Argumentative Essay on the Risks of Genetically Modified Foods
There is an increasing trend in the world population necessitating the implementation of strategies to increase food accessibility. At the same time, there is an increase in the severity of crop diseases and land fragmentation. As a result, farmers are preferring growing the genetically modified plants due to their resistance to pest and their ability to guarantee high yields. There are recent debates on the health effects associated with the consumption of GM foods. Proponents argue that GM foods contain improved characteristics and enhanced nutritional value. The truth is genetically modified foods have profound health effects. Importantly, GM foods lead to the development of allergies, cancers and liver failure.
GM foods have a higher probability of leading to allergic reactions compared to foods produced through conventional methods. The introduction of a new gene to a plant genome leads to the production of a new type of protein capable of producing an allergic reaction (Ladics 587). Though protein based foods are known to cause allergic reactions, genetic engineering triggers their allergic properties. Markedly, genetic engineering may make foods that are known not to contain allergens to have high amounts of the same.
Genetically modified foods have unpredicted amounts of toxins. Scientist reveals evidence of the possibility of accidental and unexpected changes in GM foods. GM foods are found to contain higher than the average levels of toxins in plants. Similarly, genetic modification increases the tendency of plants to obtain toxins from the environment including heavy metals and pesticides (Ladics 590). As a result, GM foods may introduce new types of toxins to the body.The introduction of excess toxins to the human body increases the probability of developing liver complications including inflammation, damage and liver failure. Similarly, toxins have profound impacts on mothers during pregnancy. Toxins lead to the birth of underweight babies and other reproductive failures. Toxicants lead to high mortality rates among children.
Limited research on genetically modified foods means that they may have health risks that are unknown. There is a risk of oversimplification of tests conducted on GM foods. It is difficult to develop a comprehensive report on the quality of genetically modified foods. Most of the tests on GM foods are defectively carried out, and the results are erroneous (Ladics 591). For instance, the composition of a genetically produced plant will depend on the agronomic conditions and other discrepancies while the plant is maturing. Indeed, it is possible for a genetically modified food to be declared safe for consumption while it still poses significant health risks.
The genetically modified foods are produced using high amounts of herbicides, and such foods increase health risks including cancers. A high number of genetically modified foods are tolerant to herbicides. Therefore, farmers are likely to use herbicides for weed control compared to mechanical methods. Research has revealed the presence of glyphosate, an active ingredient in Roundup among patients suffering from congenital disabilities, endocrine disorders, cancer and Parkinson’s disease (Landrigan et al. 694). Moreover, Glyphosate makes essential minerals inassimilable. It is, therefore, the key cause to most of the ailments that have a linkage with the western diet including obesity, diabetes, heart diseases and gastrointestinal disorders.
Genetically modified foods can lead to increased medical resistance. Genetic engineering allows the production of foods with medical benefits to consumers. The truth is these kinds of foods may also lead to unintended consequences. The introduction of the foods containing medical benefits to the human body triggers bacteria populations to develop adaptations for survival (Ladics 589). Therefore, with time the medicinal qualities in the genetically modified plants become ineffective. Vitally, the bacterium populations develop resistance to conventional medicines leading to increased vulnerability to diseases among the users of GMO foods.
Despite the above arguments on the shortcomings of the consumption of GM foods, proponents argue that genetically produced foods have improved nutritional components that are vital to individual health. For instance, genetically modified maize contains added contents including vitamin C (Zhang et al. 5). Similarly, potatoes have added calcium content, and rice has additional elements of iron and zinc. Still, there are arguments that GM foods have reduced contents of undesirable elements. For instance, genetic engineering has contributed to a reduced amount of caffeine coffee beans. Other ideas by the proponents of GM foods include that they look attractive and they contribute to healthy eating habits.
Overall, the cost of the consumption of GM foods outweighs the associated benefits. The proponents of GM foods present unconvincing arguments since individuals can attain the required nutritional requirements by consuming different types of foods. Similarly, public education on nutrition would lead to the willingness by the masses to consume dietary foods such that individuals will not choose foods merely because of their attractiveness. By contrast, the arguments against the consumption of GM foods reveals outstanding issues. Importantly, GM foods may lead to irreversible health consequences such as introducing resistance to medication. Again, the use of GM modified foods increases the risk of developing more than one health complication since it leads to a variety of diseases including cancer, liver failure and allergies.
Ladics, Gregory. ”Genetic Basis ; Detection of Unintended Effects in Genetically Modified Crop Plants”. Transgenic Research, vol. 24, no.4, 2015, pp. 587-603.
Landrigan, Philip ; Charles Benbrook. GMOs, ”Herbicides, and Public Health”. New England Journal of Medicine, vol.373, no. 8, 2015, pp. 693-695.
Zhang, Chen ; Robert Wohlhueter. ”Genetically modified foods: A critical review of their promise and problems”. Food Science and Human Wellness, vol. 5, no. 3, 2016, pp. 1-7.