Is this stuff safe to eat?

Most GMO food safety concerns center around the proteins made by genetically engineered plants and animals. Why proteins? The DNA (genes) in the food we eat is broken down in our gastro-intestinal systems. As a plant or animal grows, however, it uses its the DNA to produce proteins. When we eat, our bodies break down most proteins, but not necessarily all. So, researchers must scrutinize the proteins being made by GMO plants and animals to see if they differ from their non-GMO counterparts.

Three main concerns have surfaced. We list those, as well as the response of the United States Food and Drug Administration (FDA), a group that is responsible for making sure these products meet safety regulations in this country.

1) Allergens and toxins

Concern: Will researchers transfer genes that produce allergens or toxins from one food into another? Some people wonder, for example, if people allergic to peanuts might suddenly and unexpectedly find themselves allergic to a GMO tomato that contains a peanut gene.

FDA response: The FDA looks for proteins that could be potential allergens in GMO foods. They check to be sure that all new proteins in the bioengineered foods sold in grocery stores lack the characteristics of food allergens. (See the article below: Biotech Foods: "Will They Cause Allergic Reactions?")

Star Link Corn, a GMO corn developed as an animal feed, was pulled from the market after it turned up in human food products because it contained a GMO-derived protein that could potentially have caused an allergic reaction in some people. The FDA then tightened up its regulation of GMO corn crops. (See FDA Letter to Corn Millers and Corn Food Product Manufacturers. This link opens a new window.)

(NOTE: On the flip side of this concern, biotechnology could be used to tailor-make peanuts that don't trigger allergic reactions in people.)

2) Antibiotic resistance

Concern: By using antibiotic resistant genes to make GMO plants, will researchers inadvertantly allow antibiotic resistance to move into germs that infect people?

FDA response: According to Larry Thompson of the FDA's Public Affairs Staff, "First, there is little if any transfer of genes from plants to bacteria. Bacteria pick up resistance genes from other bacteria, and they do it easily and often. The potential risk of transfer from plants to bacteria is substantially less than the risk of normal transfer between bacteria. Nevertheless, to be on the safe side, FDA has advised food developers to avoid using marker genes that encode resistance to clinically important antibiotics."
(See article below: "Are Bioengineered Foods Safe?")

3) Naturally occurring toxins

Concern: Many plants and animals naturally produce toxic substances. The potato, for example, can produce solanine, a nerve toxin that has made people ill. People want to be sure that genetic engineering techniques don't accidentally increase the amounts of these toxins or the risk that people may be harmed by them.

FDA response: "Companies send us documents summarizing the information and data they have generated to demonstrate that a bioengineered food is as safe as the conventional food. The documents describe the genes they use: whether they are from a commonly allergenic plant, the characteristics of the proteins made by the genes, their biological function, and how much of them will be found in the food. They tell us whether the new food contains the expected levels of nutrients or toxins and any other information about the safety and use of the product.

"FDA scientists review the information and generally raise questions. It takes several months to complete the consultation, which is why companies usually start a dialog with the agency scientists nearly a year or more before they submit the data. At the conclusion of the consultation, if we are satisfied with what we have learned about the food, we provide the company with a letter stating that they have completed the consultation process and we have no further questions at that time."
(From Are Bioengineered Foods Safe? -- USDA/FDA January-February 2000. This link opens a new window.)

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Other controversies you'll find as you explore safety issues connected with biotech crops focus more on the ethical, economic and environmental concerns.

For more information about the safety of biotech foods, check the following links. (All of these links open new windows.)

Food and Drug Administration

Biotech Foods: Will They Cause Allergic Reactions? written by James H. Maryanski, Ph.D., the Strategic Manager for Biotechnology at the FDA in Washington, DC.

You'll find the FDA position stated in an article from the Jan./Feb. 2000 issue of the FDA Consumer magazine, Are Bioengineered Foods Safe?

A New Kind of Fish Story: The Coming of Biotech Animals, an article from the Jan./Feb. 2001 issue of the FDA Consumer magazine

At the FDA's Biotechnology page, you'll find more information on biotechnology and food safety.

Purdue

Researchers here at Purdue University in West Lafayette, Indiana, believe the products of biotechnology are generally safe. Because we are an academic institution, we debate the issues, but a commonly held position can be found in Purdue agricultural economist Marshall Martin's Agricultural Biotechnology: Before You Judge,: Consumer Issues and Impacts.

Organizations Critical of GMO Foods

Greenpeace International: Genetic Engineering

Union of Concerned Scientists: Biotechnology