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GENETICALLY MODIFIED FOOD ADVANTAGES AND

DISADVANTAGES
Dr. Aamer I. Quazi, Jadhav Sanket, Khandalkar Atharv, Gumdelwar Akshit
ASPM’S K. T. PATIL COLLEGE OF PHARMACY.
DHARASHIV MAHARASHTRA.
Corresponding Author:- Dr. Aamer I. Quazi

ABSTRACT:-
Genetic modification is the set of gene technology that alters the genetic machinery of living
organisms such as animals, plants or microorganisms. Combining genes from different
organisms is known as recombinant DNA technology and the resulting organism is said to be
genetically modified (GM). The term “genetic modified organism (GMO)” has become a
controversial topic has its benefits for both food producers and consumers are companied by
the potential biomedical risks and environmental side effect. Increasing concerns from the
public about GMO, particularly in the form of genetic modified (GM) foods, are aimed at the
short- and long-lasting health problems that may result from this advanced biotechnology.
Complex studies are being carried out around the world independently to evaluate the
advantages and disadvantages of GM foods, we attempt to summarize up-to-date knowledge
about the benefits and potential problems of GM food.

Keywords: - Genetic modified (GM) food; Transgenic; Safety; DNA

BACKGROUND :-
Genetically modified foods, also known as genetically engineered foods or bioengineered
foods, are produced from organisms that have had changes introduced into their DNA using
various genetic engineering techniques. These foods have been a subject of controversy and
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debate due to concerns about their impact on human health and the environment. The history
of genetically modified foods began with the domestication of plants and animals through
selective breeding, which was a precursor to modern genetic modification. The first
genetically modified food approved for release was the Flavr Savr tomato in 1994, which was
engineered to have a longer shelf life by inserting an antisense gene that delayed ripening[.
Since then, numerous genetically modified crops have been developed, including virus-
resistant tobacco in 1993, Bt Potato in 1995, and canola with modified oil composition.
Genetic engineering techniques allow for the introduction of new traits and greater control
over traits in food production. The main reasons for genetically modifying foods are to help
crops resist plant diseases and stand up to herbicides, which can lower food prices and
improve harvest reliability during uncertain growing seasons. In some cases, genetically
modifying a food can also improve its nutritional value, such as producing genetically
modified soybeans with healthier oils that don't contain harmful trans fats. Despite concerns
about the safety of genetically modified foods, the Food and Drug Administration (FDA),
World Health Organization (WHO), and other leading health organizations consider them
safe to eat. However, there is ongoing debate about the potential long-term effects of
consuming genetically modified foods, as well as the impact on the environment and non-
target organisms. Regulations for genetically modified foods vary by country and
international body, with some countries implementing strict regulations and others allowing
for more lenient labelling requirements. In the United States, the Department of Agriculture
(USDA) and the Food and Drug Administration (FDA) regulate the safety of genetically
modified foods, while the Environmental Protection Agency (EPA) regulates the
environmental impact of genetically modified crops. In summary, genetically modified foods
have been developed to improve food production and address various challenges in
agriculture. While they are generally considered safe to eat, there are ongoing debates and
concerns about their long-term effects on human health and the environment. Regulations for
genetically modified foods vary widely, and it is essential to stay informed about the latest
research and developments in this field.

INTRODUCTON :-
Genetically modified foods, also known as genetically engineered or bioengineered foods, are
produced from organisms that have had changes introduced into their DNA using various
genetic engineering techniques. These techniques allow for the introduction of new traits and
greater control over existing traits compared to traditional methods like selective breeding
and mutation breeding. The development of genetically modified foods began in the late 20th
century, with the first genetically modified microbial enzymes approved for use in food
manufacture in 1988. Commercial sale of genetically modified foods started in 1994 with the
introduction of the Flavor Saver delayed-ripening tomato. Most food modifications have
focused on cash crops in high demand by farmers, such as soybean, maize/corn, canola, and
cotton. Genetically modified crops have been engineered for resistance to pathogens and
herbicides, as well as for better nutrient profiles. The production of golden rice in 2000
marked a significant improvement in the nutritional value of genetically modified food. As of
2015, the Aqua Advantage salmon was the only genetically modified animal approved for
commercial production, sale, and consumption by the FDA. Genes are often extracted and
transferred to target organisms, providing them with superior survival and production
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capacity, which usually benefits consumers in specific aspects. There is a scientific consensus
that currently available food derived from GM crops poses no greater risk to human health,
but each GM food needs to be tested on a case-by-case basis before introduction.

HISTORY:-
The history of genetically modified foods can be traced back to the early 1970s, when the
first genetically modified organism was developed by biochemists Herbert Boyer and Stanley
Cohen. They inserted DNA from one bacterium into another, marking the beginning of
genetic engineering. The first genetically modified food was approved for use in food
manufacture in 1988, with recombinant rennet used in a few countries in the 1990s.
Commercial sale of genetically modified foods began in 1994, with the introduction of the
Flavr Savr delayed-ripening tomato. Most food modifications have focused on cash crops in
high demand by farmers, such as soybean, maize/corn, canola, and cotton. Genetically
modified crops have been engineered for resistance to pathogens and herbicides and for better
nutrient profiles. The production of golden rice in 2000 marked a significant improvement in
the nutritional value of genetically modified food. As of 2015, the Advantage salmon was the
only genetically modified animal approved for commercial production, sale, and consumption
by the FDA. Genes are often extracted and transferred to target organisms, providing them
with superior survival and production capacity, which usually benefits consumers in specific
aspects. There is a scientific consensus that currently available food derived from GM crops
poses no greater risk to human health, but each GM food needs to be tested on a case-by-case
basis before introduction. However, public perception of GM foods as safe is much lower
than that of scientists. The legal and regulatory status of GM foods varies by country, with
some nations banning or restricting them, and others permitting them with widely differing
degrees of regulation
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NEED OF GENETICALLY MODIFIED FOOD :-

The need for genetically modified (GM) foods arises from several factors, including the
desire to improve food production, increase food availability, enhance food quality, and
address nutritional deficiencies. GM crops can be made more robust to biotic and abiotic
stresses, which can stabilize and increase food supplies, especially in the context of
increasing food demand, climate change, and land and water scarcity. Additionally, GM
crops can contribute to higher yields and improved nutritional content, such as Golden Rice,
which has been developed to address vitamin A deficiencies in undernourished
populations.GM foods can also address specific nutritional deficiencies and alleviate chronic
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malnutrition in certain regions, as seen in the development of bananas that produce human
vaccines against infectious diseases like hepatitis B. Furthermore, GM crops can be designed
to contain more minerals and vitamins than traditional crops, which can improve overall food
quality and nutritional value. In terms of food security, GM crops can help reduce hunger by
increasing food availability and improving the economic situation of farmers, as seen in the
case of insect-resistant GM cotton in India, which has led to increased family incomes and
improved calorie consumption. However, it is essential to note that GM foods alone cannot
solve the hunger problem, but they can be an important component in a broader food security
strategy. Despite the potential benefits, the adoption of GM crops is not without challenges.
Lack of public acceptance and concerns over the long-term effects on human health and the
environment have hindered the widespread commercialization of GM food crops. It is crucial
to address these concerns through rigorous safety assessments, transparency in labeling, and
public education about the benefits and risks associated with GM foods.

GENERATION OF GENETICALLY MODIFIED FOOD :-

Genetically modified food refers to food produced from organisms that have had changes
introduced into their DNA using various genetic engineering techniques. These techniques
allow for the introduction of new traits as well as greater control over traits compared to
traditional methods such as selective breeding and mutation breeding . The development of
genetically modified food began in the late 20th century, with the discovery of DNA and the
improvement of genetic technology. The first genetically modified microbial enzymes were
approved for use in food manufacture in 1988, and commercial sale of genetically modified

foods began in 1994 with the introduction of the Flavr Savr delayed-ripening tomato.
Genetically modified crops have been engineered for resistance to pathogens and herbicides,
as well as for better nutrient profiles. For example, the production of golden rice in 2000
marked a significant improvement in the nutritional value of genetically modified food, as it
was engineered to contain higher levels of beta-carotene, a precursor to vitamin A.
In addition to crops, genes encoding for desired features, such as improved nutrient levels,
pesticide and herbicide resistances, and the possession of therapeutic substances, have been
extracted and transferred to livestock, providing them with superior survival and production
capacity . There is a scientific consensus that currently available food derived from GM crops
poses no greater risk to human health than conventionally grown food. However, each GM
food needs to be tested on a case-by-case basis before introduction. The legal and regulatory
status of GM foods varies by country, with some nations banning or restricting them, and
others permitting them with widely differing degrees of regulation. In the U.S., the
Department of Agriculture (USDA) and the Food and Drug Administration (FDA) favor the
use of the term "genetic engineering" over "genetic modification" as being more precise . In
summary, genetically modified food is produced using genetic engineering techniques to
introduce new traits and greater control over traits compared to traditional breeding methods.
These foods have been developed to improve resistance to pathogens and herbicides, increase
nutritional value, and provide other benefits. While there is a scientific consensus that GM
foods are safe for human consumption, regulations vary by country.
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ADVANTAGES OF GENETICALLY MODIFIED FOOD:-

1. Pest control: Many GMO crops have been genetically modified to express a gene that
protects them against pests and insects, reducing the need for pesticides.
2. Increased nutritional value: Genetic modification can increase the nutritional value of
foods. For example, golden rice has been engineered to contain higher levels of beta-
carotene, a precursor to vitamin A, to help prevent blindness in regions where local diets are
chronically deficient in vitamin A.
3. Enhanced flavor: Genetic modification can enhance the flavor and appearance of foods,
such as the non-browning apple.
4. Reduced production costs: GMO crops are easier and less costly for farmers to grow,
which makes them cheaper for the consumer.
5. Increased productivity: GMO crops can produce more in small areas of land, helping to
feed a rapidly increasing population.
6. Reduced use of pesticides and herbicides: GMO crops are often resistant to pests and
herbicides, reducing the need for these chemicals in agriculture.
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7. Improved survival and greater yield: GMO crops have been modified with genes that help
them survive stressful conditions such as droughts and resist diseases, resulting in a higher
yield for farmers.
8. Conservation of water, soil, and energy: GMO crops use fewer chemicals than other crops
and can conserve water, soil, and energy.

However, there are also concerns about the potential effects of genetically modified foods on
human health and the environment. These include allergies, cancer, and environmental issues
such as the disruption of ecosystems and biodiversity, increased cost of cultivation, and the
potential for transgenic crops to endanger farmers, trade, and the environment. There is
ongoing debate about the risks and benefits of genetically modified foods, and more long-
term research is needed to fully understand their impact.

DISADVANTAGES OF GENETICALLY MODIFIED FOOD:-

Disadvantages of genetically modified foods include:
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1. Disruption of gene flow: Genetically modified crops can disrupt the natural process of
gene flow, as the "better" traits produced from engineered genes can result in the favoring of
one organism, leading to a disruption of the natural process of gene flow.
2. Increased cost of cultivation: The cost of cultivation is increased with genetically modified
crops, as they are more inclined towards marketization of farming that works on immoral
profits.
3. Endangerment of farmers, trade, and the environment: Transgenic crops endanger not only
farmers but also trade and the environment, as they are biologically altered and can have
harmful effects on the human body.
4. Pests developing resistance: The excessive production of genetically modified foods will
be rendered ineffective over time because the pests that these toxins used to deter eventually
might develop resistance towards them.
5. Health risks: Genetically modified crops may pose a human health risk, as the DNA of
these foods can be affected by food processing techniques and can vary up to 100-fold.
6. Disruption of ecosystem and biodiversity: The production of genetically modified crops
imposes high risks to the disruption of ecosystem and biodiversity, as the "better" traits
produced from engineered genes can eventually disrupt the natural process of gene flow.
7. Increased use of pesticides and insecticides: The production of genetically modified crops
can lead to an increased use of pesticides and insecticides, which can have harmful effects on
the environment and human health.
8. Lack of long-term studies: There is a lack of long-term studies on the effects of genetically
modified foods on human health and the environment, which can lead to uncertainty and
controversy.
9. Ethical concerns: There are ethical concerns surrounding the use of genetically modified
foods, including the potential for transgenic crops to endanger farmers, trade, and the
environment, as well as the potential for these foods to have harmful effects on human health.

In summary, while genetically modified foods offer potential benefits such as increased
productivity, improved nutrient profiles, and resistance to pests and herbicides, they also pose
risks and controversies. These risks include disruption of gene flow, increased cost of
cultivation, endangerment of farmers, trade, and the environment, pests developing
resistance, health risks, disruption of ecosystem and biodiversity, increased use of pesticides
and insecticides, lack of long-term studies, and ethical concerns. Further research is needed to
fully understand the impact of genetically modified foods on human health and the
environment.
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CONCLUSION:-
In conclusion, genetically modified foods have both advantages and disadvantages. The
advantages include increased crop yields, improved nutrition, and reduced use of pesticides.
For example, genetically modified crops can be made more resistant to pests and diseases, as
well as improve their drought tolerance and nutrient content. Additionally, genetically
modified crops can reduce the need for pesticides, leading to a reduction in the environmental
impact of agriculture and a decrease in the cost of crop production. However, there are also
disadvantages to genetically modified foods. These include potential health risks, such as
allergic reactions and the development of antibiotic-resistant bacteria. Some studies have also
linked genetically modified foods to an increased risk of cancer. Environmental risks include
the potential for genetically modified crops to crossbreed with wild plants and animals,
leading to the spread of modified genetic material into the natural ecosystem. This can have
unintended consequences, such as the development of superweeds that are resistant to
herbicides.
There are also ethical and moral concerns surrounding the use of genetically modified foods,
such as the potential for transgenic crops to endanger farmers, trade, and the environment, as
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well as the potential for these foods to have harmful effects on human health. Some
individuals argue that it is unnatural to modify the genetic makeup of plants and animals. In
terms of the food industry, the use of genetically modified foods has become increasingly
widespread, with many processed foods containing genetically modified ingredients. This has
led to concerns about transparency in the food industry, as many consumers are not aware of
what is in the foods they are eating.
In summary, while genetically modified foods have the potential to increase crop yields,
reduce the use of pesticides, and improve nutrition, they also pose serious health and
environmental risks, as well as ethical concerns. As consumers, it is important for us to be
informed about the foods we are eating and to make choices that align with our values and
concerns.