Genetically modified food, or GM food, is composed of genetically modified organisms (GMOs). Genetic modification is performed by introducing a foreign gene into the organisms’ existing DNA to make it nutritious, insecticide-resistant, and/or spoilage-resistant. Many countries now cultivate GM food crops such as canola, sugarcane, soybean and corn, with the U.S. being one of the largest GM food producers. However, GMOs have been at the center of a never-ending debate because of foreign genes that are suspected to be unstable or toxic in nature.
Supporters claim that GMOs can improve food security because they are inexpensive than conventional farming owing to less requirement of fertilizers and pesticides. If so, then GMOs would be able to satisfy the hunger of nearly 9 billion people around the world with less economic burden. On the other hand, the use of herbicide–resistant GM crops is shown to result in 50% increase in herbicide usage and cause accumulation of herbicide in humans. Further, glyphosate is a known birth-defect causing agent in amphibians, but the same has not been proved for humans yet. But this is certainly not comforting.
It remains unclear whether GM food is safe and truly improving food security. There are still billions of people going hungry, even though GMOs have been around for more than three decades. And the apparent increase in use of herbicides refutes the claim that GM crops maintain soil integrity. These and many other findings necessitate a much better understanding of pros and cons of GMOs and GM foods in long-term use.
Sang Hyun Park
