Genetically-Modified Foods may Increase Rates of Food Allergies in Humans

Genetically-modified (GM) food crops are a contentious issue for many. While some believe they will save humanity from pollution and disease associated with conventionally-grown foods, others question the wisdom of playing with the basic structure of our food, concerned that such meddling will have untold health consequences.

Although at this point, scientists are still unsure of the direct health repercussions of eating genetically modified organisms (GMOs), they are sure that GM foods can increase rates of allergic reactions. That’s because genes of common allergens are often combined with other plant food, potentially passing the allergen onto the newly created food. Allergic substances from the proteins found in eggs, fish and shellfish, peanuts, milk, wheat, and tree nuts—proteins that are the cause of more than 90 percent of food allergies—can be combined with new strains of corn, for instance, making this once innocuous food a potentially deadly food for those with allergies to these substances. The US Food and Drug Administration has attempted to address this issue by requiring that new GM organisms be free of any allergenic substances on the main allergen list.

Health issues aside, GM foods come with other consequences, most specifically for the environment. While some GMO produce will be able to better fend off specific pests and diseases, this tampering could threaten biodiversity. Of most concern is the possibility that the bioinsecticides may actually kill off beneficial insects. An insect resistant strain of corn called B.t. that was used first in 1999 is suspected of being lethal to monarch butterfly caterpillars.

Additionally, pests and weeds may become resistant to inbred bioinsecticides and biopesticides. This may inevitably increase the need for pesticides and herbicides instead of having the intended benefit of decreasing their use. Not only that, the genes of these modified food crops may spread, via wind and water, to non-GMO crops.

Whether we like it or not, the GMO-age is upon us. GM technology may be found in your corn, soybeans, papayas, zucchini, and tomatoes. The US is the biggest grower of GM crops with nearly 60 million hectares being cultivated with these seeds. You can avoid GM foods by choosing organic foods. If you’re not sure, the four-digit PLU Code on your produce will be preceded by a “9” if it is organic. If it is a GMO product, it will be preceded by an “8” instead.

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