GMOs: Pros and Cons, Backed by Evidence

    As of 2024, according to the USDA, 90% of all corn, cotton, and soy grown in the United States are genetically modified organisms (GMOs), meaning that many of the foods you eat likely contain GMOs. The article, written by Ryan Raman and medically reviewed by Katherine Marengo, discusses the basics of GMOs as well as their pros and cons backed by scientific evidence. GMOs refer to organisms with DNA modified using genetic engineering technologies. The author stated that: “In the food industry, GMO crops have had genes added to them for various reasons, such as improving their growth, nutritional content, sustainability, pest resistance, and ease of farming”. 

    The advantages of GMO crops are that they have genes that protect them from pests and insects, improve survival and yield, enhance flavor, and improve nutritional content. Despite the advantages of GMOs, many concerns involve allergies, cancer, and environmental issues. While current research suggests that there are few risks associated with this type of food, extensive studies should be conducted to provide more evidence supporting the benefits of GMOs and determine whether their benefits outweigh any potential cons. 

WORKS CITED

Raman, R. (2024). GMOs: Pros and Cons, Backed by Evidence. Healthline. https://www.healthline.com/nutrition/gmo-pros-and-cons

U.S. Food & Drugs Administration (2024). GMO Crops, Animal Food, and Beyond. U.S. Food & Drugs Administration. https://www.fda.gov/food/agricultural-biotechnology/gmo-crops-animal-food-and-beyond

Scientists crack genome of super seaweed, ito-mozuku

In an article from Science Daily, researchers point out that the Japanese brown seaweed, ito-mozuku can provide health benefits based on its genome. The study revealed the first draft genome of ito-mozuku and another local species of edible seaweed called Oki-nawa mozuku. Scientists from Okinawa Institute of Science and Technology found that both of the seaweed species could be useful for farming as they contain high concentration of fucoidan, a substance that can prevent the formation of cancerous tumors and blood clots. The research studied the genes of the two mozuku seaweed species and found out that they both have a fused gene that leads their rich production of fucoidan. The two genes code for two separate enzymes for producing proteins that advance chemical reactions and helps to produce fucoidan. After the fusion of the genes, they can be expressed and can make a single enzyme that can carry out the two functions efficiently.

The research plans to extend their study for an additional pair of fused genes in ito-mozuku that is not found in Oki-nawa mozuku. The team hypothesize that the expressed gene can increase the number of sulfate groups being transferred to fucoidan that has health benefits. If this study gets approved, I think it could help farmers harvest crops that would be beneficial for both animals and safer for the environment.

Diet Quality, Not Quantity

Researchers at Stanford Prevention Research Center conducted a large scale study to see if reduction in fat and carbohydrates without cutting calories affected weight loss in individuals suffering from obesity. The researchers recruited 600 people from the bay area and split the group into two categories: one group focusing on a low fat diet while another group focused on a low carbohydrate diet. All participants in the study met weekly with dieticians to learn how to manage their new diet and how to prepare healthy home cooked meals. Throughout the study the researchers emphasized for the participants to eat unprocessed foods, that are not high in sugar or have a lot of preservatives. In a year, the average weight loss for participants in the low carbohydrate group was 13 pounds and for the those in the low fat group it was 11.7 pounds.

To go even deeper each individual was DNA tested to see if there was any variants that affected their response to the diet. The scientists found no variants that affected their response and when testing the low carbohydrate diet group they did not find variants for higher secretions of insulin. Besides overall weight loss, an improvement in waist size, blood pressure, body fat percent, and blood sugar was found. The researchers concluded that by focusing on better quality foods the participants unknowingly consumed less calories and felt full more often. With more research, those at the Stanford Prevention Research Center hope that there will be more of an emphasis on what we eat not how much we eat. As a person who struggles with weight I find this article fascinating because those of us who struggle with weight may not have to cut calories and essentially starve ourselves to achieve healthy weight loss.
https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/
https://www.nytimes.com/2018/02/20/well/eat/counting-calories-weight-loss-diet-dieting-low-carb-low-fat.html

GMO Crops and the Atmosphere

Many individuals favor to eat organic products, ones that are not genetically altered, over the GMO products. There is a great push for the decrease in GMO crops around the world. Individuals feel that GMO crops are unhealthy and have negative long term effects. The decrease in GMO crops would result in more land needed to plant crops to produce a sufficient amount of organic crops. This is needed to support the high demand of crops, such as corn, soybeans, and cotton. However, the issue will arise when more trees will be needed to be cut down in order to plant the new crops. Decreasing the amount of GMO crops will be healthier for individuals eating the crops. However, the amount of greenhouse gases released into the atmosphere will increase. This poses another issue with decreasing the amount of GMO crops. Furthermore, the price of the non GMO goods will increase. The farmers will not be able to keep up with the demand with the same amount of land currently used. GMO crops allow for the crops to grow quicker than organic crops. I feel that more organic crop production will be the optimal option for this situation, but we will be sacrificing the atmosphere with this decision. There should be a compromise where the increase in the organic crop production is initiated, but with less trees being cut down. We should not stop producing GMO crops entirely.  

Apples Will No Longer Brown Thanks to Genetics

          Brown apples are now a thing of the past; 2015 brings with it a breed of genetically modified apple that no longer browns when cut or bruised, thanks to the Canadian company Okanagan Specialty Fruits. According to the CNN article announcing the approval of the genetically modified apples, "Scientists working on genetically engineered plants and animals typically add--rather than remove--genes to formulate more desirable variations of their products." The scientists of Okanagan were able to "turn off" the enzyme that typically causes apple to brown after being exposed to the air.
          Ever since the start of the release of genetically modified organisms (GMO's) to the produce market, skeptics have been criticizing the unknown effects that the modified produce could potentially have on our health. For example, the Non-GMO Project has been working to inform consumers about GMO's and how little we know of their effects on human health. Neal Carter, founder and president of Okanagan, however, assures that "these trees produce flowers and fruit of the same composition and analysis [as conventional apples]." GMO's have been, and will continue to be debated upon, as they become more prevalent in markets as they are modified to survive douses of pesticide or to fend off insects. Carter further believes that his company shouldn't be forced to use a GMO label on its apples. "Label it just like any other apple. ... Let the consumer decide."
          I am personally also a skeptic of certain GMO's. Science has made leaps and bounds in terms of making safer, larger, more nutritious produce for the consumer. However, a non-browning apple will never cue us when it is expired. Too much modification in society is a bit overwhelming, and I think that we need to slow down to understand the effects of GMO's before further modifying the products on the market.

Struggling to get that perfect summer body? Blame Genetics.

Scientists have found that a set of neurons is responsible for the unpleasant feelings associated with hunger, as they explain in this article. The neurons do not drive an animal to eat, but rather teach an animal to respond to sensory cues that signal the presence of food. If you're finding it difficult to stick to a weight-loss diet this is why! Scientists say you can likely point the finger at AGRP neurons -- hunger-sensitive cells in your brain. New experiments show these neurons are responsible for the unpleasant feelings of hunger that make snacking irresistible. The negative emotions associated with hunger can make it hard to maintain a diet and lose weight, and these neurons help explain that struggle.

I certainly know the struggle of trying to get ready for that summer beach body, and I found this article to be really interesting. I'm interested to follow the study and see what further developments they make and if their is a way to interfere with the neuron to aid in weight loss. 

The largest producer of Genetically modified food=America

                                                                       Almost 70% of the foods at the grocery stores are genetically modified. The most common are soybeans, cotton and maize. Therefore any foods that contain corn syrup such as cereal, snacks and soda are genetically modified. America is the largest producer of genetically modified crops. Genetically modified food is also known as biotech or genetically engineered food. These foods are plants that are modified in the laboratory to improve desired traits.

         When a plant is genetically modified, a foreign gene in inserted in the plants own genes. For example, a gene resistance to pesticides. It is possible to transfer genes to other plants with genetic modification because genes are created from the same material. There are four main steps to genetics modification. One- the scientist finds and isolates the desired genetic characteristics. Two- several copies of the isolated gene are made. Three- the desired genes are transferred to the plants genes by a transformation method. Four- From the genetically modified plant tissue, a new plant is made

. Anything that lives can be genetically modified, but not all characteristics can be transferred.

        There are many pros and cons for genetic modified food. The most important pro is that it can produce plants that are more resistance to pest and diseases. Other benefits are faster growth, more nutritious crops, better tasting foods and production of medicines by crops. The most important con to genetically modified foods is the unexpected side effects on human health. Other cons are ecological damage, reduced species diversity, over-use of herbicides and effects on non-GM crops. 

Link One: http://www.nlm.nih.gov/medlineplus/ency/article/002432.htm

Related Link: http://learn.genetics.utah.edu/content/science/gmfoods/

Food Analysis by DNA Sequencing

According to recent studies, DNA sequencing is not only valuable for human analysis. Researchers have discovered a new use for DNA sequencing in which it can be used to identify the presence of different plants and animals in food. Genetic information from each biological species is compiled in order to detect any small amount of a species in a food. These methods can detect a trace of something on a more molecular level than previous methods such as polymerase chain reaction could detect. These new methods of food detection are simpler and faster than previous methods presented.

This new use of DNA sequencing could have tremendous possibilities. Due to its nature to detect molecular traces of a species, it could be extremely useful in detecting specific parts of a food that are connected to food allergies. In addition, this new method could become extremely popular in the food industry in order to test food standards. 

http://www.sciencedaily.com/releases/2013/03/130327092739.htm

Could Some of Our Favorite Flavorings Be Damaging Our DNA?

Scientists from Johns Hopkins Kimmel Cancer Center report in the journal Food and Chemical Toxicology found that teas, coffee, and "Smokey"  flavored drink can be damaging to your DNA.  The gene p53 protects cells from becoming cancerous and is being activated to protect DNA and genes by these foods  which share in common some chemicals — pyrogallol and gallic acid. Scientists still don't know how these chemicals affect your body.  Researchers are saying that there is cause for alarm right now because this study has not answered if the body can repair this damage by itself or not.

http://healthland.time.com/2013/03/29/could-some-of-our-favorite-flavorings-be-damaging-our-dna/

 

Eat your heart out

Researches are looking into a study that was done in Australia in 1966 to 1973. One group of men with heart disease increased the amount of omega-6-rich polyunsaturated fat intake to 15 percent of calories, while reducing the saturated fat intake to less than 10 percent. Another group of men with heart disease continued with their normal diets. The men with the omega-6-rich polyunsaturated fat diet reduced their cholesterol by 13 percent by were more likely to die. This was surprising to me and the researchers.

Polyunsaturated oils, while decreasing cholesterol, may simultaneously promote inflammation throughout the body, says Philip C. Calder, a professor of nutritional immunology at the University of Southampton, in England, who wrote an editorial accompanying the new analysis. This inflammation may initiate heart disease and “outweigh any possible good effect” of the oils.

Researchers say we have not fully understood how cholesterol affects heart disease but they will jump to conclusions to suggest to substitute  animal fat to  omega-6-rich polyunsaturated fat. This also does show that genetic has a lot to do with it too.

http://search.proquest.com/nytimes/docview/1317452716/13D54F57C6D67715EF2/11?accountid=29054

Eating Your Greens Can Change the Effect of Your Genes On Heart Disease

 

 

 

 

Heart Disease predisposition genetically linked to 9p21
gene.

People identified with the genetic variants of 9p21 that is
linked to cardiovascular disease may now have some control as to their overall
health outcome. Research has shown that eating raw fruits and vegetables could
weaken the effect of this gene. Researchers at McMaster and McGill Universities
performed a large scale study on people with a high risk genotype for
cardiovascular disease. The study incorporated 27,000 individuals from five
ethnicities, European, South Asian, Chinese, Latin American and Arab. Their
study monitored these high risk genotypes individuals on the effects of eating
a diet of raw fruits and vegetables and berries and how it altered if any the
9p21 genetic marker. They compared their findings to a control low risk
genotype group and found the high risk individuals were comparable in heart
attack risk as to their low risk genotype people.

"Our research suggests there may be an important interplay between genes and diet in
cardiovascular disease," the study's lead author Dr. Ron Do, who conducted
this research as part of his PhD at McGill and is now based at the Center for
Human Genetics Research at the Massachusetts General Hospital, Boston,
Massachusetts. The results of their study are published in the current issue of
the journal PLoS
Medicine.

This information can be found at the following links:

http://www.sciencedaily.com/releases/2011/10/111011171553.htm

http://www.plosmedicine.org/article/info%3Adoi%2F10.1371%2Fjournal.pmed.1001106