Genetically modified food

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Introduction

According to WHO (2018), genetically modified food (GMF) refers to food products that are grown from animals and plants whose genes have undergone modification through genetic engineering. To modify the organism, a new trait is introduced in its DNA with the aim of increasing yield, tolerance to herbicides, and resistance to diseases (Bawa & Anilakumar, 2013). Presently, most GMFs are from plants; however, shortly, GFMs from animals will be introduced in the market. Besides, GMFs will be derived from micro-organisms. GMFs undergo lab tests to ensure desired quality, and this has been critical in achieving high-quality GMF products; however, their consumption have serious negative consequences.

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Why our country should not consume GMFs

First, GMF products are associated with serious negative health consequences among consumers. The current increase in infertility, autoimmune diseases, chronic diseases, and gastrointestinal issues is imputed to the consumption of GMFs (Bawa & Anilakumar, 2013). Genetic engineering causes serious damages and the mutation of the DNA and this causes permanent damage by deleting the natural genes of organisms. This results in the creation of proteins that promote the diseases mentioned above or cause allergies among consumers. The consumption of genetically modified Soybeans is associated with reproductive health issues such as high infertility and increased infant mortality rates. Besides, the genetic materials that are present in the GMFs are transferred into the intestines of consumers leading to serious gastrointestinal issues.

Second, our country should not consume GMF products due to the collateral environmental damages that are associated with them (Xiumin, Da, Qingfeng, Fang, & Jianhua, 2012). As already alluded to in the introduction, GMFs are genetically engineered to be resistant to diseases and to tolerate herbicides. This results in an increased use of pesticides and herbicides by farmers. This poisons the soil, air and water pollution.

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  1. Bawa, A. S., & Anilakumar, K. R. (2013). Genetically modified foods: safety, risks and public concerns—a review. Journal of Food Science and Technology50(6), 1035-1046
  2. WHO. (2018). Food, Genetically Modified. Retrieved from, http://www.who.int/topics/food_genetically_modified/en/
  3. Xiumin, W., Da, T., Qingfeng, G., Fang, T., & Jianhua, W. (2012). Detection of Roundup Ready soybean by loop-mediated isothermal amplification combined with a lateral-flow dipstick. Food Control, 29, 213-220.
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