Should GMOs have to Go?

Background

For thousands of years, selective breeding approaches have been introduced to change the genetic
makeup of plants and even in animals. Genetic engineering has allowed DNA from one species to be
introduced into DNA from another species, resulting in genetically modified organisms (GMOs). One
heavily debated topic is whether these GMO plants and the foods that contain them are safe for
consumption. The problem of genetically modified organisms (GMOs) in the food chain is complex,
complicated, and highly contentious. Individuals from the scientific and medical fields hold opposing
views, with some claiming that genetically modified crops are assisting in the resolution of issues such as
hunger, environmental sustainability, and an increasing global population. In contrast, others believe
they are causing more harm to people’s health than good.

Statement of the Problem

With the growing arguments and claims about GMOs in people’s health, here are some
problems that the paper would like to discuss:

1. Should Genetically Modified Organisms (GMOs) be grown and use in foods?

2. Is genetic modification a helpful application of technology that makes plants resistant to
pests and disease while improving nutritional value, or an unnatural tinkering with our food
supply that lacks sufficient regulation and oversight?
3. Should food labels include whether GMO plants have been included in the products?
4. What other ways can world hunger be alleviated if not via GMOs?
 Significance of the Topic

One of the most commonly mentioned cases of genetically modified organisms is the
agricultural plants (GMOs). Increased crop yields, lower costs for food or drug production, reduced need
for pesticides, improved nutrient composition and food quality, resistance to pests and disease, greater
food security, and medical benefits to the world's growing population are advantages of genetic
engineering in agriculture. Crops that mature quicker and survive aluminum, boron, salt, drought, cold,
and other environmental stresses have also been developed, allowing plants to grow in environments
where they would not normally thrive.

GMOs have been incorporated into our food supply for over 20 years. Scientists and researchers
have developed them by genetically introducing new qualities or characteristics to an organism like
plants or crops, allowing it to grow quicker, look better, taste sweeter, resist herbicides, and so on.
Studying and researching this topic is helpful in STEM (Science, Technology, Engineering, and
Mathematics) because it will help the students be more aware and an eye-opener about the problems,
benefits, and reality about GMOs.

Studying and researching this topic might lead to generating new ideas and learnings that could
be applied in the field of Science and Technology, especially in Genetics Engineering.
 Review of Related Literature

Agricultural Uses of GMO

Today, various alternative breeding strategies, including traditional approaches, are utilized to
enhance plants (when possible). Regardless of approach, all entail changing an organism's genetic
composition, or genes. Plants, animals, and bacteria all have genes, and all genes are formed of DNA
(Deoxyribonucleic Acid), which is the universal coding system that determines features such as crop
production, height, hair color, horns, and so on.

In contrast to a plant created by modifying its DNA using traditional breeding methods, a GMO
plant is created using a newer, more controlled method referred to as genetic engineering. This method
changes plants by inserting a gene from another organism to add a useful trait to the recipient organism,
such as disease or pest resistance. With genetic engineering, the DNA can come from organisms that
cannot mate with the crop being modified, e.g., bacteria, fungi or another crop or unrelated plant. For
example, one might move a drought tolerant gene from a drought tolerant plant to a corn plant. Since
the 1980s, an important GMO is bacteria that have been modified to produce human insulin. These
bacteria resulted from inserting the human gene for insulin into the bacteria DNA, so they can produce
the human insulin protein. Bacteria produce about 90 percent of human insulin today (Ferris et al.,
2018).

According to an article published by Best Food Facts entitled “GMOs and Human Health” on
2018, Over the past 30 years of lab testing and 15 years of field research, there has not been a single
health risk associated with GMO consumption. Martina Newell-McGoughlin, PhD, Director of the
University of California Systemwide Biotechnology Research and Education Program, said that “GMOs
are more thoroughly tested than any product produced in the history of agriculture.”

Over 2,000 global studies have affirmed the safety of GM crops (McHughen, 2014). Trillions of
meals containing GMO ingredients have been eaten by humans over the past few decades, with zero
verified cases of illness related to the food being genetically altered (Freedman, 2013).

GM crops can be engineered to reduce natural allergens and toxins, making them safer and
healthier. Molecular biologist Hortense Dodo, PhD, genetically engineered a hypoallergenic peanut by
suppressing the protein that can lead to a deadly reaction in people with peanut allergies (Ferreira,
2018).
 In their attempts to develop healthy, profitable crops, all farmers encounter problems from
insects, disease, weeds, and weather. Another option for dealing with some of these difficulties is
genetic engineering. To summarize the advantages of GMOs in agricultural aspect, plant genetic
engineering is a newer and more accurate approach of generating plants with desirable features.
Changing the DNA in plants has no effect on the safety of the DNA since humans continue to digest the
strands of DNA as we have in the past. To guarantee that the proteins produced by the new DNA are
safe to consume, they are evaluated in accordance with FDA criteria.

Other Applications of GMOs in Science and Economy

GMOs benefit society by enhancing the availability and quality of food and medical treatment
and contributing to a cleaner environment. They can boost the economy without causing more harm
than good if utilized carefully, and they have the potential to reduce hunger and illness worldwide if
employed intelligently. However, the full potential of GMOs cannot be reached unless due investigation
and careful consideration are given to the hazards associated with each new GMO on an individual basis.

Proponents of the use of GMOs believe that, with adequate research, these organisms can be
safely commercialized. There are many experimental variations for expression and control of engineered
genes that can be applied to minimize potential risks. Some of these practices are already necessary as a
result of new legislation, such as avoiding superfluous DNA transfer (vector sequences) and replacing
selectable marker genes commonly used in the lab (antibiotic resistance) with innocuous plant-derived
markers (Ma et al., 2003). Issues such as the risk of vaccine-expressing plants being mixed in with
normal foodstuffs might be overcome by having built-in identification factors, such as pigmentation, that
facilitate monitoring and separation of genetically modified products from non-GMOs. Other built-in
control techniques include having inducible promoters (e.g., induced by stress, chemicals, etc.),
geographic isolation, using male-sterile plants, and separate growing seasons.

According to International Service for the Acquisition of Agri-Biotec Applications (ISAAA) (2018),
Herbicide-tolerant (Ht) GMO soy crops have reduced the need to till the soil to remove weeds. Tilling is a
process that involves breaking up the soil, which brings carbon to the surface. When that carbon mixes
with oxygen in the atmosphere, it becomes carbon dioxide and contributes to global warming (Prieur,
2016). Reduced tilling preserves topsoil, reduces soil erosion and water runoff (keeping fertilizers out of
the water supply), and lowers carbon emissions (Fageria & Moreira, 2011). The decreased use of fuel
and tilling as a result of growing GM crops can lower greenhouse gas emissions as much as removing 12
million cars from the roads each year (Brookes & Barfoot, 2017).

GMOs are a trending topic for many people and groups because they raise concerns about food
safety, human health, ecosystem health, and the capacity to continue making genetic enhancements to
plants. Because of the intricacy and strong opinions on the matter and the economic effects that
influences interest groups on both sides of the discussion, the GMO debate is likely to last for many
years. GMOs are still being studied, new methodologies are being developed, and further information
comes new grounds of contention.

Conceptual Framework and Methodology

 The introduction of GMO to food and crops has its benefits and advantages that the society has
been using for the past years. The positive or advantages of GMO in the society are shown in the
conceptual framework. Every application of the GMOs has its impact to the society in return. There were
only 3 impacts of GMOs in the framework because that’s where the paper focuses. The impact of GMOs
in food is that it improves the overall quality of food/crops because it can enhance its texture, shape,
taste, expiration date, etc. In terms of medicine, it can have role as candidate risk factors and modifiers
of a specific disease outcome. Lastly, in nutrition, it improves the nutritional value of the food or crops.
 References

Best Food Facts, “GMOs and Human Health.” (2018, April 18). bestfoodsfacts.org

Brookes, G., & Barfoot, P. (2017, May 2). Environmental Impacts of Genetically Modified (Gm)

Crop Use 1996–2015: Impacts on Pesticide Use and Carbon Emissions. tandfonline.com

Fageria, N. K., & Moreira, A. (2011). Chapter Four - the Role of Mineral Nutrition on Root

Growth of Crop Plants,. sciencedirect.com

Ferreira, B. (2018, January 26). This Food Scientist Wants to Save Lives with a Hypoallergenic

Peanut. vice.com

Ferris, T., Rautio, S., & Bixler, J. (2018, December 21). Understanding the biology behind GMOs

can help consumers evaluate GMO safety. Agriculture; Michigan State University.

https://www.canr.msu.edu/news/understanding-the-biology-behind-gmos-can-help-

consumers-evaluate-gmo-safety

Freedman, D. (2013, September 1). The Truth about Genetically Modified Food.

scientificamerican.com

International Service for the Acquisition of Agri-Biotec Applications (ISAAA), (2018). "Resources

Publications Pocket K Herbicide Tolerance Technology: Glyphosate and Glufosinate

Pocket K No. 10: Herbicide Tolerance Technology: Glyphosate and Glufosinate,"

isaaa.org

Ma, J., et al. (2003). The production of recombinant pharmaceutical proteins in plants. Nature

Reviews Genetics 4, 794–805 doi:10.1038/nrg1177

McHughen, A. (2014, December 16). GMO Safety and Regulations. geneticliteracyproject.org

Prieur, D. (2016). Could No-Till Farming Reverse Climate Change? usnews.com