However, it is also indicated that there is a possibility of contamination between genetically modified crops and another type of crop: it is possible that the former may jump to the latter, thus affecting the environment.

On the safety of transgenic foods, the report states that it cannot be generalized and say that all of them are safe due to the diversity that exists. They would have to be analyzed one by one, but those that are currently available have passed risk assessment tests and do not present health risk problems.

It details that there are transgenic products such as corn, squash, potatoes, rapeseed and soybeans, which have been consumed for many years in various countries, and that the WHO has previously evaluated that they are not toxic, that they do not generate allergies, that they are stable in relation to to the inserted gene and that they have nutrients.

Examples

95% of the global production of transgenic food falls on Brazil, the United States, Argentina, Canada and China. The countries of the European community are somewhat reserved on the subject, but some countries do express that transgenic foods are the worst solution in history.

However, although in Europe the controls and standards related to transgenic engineering are strong and strict, derivatives of transgenic products are imported into the countries that comprise it. Remember that these products do not have any mention that they have been modified.

Below we will mention the most consumed transgenic foods currently in the world:

Corn

In the United States, approximately 85% of the corn produced is transgenic. This value is due to the fact that harvesting corn in this way reduces production costs; In addition, they make it more resistant to herbicides used to suppress weeds.

Beet or beet

The beet or beet is one of the transgenic products with the most demand in the world, since it is used to produce sugar. In the United States, approximately 50% of sugar production comes from this food.

Soy

Soy is an excellent example of genetic technology in which food is improved to improve health.

This food, widely consumed in the United States and Argentina, was modified so that the oleic acid levels were higher than normal. In this way, it helps the human body to minimize bad cholesterol.

Cotton

Another crop that was modified with excellent results is cotton. According to the United Nations Food Organization (FAO), Asia and Africa have a large part of the production, as well as Brazil, Argentina, India and China. It was modified to make it stronger against insects and herbicides.

Milk

In Argentina, a laboratory made a modification in a gene associated with the mammary glands of cows, so that they produce an important hormone for bovine growth. This is estimated to increase milk production by 20%.

Alfalfa

Traditional alfalfa was genetically engineered in 2011 with the intention of making it more resistant to a herbicide called Roundup. It was intended that when this product was used by farmers in the cultivation of alfalfa, it would not be affected.

Zucchini and pumpkin

Through genetic technology, in the United States modifications were made to zucchini and squash; the intention was to make it more resistant to viruses and plague.

However, research conducted by the University of Pennsylvania found that genetically modified squash becomes more vulnerable to bacterial infections.

Tomato

Transgenic tomatoes are easy to identify in supermarkets due to their large size, bright color and no deformations or cracks in their rind. They are practically perfect.

These fruits have been genetically modified to make their ripening take longer and to increase their production, as they are in high demand throughout the world.

Canola

This is one of the oldest transgenic foods. Canola is a plant, from whose seeds an oil used to cook or accompany food is extracted.

Its commercialization was approved in 1996, more than 20 years ago. 90% of canola production in the United States comes from modifying its DNA.

Possible health consequences

There are many opinions on whether GM foods can have harmful consequences for health.

This discussion is over 20 years old. There are studies of companies dedicated to genetic engineering that indicate that these foods are safe and that they have been meticulously evaluated, a view that is also shared by a group of scientists.

Researchers against

Contrary to the above, there are other researchers who have independently investigated the future effects on human health, experimenting with animals that have been fed with transgenic products.

These studies have shown adverse effects as a result, in many cases related to decreased liver function.

In 1992 the United States Food and Drug Administration (FDA) conducted different tests that sought to delve into the possible health consequences of these foods.

In these several scientists differed from those who consider that transgenic foods are healthy, and expressed their doubts about them. However, the conclusion of the study is that they are safe.

Little data on effect in humans

Consequently, it has not been possible to determine whether they are harmful to human health, as human studies have not been done.

A valid question in this context is why they have not been more meticulously followed as products so widely consumed in several countries. The answer to this concern is that many of these foods are not labeled.

Some of the hypothetical consequences include the generation of allergies in some people, a tendency to develop autoimmune diseases, or the emergence of intolerance to certain foods. Likewise, the human body can become resistant to certain types of antibiotics.

References

1. Fernández Suárez, M. "How safe is transgenic food consumption?" (2009) in Digital University Magazine. Retrieved on May 12, 2019 from Revista Digital Universitaria: revista.unam.mx
2. "Argentina creates transgenic cows that will make it possible to produce 20% more milk" (2008) in La Tercera. Retrieved on May 12, 2019 from La Tercera: latercera.com
3. “Frequently asked questions on genetically modified foods” (2014) in Word Health Organization. Retrieved on May 11, 2019 from Wordl Health Organization: who.int
4. "Transgenic crops outperform" natural ones in Brazil "(2013) on the BBC. Retrieved on May 11, 2019 from BBC: bbc.com
5. "Transgenic foods" (S / F) in Recovered on May 11, 2019 from Sanitas: sanitas.es
6. Méndez, R. "The WHO says that the available transgenic foods are safe for health" (2002) in El País. Retrieved on May 11, 2019 from El País: elpais.com
7. "What are transgenic foods: list of examples" (2019) Green ecology. Retrieved on May 12, 2019 from Green Ecology: com