Are GMOs Taking Over in America?
Genetically modified organisms, or GMOs, are abundant in nearly all of the foods we eat today. What exactly does that mean?
Humans have been genetically modifying organisms for hundreds of years. Corn evolved from a grassy plant called teosinte due to a process called selective breeding. Farmers chose the best version of a crop to replant, planting the seeds of the corn with the biggest fruit, the sweetest taste, and other desirable traits, until it evolved into the delicious delicacy on the cob found today.
However, in 1973, two scientists, Herbert Boyer and Stanley Cohen, worked together to cut and paste small segments of DNA—the building blocks of what makes an organism itself—from one bacteria into another bacteria’s DNA, similar to using scissors and glue to attach strips of paper together. The product of this technique is called recombinant DNA, because it combines DNA from different organisms. Genes are formed from DNA, much like a recipe book contains recipes. Applying this analogy further, the dishes “cooked” using DNA as a recipe are proteins, which control how organisms function. For example, a gene can code for proteins that determine the color of corn kernels or the taste of the corn. Through the process of making recombinant DNA and therefore directly altering genes, an entirely new field of science was created: genetic engineering. In 1994, the first genetically engineered (GE) food, a tomato, became available for sale.
GE organisms are altered for certain traits. For example, one type of corn could be engineered to resist pesticides (chemicals that are toxic to insects and sometimes plants as well), whereas another could be modified to resist dying when a drought strikes and less water is available. These modifications are meant to increase the production of corn. Thus, the acronyms GMO and GE are not entirely the same. However, as genetic engineering, in which recombinant DNA technology is used to alter genes, becomes more and more common, the acronym GMO has started to become associated with tweaking DNA and genes, as opposed to the more traditional selective breeding process.
Humans have been genetically modifying organisms for hundreds of years. Corn evolved from a grassy plant called teosinte due to a process called selective breeding. Farmers chose the best version of a crop to replant, planting the seeds of the corn with the biggest fruit, the sweetest taste, and other desirable traits, until it evolved into the delicious delicacy on the cob found today.
However, in 1973, two scientists, Herbert Boyer and Stanley Cohen, worked together to cut and paste small segments of DNA—the building blocks of what makes an organism itself—from one bacteria into another bacteria’s DNA, similar to using scissors and glue to attach strips of paper together. The product of this technique is called recombinant DNA, because it combines DNA from different organisms. Genes are formed from DNA, much like a recipe book contains recipes. Applying this analogy further, the dishes “cooked” using DNA as a recipe are proteins, which control how organisms function. For example, a gene can code for proteins that determine the color of corn kernels or the taste of the corn. Through the process of making recombinant DNA and therefore directly altering genes, an entirely new field of science was created: genetic engineering. In 1994, the first genetically engineered (GE) food, a tomato, became available for sale.
GE organisms are altered for certain traits. For example, one type of corn could be engineered to resist pesticides (chemicals that are toxic to insects and sometimes plants as well), whereas another could be modified to resist dying when a drought strikes and less water is available. These modifications are meant to increase the production of corn. Thus, the acronyms GMO and GE are not entirely the same. However, as genetic engineering, in which recombinant DNA technology is used to alter genes, becomes more and more common, the acronym GMO has started to become associated with tweaking DNA and genes, as opposed to the more traditional selective breeding process.
Through selective breeding, the teosinte plant evolved into corn.
Image Source: "Teosinte and Modern Corn Comparison" by National Science Foundation is licensed under the public domain
The United States currently leads the world in GMO production. A recent study by researchers at the University of Paris-Saclay and the University of Nebraska-Lincoln compared French and American attitudes toward GMOs using GE apples. It found that between the two nationalities, Americans were more inclined to favor GE apples and new technology. This is reflected in American grocery stores: around 75% of processed foods—foods that have been prepared so they are no longer in their raw natural state—contain GE products. That is a large percent of what Americans have available to eat, bringing up the question of these foods’ safety.
The Food and Drug Administration, the Environmental Protection Agency, and the Department of Agriculture are responsible for the safety of GMOs in America. Many studies on the health effects of genetically edited food are being conducted, but for now, there is not enough information to make a conclusive statement. GMOs, however, are firmly a part of American life, and it is important to be aware of new advancements in food technology and its regulation. In fact, as of January 1, 2022, companies now have to label genetically modified food. Consumers will now see two symbols in the grocery store marking bioengineered food (which is just a synonym for GE food).
Overall, for better or for worse, genetically modified food and genetic engineering play a large role in the day-to-day American diet, and show no sign of stopping as technology continues to improve.
The Food and Drug Administration, the Environmental Protection Agency, and the Department of Agriculture are responsible for the safety of GMOs in America. Many studies on the health effects of genetically edited food are being conducted, but for now, there is not enough information to make a conclusive statement. GMOs, however, are firmly a part of American life, and it is important to be aware of new advancements in food technology and its regulation. In fact, as of January 1, 2022, companies now have to label genetically modified food. Consumers will now see two symbols in the grocery store marking bioengineered food (which is just a synonym for GE food).
Overall, for better or for worse, genetically modified food and genetic engineering play a large role in the day-to-day American diet, and show no sign of stopping as technology continues to improve.
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