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17 September 2018
Genetic engineering is a modern technology, associated with genes, which focuses on the
alteration of living organism’s genetic mechanism. When genes from different organism are
Genetically Engineered (Bawa and Anilakumar). The alteration of gene, in the form of
insertion of genes from one to another organism’s DNA, has been happening since long, in a
natural way. Cross-pollination of plants is an example. In many cases, this type of natural
engineering gives rise to biologically superior plants (Swaminathan). This genetic technology
has enabled us to clone animals, however, the FDA has not approved it, yet, to be used in
food supplies. Although genetic engineering comes with numerous benefits, such as better
biological properties and potential to eliminate food insecurity; there are certain threats, as
Genetically engineering in food supplies can solve the increasing issue of food
insecurity. For the past few years, the world population has been increasing at an exponential
rate; and, thereby, the food requirements are also growing (Somerville and Briscoe). To meet
the demands of the growing population, an upsurge in the food production is deemed
necessary, which is possible by two primary methods: increase area under cultivation or
increase production of the existing cultivatable area. Bringing more area under cultivation is
not a preferable approach since it requires more resources. Therefore, the only option, which
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is feasible, is to increase the productivity of the area that is already under cultivation. And,
Genetically manipulated food is not only able to survive harsh conditions, which are
otherwise not suitable for growth, but also provide more quantities of production (AP).
Nearly all of the food crops have been genetically modified by our ancestors, thousands of
years ago, by using cross-breeding (BBC). For instance, papaya was genetically modified by
increasing its ring-spot resistance, to control the disaster that the virus was causing in Hawaii,
in the 1990s (Bawa and Anilakumar). Canola oil is the third most used oil, all over the world,
and it has been modified since 1997, to enhance its composition and its resistance towards
incompetent conditions but there are certain risks associated with them as well. For instance,
many scholars argue that genetically engineered foods hold a negative impact on human
health (Frewer, Howard and Shepherd 117). It is believed that consuming genetically
engineered food causes complex diseases, which cannot be treated with antibiotics (Bawa and
Anilakumar).
Many other people perceive genetic engineering as unnatural methods of producing foods
(Frewer, Howard and Shepherd 119). Besides, many people tend to stay away from such
foods because they are not aware of the long-term health effects that these foods might hold
To sum up the discussion, genetic engineering has proved itself useful in controlling
certain diseases by modifying DNA. Besides, it is useful in enhancing food growth and its
resistance to unfavorable environments, but it comes with some risks to human health. Since
the technology is relatively new, the long-term effects are unknown, but many food scientists
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have denied such foods’ association with any health issues. The bottom-line is genetic
engineered foods can be beneficial, but they should be avoided until they have been
confirmed to be healthy.
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Works Cited
AP. "GM food generally safe for humans and the environment, report says." 18 May 2016.
Bawa, A. S. and K. R. Anilakumar. "Genetically modified foods: safety, risks and public
Journal Article.
BBC. "Is opposition to genetically modified food irrational?" 3 June 2015. BBC News.
Frewer, Lynn J., Chaya Howard and Richard Shepherd. "Public Concerns in the United
Benefit, and Ethics." Science, Technology, & Human Values (1997): 98-124. Journal
Article.
Somerville, Chris and John Briscoe. "Genetic Engineering and Water." Science (2001): 2217.
Journal Article.
<http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.547.3742&rep=rep1&type
=pdf>.