Genetically modified food

Part of a series on
Genetic engineering
 
Genetically modified organisms
History and regulation
Process
Applications
Controversies

Genetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using various methods of genetic engineering. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits when compared to previous methods, such as selective breeding and mutation breeding.[1]

The discovery of DNA and the improvement of genetic technology in the 20th century played a crucial role in the development of transgenic technology.[2] In 1988, genetically modified microbial enzymes were first approved for use in food manufacture. Recombinant rennet was used in few countries in the 1990s.[3] Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its unsuccessful Flavr Savr delayed-ripening tomato.[4][5] Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, maize/corn, canola, and cotton. Genetically modified crops have been engineered for resistance to pathogens and herbicides and for better nutrient profiles. The production of golden rice in 2000 marked a further improvement in the nutritional value of genetically modified food.[6] GM livestock have been developed, although, as of 2015, none were on the market.[7] As of 2015, the AquAdvantage salmon was the only animal approved for commercial production, sale and consumption by the FDA.[8][9] It is the first genetically modified animal to be approved for human consumption.

Genes encoded for desired features, for instance an improved nutrient level, pesticide and herbicide resistances, and the possession of therapeutic substances, are often extracted and transferred to the target organisms, providing them with superior survival and production capacity.[10][11][12][13][14][15][16] The improved utilization value usually gave consumers benefit in specific aspects.[10][11][15]

There is a scientific consensus[17][18][19][20][21] that currently available food derived from GM crops poses no greater risk to human health than conventional food,[22][23][24][25][26][27][28] but that each GM food needs to be tested on a case-by-case basis before introduction.[29][30][31] Nonetheless, members of the public are much less likely than scientists to perceive GM foods as safe.[32][33][34][35] The legal and regulatory status of GM foods varies by country, with some nations banning or restricting them, and others permitting them with widely differing degrees of regulation,[36][37][38][39] which varied due to geographical, religious, social, and other factors.[10][40][41][42][43]

  1. ^ GM Science Review First Report Archived October 16, 2013, at the Wayback Machine, Prepared by the UK GM Science Review panel (July 2003). Chairman Professor Sir David King, Chief Scientific Advisor to the UK Government, P 9
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  4. ^ James, Clive (1996). "Global Review of the Field Testing and Commercialization of Transgenic Plants: 1986 to 1995" (PDF). The International Service for the Acquisition of Agri-biotech Applications. Retrieved 17 July 2010.
  5. ^ Weasel, Lisa H. 2009. Food Fray. Amacom Publishing
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  9. ^ "Press Announcements - FDA takes several actions involving genetically engineered plants and animals for food". www.fda.gov. Office of the Commissioner of the U.S. Food and Drug Administration. Retrieved 2015-12-03.
  10. ^ a b c Bawa, A. S.; Anilakumar, K. R. (2012-12-19). "Genetically modified foods: safety, risks and public concerns—a review". Journal of Food Science and Technology. 50 (6): 1035–1046. doi:10.1007/s13197-012-0899-1. ISSN 0022-1155. PMC 3791249. PMID 24426015.
  11. ^ a b Healey, Justin. Organic and genetically modified food. ISBN 978-1-925339-11-6. OCLC 946314501.
  12. ^ Mahgoub, Sala E. O. (2018). Testing and analysis of GMO-containing foods and feed. CRC Press. ISBN 978-1-315-17859-2. OCLC 1100467822.
  13. ^ Dizon, Francis; Costa, Sarah; Rock, Cheryl; Harris, Amanda; Husk, Cierra; Mei, Jenny (2015-12-28). "Genetically Modified (GM) Foods and Ethical Eating". Journal of Food Science. 81 (2): R287–R291. doi:10.1111/1750-3841.13191. ISSN 0022-1147. PMID 26709962.
  14. ^ Huang, Kunlun (2017). Safety Assessment of Genetically Modified Foods. doi:10.1007/978-981-10-3488-6. ISBN 978-981-10-3487-9.
  15. ^ a b Kramkowska, Marta (2013). Benefits and risks associated with genetically modified food products. OCLC 922412861.
  16. ^ Spreng, S; Viret, J (2005-03-18). "Plasmid maintenance systems suitable for GMO-based bacterial vaccines". Vaccine. 23 (17–18): 2060–2065. doi:10.1016/j.vaccine.2005.01.009. ISSN 0264-410X. PMID 15755571.
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  21. ^ Freedman, David H. (2013-08-20). "are engineered foods evil?". Scientific American. 309 (3). Springer Nature: 80–85. Bibcode:2013SciAm.309c..80F. doi:10.1038/scientificamerican0913-80. ISSN 0036-8733. JSTOR 26017991. PMID 24003560. S2CID 32994342.
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  40. ^ Skogstad, Grace (2011-01-13). "Contested Accountability Claims and GMO Regulation in the European Union". JCMS: Journal of Common Market Studies. 49 (4): 895–915. doi:10.1111/j.1468-5965.2010.02166.x. ISSN 0021-9886. S2CID 154570139.
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