Journal or Publishing Institution: Ceylon Medical Journal
Author(s): Perera, B.J.C.
Article Type: Journal Publication
Record ID: 1865
Text: There is an increasing interest worldwide in genetically modified (GM) food, also known as genetically modified organisms or living modified organisms. Genetic modification implies the introduction of genes from plants or animals into other organisms to change their behaviour and development. Genetic manipulation can endow such organisms with the ability to increase yield, resist disease, defy attack by pests, and expand tolerance to herbicides, pesticides and toxins. It has also produced foods that have better keeping qualities, increased shelf life and commercial value. The expected end result is the availability of more food for the people. Specialised genetic manipulation has even produced newer varieties of rice such as “Golden Rice” which is rich in β-carotene [1], and is consequently expected to reduce the prevalence of vitamin A deficiency in the developing world, and “high iron rice” which could do likewise with iron deficiency anaemia [2]. Food is essential for the survival of the human race. The quantum of food available globally is threatened by many factors including natural and man made disasters. Geographic and seasonal variations in the availability of food, their keeping qualities and nutritional value are of abiding importance to the entire world. There is little doubt that GM foods have several benefits to offer the human race and many countries have taken to the production of GM foods on a huge scale. The biggest producer of such foods, the USA, is estimated to have over 80 million acres planted with genetically modified flora. Yet, GM foods have become a contentious issue in recent times. Concerns have been expressed as to their safety for human health as well as the environment. Some of these apprehensions are based on documented evidence but a significant proportion is the product of conjecture. It is claimed that genetic modification uses material from organisms that have never been a part of the human food supply to change the fundamental nature of what we eat, and that without long term testing, their safety is doubtful. Many authorities are apprehensive also about the imprecise technology of gene modification with random insertion of the genes, and possible effects of mutations [3]…
Keywords: genetically modified food, risks, benefits
Citation: Perera, B.J.C., 2011. Genetically modified food: friend or foe? Ceylon Medical Journal, 49(2).
