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**Reading Tip:** When an animal or plant-based food—whether traditional or genetically modified—is consumed, it is digested and excreted. The genetic material of the food does not integrate into the human or animal genome. For thousands of years, people have eaten animals like chickens, cows, pigs, and sheep, as well as grains, vegetables, and fruits, without any concern about their genes being transferred.
**Copywriting | Zhang Feng Zhu Pengcheng**
In October 2004, the "World Nobel Prize in Agriculture" was awarded to Chinese rice breeder Yuan Longping for his groundbreaking work on hybrid rice. Nine years later, in 2013, the World Food Prize was given to three pioneers in transgenic plant technology. These scientists developed the world’s first genetically modified plants in 1983, and over the next thirty years, they continued to advance and promote this revolutionary technology.
Genetically modified (GM) foods have become a hot topic around the globe, sparking intense debate about environmental and health impacts. Public opinion has split into two main groups: those who support GM foods believe that technological progress can significantly improve quality of life, while critics argue that science is moving too fast and may pose unforeseen risks. So, what exactly are genetically modified foods?
Genetically modified foods use genetic engineering to introduce one or more foreign genes into an organism. This process allows the organism to express specific traits, such as pest resistance, drought tolerance, or higher yield, making them suitable for consumption or further processing.
For many consumers, GM foods are still new and unfamiliar. As a result, there is often fear and uncertainty about their safety. Some critics argue that current research on genetic modification is not comprehensive enough, and scientists do not fully understand or control the outcomes of genetic changes. They worry that these modifications could lead to the production of toxins or trigger allergic reactions.
Another common concern is whether the DNA from GM foods could mix with human DNA. However, the amount of GM DNA in the food is extremely low, and it is highly unlikely that it would survive digestion and enter human cells. The digestive system breaks down DNA into nucleotides, which are then used by the body for other purposes—not integrated into human DNA.
A gene is a segment of DNA introduced into a host cell through a vector. Once inside, the gene is expressed as a protein that provides specific functions, such as pest resistance or increased yield. After consuming GM foods, the proteins and DNA are broken down in the gut and absorbed as amino acids and nucleotides, respectively. Human cells cannot directly absorb or utilize exogenous DNA, as they have their own mechanisms for producing nucleic acids.
An animal or plant food, whether traditional or genetically modified, will be digested and excreted when eaten, and its own genes will not be affected. Therefore, for thousands of years, people have eaten chickens, cattle, pigs, sheep, and various plants, and none of them have ever been “transferred†into human or animal genomes.
The development of GM technology has spanned nearly 20 years. Due to its immense potential, it has attracted increasing attention. The world's first genetically modified crop was tobacco containing antibiotic-like antibodies, developed in 1983. A decade later, the first market-ready GM food—the slow-ripening tomato—was introduced in the U.S., and by 1996, it was available in supermarkets.
Western countries did not officially plant GM crops until the early 1990s. By 1999, 40 million hectares were under cultivation. Sales of GM seeds worldwide reached $75 million in 1995, and by 1998, they had soared to $1.5 billion.
Although thousands of GM plants are cultivated globally, less than one percent of approved varieties are actually marketed. This reflects the cautious approach taken by governments, considering not only technical factors but also ecological and ethical concerns.
**European Doubts**
Public skepticism toward new food technologies, especially GM foods, has grown since events like the mad cow disease crisis and the British BSE scandal. In Britain, 79% of the public opposes the testing of GM crops, and this concern has influenced the EU’s overall stance on GM products. Many governments have suspended approvals due to public pressure, and the marketing of GM foods is heavily regulated.
**Opposition to GM Foods**
Various interest groups, including Greenpeace and farmers’ associations, oppose GM foods. Their concerns include:
1. Potential health risks from herbicide-resistant or insect-killing genes.
2. Risk of genetic contamination, where sterilized GM seeds may affect non-GM crops.
3. Environmental impact from overuse of herbicides, leading to loss of biodiversity.
4. Unintended consequences, such as resistant weeds or harm to non-target species.
Supporters argue that GM crops can reduce pesticide use and may be more environmentally friendly than traditional farming methods.
**U.S. Perspective: Active Caution**
In the U.S., GM crops like corn and soybeans are widely adopted. Over 88% of corn and 94% of soybeans are genetically modified. Farmers prefer GM crops because they reduce costs, increase resistance, and improve yields, even if they don’t always boost output per acre.
The U.S. public generally accepts GM foods, and many processed products contain GM ingredients. However, all GM plants must pass rigorous federal evaluations before entering the market. The USDA, EPA, and FDA each play a role in assessing safety, environmental impact, and nutritional value.
The FDA uses the “substantial equivalence principle,†meaning that if a GM food is nutritionally and safely similar to its non-GM counterpart, it is considered safe.
Despite this, labeling debates continue. While many Americans support the right to know, mandatory labeling faces legal and practical challenges. The FDA maintains that GM foods are safe and should be treated the same as non-GM ones.
**Scientific Consensus on Safety**
Over the past decade, numerous studies have confirmed the safety of GM foods. Most research shows no harmful effects on humans or animals. Some controversial studies, like the 2012 Séralini report, were later retracted due to methodological flaws.
In conclusion, while GM foods remain a topic of debate, the scientific consensus supports their safety. Regulatory frameworks around the world aim to ensure transparency and consumer confidence. As technology advances, so too will our understanding and acceptance of genetically modified foods.