Genetically Modified Food

The progression of science holds out the promise of new technologies that can solve urgent human problems. Among these problems are the international challenges of human hunger, malnutrition, over-nutrition, and disease. Much funding and energy to solve these problems is currently being directed towards developing technologies to genetically modify foods. These technologies can and already have yielded tremendous benefits in addressing human crises. One example is the recent introduction of ôgolden rice,ö normal rice that has been genetically modified to produce Vitamin A. Golden rice may keep as many 250 million children worldwide from going blind from Vitamin A deficiency (Judson, 2001, pp. 30-31). Corn and soy crops have already been genetically modified to resist field diseases, making them easier and more cost-effective to grow. Genetically modified soy and corn currently make up about 80% and 40% of U.S. production of these commodities respectively (Johnson, 2005). These and many other innovations involving genetically modified foods are already here or are on the horizon.

However, the application of any new scientific breakthrough to large-scale human activity requires a cautious approach. Is genetically modified food safe to eat? Are genetically modified plants and animals safe for the environment? Will introducing these organisms into our agricultural practices and food supply be safe for our economy?

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to the structures of other proteins that are known allergens, screening for reactions of human antibodies to the protein, simulating digestion of the protein in the laboratory using liquids similar to those in the human digestive system, and performing animal studies. However, there is always the risk that a new protein may pass these tests or pass the decision-making process that pools their results and be released on the market even though it has the potential to be a health threat. Whether any one of the many proteins that are being engineered into foods will turn out to be an allergen is therefore a matter of a scientific ôbest guessö; there is no way to definitively prevent a future health crisis that could arise if a protein turns out to have detrimental effects on humans that were not observed during the initial testing of the protein. The potential to make foods people are allergic to is only one health issue of genetically modified foods. Also of concern are the unknown interactions of the new enzymes within the organism and also the potential for genes to interact with each other to form new combinations. So little is known about the ways genes may interact within cells that it is prudent take a cautious approach when c
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Approximate Word count = 2000
Approximate Pages = 8 (250 words per page)

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