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Genetically Engineered Foods, 7/1/07
Key Lecture Points:
• Humans have been manipulating the genomes of plants for centuries using cross-breeding techniques that create crops with desirable traits. The difference between these conventional breeding techniques and genetically engineered plants is that genetic engineering uses gene-splicing to transfer of DNA from one species into a different species.
• The process of genetic engineering has been used since 1982 for human insulin production. The first genetically engineered plant was the FlavrSavr tomato introduced to the public in 1994.
• The U.S. government requires approval from the FDA, the EPA and USDA before release of genetically engineered plants; however genetically engineered products do not require special labeling in accordance with a policy that assumes that if the nutritional content of the food is not changed then it is “substantially equivalent” to its non-genetically engineered counterpart.
• Herbicide resistant plants are engineered to be resistant to glyphosate, the herbicide in Round-up. The fields with Roundup-Ready crops can be treated with Round-up to kill the weeds without harming the plants.
• Bt crops are plants genetically engineered to produce the Bacillus thuringiensis toxin, protecting them from harmful insects.
• Scientists are also working on plants with improved health benefits. These include “golden rice” with a higher vitamin A content and plants that contain edible vaccines.
• Supporters of genetically engineered plants state that this technology increases crop yield and results in lowered pesticide and herbicide applications.
• Opponents of genetically engineered plants worry that adequate testing has not been done to determine the safety of the crops for humans, animals and the environment.
For More Information:
• US Regulatory Agencies Biotechnology Website: http://usbiotechreg.nbii.gov/
• Information generally favorable to genetic engineering of crops: www.agbioworld.org
• Information generally critical of genetic engineering of crops: www.ucsusa.org/food_and_environment/genetic_engineering/
Books For Further Reading:
• Kleinman, Daniel Lee, Kinchy, Abby J. and Handelsman, Jo (editors). Controversies in Science and Technology: From Maize to Menopause. University of Wisconsin Press, 2005. 341 pages.
Description: Genetically engineered crops is one of four different issues covered in this book. The section devoted to genetically engineered crops is a series of essays by leading researchers both for and against the use of genetically engineered crops.
Click here to order.
• Pringle, Peter. Food, Inc.: Mendel to Monsanto--The Promises and Perils of the Biotech Harvest. Simon & Schuster, 2005. 256 pages.
Description: Written by a journalist for the non-specialist, this book covers the controversy of genetically engineered crops providing background information to help understand the science behind the issue. He explains the positions of both proponents and opponents and attempts to find a common ground between the two groups.
Click here to order.
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