Genetic engineering has been practiced in the form of selective breeding throughout the history of agriculture. However, the discovery in 1953 of the structure of DNA gave scientists the ability to insert genes from one life form into those of a completely separate life form, thus arriving at the modern genetic engineering movement. Genetic engineering is fraught with controversy regarding its ethical and moral implications and health effects.
Cancer
Genetically modified foods share certain toxic effects on the liver, pancreas, kidneys and reproductive system that may cause cancer in these organs, according to a Greek study published in the February 2009 "Critical Reviews in Food Science and Nutrition." The widespread use of recombinant growth hormone -- a genetically modified substance -- in the agricultural industry is associated with increases in IGF-1, a growth hormone that, in excess quantities, can lead to cancer.
Allergy
Allergic reactions to genetically modified foods may arise due to the presence of proteins derived from the plant or animal used to modify the food, according to a U.S. study published in the July 2009 "Toxicological Sciences." Current safety standards involve evaluation of the foreign proteins for allergenic potential, and a database of known allergenic proteins has been compiled, along with computer programs for assessing potential allergenicity of proteins. Additionally, animal and non-animal testing methods are being developed to assist in the process of screening for allergenicity.
Intestinal Immunity
Genetically modified corn caused an immune reaction in mice in an Italian study published in the December 2008 "Journal of Agricultural and Food Chemistry." Mice fed genetically modified corn for 30 days showed altered levels of white blood cells; interleukins, a category of protein molecules that regulate immune function; and MIP-1beta, a chemical produced by certain white blood cells that initiates inflammation. The researchers noted that young and old mice were similarly affected by the modified corn.
Endometriosis
Rising rates of endometriosis coincide with increased consumption of genetically modified foods over the last decade, according to a Canadian report published in the December 2010 "Gynecology, Obstetrics and Fertility." The presence of pesticide residue and foreign proteins in genetically modified foods may be the culprit, say the authors, citing the "low-dose hypothesis" that accumulation of toxins, along with added chemicals for the stabilization and delivery of pesticides designed for use with genetically modified foods, multiply the risk factors and could be harmful for their immune-toxic effects and ability to disrupt the endocrine system.
References
- Pub Med: Health risks of genetically modified foods
- Toxicological Sciences: Safety Assessment of Biotechnology Products for Potential Risk of Food Allergy--Implications of New Research
- PubMed: Intestinal and peripheral immune response to MON810 maize ingestion in weaning and old mice
- PubMed: Hypothetical link between endometriosis and xenobiotics-associated genetically modified food
- Public Radio: History of Genetic Engineering
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