Recently, food biotechnology has become a hot topic in the United States, with much interest focused on the safety of these foods. This has attracted major attention from media, from consumers, and from activist groups. But what is food biotechnology? What benefits do these foods bring to us? What foods are produced using biotechnology practices? And most importantly, are these foods safe?
With all of the recent attention, it may appear that food biotechnology just magically appeared on the marketplace. In fact, modern biotechnology has been around for a decade and is naturally evolving as farmers learn to grow better crops. Modern methods of farming are more reliable and more precise.
As an example, food biotechnology is the practice of taking a gene with a desirable benefit from one plant and removing it or inserting it into another to produce a better product. Crops can produce their own pesticides to reduce the need for insecticide sprays. Potatoes can be grown with a higher starch content—this means potatoes will absorb less oil when they are fried. Vegetables can be developed with delayed ripening qualities that improve their taste and freshness. And fruits and vegetables can be enhanced to have higher nutritional value.
Among some activist groups, however, food biotechnology is portrayed as something to be afraid of. They object to these food production methods, claiming it is "messing with Mother Nature" or creating new species of plants and animals that will be detrimental to the environment.
Are they correct? Is food biotechnology something of which we should be frightened?
No, not according to three recently released studies. The National Academy of Sciences (NAS), the Organization for Economic Cooperation and Development (OECD), and the Subcommittee on Basic Research of the U.S. House of Representatives Committee on Science all released independent reports espousing the safety of food biotechnology. All the reports agree that foods produced through biotechnology are safe for consumers. In addition, the U.S. Food and Drug Administration reaffirmed the safety of biotech foods with their recent announcement on proposed rules for biotech food.
The report of NAS's National Research Council supports claims of safety for biotech foods and emphasizes that it is "not aware of any evidence that foods on the market are unsafe to eat as a result of genetic modification." The National Research Council found that no strict distinction exists between the health and environmental risks posed by products of agricultural biotechnology and those posed by conventional breeding practices. The NAS report also focused on safety concerns about agricultural biotechnology related to health, the environment, and pest resistance. The report concluded that public confidence and understanding of biotech foods could be improved with a more open and accessible regulatory process.
The OECD recently held a conference in Edinburgh, Scotland to discuss various aspects of food biotechnology. One of the most important issues addressed at the conference was the safety of foods grown using biotechnology methods. The conference report stated that while biotech foods have been in the marketplace in many countries for years, no adverse effects on human health have been reported. The OECD report points out the potential health benefits of biotech foods for consumers, including improved nutritional quality, edible vaccines, and reduced pesticide levels.
In April, a subcommittee of the U.S. House of Representatives Committee on Science released a report that assessed the safety and benefits of agricultural biotechnology. This report of the Subcommittee on Basic Research, in addition to highlighting the numerous benefits of biotechnology, stated that agricultural biotechnology poses no unique risks to human health. In fact, its research found that the methods used in agricultural biotechnology might actually place food producers in a better position than food processors who use traditional farming practices to assess safety. Traditional crossbreeding methods transfer thousands of unwanted genes, whereas modern biotechnology can transfer with greater precision only the desired traits to produce a better crop.
Scientific evidence, government studies, and independent research support the safety of food biotechnology. There have been no reported cases in which human health was jeopardized by the consumption of foods produced through biotechnology.
Three government agencies monitor the development and testing of biotech food crops: the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture, and the Environmental Protection Agency. These agencies work together to ensure that biotech foods are safe for the public.
On May 3, 2000, FDA announced its intention to build upon programs already under way at the agency to continue to ensure the safety of all foods, including foods developed through biotechnology. FDA's Jane E. Henney, MD, Commissioner of Food and Drugs, reaffirming FDA's long-held position that foods produced through biotechnology are safe, said "FDA's scientific review continues to show that all bioengineered foods sold here in the United States today are as safe as their nonbioengineered counterparts."
FDA has proposed a rule that formalizes the consultation process. The rule mandates that developers of biotech foods and animal feeds notify the agency when they intend to market such products. FDA will also require that specific information be submitted to help determine whether the foods or animal feeds pose any potential safety, labeling, or adulteration issues. This information also will be posted on the FDA website for easy viewing to make sure that consumers have access to important product information.
FDA also plans to draft labeling guidance to assist manufacturers who wish to voluntarily label their products that are made with or without the use of ingredients produced through biotechnology. The guidelines will help ensure that labeling is truthful and informative.
In addition to agency regulation, the companies that produce these foods conduct their own safety tests. Although the absolute safety of any food can never be guaranteed, consumers should rest assured that biotechnology remains one of the most extensively researched and reviewed agricultural developments in history. Extensive scientific research clearly indicates that biotech foods are safe.
What is food biotechnology?
Food biotechnology uses what we know about genetics to improve food and how we produce it. Genes are responsible for traits like a person's eye color or a vegetable's taste. For example, using modern biotechnology, scientists can move genes for valuable traits from one plant or cell into another plant. In this way they can make a plant taste or look better, be more nutritious, protect itself from insects, or produce more food.
What are the benefits of biotechnology?
Biotechnology can help protect the environment by producing crops that are more resistant to disease and whose production requires smaller amounts of chemicals; help crops ward off harmful insects or tolerate herbicides, which results in hardier plants and greater crop yields; and produce better-tasting, fresher, and more nutritious foods.
What can we expect in the future for biotechnology?
Farmers will be able to grow more food on less land, scientists will be able to detect plant viruses and bacteria in foods earlier and more accurately than they can now, and we can expect more healthful foods in the future.
The full reports mentioned in this article are all available online:
National Academy of Sciences report:
www.national-academies.org
Organization for Economic Cooperation and Development report:
www.oecd.org
U.S. House of Representatives Committee on Science report:
www.house.gov/science
FDA press release announcing the proposed rule on biotech foods:
http://www.fda.gov/bbs/topics/NEWS/NEW00726.html
