This blog post discusses whether genetically modified foods are a revolutionary alternative to solve the world’s food problems or pose serious risks to health and the environment.
Have you heard the phrase “Franken food?” It’s a portmanteau of the words Frankenstein and food, literally meaning “monster food.” This monster food is said to be genetically modified food. But what is genetically modified food? Genetically modified foods are foods that have been engineered to have traits or genes that cannot be produced through conventional breeding methods, either to increase production or for convenience of distribution. These foods have been called the second green revolution and are being touted as a possible solution to future food problems. However, there is much debate about the safety of genetically engineered foods. Unproven genetically modified foods are like bombs that could explode at any time and cause a lot of harm to people, and the side effects of genetically modified foods once they go off will have irreversible consequences. I oppose the introduction of genetically modified foods because they are like bombs that could explode at any time.
Currently, the production of genetically modified crops, the main ingredient of genetically modified foods, is serious: global production of genetically modified crops is estimated to be grown on 2 billion hectares of cropland in 70 countries in 2023, and it is increasing every year. In particular, soybeans and cotton accounted for 81% of all genetically modified crops in 2023, followed by corn at 35%. In this situation, it is estimated that genetically modified foods account for more than 99% of feed crops for livestock. As you can see, genetically modified foods are being used all around us without anyone noticing.
So why is this surge in genetically modified foods being taken seriously? Because genetically modified foods pose a number of risks: their safety for humans and livestock has not been proven, long-term cultivation of genetically modified foods can disrupt ecosystems, biodiversity can be destroyed, and there is the potential for monopolization of genetically modified technologies and domination of the food market by multinational corporations. First and foremost, the safety of genetically modified foods for humans and livestock is unproven, and experiments have shown that long-term consumption of genetically modified foods can weaken the immune system and trigger allergic reactions. The experiment, conducted at the Lowet Institute, a Scottish crop testing station, found that mice fed genetically modified potatoes had a compromised immune system and white blood cells, exposing them to disease. Since the World Health Organization (WHO) has since acknowledged that there are safety concerns, it is no longer easy to trust and consume genetically modified foods. Furthermore, the diseases that can be caused by genetically modified foods are not yet known, and there are many other possible side effects besides weakened immune systems and allergic reactions.
The next argument used by those opposed to promoting the use of genetically modified foods is that long-term cultivation of genetically modified crops may disrupt the ecosystem. Scientific experiments support this claim: genetic contamination by cross-breeding can be devastating to organic farmers; new strains of superweeds, superpests, and other ecosystem-disrupting organisms may emerge; the use of certain herbicides and pesticides may increase environmental pollution; and the use of genetically modified foods may destroy biodiversity. This is because if only a single variety of genetically engineered food is grown, biodiversity will be destroyed, leaving us vulnerable to extreme weather events or the emergence of new pests. Furthermore, if seeds are developed to be resistant to certain pesticides, the food chain will be affected by the reduction of plants due to overuse of pesticides. Eventually, if genetically engineered food is grown globally, biodiversity will collapse. Finally, there is the possibility of monopolization of genetically engineered technologies and domination of the food market by multinational corporations. The multinational corporations involved in genetically engineered foods make huge profits through technology licensing fees charged on the price of seeds, and patenting of genetically engineered food seeds will increase the cost of seeds and impose additional farming costs on farmers. Contrary to the claims of multinational corporations that genetically engineered foods will solve poverty and hunger in developing countries, they may actually exacerbate food shortages and farmer poverty, destroying rural communities.
Despite these problems, there is an upside to genetically modified foods that cannot be ignored: they can solve the food problem. Advocates argue that genetically modified foods can go a long way in securing humanity’s food consumption. The world is not yet food independent, so genetically modified grains or foods are an essential resource for the future. From this point of view, genetically modified foods are not a matter of choice, but of survival. With the number of hungry people in the world today, it is their opinion that without genetically modified foods, we will reach a point where global food consumption will not be able to keep up with production. In fact, in countries such as Zambia in Africa, more people will go hungry if genetically modified foods are not available. Therefore, experts argue that it is necessary to solve the food problem by genetically modifying various foods to increase yields, prevent diseases through resistance to harmful substances, and develop genetically modified foods that are adapted to various environmental conditions.
Another advantage of genetically modified foods is that they can reduce the use of pesticides and herbicides. By growing genetically modified crops that are resistant to certain pests or diseases, pesticide use can be reduced, which can also contribute to environmental protection. There is also the possibility of addressing nutritional deficiencies through genetically modified foods that are fortified with specific nutrients. For example, Golden Rice, which was developed to address vitamin A deficiency, could help protect the eyesight and improve the nutritional status of children in developing countries.
However, the use of genetically modified foods is more than just a way to satisfy immediate hunger. As mentioned above, crops that have been artificially inserted and recombined with foreign genes, such as genetically modified crops, pose a threat to the safety of life. Experimental findings support this claim, with deep concerns that they will cause diseases such as cancer and genetic disorders, disrupt ecosystems, and destroy the environment. And indeed, many of the genetically modified crops in circulation today are destined for the developed world. As of 2023, the area of genetically engineered plants grown on the African continent represents about 1% of the total area of genetically engineered plants. This shows that the cultivation of genetically engineered plants on the African continent is still in its relatively early stages, and only in limited areas. In other words, the redistribution of genetically engineered food is misdirected, adding to the trickle-down effect, meaning that the benefits of growing genetically modified crops under the guise of solving hunger far outweigh the side effects. I would argue that we need to stop growing genetically modified crops and eating genetically modified foods right now if we don’t want to be digging our own graves.
Therefore, we need to take a hard look at the pros and cons of genetically modified foods and approach them with caution. Rather than being either for or against, we need to find a way to ensure the safety of genetically modified foods through thorough testing, regulation, and international cooperation based on scientific evidence, and to sustainably address humanity’s food challenges. For sustainable agriculture and food security, it is important to find ways to maximize the benefits of genetically modified foods while minimizing the potential risks.
