GENETICALLY MODIFIED FOOD AS INSTRUMENTS TO IMPROVE

FOOD HEALTH AND PRODUCTION

BY

AIYEDUN OLUWAFEMI ELISHA

REG NO: 15281187

A SEMINAR PAPER SUBMITTED IN PARTIAL FULFILLMENT

OF THE REQUIREMENTS FOR THE AWARD OF BACHELOR

OF SCIENCE DEGREE (B. Sc) BIOLOGY

DEPARTMENT OF BIOLOGICAL SCIENCES, FACULTY OF SCIENCE

UNIVERSITY OF ABUJA.

APRIL, 2018
 DEDICATION

The Seminar is dedicated to God Almighty who is the source of my knowledge

and inspiration, to him I give all the Glory.
 DECLARATION

I, Aiyedun Elisha Oluwafemi, with Registration No: 15281187, hereby declare

that this seminar work “ GENETICALLY MODIFIED FOODS AS
INTRUMENTS TO IMPROVE FOOD HEALTH AND PRODUCTION” is an
original research work conducted by me under the Supervision of Professor
Ndana, Biological Sciences, University of Abuja. All materials used are fully
referenced in accordance to the academic practice.

Aiyedun Elisha Oluwafemi Date

 CERTIFICATION

This is to certify that genetically modified foods as instruments to improve food

health and production was researched by me, Aiyedun Elisha and meets the
requirements governing the award of the degree of Bachelor of Science B.Sc
(Hons) of University of Abuja, under the supervision of Professor Ndana.

Professor Ndana Signature and Date

Professor . I.D. Umar Signature and Date

 ACKNOWLEDGEMENT

To the source of my life and my sustainer, I say, I am sincerely grateful and awed
by his mercies. I also sincerely honor my Father, Pastor Matthew Aiyedun, my
Mother, Pastor (Mrs) Oluwaseun Aiyedun and my siblings, Adesanya Adenike,
Fajinmi Oluwatosin, Aiyedun Tobiloba, Aiyedun Joshua, Aiyedun Samuel and
Aiyedun Blessing. I sincerely do appreciate you for your prayers, counsels,
encouragements, passion for education you inculcated in me. I love you all
sincerely.

My sincere appreciation also goes to the Head of Department, Biological Sciences,

Professor . I.D Umar and other members of Staff of the department. I am deeply
indebted to my supervisor, Professor Ndana, for her motherly attitude and guidance
throughout the period of this work.

To my friends, Shokeye Israel, Moses Emmanuel Ugbede, Isaiah David, Oyetunji

Ebunoluwa, Audu Oluwatobi, and all personally placed persons, you are the best.

To everyone who has made me in the Redeemed Christian Fellowship, Uniabuja

Family and RCCG Living Stone, RCCG City of Refuge and RCCG Power
Assembly, I am grateful.
 ABSTRACT

Genetically Modified Foods has been facilitated by Modern

Biotechnological Techniques as the strength of the food improvement and
production from GM foods is as a result of their gene modification.

Genetic modification is also known as transgenesis and the purpose of

transgenesis or genetic engineering is to introduce a new characteristic to an
organism. Transgenic crops are synthesized by biotechnological tools and they are
useful in bringing about increased food supply, climate tolerance, bitter taste,
increase nutritive value, pest resistant and disease tolerance. Genetically modified
foods are biotechnological tools needed in this fast growing world to improve food
health/safety and production. It is pertinent to note that beyond the advantages
portrayed by the advent of genetically modified foods, there should be introduction
and sustenance of safety assessments tests to dispel the fears and notions assumed
by consumers so as to eradicate the idea that the risk of GM foods outweighs the
benefits of GMOs.

GM foods are technological advancements which would be a long lasting

solution to food scarcity, safety and production to feed an ever increasing world
population.

Keywords: GMOs, Transgenesis, Genetic Modification, GM foods, Food Safety.

TABLE OF CONTENTS

Title Page …………………………………………….…..……1

Dedication ……………………………………………...…….. 2

Declaration ………………………………………………….... 3

Certification ………………………………………………….. 4

Acknowledgement ……………………………………...……. 5

Abstract …………………………………………...………….. 6

CHAPTER ONE

1.0 Introduction ……………………………………………. 9

CHAPTER TWO

2.0 General overview of GMOs ………………………….. 13

2.1 Global trends in Agricultural Biotechnology ……….... 15
2.2 Genetically Modified foods impact on human
Health ………………………………………………… 17
CHAPTER THREE

3.0 Genetically Modified Foods as instruments to

Improve food health and production ………………… 20

3.1 Advantages of genetically modified crops …………... 25

3.2 Disadvantages of genetically modified Crops ……….. 29

CHAPTER FOUR: SUMMARY, CONCLUSION, RECOMMENDATION

AND REFERENCE

4.1 Summary …………………………..………………….30

4.2 Conclusion ……………………………………………31

4.3 Recommendation ……………………………………..32

4.4 Reference ……………………………………………..33

 CHAPTER ONE

1.0 INTRODUCTION

GMO’s: A genetically modified organism or GMO is an organism

that has had its DNA altered or modified in some way through genetic
engineering. In most cases, GMO’s have altered with DNA from another
organism, be it a bacterium, plant, virus or animal; these organisms are
sometimes referred to as “Transgenic Organisms”.

Genetically Modified Food: According to the National Library of

Medicine (part of the National Centre for Biotechnology Information or
NCBI), genetically engineered or GM Foods are those that have had foreign
genes from other plants or animals inserted into their genetic codes. This
has resulted in foods that are consistently flavoured, as well as resistant to
disease and drought

Gene: A gene is a region of DNA that Encodes function. In biology, a

gene is a sequence of nucleotides in DNA or RNA that codes for a molecule
that has a function. During gene expression, the DNA is first copied into
RNA. The RNA can be directly functional or be the intermediate template
for a protein that performs a function.

DNA: Deoxyribonucleic acid (DNA) is a molecule composed of the

chains that coil round each other to form a double helix carrying genetic
instructions for the development, functioning, growth and reproduction of all
known organisms and many viruses. DNA and ribonucleic acid (RNA) are
nucleic acids; alongside Protein, Lipids and Complex Carbohydrates
(Polysaccharides), nucleic acids are one of the four major types of
macromolecules that are essential for all known forms of life.

Biotechnology: It is commonly abbreviated as biotech and it’s the

area of biology involving living systems and organisms to develop or make
produces using technological application that uses biological systems, living
organisms or derivatives thereof to make or modify products or processes for
specific use (UN Convention on Biological Diversity, part 2).
 Food Production: Food production is the process of transforming
raw ingredients into prepared food products. Food production includes
industries that take raw food products and convert them into marketable food
products.

Food Safety: Food safety is used as a scientific discipline describing

handling, preparation and storage of food in ways that prevent food-borne
illness. The occurrence of two or more cases of a similar illnesses resulting
from the ingestion of a common food is known as a food-borne disease
outbreak. In this way food safety often overlaps with food defense to prevent
harm to consumers.

Genetically Modified (GM) Crops can act as a powerful complement

to the crop produced by laborious and time consuming conventional
breeding method to meet up with the demands of the increasing population
by increasing food health and production, how far has genetically modified
food improved health and production ?
Genetical Modification is also known as genetic engineering or
transgenesis, as GM technology was developed in the 1760s. GM
technology involves altering an organisms DNA by deleting or modifying a
gene or its regulation, or by inserting a new gene into an organism. The aim
is usually to introduce a new characteristic to the organism, beyond what is
possible through traditional breeding and selection, in order to increase its
usefulness, e.g insect-resistant corn.
According to World Health Organization (WHO), genetically modified
organism (GMO) can be defined as and organism (Plant, Microorganism and
animals) in which their genetic material (DNA) has been altered in a way
that does not occur naturally by mating or by natural recombination.
Genetically Modified Foods is synthesized using biotechnological tools.
Modern Biotechnology is helpful in enhancing taste, yield, shelf life
and nutritive value, so biotechnology is beneficial in erasing hunger,
malnutrition and diseases from developing countries and third worlds.
Modern Biotechnology products are commercially reasonable hence it can
improve agriculture as well as food industry that will lead to rise in income
in poor farmers but the environmental non-governmental organization
(ENGOs) movement have interfered with biosafety, regulatory approval
framework in many developing countries to ensure that as genetically
modified crops are ever approved.
Its pertinent to know that genetically modified foods brings about
increased food supply and helps hunger eradication or reduction in poor
countries while those who raised objections against the benefits of
genetically modified foods based their objection on issues such as; the
nutritional content of crops can be drastically altered, the introduction of
allergies and toxins to food, unexpected contamination of genetic
modification food, anti-biotic resistance;
www.webMD.com/food-recipes/features/are-biotech-foods-safe-toeat.
Future releases of GMOs maybe plants that will be intentionally
designed to be physiologically or nutritionally significantly different or
contain a number of different transgenes (stacked events). Traits resulting in
climate tolerance and enhanced benefits for the consumer such as better
taste, longer shelf life and increased nutritive value may be expected. The
future of GM and innovation in plant improvement technologies
(agriculture) will be affected by the future needs of our increasing
populations.
 CHAPTER TWO

LITERATURE REVIEW

2.0 GENERAL OVERVIEW OF GMOs

Human-directed genetic manipulation food began with the domestication of
plants and animals through artificial selection at about 10,500 to 10,100 BC.
With the discovery of DNA in the early1920’s and various advancements in
genetic techniques through the 1970’s, and it became possible to directly
alter the DNA and genes within food.
The first genetically modified plant was produced in 1983, using an
antibiotic – resistant plant. Genetically modified microbial enzymes were the
first application of genetically modified organisms in food production and
were approved in 1988 by the US Food and Drug Administration. The first
genetically modified food approved for release was the flour sour tomato in
1994. Developed by Calgene, it was engineered to have a longer shelf life by
inserting an antigene gene that delayed ripening. The mostly widely planted
GMOs are designed to tolerate herbicides. By 2006, some need populations
had evolved to tolerate some of the same herbicides. According to USDA,
the number of field releases for genetically engineered organisms has grown
from four in 1985 to an average of about 800 per year. Cumulatively, more
than 17,000 releases had been approved through September, 2013.
For centuries, farmers were able to use generations worth of
knowledge to breed seeds and livestocks for their most desirable traits.
However, technological innovation has gradually made this method of
breeding nearly obsolete. GM crops can take a toll on agriculture and
surrounding wildlife as well. The environmental effects of GMOs Crops
include intensified agrochemical use, increase weed and insects resistance to
herbicides and pesticides and gene flow between GMO and Non-GMO
crops. The most common GMO foods are corn, cotton, canola, soy, sugar
beet, papaya from china or Hawaii and some varieties of yellow squash.
2.1 GLOBAL TRENDS IN AGRICULTURAL BIOTECHNOLOGY

There is a need to feed a growing population of about a billion by 2050 and

address a surge in consumption, including a 70 percent increase in the
demand for food. Climatic change and rising food prices will negatively
impact African countries the most. The challenge of feeding a growing
population will include increasing population on existing arable land. One of
the ways to combat climate change and higher food prices is to expand the
agricultural innovations toolkit, which includes transgenic crops.
Meanwhile, 870 million people are undernourished (sevchinger et al. 2013,
p. l). This will require a doubling of current levels of food production.

Transgenic crops can benefit smallholder farmers in several major

ways. First, they help farmers avoid both production and income loss due to
pests, disease and environmental factors such as drought of flooding. This
will result in greater productivity. Insect-resistant (IR) traits are found to
have the greatest impact in warm tropical places where pests are more
prevalent and where insecticides and inputs are not widely used namely in
emerging countries. Essentially food security is about expanding
ecologically, sustainable agricultural practices as well as increasing access to
nutritious foods.

Several Biotechnologist and researchers worked on various crops for

nutritionally improved traits intended to provide health benefits to
consumers with genetically modified foods/crops. They have tried to
develop GM crop resistance to certain pesticides and herbicide e.g grape
seed and soy beans.

Advancements in science have demonstrated the important role that

niche crops can play in improving human health. Achieving food security
depends not only on increasing production but also on improving nutrition.
Increasing the production of niche crops also known as ancient grains,
orphan crops, lost crops, famine crops, local crops, neglected crops, or wild
foods is one way to achieve this. Technological advancements in agricultural
biotechnology and advances in fields such as plant genomics allow for the
enhancement of existing crops and the ability to breed new ones that meet
 higher nutritional standards. Furthermore, many communities rely on niche
crops, so increasing their production would also improve nutrition in food-
insecure area (Juma 2014).

Transgenic crops offer one alternative to addressing challenges in

agricultural production, as they are designed to increase production while
deceiving the use of pesticides and herbicides. A key point is that transgenic
crops were not developed to increase yield directly but instead “to overcome
barriers to efficient yield, that is, to control diseases, or yield-robbing weeds
or insects pests” (Mchughen 2013, etal.). Increased production is necessary
to feed a growing population and meet an ever-increasing demand for food.

The future of the role of transgenic crops in addressing global

challenges will be influenced greatly by Advances in Science and
Technology, Advances in Biotechnology Research, however, can only be
translated into societal benefits with the help of Gabling Policy on
environments (B.K Pandey, 2010).

2.2 GENETICALLY MODIFIED FOODS IMPACT ON HUMAN

HEALTH

Speaking on the main issues of concern for human health, theoretical

discussions have covered a broad range of aspects, the three main issues
debated are the potentials to provide allergic reaction (allergenicity), gene
transfer and out crossing.

ALLERGENICITY

It’s a matter of principle, the transfer of genes from commonly allergenic

organisms to non-allergic organisms is discouraged unless it can be
demonstrated that the protein product of the transferred gene is not
allergenic, while foods developed using traditional breeding methods are not
generally tested for allergenicity, protocols for the testing of GM foods have
been evaluated by the Food and Agriculture Organization of the United
States (FAO) and WHO. No allergic effects have been found relative to GM
foods currently on the market.
GENE TRANSFER: Gene Transfer from GM foods to cells of the body or
to bacteria in the gastrointestinal tract would cause concern of the transferred
genetic material adversely affects human health. This would be particularly
if antibiotic resistance genes, used as markers when creating GMOs, were to
be transferred. Although the probability of transfer is low, the use of gene
transfer technology that does not include antibiotic resistance genes is
encouraged.

OUTCROSSING: The migration of genes from GM plants into

conventional crops or related species in the wild (referred to as
“outcrossing”), as well as the mixing of crops derived from conventional
seeds with GM crops, may have an indirect effect on food safety and food
security. Cases have been reported where GM crops approved for animal
feed or industrial use were detected at low levels in the products intended for
human consumption. Several countries have adopted strategies to reduce
mixing, including a clear separation of the fields within which GM crops and
conventional crops are grown.

Some study link GMOs to health risks like organ damage, cancer, hormone
disruption, fertility issues and gut bacteria damage. GMO foods often
contain glyphosphate, a harmful herbicide which has been linked to cancer,
kidney damage and celiac disease.
 CHAPTER THREE

3.0 GENETICALLY MODIFIED FOODS AS INSTRUMENTS TO

IMPROVE FOOD HEALTH AND PRODUCTION
GM crops could contribute to food production on increases and higher food
availability. There may also be impacts on food quality and nutrient
composition. GM crops could affect food safety and food quality. Crops
with new traits can be associated with food safety risks, which have to be
assessed and managed case by case, but some risks are not specific to GM
crops. Long-term research confirms that GM technology is not per say more
risky than conventional plant breeding technology. Evidence suggests that
Gm crops can be an important component in broader food security strategy
(Laula Mozumdar, 2012).
A group of scientists did an extensive review of research on the safety
of crops from GMOs over the past 10 years. They found no significant harm
directly tied to genetic engineering. Genetical modification can certainly be
used in the fight to make crops more disease resistant and also improve
nutrition; as crops are not just being genetically modified to improve their
quantity but also their nutritional quality. GM can also improve weed and
insect control, strongly contributing to increase the yield of GM crops
(Sumitra Saha, 2012).
As food producers aim to provide a secure and reliable supply of food
for the growing public, food biotechnology advances are evolving fast.
Genetically modified food resources are helping farmers, food
manufacturers and companies produce safe, healthy, great-tasting and
environmentally friendly foods. Modern food production uses various
technologies to ensure that our food supply yield safe and environmentally
friendly foods. Genetically engineered are safe for consumption and this has
been proven repeatedly by scientific research. There is no difference in
potential or adverse health effects in GMO crops compared to Non-GMOs.
In other words, GM crops are as safe to eat as their Non-GMO counterparts.
Foods produced using biotechnology have been consumed widely for nearly
10 years, with no evidence of any harm to health found. I addition, scientific
research has shown foods produced through Biotechnology to be as safe and
healthful as their counterparts. Biotech foods (GMOs) are safe which is
 secured by the weight of a huger body of research and global consensus
among preeminent health organizations. There are thousands of studies on
biotech crops published, billions of pounds of biotech foods eaten and there
are zero illnesses (human or animal) resulting of consuming biotech foods.
Since they are cheaper to grow, increase yields and extend the time
food remains edible, it seems reasonable that GM plants should provide
more food to a hungry world (Qaim, M. 2014).
Genetic engineering is a powerful tool for improving food production.
There is no faster way to produce animals and plants with specific beneficial
traits and as we learn more about the genetics, many more modifications will
become possible. Genetic modification is already part of the crop
improvement toolbox. Applying this technology to safely and effectively
solve the problems of third world hunger.

3.1 ADVANTAGES OF GENETICALLY MODIFIED CROPS

1) Improved Nutritional Quantity: Improvement in nutritional quality like

fruit and vegetables with increased vitamin content, non-allergenic peanut,
potatoes with higher starch content resulting in healthier crops, corn with
increased essential fatty acid content. However, it produces prolonged shelf
life with good quality and audible vaccines.

2) Pharmaceuticals: Medicines and Vaccines often are costly to produce

and sometimes require special storage conditions not readily available in
third world countries. Researchers are working to develop edible vaccines in
tomatoes and potatoes. These vaccines will be much easier to ship, store and
administer than traditional Injectable vaccines.

3) Pest Resistance: Crop losses from insect pests can be staggering

resulting in devastating financial loss for farmers and starvation in
developing countries. Farmers typically use many tons of chemical
pesticides annually. Consumers do not wish to eat food that has been treated
with pesticides because of potential health hazards and run-off of
agricultural wastes from excessive use of pesticides and fertilizers can
poison the water supply and cause harm to the environment. Growing GM
 foods such as B.t corn can help eliminate the application of chemical
pesticides and reduce the cost of bringing a crop to market.

4) Phytoremediation: Not all GM plants are grown as crops. Soil and

ground water pollution continues to be a problem in all parts of the world.
Plants such as poplar trees have been genetically engineered to clean up
heavy metal pollution from contaminated soil. Approach to the assessment
of GM foods in comparison with the evaluation of medicines.

5) Herbicide Tolerance: Crop plants genetically engineered to be resistant

to one very powerful herbicide could help prevent environmental damage by
reducing the amount of herbicides needed.

6) Disease Resistance: There are many viruses, fungi and bacteria that
cause plant diseases. Plant biologists are working to create plants with
genetically engineered resistance to these diseases.

7) Cold Tolerance: Unexpected frost can destroy sensitive seedlings. An

antifreeze gene from cold water fish has been introduced into plants such as
tobacco and potato. With this antifreeze gene, these plants are able to
tolerate cold temperature that normally would kill modified seedlings.

8) Drought Salinity Tolerance: Creating plants that can withstand long

periods of drought or high salt and ground water will help people to grow
crops in formerly inhospitable places.

9) Keeps it Affordable: One of the biggest effects that the use of GMOs has
had on our everyday life is the prices of produce and other foods. Since more
crops can be yielded, the prices can be much lower.

3.2 DISADVANTAGES OF GENETICALLY MODIFIED CROPS

1) Environmental Hazards: Gene transfer to non-target species; another

concern is that crop plants engineered for herbicide tolerance and needs will
cross-breed resulting in the transfer of the herbicide resistance genes from
the crops into the weeds.
2) Human Health Risks: Concern about human health risks have limited
the use of genetically modified foods. Transferring genes into plants could
potentially cause harm to the people who eat them. There is a possibility that
introducing a gene into a plant may create a new allergen or cause an
allergic reaction in susceptible individuals.

3) Economic Concerns: May new plant genetic engineering and GM plants

have been patented and patent infringement is a big concern of agribusiness.
Yet consumer advocates are worried that patenting these new plants varieties
will raise the price of seeds so high that small farmers and third world
countries will not be able to afford seeds for GM crops thus widening the
gap between the wealthy and the poor.

4) Less Effective Antibiotics: The crops that have been genetically

modified have anti-biotic properties in them in order to make them immune
to certain diseases when you eat this foods these properties are left in your
body and can make any antibiotic less effective.
 CHAPTER FOUR

4.1 SUMMARY

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 the
methods of genetic engineering. Biotechnology is the broad area of biology
involving living systems and organisms to develop or make products, or
“any technological application that uses biological systems, living
organisms, or derivatives thereof, to move or modify products or processes
for specific use” (UN Convention on Biological Diversity, Art. 2).

Some Advantages of GMO include:

1) Increasing Crop Output

2) Better Nutrition
3) Herbicide Tolerance
4) Disease Resistance
5) Cold Resistance
6) Drought Salinity Tolerance
7) Better Taste
8) Longer Shelf life

Some Disadvantages of GMO include:

1) Human Health Risks

2) Environmental Concerns
3) Toxicity or Allergic Reactions
4) Cross-breeding with wild populations
5) Economic Concerns
6) Less Effective anti-biotics
 Food production have not been able to fully meet up the demand for the
ever increasing population. There is a need to feed a growing population of
about 9billion by 2050 and address a surge in consumption, including a 20
percent increase in the demand for food. Climate change and rising food
prices will negatively impact African countries the most. Looking at the
advantages and disadvantages of GMOs, it is safe to conclude that genetic
modification of organisms is the better solution to feed scarcity and
unavailability. Africa and other developing countries are in dire need of
adapting this technological advancement.

4.2 CONCLUSION

Scientific development and advancements is the solution in this times. GM

foods are a major advancement and they must be evaluated. In protection of
consumers right and for quality control, GM foods should be labeled so
individuals deserve the right to know if their foods are organic or have been
genetically modified to make decisions based on their perspectives and
choices.

4.3 RECOMMENDATIONS

The truth about genetically modified foods is that it’s a tool to improve food
health and production. GM crops have improved food production to feed a
fast growing world. My recommendation is that there should be labeling of
GMOs so that consumers can have their preferred choice between GMOs
and Non-GMOs crops. There should be an awareness of the benefits and
risks of GMOs so they can weigh their choices and decisions. There should
be quick introduction and implementation of GMOs into Africa and
developing countries to deal with food scarcity, reduce food prices as a
consequent reduction in the importation of food from other countries. There
should be more safety assessment tests to disclaim the fears that till
consumers thinking that the risks outweighs the benefits of GMOs.
The essence of GMOs is to increase nutritive value, food security and food
productions, policy formulations and implementations would do well to
encourage the production of GMOs and see to the production of consumers
right and health safety.

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