What’s the latest on GMOs and gene-edited foods – and what are the concerns? An expert explains

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Advances in genetic engineering have given rise to an era of foods – including genetically modified organisms (GMOs) and gene-edited foods – that promise to revolutionise the way we eat.

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The ConversationThe Conversation
URL: 
https://theconversation.com/whats-the-latest-on-gmos-and-gene-edited-foods-and-what-are-the-concerns-an-expert-explains-204275https://theconversation.com/whats-the-latest-on-gmos-and-gene-edited-foods-and-what-are-the-concerns-an-expert-explains-204275
Retrieved on: 
Tuesday, May 9, 2023
Information
Tags: 
People, Cottonseed oil, CRISPR, Technology, Genetic variation, DNA, Allergy, Chymosin, Food, Industry, Genetic engineering, FSANZ, Office of the Gene Technology Regulator, Agriculture, Gene editing, Food safety, GMO, GE, OMICS Publishing Group, Egg, Research, Vitamin A, Government, Vitamin D, Genetically modified organism, Milk, Plant, Biodiversity, Salmon, Protein, Pesticide, Climate change, Social justice, Animal, Herbicide, Chemistry, Cattle, United Kingdom, Methane, Food Standards Australia New Zealand, Health, Meat, Environment, Allergen, Safety, Common, Farmer, Vaccine, Flour
Geotags: 
AUSTRALIA, NEW ZEALAND, JAPAN, PHILIPPINES
Summary
Key Points: 
  • Advances in genetic engineering have given rise to an era of foods – including genetically modified organisms (GMOs) and gene-edited foods – that promise to revolutionise the way we eat.
  • What are GMOs and gene-edited foods?

GMOs and gene-edited foods aren’t the same

    • GMOs are organisms whose genetic material has been artificially altered by inserting a piece of foreign DNA.
    • Gene editing involves making precise changes to an organism’s genome without the integration of foreign DNA elements.
    • Although GMOs and gene-edited foods have been in circulation for almost three decades, research in this space continues to deliver breakthroughs.

What are the concerns?

    • GMOs are mainly used to produce crops that are herbicide-resistant or produce pesticides.
    • Farmers can then use herbicides on those crops to control weeds more effectively, without the plants themselves dying.
    • People raise concerns over potential long-term health impacts, impacts on biodiversity and ecosystems, and the increased corporate control over agriculture.

Is genetic modification itself unsafe?

    • Even among experts with genome-sequencing information, most have only one or a few sequenced “reference” varieties, and these often aren’t the same as the plants we eat.
    • The fact is, we don’t really understand the genomes of many plants and animals we eat.
    • Moreover, there’s currently no evidence regulator-approved GMOs or gene-edited foods aren’t safe for human consumption.

GMOs and gene-edited foods are widespread

    • Due to inconsistent rules about labelling GMOs and gene-edited foods around the world, many consumers may not realise they’re already eating them.
    • Historically, chymosin was extracted from young cow stomachs, but in the 1990s scientists managed to genetically engineer a bacterium to synthesise it.
    • GMOs and gene-edited cereal and oilseed products are also widely used in stockfeeds.
    • A simple gene edit can help inhibit the browning oxidation reaction, leading to a longer shelf-life and less food waste.

Regulation in Australia and New Zealand

    • In Australia, the Office of the Gene Technology Regulator regulates GMOs.
    • Gene-edited foods can be cultivated without any regulatory restrictions or labelling in Australia.
    • Divergent definitions have led the bi-national agency Food Standards Australia New Zealand (FSANZ) to adopt a cautious approach, regulating gene-edited foods and feeds as GMOs.

Responsible research


    Both GMOs and gene-edited foods offer great promise. Of course there are valid concerns, such as the potential to create new allergens, unintended consequences for ecosystems, and growing corporate control over food. But these can be addressed through responsible research and regulatory frameworks. Ultimately, the development of future foods must be guided by a commitment to sustainability, social justice and scientific rigour.
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