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The first introduction of genetically modified foods and crops in the 1990’s was met by scientists’ concerns over their unpredictability and impreciseness. They raised concerns that GMO food products were less nutritious, allergenic, and toxic as compared to their non-genetically modified counterparts. Further laboratory studies indicated that genetically modified foods were even known to disturb the body functions of animals, thus making them sick.
Scientists have a strong belief that people with food allergies could become adversely affected when they consume genetically modified food. For instance, the splicing of genes into the soybeans in order to enhance their protein content has caused some allergies in individuals that are allergic to the Brazilian nut. What is more, these allergies are also known to lead to anaphylactic shock, thus causing shock among the affected individuals. Worse still, people who suffer from food allergies cannot protect themselves from the dangers arising as a result of GMF consumption because there are no strict laws which require firms to label genetically modified food products. According to an editorial in one of the issues of "New England Journal of Medicine", some of the blood tests indicate that millions of American people were allergic to certain types of food. These allergies were attributed to the consumption of genetically modified foods (Pechan, et al, 2011).
Studies Showing Evidence against Allergies Risk in GMF.
According to studies, so far there has been no direct evidence linking genetically modified foods with allergies. There have also been no widespread allergies that have been documented as arising from certain genetically modified products. Studies conducted have also indicated that there have been no known and documented allergies caused by the consumption of genetically modified foods. Regarding the fact that allergic reaction occur as a result of complex interplays between various individual immune systems and substances, it is difficult to ascertain the allergenic potential of proteins. This is because proteins, which are responsible for holding the capability of causing allergies, cannot lead to allergic reaction. The potential of assessing allergenic occurrence in human beings consuming genetically modified foods cannot be made with 100 per cent certainty. Such types of proteins are only known to cause problems when they collide with a person who has a sensitivity that corresponds with them.
In almost all countries in the whole world, the question regarding the use of genetically modified foods has raised multiple issues which have separated politicians alongside the political divide. While some of the politicians have insisted on the safety of genetically modified foods, others have rejected it as being toxic to human beings. The question as to whether to allow importation and use of genetically modified food and other products to various corners of the world has in some countries not yet been decided because they believe that the genuine stand and position regarding the use or consumption of GMF has not yet been declared. It is with this in mind that some countries in the world have banned the use and importation of any GMO foods. However, countries like the United States of America have already declared the safety of GMF consumption and use but under stringent laws that are meant to protect the consumers and clients (Forman, 2009).
In general, some governments in the world have adopted the use of genetically modified foods while others have yet acknowledged the safety of these products and therefore banned their importation and even use. Furthermore, some other countries have put in place strategies aimed at investigating the safety of genetically modified foods before making decisions on whether to allow their use or not.