GMOs-- YES OR NO?
Editor's Note: Michelle A. ('17) wrote this article, describing the role of scientists in ensuring public health, for her chemistry class.
One question that was raised during the Science Times article discussions in my class was about the affects of genetically modified foods and what the duty of scientists should be in order to ensure public health. This issue was raised in comments from Brittany Boyce about an article from the Science Times section of the New York Times, which discusses the recent approval of a genetically engineered potato by the United States Department of Agriculture (U.S.D.A.) (Pollack, 2014). There is a great amount of controversy over approving genetically modified and engineered foods, such as this potato, because although genetically modified foods have been changed in labs in order to change their nutritional content and their resistance to herbicides, which can help us, they may be hurting us in ways we cannot even tell yet (Whitman, 2000).
Some people support the growing use of genetically modified crops because eating and growing more genetically modified foods can help feed the immensely growing population, because they can reduce crop losses and potentially improve the nutrition of the food. Genetically modified foods can help limit the use of pesticides by farmers on their crops, and many people believe that there are enormous health risks from these chemical pesticides (Whitman). People worry that pesticides would not only be harming our bodies when we eat foods that have been sprayed with them, but also that they can get into the water supplies and hurt the environment (Whitman). Also, people believe that if foods could be engineered to have all of the necessary nutrients, vitamins and minerals, simple, inexpensive foods like rice could be genetically modified to help prevent malnutrition (Whitman).
However, many scientists, religious groups, government officials and environmental activists have expressed their concerns about the risks of genetically modified foods. There are many environmental hazards, human health risks, and economic concerns. One example is how other living things can be hurt from genetically modified foods, and in a study, scientists found that pollen from modified corn caused higher death rates for monarch buttery caterpillars (Whitman). There are not only health risks for other living things; humans are also at risk. Genetically modifying foods can cause developments in new allergens, which can be life threatening, in the genes of these foods (Whitman). There is also discussion about the potential unknown effects on humans from genetically modified foods because there can be hidden long-term consequences of eating these foods that we may not even know about (Freedman, 2013).
The scientists who develop genetically modified foods have a responsibility to conduct research to make sure that these developments in our food system will not overall negatively impact people, other organisms, and the Earth. According to the Code of Ethics established by the American Society for Clinical Laboratory Science, scientists must “contribute to the general well being of the community” and making sure that the food, whether it is genetically modified or not, that people eat in their communities will not cause damage to them and the environment (The American Society for Clinical Laboratory Science). Although genetic engineering of food can be powerful technology that may help us, we need to be cautious in order to protect human health and the Earth.
Some people support the growing use of genetically modified crops because eating and growing more genetically modified foods can help feed the immensely growing population, because they can reduce crop losses and potentially improve the nutrition of the food. Genetically modified foods can help limit the use of pesticides by farmers on their crops, and many people believe that there are enormous health risks from these chemical pesticides (Whitman). People worry that pesticides would not only be harming our bodies when we eat foods that have been sprayed with them, but also that they can get into the water supplies and hurt the environment (Whitman). Also, people believe that if foods could be engineered to have all of the necessary nutrients, vitamins and minerals, simple, inexpensive foods like rice could be genetically modified to help prevent malnutrition (Whitman).
However, many scientists, religious groups, government officials and environmental activists have expressed their concerns about the risks of genetically modified foods. There are many environmental hazards, human health risks, and economic concerns. One example is how other living things can be hurt from genetically modified foods, and in a study, scientists found that pollen from modified corn caused higher death rates for monarch buttery caterpillars (Whitman). There are not only health risks for other living things; humans are also at risk. Genetically modifying foods can cause developments in new allergens, which can be life threatening, in the genes of these foods (Whitman). There is also discussion about the potential unknown effects on humans from genetically modified foods because there can be hidden long-term consequences of eating these foods that we may not even know about (Freedman, 2013).
The scientists who develop genetically modified foods have a responsibility to conduct research to make sure that these developments in our food system will not overall negatively impact people, other organisms, and the Earth. According to the Code of Ethics established by the American Society for Clinical Laboratory Science, scientists must “contribute to the general well being of the community” and making sure that the food, whether it is genetically modified or not, that people eat in their communities will not cause damage to them and the environment (The American Society for Clinical Laboratory Science). Although genetic engineering of food can be powerful technology that may help us, we need to be cautious in order to protect human health and the Earth.
Whitman, D. B. (2000, April). Genetically Modified Foods: Harmful or Helpful? Retrieved January 7, 2015, from http://www.csa.com/discoveryguides/gmfood/overview.php
Freedman, D. H. (2013, August 20). The Truth about Genetically Modified Food. Retrieved January 6, 2015, from http://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/
Pollack, Andrew. "U.S.D.A. Approves Modified Potato. Next Up: French Fry Fans." The New York Times. The New York Times, 07 Nov. 2014. Web. 07 Jan. 2015.
American Society for Clinical Laboratory Science, Code of Ethics. Web. 07 Jan. 2015. http://www.ascls.org/about-us/code-of-ethics
Freedman, D. H. (2013, August 20). The Truth about Genetically Modified Food. Retrieved January 6, 2015, from http://www.scientificamerican.com/article/the-truth-about-genetically-modified-food/
Pollack, Andrew. "U.S.D.A. Approves Modified Potato. Next Up: French Fry Fans." The New York Times. The New York Times, 07 Nov. 2014. Web. 07 Jan. 2015.
American Society for Clinical Laboratory Science, Code of Ethics. Web. 07 Jan. 2015. http://www.ascls.org/about-us/code-of-ethics
