Commonly eaten genetically engineered foods may have been harmful effects on a human's health. Genetic engineering is the procedure cutting and splicing DNA, to unnaturally alter the genes of a human. This technique is used by scientists to transfer desirable qualities from one organism to another. The method of genetically modifying food is new to the human food digestive tract, so without long-term testing no one knows if these foods are safe. Yet, the methods that we do use today are not a reliable source and have many factors, which can be improved. There have been many cases showing allergic reactions to genetically engineered foods.
Some products have been tested positive, showing numerous allergic symptoms (New England Journal of Medicine). Genetically engineered crops contain genes which confer resistance to antibiotics; these genes can be picked up by bacteria and infect us (Lancet, 354). Genetically engineered food is a new field of science that has not yet been researched significantly. Commonly eaten genetic foods have not been investigated on by long-term studies, which we can increase in sight on the outcome (Cummins & Lilliston, pg.
29). Genetically engineered plants are extremely hard to test because they are much more elaborate, and their construction differs according to variations in development and farming conditions (Putzai). The procedure of inserting the gene insertions can eventually result in side effects and catastrophes. There should be in tensely proper testing procedures on the plants, to maintain their hygiene.
are no studies on the small intestine. Many rats died in two weeks for unknown reasons. These variables may change the result of the lab (Pusztai). The reasons why the rats may have dies could have been because of allergic reactions to the new food. Genetically engineered foods may be able to cause allergic reactions. The procedure of splicing proteins into genetically modified foods is potentially causing allergies.
We are not able to foretell the allergies in advance because they are tough to predict (Lilliston & Cummins, pg. 37). Gene splicing causes anew gene to be introduced to the organism and in turn creates a new protein. This protein is repeatedly produced in the organism. These new proteins will be eaten by organisms and cause unknown not allergic effects on span of the intestines of the rats were expanded.
This was due to the insertion in the genes (Lancet, 9187). By inserting genes we can change body parts that may also cause allergies. Bt is a protein found in corn. A major problem has been found through the Bt resistance gene. Bt cry 9 C, a specific type of Bt protein, does not break down in human stomach. Since the protein is able to sustain in the human stomach it can expand chances of allergies (Weiss, Washington Post).
Another genetically engineered food, transgenic soybeans, was tested positive to contain allergenic proteins. "The 2 S albumin is probably a major Brazil-nut allergen, and the transgenic soybeans analyzed in this study contain this protein. Our study shows that an allergen from a food known to be allergic can be transferred into another food by genetic engineering," (New England Journal of Medicine, pg. 688-692). Reflecting upon this we can say that genetically engineered soybeans are allergy causing. Since there are potential risks in the transgenic soybeans, there also may be other health hazards that may occur.
Antibiotic-resistance marker gene is when an unfamiliar protein is spliced into a food stock. Scientists believe that antibiotic resistant markers may give an origin to lethal new strains of antibiotic resistant viruses; caused by gene-spliced foods that may merge with an extended span of pre-existing bacteria or pathogens. These new pathogens and other circumstances may not be cured by any type of drugs we have now (Lilliston & Cummins, pg. 42). Many risks have to be taken for using this technique of splicing. Antibiotic-resistance genes are put to use in numerous genetically altered plants as a marker of genetic transformation.
In spite of frequent promises that the resistance genes cant diffuse from the plant, many observers think this could occur (Lancet, 353). For Work Cited 1. Cummins, Ronnie. Hazards of Genetically Engineered Foods and Crops. web August 1999. 2.
Ewen, Stanley WB and Putzai, Arpa d. Effects of diets containing genetically modified potatoes Galanthus nivalis lect in on rat small intestine. The Lancet. Volume 354: 9187. October 1999. 3.
Investigation of Human Health Effects Associated with Potential Exposures to Genetically Modified Corn. National Center for Environmental Health. 20004. Kaufmann, Marc. Biotech Corn is Test Case for Industry. Washington Post.
March 2001. 5. Suurkula, Jaan Dr. The Safety of Genetically Engineered Foods. M.
D. Chairman of PS RAST. May 2000. research and testing done that can show that genetically engineered foods have any harmful long-term effects. The testing procedures that are used at the moment for the short term testing are not too reliable. These crops are in liable of forming new allergies that are unknown to us at the moment.
There have been many cases to support this thought. The splicing of genes is risking formation of antibiotic resistant markers. Antibiotic resistant markers can originate pathogens and viruses. Many problems can occur from genetically modified crops. These crops are a hazard to the humans' health. Without any long-term research to prove the safety of genetic foods, people started not to eat the food.
Genetically engineered foods should be more carefully tested and monitored. People should care about what they are eating and be more aware of the ingredients in the foods.