UNDERSTANDING GENITICALLY MODIFIED ORGANISMS

Genetically modified organisms have in the recent past caused a stir when it comes to food and crop safety. Much stereotyping has dimmed the scientific achievement and has made it to be seen like a health hazard emanating from years of research by scientist.

To help us understand genetically modified organisms (GMOs) also called genetically- engineered or transgenic food, the World Health Organization WHO in response to questions arising from a number of WHO member state Governments with regard to the nature and safety of genetically modified food prepared the following questions and answers which  are a  tool  to use in understanding  GMOs.

What are genetically modified (GM) organisms and GM foods?

Genetically modified organism can be defined as organism in which the genetic material has been altered in a way that it does not occur naturally. The technology is often called “modern biotechnology” or “gene technology” sometimes also “recombinant DNA technology “or “genetic engineering”. It allows selected individuals genes to create GM plants- which are then used to grow crops.

WH ARE GM FOOD PRODUCED?

GM food are produced and marked because there is some perceived advantage either to the producer or consumer of these foods. This is meant to translate into product with lower price, greater benefit ( in terms of durability of nutritional value) or both. Initially GM seed developers wanted their products to be accepted by producers so have concentrated on innovations that farmers (and the food industry more generally) would appreciate.

The initial objective for developing plans with based on GM organisms was to improve crop production. The GM crops currently in the market are mainly aimed at increased levels of crop protection through the introduction of resistance against plant diseases caused b insects or viruses or through increased tolerance towards herbicides.

Insect resistance is achieved b incorporating into the food plant gene for toxin production from bacterium Bacillus thuringiensis (BT). This toxin is currently used as a convenctional insecticide in agriculture and is safe for human consumption. GM crops that permanently produce this toxin have been shown to require lower quantities of insecticides in specific situation, especially where pest pressure is high.

Virus resistance is achieved through the introduction of a gene from certain viruses which cause diseases in plants. Virus resistance makes plants less susceptible to diseases caused by such viruses, resulting in higher crop yields.

Herbicide tolerance is achieved through the introduction of a gene from a bacterium conveying resistance to some herbicides. In situations where weed pressure is high, the use of such crops has resulted in a reduction in the quantity of the herbicides used.

Are GM foods assessed differently from traditional foods?

Generally consumers consider that traditional foods (that have often been eaten for thousands of years) are safe. When new foods are developed by natural methods, some of the existing characteristics of foods can be altered, either in a positive or negative way. National food authorities may be called upon to examine traditional foods, but this is not always the case. Indeed, new plants developed through traditional breeding techniques may not be evaluated rigorously using risk assessments techniques.

With GM foods most national authorities consider that specific assessments are necessary. Specific systems have been set up for the rigorous evaluation of GM organisms and GM foods relative to both human health and the environment. Similar evaluations are generally not performed for traditional foods. Hence there is a significant difference in the evaluation process prior to marketing for these two groups of food.

One of the objectives of the WHO food safety programme is to assist national authorities in the identification of foods that should be subjected to risk assessment, including GM foods and to recommend the correct assessments.

How are the potential risks to human health determined?

The safety assessment of GM foods generally investigates:

a)      Direct health effects (toxicity)

b)     Tendencies to provoke allergic reactions (allergenecity)

c)      Specific components thought to have nutritional or toxic properties

d)     The stability of the inserted gene

e)      Nutritional effects associated with genetic modification and if any

f)       Unintended effects which could result from the gene insertion.