What Are The Potential Allergenicity Of Genetically Modified Crops

Mice, from an Austrian government study, that were given GM corn had fewer babies, and the babies were often smaller than normal. GM cotton has also affected cotton workers throughout India, whom are experiencing allergy and flu-like symptoms. The British Medical Association supports GM foods, but still states that “more research is encouraged and needed” to prove safety, this shows that it is not completely safe yet. This medical association also believes that close monitoring should be done on GM foods, “especially over the long term.” In the United Kingdom, soy allergies increased by fifty-percent after GM soy was used, this is because GM foods are more concentrated than sprays. In the late 1980’s there was a disease that took more than four years to identify, it was deadly and “caused 5,000-10,000 people to fall sick or become permanently disabled.” This epidemic was caused by L-tryptophan, a GM brand of a food supplement. This information shows that there is a possibility of harm in the long-term and it has concerned many doctors from different areas.

It is argued that genetically amended produce can cause a decrease in antibiotic efficacy, and an increase in allergic reactions; further, some are alarmed with the complexity of gene transfer, and there is a belief that scientists are tampering too much with nature. However, the truth of the matter is that antibiotic properties are only sparingly used in severe cases where no other options are present, such as the Hawaiian Papaya, a fruit that owes its existence solely to genetic modification, and its new antiviral genetic code (“Advantages & Disadvantages…” 2). As for allergic reactions, there has been no documented link able to connect the prevalence of GMOs to the rise in allergies in the youth population ( “Commonly Asked Questions…” 4). Further in contrast, each additional gene added to a plant is carefully testes and researched to ensure complete safety for consumption. Lastly, gene transfer is only used with specific beneficial characteristics of plants, so there are no accidental crossings of unintended genes (“Advantages & Disadvantages…” 3). As for tampering with nature, there are still a multitude of options in the market today, including alternatives such as organic or non-GMO certified foods. It is almost as highly regulated as experimental

Many people across the globe believe that genetically modified organisms are dangerous and should be more heavily regulated, but genetically modified crops are among the most rigorously tested and regulated food products on the market (Bayer CropScience website, 2015) [1]. Why is such testing mandatory? This is because of the way allergic reactions can be triggered by certain proteins. When genetically altering an organism, new proteins are introduced into said organism. These proteins can be responsible for allergic outbreaks if an intolerant person consumes it. (American Academy of Allergy Asthma & Immunology, 2015) [2]. To prove that GMOs are in fact safe for human consumption, scientists cross reference the chemical composition of the newly introduced proteins against over 500 known allergens (such as the protein in peanuts), to ensure that the new protein is not similar enough to any known allergen to cause an over reaction from the human immune-system. (Saleh Al-Muhsen, Ann E Clarke, Rhoda S Kagan, 2003) [3]. These strict guidelines are enforced by the Food and Drug

The increased use of modifying foods like this have opened the door for multiple diseases and other major health concerns to spread around in our country. One of these problems that come from modified foods that affect many Americans today is allergies. Have you ever wondered why so many different allergies are rising in our country, and how they practically are coming out of nowhere? Well you don’t have to wonder any more as the answer is right inside your fridge, genetically modified foods! In a book by Robyn Fryen she states that “almost 75% of processed foods contain neurotoxins, novel proteins, and allergens”. As more and more foods continue to get modified, we are consuming more and more allergens, causing dozens of new allergies to be produced .(LaSalle). An example of one of these allergies that millions of americans face today is gluten. Recently, the Institute for Responsible Technology released a study stating that modified foods can lead to disorders such as intestinal permeability, imbalanced gut bacteria, and impaired digestion, which are disorders that can cause a gluten allergy and other gluten-related diseases (Walia).Gluten is not the only allergy modified foods can cause as dozens more allergies can arise from the allergens in genetically modified foods and some are still being discovered. If you ever wondered where your allergy came from, genetically modified foods are the

One of the most frequently discussed concerns of consuming GM foods is the effects they may have on the health of those that eat them. As a result of food genes being modified, it has been suggested that the cross breeding of food genes can affect people that suffer from food allergies that had not been previously experienced (Lemouse). For example, if peanut are in tomatoes due to genetic engineering, someone with a peanut allergy could quite possibly react to tomatoes (Medline Plus). This is an example of the reasons presented by

Creating Genetically modified food is a fairly new practice that started in the 1990s. The newness raises concern over long term health risks that they may cause. Critics believe that the foods contribute to the growth of food allergies among children. According to the Centers for Disease Control and Prevention (CDC) “Food allergies in children under 18 years of age have increased; from 3.4 percent between 1997 and 1999 to 5.1 percent between 2009 and 2011.” although the percentage increase is not proven to be related to GMOs, it is known that cross-breeding plants can cause allergic reactions and create new allergens.

Another reason for the labeling of GMOs in food products is that very little is known about them; they have the possibility of harming those that eat them. To begin, this technology has only existed for a few decades, and something as revolutionary as genetic modification is going to take years to perfect. While this tech is still in it’s experimental phases, it can cause certain side effects that harm people all around the planet. One of such side effects is the unintended spread of allergens, “Researchers at the University of Nebraska at Lincoln produce evidence that genetic engineering of crops can spread allergens, which is potentially dangerous for those with food allergies,” (Staff). These allergens would cause much harm, creating unsafe

The development of genetically engineered foods began in the 1900s, and has been in United State markets since 1995 (Bredahl 18). The most widespread genetically modified foods are oil, maize, cotton, and soybeans (Cunningham 11). Transgenic foods were products created to increase benefit and lower prices (Whitman 2). Genetically modified foods are essential to enrichments of crops (Tan 3). It helps reduce the use of herbicides and pesticides in plants, enhances taste and quality, lower maturation time,

Food allergies are abnormal immunological responses to a special food or food component . Two types of abnormal immunological responses can happen immediately and delayed reactions. Both are well documented to occur in certain individuals at ingestion of specific foods.recently These illnesses are spread and sometimes called individualistic reverse reactions to foods because they affect only certain individuals in the population.In addition ,Cause of food allergy enter hospital almost thirty thousand people to the emergency room, and up to a hundred to two hundred deaths each year (Taylor and Hefle. 2005).

Biotechnology offers a variety of potential benefits and risks. It enhanced the food production by making plants less vulnerable to drought, frost, insects, and viruses and by enabling plants to compete more effectively against weeds for soil nutrients. Genetically modified organisms (GMOs) are defined as organisms (except for human beings) in which the genetic material has been altered in a way which doesn 't occur naturally by mating and/or natural recombination. GMO 's have widespread applications as they are used in biological and medical research, production of pharmaceutical drugs, experimental medicine, and agriculture. The use of gene technology in food production has become interesting due to increased needs of food as well as its improved quality with the application of gene technology to plants and animals, goals can be achieved more quickly than by traditional selection. Consequently, ethical dilemmas are opened concerning the eventual negative effects of production of genetically modified food. It seems that supplementation of nutraceuticals and wild foods as well as wild lifestyle may be protective, whereas western diet and lifestyle may enhance the expression of genes related to chronic diseases. In a few cases, it has also improved the quality and nutrition of foods by altering their composition. However, the use of biotechnology has also raised concerns about its potential risks to the environment and humans health. For example, some

This report evaluate about the genetically modified food that why we need this, what are its key issues and how we can overcome these issues? In the field of biotechnology, the vast development was observed in the last few decades comprising the manipulation of genetic material to generate animal and plants with certain desirable attributes. Genetically Modified/Manipulated Organisms frequently termed as GMOs, refer to organisms whose genetic material has been modified through recombinant DNA (rDNA) technology, in which genes from the DNA of different organisms are recombined, having the both (positively and negatively) potential effect on the environment and human health. Recombinant GMOs can be generated by gene cloning techniques in which a non-native gene is inserted and expressed in a target organism. There are several methods behind the basic principle of recombinant DNA technology, but the most prominent method to is the inserted DNA from a donor organism into the target organism via a vector with cloned DNA. At present numerous GMOs as well as the products of GMOs are utilized by human and researches are persistently performing to transform the genetic traits of organisms to change for the better, according to human practices (Melo-Martín I & Zahra M, 2008). Genetic modification in plants can be inserted easily attributable to their ability to grow from a single cell or small pieces of tissue (Adcock, 2007)

While the allergenicity of known allergenic sources can be easily predicted, genetic engineering involves inserting genes from other unknown sources, whose allergenicity is unknown. In the process, genes from allergenic sources may get transferred into non-allergenic foods. Consumers consuming these allergenic genes without having any prior knowledge of their presence in the foods, put themselves in great danger of chronic allergic reaction. Two cases demonstrate that such concerns have already been proved. In the 1990s, a line of GE soybeans was engineered using certain proteins from Brazil nuts, which resulted the soybeans to have enhanced nutritional content.() But a study in 1996 found that people with common nut allergies were significantly affected when they consumed the GE soybeans.() Likewise, a group of Australian scientists developed GE peas with a protein found in green bean which protects the plants from beetles.() Prior to market release, the peas were tested on mice. The research found out that the altered protein produced allergic reactions in those mice, and alarmingly caused the mice to become susceptible to other allergens as well.() While the Brazil nut protein expressed in the GE soybeans was a known allergen, the green bean protein expressed in the GE peas had no history of allergenicity. These two cases show exactly how uncertain allergenicity GM foods might have on humans. As more and more varieties of proteins are being

“Our technological powers increase, but the side effects and potential hazards also escalate.” Alvin Toffler. In the 1980s, a new science field was developed called Genetic Modification (GM) or Genetic Engineering for uncountable purposes. One of the applications was to create food crops that are altered in a way to be beneficial to the producer or the consumer. Genetically modified foods could be defined as foods derived from organisms which their genetic material has been altered in a way that does not naturally occur, through the insertion of a gene form a different organism. Genetic modification techniques permits the introduction of new traits and provides better control over the desired traits than the previously used methods like selective breeding. The first commercial sale product of GM food was in 1994, while the biggest marks for GM crops are soybeans, maize and oilseed rape. Nowadays, the determined value of the foods managed in the United States which holds at least one genetically modified ingredient is 70%. The release of genetically modified foods in markets has triggered a debate around the world, where proponents believe that it holds many promising benefits, while opponents are worried about its negative impacts on the environment and the health of human beings.

Genetically modified foods (GM foods) are foods created from organisms that have had particular changes inserted into their DNA using different genetic modifying or engineering techniques. These techniques have allowed for the introduction of yield traits to have a far greater control over a food's genetic structure than traditional ways such as selective breeding and mutation breeding. Since the past 10-20 years, the world population has been growing swiftly, at the same time, traditional agricultural has began failed to satisfy humans’ need. Under this circumstance, genetically modified foods has been introduced and widely discussed in worldwide. GM foods techniques which can increase yield potential by modifying plant type and exploiting heterocyst. However these techniques have implicit problems. Although they are enabled to increase the world food supply, the safety and the nature of the food are the main concern. Due to genetic engineering is a relatively new scientific aspect, therefore, all the techniques are still preliminary and unstable. This essay argues that the development of genetic modifying food technique should be continued.

Everyday science and new technology are becoming more popular in society. Biotechnology, more specific genetic engineering has entered into human diets and on the shelves in the supermarket. New products are being introduced, which are promoted as more healthy and fresher than ever before. Genetic modified (GM) foods are those whose genetic makeup has been altered in a way that does not occur spontaneously.1 This modifying process is taking place in laboratories all around the world. Genetic modification of foods allows scientists to make changes to flavor, texture, nutritional value and shelf life of foods. It allows the buildup of insect and disease resistance in plants to boost crop yield. However, there are varying perceptions of the risks and benefits of genetically engineered foods and crops.