What you need to know about GMO

As a Food Scientist and Pharmacologist I am a tad conflicted about the use of genetically modified organisms (GMO) for food production.  My entire Doctoral dissertation would not have been made possible without the use of a genetically engineered organism.  This technology has greatly improved the safety and welfare of the farmers who produce the crops we eat by enabling them to use considerably less pesticide.  The resistant crops also provide a safety net to the non-GMO plants grown nearby, due to the suppressed growth of infectious pests.

 

Genetic modifications of plants fall into one of three categories:  Resistance to pesticides, herbicides or viral infections.   Most people simply cannot appreciate the impact that GMO technology has had on our ability to greatly increase the global food supply.  That said, I wouldn't doubt that the increase in the food supply has also contributed to the global obesity and diabetes epidemics.  Even more alarming is the exponential rate at which the weeds have become resistant to herbicides such as glyphosate.  In just a single decade the resistance to glyphosate has exploded which has jeopardized the many benefits afforded by the genetically modified seeds.  As a result farmers have instituted a sustainability plan:  Use herbicide/pesticide judiciously, include a weed a management plan and ensure crop rotation.

But these solutions do not address the heart of the concern, that to the safety of the consumer.  Although genetic engineering is used to produce a limited array of crops, the impact on the food supply is quite broad since the technology impacts the production of sugar, corn oil, soybean oil, canola oil, and soy lecithin.  While it is thought that such products may pose an allergic or toxic threat no observation has been conclusively demonstrated by a number of reputable authorities including the Food and Drug Administration (FDA), National Academy of Sciences (NAS) and the World Health Organization (WHO).

To alleviate this concern we can expect to see labeling that distinguishes GMO from non-GMO food products.  Already, food suppliers using non-GMO ingredients proudly include that claim on their labels.  How do you know if the produce you purchase at the supermarket is truly organic or non-GMO? If the produce code (that little sticker on each item) begins with the number 9 then the item is organic. If the number begins with 8 then it is genetically modified and if it is conventionally grown then the number begins with 3 or 4. Greater transparency for GMO-produced food products is a work in progress as some producers, such as those in the supplement industry, seek to replace GMO ingredients with non-GMO varieties.  If other food suppliers follow this same practice where will that leave the utility for GMO?  

According to a Rutgers survey taken in 2013, most consumers lack a critical understanding and appreciation of GMO, and have no idea which food products are directly impacted by the technology. Since labeling is not mandatory the distinction between GMO and non-GMO can be a cryptic process.  One way to significantly reduce consumption of GMO-tainted foods is to avoid processed foods which are the items most likely to contain modified sugar, corn, soybean and canola-derived products.  Given that ~90% of these crops are genetically modified they are not likely to disappear from the food chain in the US any time soon.  In the meantime, there's no better time than the present to go Organic.