Genetically modified foods
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Genetically modified foods (GM foods,
or biotech foods) are foods derived from genetically modified organisms
(GMOs), specifically, genetically modified crops. GMOs have
had specific changes introduced into their DNA by genetic engineering techniques. These
techniques are much more precise[1]
than mutagenesis
(mutation breeding) where an organism is exposed to radiation or chemicals to
create a non-specific but stable change. Other techniques by which humans
modify food organisms include selective breeding and somaclonal variation.
Commercial sale of genetically modified foods began in
1994, when Calgene first marketed its Flavr Savr
delayed ripening tomato.[2]
Typically, genetically modified foods are transgenic
plant products: soybean, corn,
canola, and cotton
seed oil. These may have been engineered for faster growth, resistance to pathogens,
production of extra nutrients, or any other beneficial purpose. GM livestock
have also been experimentally developed, although as of July 2010 none are
currently on the market.[3]
While there is broad scientific consensus that food on
the market derived from GM crops pose no greater risk to human health than
conventional food,[4][5][6][7][8][9][10][11]
critics have objected to GM foods on several grounds, including safety issues,[7]
ecological
concerns, and economic
concerns raised by the fact GM plants (and potentially animals) that are food
sources are subject to intellectual property law.
Genetically engineered plants are generated in a
laboratory by altering their genetic makeup and are tested in the laboratory
for desired qualities. This is usually done by adding one or more genes to a plant's genome using genetic engineering techniques. Most
genetically modified plants are generated by the biolistic method
(particle gun) or by Agrobacterium tumefaciens mediated
transformation.
Once satisfactory plants are produced, sufficient seeds
are gathered, and the companies producing the seed need to apply for regulatory
approval to field-test the seeds. If these field tests are successful, the
company must seek regulatory approval for the crop to be marketed (see Regulation of
the release of genetic modified organisms). Once that approval is obtained,
the seeds are mass-produced, and sold to farmers. The farmers produce genetically modified crops, which also
contain the inserted gene and its protein product. The farmers then sell their
crops as commodities into the food supply market, in countries where such sales
are permitted.
Scientists first discovered that DNA can transfer between
organisms in 1946.[12]
The first genetically modified plant was produced in 1983, using an
antibiotic-resistant tobacco plant. In 1994, the transgenic Flavr Savr
tomato was approved by the FDA for marketing in the US - the modification
allowed the tomato to delay ripening after picking.[2]
In the early 1990s, recombinant chymosin was approved for use in several countries,
replacing rennet in cheese-making.[13]
In the US in 1995, the following transgenic crops received marketing approval: canola with
modified oil composition (Calgene), Bacillus thuringiensis (Bt) corn/maize
(Ciba-Geigy), cotton resistant to the herbicide bromoxynil
(Calgene), Bt cotton (Monsanto), Bt potatoes (Monsanto), soybeans resistant to
the herbicide glyphosate (Monsanto), virus-resistant squash (Asgrow),
and additional delayed ripening tomatoes (DNAP, Zeneca/Peto, and Monsanto).[2]
In 2000, with the creation of golden rice, scientists genetically modified food to
increase its nutrient value for the first time. As of 2011, the U.S. leads a
list of multiple countries in the production of GM crops, and 25 GM crops had
received regulatory approval to be grown commercially.
Fruits and
vegetables
3 views of the Sunset papaya
cultivar, which was genetically modified to create the SunUp cultivar,
resistant to PRV.[15]
Papaya has been genetically modified to resist the ringspot virus. 'SunUp' is a transgenic
red-fleshed Sunset cultivar that is homozygous for the coat protein gene of
PRV; 'Rainbow' is a yellow-fleshed F1 hybrid developed by crossing 'SunUp' and
nontransgenic yellow-fleshed 'Kapoho'.[15]
The New York Times stated that "in the early 1990s, Hawaii’s papaya
industry was facing disaster because of the deadly papaya ringspot virus. Its
single-handed savior was a breed engineered to be resistant to the virus.
Without it, the state’s papaya industry would have collapsed. Today, 80% of
Hawaiian papaya is genetically engineered, and there is still no conventional
or organic method to control ringspot virus."[16]
The New Leaf potato, brought to market by Monsanto in the
late 1990s, was developed for the fast food market, but was withdrawn from the
market in 2001[17]
after fast food retailers did not pick it up and food processors ran into
export problems.[18]
There are currently no transgenic potatoes marketed for human consumption.[18]
However, in October 2011 BASF requested cultivation and marketing approval as a
feed and food from the EFSA for its Fortuna potato, which was made resistant to
late blight by adding two resistance genes,
blb1 and blb2, which originate from the Mexican wild potato Solanum
bulbocastanum.[19][20]
As of 2005, about 13% of the zucchini grown in the US was
genetically modified to resist three viruses; the zucchini is also grown in
Canada.[21]
As of 2012, an apple that has been genetically modified
to resist browning, known as the Nonbrowning Arctic apple produced by
Okanagan Specialty Fruits, is awaiting regulatory approval in the US and
Canada. A gene in the fruit has been modified such that the apple produces less
polyphenol oxidase, a chemical that manifests
the browning.[22]
Milled corn
products
Human-grade corn can be processed into grits, meal, and
flour.
Grits are the coarsest product from the corn dry milling
process. Grits vary in texture and are generally used in corn flakes, breakfast
cereals, and snack foods. Brewers’ grits are used in the beer manufacturing
process.
Corn meal is an ingredient in several products including
cornbread, muffins, fritters, cereals, bakery mixes, pancake mixes, and snacks.
The finest grade corn meal is often used to coat English muffins and pizzas.
Cornmeal is also sold as a packaged good.
Corn flour is one of the finest textured corn products
generated in the dry milling process. Some of the products containing corn
flour include mixes for pancakes, muffins, doughnuts, breadings, and batters,
as well as baby foods, meat products, cereals, and some fermented products.
Masa flour is another finely textured corn product. It is produced using the
alkaline-cooked process. A related product, masa dough, can be made using corn
flour and water. Masa flour and masa dough are used in the production of taco
shells, corn chips, and tortillas.[23]
Milled soy
products
Soybean seed contains about 19% oil. To extract soybean oil
from seed, the soybeans are cracked, adjusted for moisture content, rolled into
flakes and solvent-extracted with commercial hexane. The remaining soybean meal
has a 50% soy
protein content. The meal is 'toasted' (a misnomer
because the heat treatment is with moist steam) and ground in a hammer mill.
Ninety-eight percent of the U.S. soybean crop is used for livestock feed. Part
of the remaining 2% of soybean meal is processed further into high protein soy
products that are used in a variety of foods, such as salad
dressings, soups,
meat
analogues, beverage powders, cheeses, nondairy
creamer, frozen desserts, whipped
topping, infant formulas, breads, breakfast
cereals, pastas,
and pet foods.[24][25]
Soy protein
isolates
Food-grade soy protein isolate first became available on
October 2, 1959 with the dedication of Central Soya's edible soy isolate,
Promine D, production facility on the Glidden Company industrial site in
Chicago. Soy protein isolate is a highly refined or purified form of soy
protein with a minimum protein content of 90% on a moisture-free basis. It is
made from soybean meal which has had most of the nonprotein components, fats and carbohydrates
removed. Soy isolates are mainly used to improve the texture
of processed meat products, but are also used to increase protein content, to
enhance moisture retention, and are used as an emulsifier.[26][27]
Soy protein
concentrates
Soy protein concentrate is about 70% soy protein and is
basically soybean meal without the water-soluble carbohydrates. Soy protein
concentrate retains most of the fiber of the original soybean. It is widely
used as a functional or nutritional ingredient in a wide variety of food
products, mainly in baked foods, breakfast cereals, and in some meat products.
Soy protein concentrate is used in meat and poultry products to increase water
and fat retention and to improve nutritional values (more protein, less fat).[26][28]
Flours
Soy flour is made by grinding soybeans into a fine
powder. It comes in three forms: natural or full-fat (contains natural oils); defatted (oils
removed) with 50% protein content and with either high water solubility or low
water solubility; and lecithinated (lecithin
added). As soy flour is gluten-free, yeast-raised breads made with soy flour are dense in texture. Soy grits are
similar to soy flour except the soybeans have been toasted and cracked into
coarse pieces. Kinako
is a soy flour used in Japanese cuisine.[26][29]
Textured soy
protein
Textured soy protein (TSP) is made by forming a dough
from soybean meal with water in a screw-type extruder,
and heating with or without steam. The dough is extruded through a die into
various possible shapes and dried in an oven. The extrusion technology
changes the structure of the soy protein, resulting in a fibrous, spongy matrix
similar in texture to meat. TSP is used as a low-cost substitute in meat and
poultry products.[26][30]
Highly processed
derivatives containing little to no DNA or protein
Lecithin
An example of a phosphatidylcholine,
a type of phospholipid in lecithin. Red - choline and phosphate group; Black -
glycerol; Green - unsaturated fatty acid; Blue - saturated fatty acid
Corn oil and soy oil, already free of protein and DNA,
are sources of lecithin,
which is widely used in processed food as an emulsifier.[31][32]
Lecithin is highly processed. Therefore, GM protein or DNA from the original GM
crop from which it is derived is often undetectable - in other words, it is not
substantially different from lecithin derived from non-GM crops.[11][33]
Nonetheless, consumer concerns about genetically modified food have extended to
highly purified derivatives from GM food, like lecithin.[34]
This concern led to policy and regulatory changes in Europe in 2000, when
Regulation (EC) 50/2000 was passed[35]
which required labelling of food containing additives derived from GMOs,
including lecithin. Because it is nearly impossible to detect the origin of
derivatives like lecithin, the European regulations require those who wish to
sell lecithin in Europe to use a meticulous system of Identity preservation (IP).[33][36]
Vegetable oil
Most vegetable oil used in the US is produced from several
crops, including the GM crops canola,[37]
corn,[31][38]
cotton,[39]
and soybeans.[40]
Vegetable oil is sold directly to consumers as cooking oil,
shortening,
and margarine,[41]
and is used in prepared foods.
There is no, or a vanishingly small amount of, protein or
DNA from the original GM crop in vegetable oil.[11][42]
Vegetable oil is made of triglycerides extracted from plants or seeds and then
refined, and may be further processed via hydrogenation
to turn liquid oils into solids. The refining process[43]
removes all, or nearly all non-triglyceride ingredients.[44]
Corn starch and
starch sugars, including syrups
Structure of the amylose molecule
Structure of the amylopectin
molecule
Starch or amylum is a carbohydrate consisting of a large
number of glucose units joined by glycosidic bonds. This polysaccharide is
produced by all green plants as an energy store. Pure starch is a white,
tasteless and odourless powder that is insoluble in cold water or alcohol. It
consists of two types of molecules: the linear and helical amylose and the
branched amylopectin. Depending on the plant, starch generally contains 20 to
25% amylose and 75 to 80% amylopectin by weight.
To make corn starch, corn is steeped
for 30 to 48 hours, which ferments it slightly. The germ is
separated from the endosperm and those two components are ground separately
(still soaked). Next the starch is removed from each by washing. The starch is
separated from the corn steep liquor, the cereal germ,
the fibers and the corn gluten mostly in hydrocyclones
and centrifuges,
and then dried. This process is called wet milling
and results in pure starch. The products of that pure starch contain no GM DNA
or protein.[11]
Starch can further modified to create modified
starch for specific purposes,[45]
including creation of many of the sugars in processed foods. They include:
- Maltodextrin, a lightly hydrolyzed starch product
used as a bland-tasting filler and thickener.
- Various glucose
syrups, also called corn syrups in the US, viscous solutions used as
sweeteners and thickeners in many kinds of processed foods.
- Dextrose, commercial glucose, prepared by the complete
hydrolysis of starch.
- High fructose syrup, made by treating
dextrose solutions with the enzyme glucose isomerase, until a substantial
fraction of the glucose has been converted to fructose. In the United
States, high fructose corn syrup is the
principal sweetener used in sweetened beverages because fructose has
better handling characteristics, such as microbiological stability, and
more consistent sweetness/flavor. One kind of high fructose corn syrup,
HFCS-55, is typically sweeter than regular sucrose
because it is made with more fructose, while the sweetness of HFCS-42 is
on par with sucrose.[46][47]
- Sugar alcohols, such as maltitol, erythritol,
sorbitol,
mannitol
and hydrogenated starch hydrolysate,
are sweeteners made by reducing sugars.
Sugar
Structure of sucrose
The United States imports 10% of its sugar from other
countries, while the remaining 90% is extracted from domestically grown sugar beet
and sugarcane. Of the domestically grown sugar crops, half of the extracted
sugar is derived from sugar beet, and the other half is from sugarcane.
After deregulation in 2005, glyphosate-resistant sugar
beet was extensively adopted in the United States. 95% of sugar beet acres in
the US were planted with glyphosate-resistant seed in 2011.[14]
Sugar beets that are herbicide-tolerant have been approved in Australia,
Canada, Colombia, EU, Japan, Korea, Mexico, New Zealand, Philippines, Russian
Federation, Singapore, and USA.[48]
The food products of sugar beets are refined sugar and
molasses. Pulp remaining from the refining process is used as animal feed. The
sugar produced from GM sugarbeets is highly refined and contains no DNA or
protein—it is just sucrose, the same as sugar produced from non-GM sugarbeets.[11][49]
Foods processed
using genetically engineered products
Cheese
Rennet is a mixture of enzymes used to coagulate cheese.
Originally it was available only from the fourth stomach of calves, and was
scarce and expensive, or was available from microbial sources, which often
suffered from bad tastes. With the development of genetic engineering, it
became possible to extract rennet-producing genes from animal stomach and
insert them into certain bacteria, fungi or yeasts to make them produce chymosin, the
key enzyme in rennet.[50][51]
The genetically-modified microorganism is killed after fermentation and
chymosin isolated from the fermentation broth, so that the
Fermentation-Produced Chymosin (FPC) used by cheese producers is identical in
amino acid sequence to the animal source.[52]
The majority of the applied chymosin is retained in the whey and, at most, may
be present in cheese in trace quantities.[11]
In ripe cheese, the type and provenance of chymosin used in production cannot
be determined.[52]
FPC was the first artificially produced enzyme to be
registered and allowed by the US Food and Drug Administration.
FPC products have been on the market since 1990 and have been considered in the
last 20 years the ideal milk-clotting enzyme.[53]
In 1999, about 60% of US hard cheese was made with FPC[54]
and it has up to 80% of the global market share for rennet.[55]
By 2008, approximately 80% to 90% of commercially made cheeses in the US and
Britain were made using FPC.[52]
Today, the most widely used Fermentation-Produced Chymosin (FPC) is produced
either by the fungus Aspergillus niger and commercialized under
the trademark CHY-MAX®[56]
by the Danish company Chr. Hansen, or produced by Kluyveromyces lactis and commercialized
under the trademark MAXIREN®[57]
by the Dutch company DSM.
Foods made from
animals fed with GM crops or treated with bovine growth hormone
Livestock and poultry are raised on animal
feed, much of which is composed of the leftovers from processing crops,
including GM crops. For example, approximately 43% of a canola seed is oil.
What remains is a canola meal that is used as an ingredient in animal feed and
contains protein from the canola.[58]
Likewise, the bulk of the soybean crop is grown for oil production and soy
meal, with the high-protein defatted and toasted soy meal used as livestock
feed and dog food. 98% of the U.S. soybean crop is used for livestock feed.[59][60]
As for corn, In 2011, 49% of the total maize harvest was used for livestock
feed (including the percentage of waste from distillers
grains).[61]
"Despite methods that are becoming more and more sensitive, tests have not
yet been able to establish a difference in the meat, milk, or eggs of animals
depending on the type of feed they are fed. It is impossible to tell if an
animal was fed GM soy just by looking at the resulting meat, dairy, or egg
products. The only way to verify the presence of GMOs in animal feed is to
analyze the origin of the feed itself."[62]
In some countries, recombinant bovine somatotropin (also called rBST, or
bovine growth hormone or BGH) is approved for administration to dairy cows in
order to increase milk production. rBST may be present in milk from rBST
treated cows, but it is destroyed in the digestive system and even if directly
injected, has no direct affect on humans.[63][64]
The Food and Drug Administration, World Health Organization, American Medical Association, American Dietetic Association,
and the National Institute of Health have
independently stated that dairy products and meat from BST treated cows are
safe for human consumption.[65]
However, on 30 September 2010, the United States Court of Appeals, Sixth
Circuit, analyzing evidence submitted in briefs, found that there is a
"compositional difference" between milk from rBGH-treated cows and
milk from untreated cows.[66][67]
The court stated that milk from rBGH-treated cows has: increased levels of the
hormone Insulin-like growth factor 1 (IGF-1);
higher fat content and lower protein content when produced at certain points in
the cow's lactation cycle; and more somatic cell counts, which may "make
the milk turn sour more quickly."[67]
Foods made from GM animals
As of December 2012 there were no genetically modified
animals approved for use as food, but a GM salmon was near FDA approval at that time.[68][69]
Animals (e.g. goat,) usually used for food production
(e.g. milk,) have already been genetically modified and approved by the FDA and
EMA to produce non-food products (for example, recombinant antithrombin,
an anticoagulant
protein drug.)[70][71]
Detection
Testing on GMOs in food and feed is routinely done using
molecular techniques like DNA microarrays or qPCR. These tests can
be based on screening genetic elements (like p35S, tNos, pat, or bar) or
event-specific markers for the official GMOs (like Mon810, Bt11, or GT73). The
array-based method combines multiplex
PCR and array technology to screen samples for different potential GMOs,[72]
combining different approaches (screening elements, plant-specific markers, and
event-specific markers).
The qPCR is used to detect specific GMO events by usage
of specific primers for screening elements or
event-specific markers. Controls are necessary to avoid false positive or false
negative results. For example, a test for CaMV is used to avoid a
false positive in the event of a virus contaminated sample.
In a January 2010 paper,[73]
the extraction and detection of DNA along a complete industrial soybean oil
processing chain was described to monitor the presence of Roundup Ready (RR)
soybean: "The amplification of soybean lectin gene by end-point polymerase
chain reaction (PCR) was successfully achieved in all the steps of extraction
and refining processes, until the fully refined soybean oil. The amplification
of RR soybean by PCR assays using event-specific primers was also achieved for
all the extraction and refining steps, except for the intermediate steps of
refining (neutralisation, washing and bleaching) possibly due to sample
instability. The real-time PCR assays using specific probes confirmed all the
results and proved that it is possible to detect and quantify genetically
modified organisms in the fully refined soybean oil. To our knowledge, this has
never been reported before and represents an important accomplishment regarding
the traceability of genetically modified organisms in refined oils."
Regulation
Main article: Regulation of
the release of genetic modified organisms
The regulation of genetic engineering concerns the
approaches taken by governments to assess and manage the risks associated with
the use of genetic engineering technology and the development and release of
genetically modified organisms (GMO). There are differences in the regulation
of GMOs between countries, with some of the most marked differences occurring
between the USA and Europe. Regulation varies in a given country depending on
the intended use of the products of the genetic engineering. For example, a
crop not intended for food use is generally not reviewed by authorities
responsible for food safety,[18]
while GM crops intended for use in human or animal food are reviewed by such
authorities. Additionally, various govern the importation of GM commodities, as
well as food made using GM commodities.
Controversy
Main article: Genetically modified food
controversies
The genetically modified foods controversy is a dispute
over the relative advantages and disadvantages of food derived from GMOs, genetically modified crops used to
produce food and other goods, and other uses of genetically modified organisms in
food production. The dispute involves consumers, biotechnology companies,
governmental regulators, non-governmental organizations and scientists. The key
areas of controversy related to genetically modified (GM) food are: risk of
harm from GM food, whether GM food should be labeled, the role of government
regulators, the effect of GM crops on the environment, the impact of GM crops
for farmers, including farmers in developing countries, the role of GM crops in
feeding the growing world population, and GM crops as part of the industrial
agriculture system.
There is broad scientific consensus that food on the
market derived from GM crops pose no greater risk than conventional food.[4][5][6][7][8][9][10]
No reports of ill effects have been documented in the human population from GM
food.[7][74][75]
Supporters of food derived from GMOs hold that food is as safe as other foods
and that labels send a message to consumers that GM food is somehow dangerous.
They trust that regulators and the regulatory process are sufficiently
objective and rigorous, and that risks of contamination of the non-GM food
supply and of the environment can be managed. They trust that there is
sufficient law and regulation to maintain competition in the market for seeds,
believe that GM technology is key to feeding a growing world population, and
view GM technology as a continuation of the manipulation of plants that humans
have conducted for millennia.
Advocacy groups such as Greenpeace
and World Wildlife Fund have concerns that risks of
GM food have not been adequately identified and managed, and have questioned
the objectivity of regulatory authorities. Opponents of food derived from GMOs
are concerned about the safety of the food itself and wish it banned, or at
least labeled. They have concerns about the objectivity of regulators and rigor
of the regulatory process, about contamination of the non-GM food supply, about
effects of GMOs on the environment, about industrial agriculture in general,
and about the consolidation of control of the food supply in companies that
make and sell GMOs, especially in the developing world. Some are concerned that
GM technology tampers too deeply with nature.
See also
- The Future of Food
- California Proposition 37 (2012)
- Genetic engineering
- Genetically modified crops
- Genetically modified food
controversies
- Genetically modified organisms
- Regulation
of the release of genetic modified organisms
Mereka mengatakan Genetically modified foods selamat dimakan tanpa ada
kesan kesan sampingan yang akan memudaratkan anda di kemudian hari. Adakah anda
sanggup memakannya demi mengayakan segelintir individu yang sememangnya telah
sedia ada kaya dan tidak mahu mati sebaliknya mereka hanya mengejar kekayaan
dunia semata mata !!!
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