The term “GMO” has become a fear-inducing term in public discourse, yet many people may not fully understand its meaning or implications. Genetically modified organisms, feared by some, have been around for quite some time and have significantly advanced not only the food industry but also science and medicine.
Without GMOs, we wouldn’t know the most critical processes occurring in the human body, how pathogens attack us, or how bacteria develop antibiotic resistance. A form of genetic modification has existed since ancient times, referred to as selective breeding. While our ancestors didn’t manipulate the DNA of plants or animals directly, they used artificial selection to create crops and breeds capable of feeding an ever-growing global population. Cauliflower, broccoli, and cabbage are all variations of the same plant, cultivated to enhance specific traits.
Defining GMOs
So, what exactly is a GMO? A genetically modified organism is any organism in which the genetic material has been deliberately altered. Theoretically, this could apply to anything living, as all life on Earth contains genetic information encoded in DNA, which can be modified.
The process of DNA modification varies depending on the organism. For simple unicellular organisms like bacteria or yeast, altering DNA is relatively straightforward. These organisms are easier to modify, allowing us to alter their characteristics effectively. However, despite the term “straightforward,” modifying any DNA, including unicellular organisms, requires a wide range of molecular biology and genetic techniques mastered by only a select group of people worldwide.
For multicellular organisms such as plants and animals, the process becomes significantly more complex. These organisms consist of various cell types forming distinct tissues (or, in the case of plants, structures called meristems), making it impossible to simply edit their genetic material without affecting the DNA in unwanted areas. Unknown genes or gene functions further complicate matters.
GMOs have been utilised for decades in science and research. For instance, genetically engineered mice with artificial mutations are indispensable in studying human diseases such as cancer and diabetes.
The First GMO Saved Millions of Lives
The first commercially used GMO was the intestinal bacterium E. coli, which became a model organism for molecular biology in the 1960s and 1970s. Often referred to as the “workhorse of molecular biology,” this bacterium helped scientists understand how DNA replication occurs and how proteins are formed.
In 1978, once researchers had developed techniques to modify the DNA of E. coli, an idea emerged to produce human insulin using these modified bacteria. Prior to this breakthrough, insulin was derived from animal pancreases, requiring two tonnes of pancreatic tissue to produce just 200 grams of insulin for diabetics. Insulin production was far less accessible compared to today, where it is manufactured with the help of genetically modified bacteria and yeast.[1] Thanks to this cost-effective and efficient production method, millions of people worldwide can now lead fulfilling lives.
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GM Crops: The Biggest Concern
The primary motivation for developing genetically modified crops is to enhance their resistance to pests and herbicides while improving their shelf life. These features are essential for maintaining sufficient food production in a world facing rapidly changing climatic conditions and a global population exceeding eight billion. Another key motivation is to increase the nutritional value of crops, ensuring quality food for those living in impoverished regions.
The first genetically modified plant developed for human consumption was the “Flavr Savr” tomato, which was more resistant to rotting, allowing it to be transported over longer distances without spoiling. However, this product is no longer on the market.[2]
A notable success story is “Golden Rice,” a genetically modified crop engineered to produce higher levels of beta-carotene, an essential precursor to vitamin A. This rice was developed to combat vitamin A deficiency in developing countries. [3]
Currently, maize is the most widely cultivated GM crop globally. It is used not only for human food production but also as animal feed. Within the European Union, 58 genetically modified crops are approved, although only GM maize is grown, and even that on a very small scale. However, the EU does import genetically modified animal feed. In contrast, GMOs are extensively cultivated in the United States, where production costs are lower, and yields are higher. This highlights the need to maximise agricultural output in response to climate change, the emergence of new pathogens, and pests targeting crops. For example, as of 2024, no GM crops are grown in the United Kingdom. [4]
The most frequent genetic modifications in crops are herbicide resistance and endogenous production of insecticides. Herbicide resistance allows crops to thrive even when chemicals that kill weeds are applied, resulting in higher yields. Meanwhile, the ability to produce pesticide proteins internally provides built-in protection against insect damage.
Risks Associated with GMOs
1. Alteration of DNA
One of the public’s greatest fears is that consuming GMOs could somehow alter our own DNA. However, this is not possible. Once an organism’s DNA is modified, it remains unchanged, and the tools used for modification are absent in the final product. Additionally, the genetic material of GM crops cannot integrate into human DNA in any way. The principle remains the same—whether a crop is genetically modified or not, its DNA behaves identically. It passes through the digestive system, where it is broken down into basic building blocks, such as oligonucleotides, which can be repurposed in the body. [5]
2. Cry and Bt Proteins
A lesser-known risk of GM crops is the presence of Cry and Bt proteins, designed specifically to target insects that attack crops. Recent data, however, suggests that these proteins can cause inflammatory responses and changes in internal organs in livestock fed GM maize and soy. [6]
3. Aggressive Sprays
Another significant concern is the use of aggressive herbicides to which GM crops are resistant. These sprays are designed to eliminate unwanted plants in fields. The most common herbicide is Monsanto’s Roundup, which contains glyphosate. Residual glyphosate in the final product has been linked to an increased risk of cancer. [7]
It is worth noting again that in the UK, GM crops resistant to herbicides and pesticides are not cultivated. However, GM maize is imported for livestock feed. Within the EU, only one GM crop—maize MON 810—is currently grown, and even that in limited quantities. [8]
GM crops developed to enhance nutritional value, such as Golden Rice, which does not include modifications for pest resistance, are theoretically unlikely to have any adverse effects on human health. Golden Rice is cultivated in several countries worldwide and is safe for consumption. [3]
Despite the known risks, over 3,000 studies and 284 institutions worldwide agree that GMOs are as safe as conventionally grown crops and offer significant economic and nutritional benefits. [9]
Benefits of GMOs
1. Pivotal Role in Science and Research
The most significant benefit of GMOs is their indispensable role in research. Thanks to GMOs, we can test new treatments for severe diseases like cancer and produce innovative therapeutic proteins with the potential to treat infections efficiently and precisely. Without GMOs, our understanding of biology and health would not be as advanced as it is today. Among all applications, research involving GMOs—whether bacteria, yeast, plants, or mice—is the least risky, as it is subject to strict regulations, and all GMOs are destroyed after experiments are completed.
2. High Resistance to Pests
The primary advantages of GM crops include their resistance to herbicides and pests. As the global population grows and the demand for food production rises, GM crops offer an efficient and cost-effective solution to increase agricultural output. Climate change presents new challenges, and GM crops are likely to play a vital role in ensuring sufficient food production in the future.
However, it is essential to focus on developing crops that are resilient while minimising any potential health risks associated with their consumption.
How can you identify GMO products? In the EU and the UK, regulations require that all products containing GMOs must be clearly labelled: “This product contains genetically modified organisms.” If GMO-derived ingredients are used, this must also be stated in the product’s ingredients list. The only exceptions are products where GMOs constitute less than 0.9% of the total product and pharmaceuticals. [10]
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GMO Misunderstanding Breeds Fear
The public’s fear of GMOs is often rooted in a lack of understanding. It is true that much about many genes remains unknown. However, GMOs used in research or commercial production have undergone years of study to ensure that scientists know precisely what modifications were made and their effects. While modifying a simple bacterium is challenging, altering a plant’s DNA requires years of work.
Whether we like it or not, GMOs are a necessary step forward—not just in science and research, but also in addressing the challenge of feeding a growing global population in a rapidly changing world. That said, it is crucial to thoroughly investigate the risks and impacts of GMOs on human health and ecosystems.
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