Genetically modified foods

Genetically Modified Foods Genetically Modified Foods These foods are derived from organisms whose DNA has been modified in anunnatural way. The available genetically modified foods originate mostly from plants. In the future though, foods derived from genetically modified animals or microorganisms are to be introduced into world markets. Most of the subsisting genetically modified crops have been altered to enhance yield, through improved tolerance of herbicides or enhanced resistance to plant diseases. The future of genetic modification may entail changing the nutrient content of food, enhancing efficiency of food production systems, or reducing the allergic potential of foods. However, despite the perceived benefits of reengineering foods, debates have ensued on the safety of genetically modified foods with critics arguing that such food could pose health risks to human beings. This essay expounds on genetically modified foods.
Researchers have identified that people’s choice of consuming such foods is influenced by attitudes, pragmatic considerations, and personal circumstances. Although some people desist from GM products with no facts, researchers have identified that the foodstuffs may have some negative effects. The effects touch on environmental hazards, human health risks, and economic consequences. For instance, some of the genetically modified crops have caused damage to other organisms. Genetically modified foods may also cause allergy to some people that may be fatal (Forman, 2010). There have been cases of allergy development in children across Europe and the United States to foods such as peanuts. The process of establishing GM foods and the eventual presentation to the market has been long with substantial use of resources. Researchers and consumer advocates have claimed that this may lead to unbearable seed prices.
Genetically modified foods have numerous advantages. For example, genetically modified foods are resistant to cold and plants, such as tobacco, strawberries, and potato have been modified to be resistant to frost by the introduction of the antifreeze gene. The antifreeze genes enable plants withstand the low temperatures, thus allowing crop production to take place throughout the year (Edwards, 2010). Nutritional improvement is another positive aspect of genetically modified foods. The genetic modification of foods is appropriate because food like rice, which is a common diet in most countries could be modified genetically and supply the essential nutrients that will enable individuals feed on a balanced diet. This will also aid in the control of malnutrition.
Supporters of genetically modified foods have numerous reasons for their stand including increased resistance to cold and nutritional improvement. However, the health concerns raised by some researcher may prevent the successful approval of food modification. Critics argue that GM may increase the price of seed and that such foods may endanger the health of human beings. On the contrary, increased yields will result in the reduction of seed prices. Genetically modified foods have aided in the reduction drought by increasing yield and enhancing resistance to plant diseases (Carter, GianCarlo, & Sheldon, 2011); therefore, food should be genetically modified. This is because such foods will enhance resistance and hence improve food production. Human beings will as well be able to alter nutritional value of foods, which will reduce malnutrition.
Conclusion
Genetically modified foods are derived from organisms whose DNA has been altered. In the future, more animals and microorganism may be modified. Controversy has marred genetically modified foods with health, economic, and environmental concerns being raised by some researchers. Modifying foods increases resistance to cold and plant diseases hence increasing yields. Foods should be genetically modified to improve nutrition in some countries, especially those relying on rice as a staple food. This will aid in eliminating malnutrition.
References
Carter, C. A., GianCarlo, M., & Sheldon, I. M. (2011). Genetically modified food and global welfare. Bingley: Emerald Group Publishing.
Edwards, C. (2010). Gene genies [genetically modified food]. Engineering & Technology, 5 (3), 24.
Forman, L. E. (2010). Genetically modified foods. Edina: ABDO.