Do you have an opinion over the debate of GMO foods in our diets? Are those opinions based on research or media reports? In the next two Cooking Tips, I want to explore this subject so we can all make an informed decision. This Tip will explain what GMO means, why the process is done and the viewpoint that GMOs foods are safe and healthy to eat. In the next Tip, I will outline some of concerns about this trend.
GMO stands for “Genetically Modified Organism” and is defined by the FDA as “a plant, animal or microorganism that has had its genetic material (DNA) changed using technology that generally involves the specific modification of DNA, including the transfer of specific DNA from one organism to another.” This is also referred to as “genetic engineering.”
Another term you will see more and more is “bioengineered.” This is because in December, 2018, the “National Bioengineered Food Disclosure Standard” was published. This was pursuant to a 2016 law that “directed [the] USDA to establish this national mandatory standard for disclosing foods that are or may be bioengineered.”
The standard defines bioengineered foods as “those that contain detectable genetic material that has been modified through certain lab techniques and cannot be created through conventional breeding or found in nature.” Although implementation of this standard began in 2020, it wasn’t until January 1, 2022 that it became mandatory to have these items disclosed by food manufacturers, importers, and certain retailers. Exemptions include “food produced by very small food manufacturers, and food served in restaurants, food trucks, trains, airplanes, delicatessens and in similar establishments.” These “will not be required to bear bioengineered food labels, even if the product has bioengineered ingredients.”
The above standard requires this label to be on the bioengineered food.
If, instead the label says “Derived from Bioengineering,” the standard clarifies that these are not bioengineered foods. They state “such labeled foods do not contain detectable modified genetic material.
If a food product carries the “USDA Certified Organic” label, you can be sure there is nothing in in it that has been bioengineered as GMOs are prohibited in organic products.
The reasoning behind creating GMO crops is said to be to higher crop yields, less crop loss, longer storage life, better appearance and/or better nutrition.
GMO foods have been available to consumers since the 1990s. GMO crops grown in the US include the following although there are also non-GMO versions of these crops.
- Alfalfa
- Apples – Artic Golden Delicious, Artic Granny Smith and Artic Fuji
- Canola – canola oil is sold as an oil but also is found in many packaged foods.
- Corn – most of the corn grown in the US is GMO, about 92%.
- Cotton – besides being an important component of the textile industry, it is also used to make cottonseed oil, which is used in some packaged foods and for frying in some restaurants. Approximately 96% is GMO.
- Papaya
- Pink Pineapple
- Potatoes – only a few varieties are GMO.
- Soybeans – most of the soy (~94%) grown in the US is GMO.
- Summer Squash – one of the first GMO crops on the market but is not widely grown.
- Sugar Beets – more than half of the granulated sugar on our shelves is made from GMO sugar beets.
The majority of the GMO crops are meant for animal food but they can also end up in foods such as cereals, chips and vegetable oils. Although most fresh fruit and veggies are non-GMO, you may run across some GMO varieties as seen in the above list. The USDA keeps a list of bioengineered foods which can be accessed here.
According to the FDA, GMO foods are just as safe and healthy as non-GMO foods. They also say that they can be even healthier. An example they give is GMO soybeans used to make oil that replaces oils that contain trans-fats.
More than 95% of animals used for meat and dairy in the US eat GMO crops. The FDA states that the nutritional value, safety and quality of these products are equal to those from animals that only eat non-GMO foods. They explain that the engineered DNA that is in the food does not transfer into the DNA of the animal eating it.
They also claim that in some cases, GMO plants contain “plant-incorporated protectants” that make them more disease resistant and thus, reduce the need for many pesticides.
The FDA points to a 2016 Consensus Study Report entitled Genetically Engineered Crops: Experiences and Prospects and published by the National Academies of Science, Engineering and Medicine to back up the following claims.
- GMOs are safe to eat.
- GMO foods are no more likely to cause allergic reactions than non-GMO foods.
- GMO foods are not related to celiac disease.
- There is no link between GMO foods and cancer.
Despite assurances by the FDA and industry experts, a 2016 publication by Ohio State University found that “There is a significant gap in the opinions of scientists compared to the general public about the safety of consuming GM foods: 37% of consumers feel that GM foods are safe, while 88% of scientists say that GM foods are safe.” Why is this? I think it is partially that consumers do not really understand genetically modified foods. It could also be a general mistrust in new technology as well as not trusting the studies. Stay tuned for the next Tip for more explanation of why this might be and what contrarian opinions say.
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