The first genetically modified crop was a tomato, introduced in 1994. Since then, genetically engineered organisms (GEOs) have sparked intense health concerns.
Consumers worry about how genetically altered foods affect their bodies. However, researchers still need long-term studies to determine their impact compared to non-modified foods.
“Genetic engineering remains a developing field, and its effects require further study,” says Claire Muszalski, a dietitian at the University of Pittsburgh Medical Center.
Most experts agree that genetically modified foods are safe. 90% of scientists from the American Association for the Advancement of Science consider them generally harmless for human consumption.
Identifying GMO foods in stores remains difficult. To increase transparency, the United States Department of Agriculture (USDA) requires GMO labeling on all food products.
Here’s a breakdown of the most common genetically modified foods and their known effects.
1. Corn
About 92% of U.S. corn is genetically engineered.
Modified corn produces proteins that kill pests but remain safe for humans and animals. This modification helps farmers reduce crop damage. You can find GMO corn in processed foods like cornstarch, corn syrup, and corn oil. However, most modified corn feeds livestock like cows and chickens.
2. Soybean
Soybeans are genetically modified to resist herbicides, drought, and insect damage.
Approximately 94% of soybeans in the U.S. are genetically engineered. Farmers use them for animal feed and various processed food ingredients.
Common food products containing GMO soy include:
- Soybean oil
- Soy lecithin (used in processed foods)
- Cereal
- Meat substitutes
- Baked goods
- Granola bars
3. Summer Squash
Certain summer squash varieties resist the zucchini yellow mosaic virus, which damages crops. This type of genetic modification helps farmers protect crops and ensure a stable harvest. However, summer squash is not as widely modified as other foods.
4. Canola
Around 95% of canola crops in the U.S. are genetically modified. Canola seeds are crushed to produce oil, commonly used in cooking. Genetic modifications allow the plant to resist herbicides and reduce weed interference.
5. Sugar Beets
More than half of store-bought sugar comes from genetically modified sugar beets. These crops resist herbicides, helping farmers grow them faster and control weeds.
6. Potatoes
Genetically modified potatoes resist diseases, pests, and physical damage.
They also experience less browning and bruising, extending their shelf life during storage and transportation. Some modified potatoes produce lower levels of acrylamide, a chemical that could pose health risks when exposed to high heat.
7. Papaya
The rainbow papaya was developed to combat the ringspot virus, which once threatened Hawaiian papaya farms. Research suggests rainbow papayas contain higher vitamin A levels but less calcium than their traditional counterparts.
8. Alfalfa
Alfalfa is a high-protein crop used mainly for feeding dairy cattle. Genetically engineered alfalfa withstands herbicides, allowing farmers to eliminate weeds without harming the crop.
9. Apples
Arctic apples resist browning and bruising, making them last longer.
These apples appear in varieties like Fuji, Granny Smith, and Golden Delicious. Shoppers can recognize them by the Arctic® logo.
“People often discard browning apples, even though it doesn’t affect their quality. Genetic modification reduces food waste,” says Julie Harris, a registered dietitian.
Research shows that Arctic apples retain their nutritional content. While they contain a new protein called NPTII, studies confirm it is non-toxic and non-allergenic.
Final Thoughts:
Genetically modified foods remain controversial, but experts suggest they pose no major health risks.
Regulations now require clear labeling, helping consumers make informed food choices. Staying updated on food safety trends ensures better health decisions.
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