Are Genetically Modified Foods a Good Idea?

Genetically modified foods are a contentious topic in healthcare today. However, the engineering of modifying food is nothing new and has been around for the past 25 years. Several studies discovered that consumers in the United States are optimistic about potential benefits of genetically modified food, yet show resistance related to the possibility of health, safety and environmentally harmful consequences. (Hossain et al. 2002, 2003, Onyango et al. 2003, Onyango and Govindasamy 2004).

Although US citizens are displaying skepticism related to fear of health risks and distrust, there are many potential benefits that outweigh uncertainties. Not only does genetically modifying food create tastier food, it generates more nutritious food. Also, genetically modified foods use a reduced amount of pesticides and require fewer environmental resources such as fertilizer and water. Moreover, the plants and animals grow faster and will increase the supply of food. Not only that, but these foods will cost less and have the ability to last longer. Lastly, medicinal foods can serve as vaccines and treat illness.

Scientific evidence suggests that behaviors of individuals are determined by perceptions or views about risks in lieu of the risk assessments performed by experts (Frewer et al., 1998). As far as the public’s safety concerns, there are regulations in place by the Federal Department of Agriculture’s (FDA) Center for Food Safety and Applied Nutrition for developers of the foods to submit scientific and safety related information four months before the product is sold. Furthermore, the U.S. Department of Agriculture (USDA) and the U.S. Environmental Protection Agency (EPA) also regulate genetically modified foods

Genetically modified foods are considered safe. There are no known reports related to illness in relation to genetically modified foods. Accurate perceptions and knowledge related to genetically modified foods will address ambiguity and are what will bring greater acceptance of this technology. Loureiro and Bugbee (2005) showed that the most valued benefits of genetically modified foods are: the “enhanced flavor” modification ,“enhanced nutritional value” and “pesticide reduction”. These three advantages should serve as the sole focus of educational efforts within the public health sector to  truly benefit America’s health and economy.

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Hossain, F., Onyango, B., Adelaja, A., Schilling, B., & Hallman, W. (2002). Uncovering factors influencing public perceptions of food biotechnology. Food Policy Institute, Rutgers, the State University of New Jersey.

Hossain, F., Onyango, B., Schilling, B., Hallman, W., & Adelaja, A. (2003). Product attributes, consumer benefits and public approval of genetically modified foods. International Journal of Consumer Studies, 27(5), 353-365.

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Loureiro, M. L., & Bugbee, M. (2005). Enhanced GM foods: are consumers ready to pay for the potential benefits of biotechnology?. Journal of Consumer Affairs, 39(1), 52-70.

Onyango, B. M., Govindasamy, R., & Nayga Jr, R. M. (2004). Measuring US consumer preferences for genetically modified foods using choice modeling experiments: the role of price, product benefits and technology (No. 18181).

Onyango, B. (2004). Consumer acceptance of genetically modified foods in Korea: factor and cluster analysis (Doctoral dissertation, Institute of Bioscience).

United States Dept. of Agriculture, Animal and Plant Health Inspection Service. Biotechnology. Aphis.usda.gov. http://www.aphis.usda.gov/wps/portal/aphis/ourfocus/biotechnology

U.S. Environmental Protection Agency. EPA's Regulation of Biotechnology for Use in Pest Management, May 2014. Epa.gov. http://www.epa.gov/pesticides/biopesticides/reg_of_biotech/eparegofbiotech.htm.