Sources & Mechanisms Of Health Risks From GMCrop & Food

Genetic modification (GM) is a purely laboratory-based method that exploits the use of recombination of DNA or genetic engineering technology to produce novel varieties of crops. It represents a radically different approach to new crop production when compared to traditional plant breeding methods, and even those using approaches such as irradiation and chemical-induced mutation. The artificial nature of GM does not automatically make it dangerous and undesirable. It is the outcome of the GM process that gives cause for concern. GM allows the transfer of any gene from any source into a crop, thereby bringing about combinations of genes that would not occur naturally. In addition, the GM transformation process as a whole is highly mutagenic. These generic properties of GM combine to generate a high risk of disturbing plant host gene function and biochemistry that could result in novel toxin and allergen production as well as a compromised nutritional value. There are three sources of health risks that can potentially arise from GM foods which is the introduced foreign GM gene (‘trans gene’). There are two types of GM gene which are GM gene product directly for example Bt toxin and altered plant biochemistry caused by GM gene product for example enzymes conferring herbicide tolerance. The second source of health risk is the higher exposures to herbicides used in conjunction with the cultivation of GM crops (e.g. glyphosate) and also the last source of health risk is the altered plant biochemistry caused by mutagenic effect of the GM transformation process.


Title: Sources & Mechanisms Of Health Risks From GMCrop & Food
Authors: Michael Antoniou
Tags: genetic modification
genetic engineering
BT brinjal
Date: 10-Mar-2013
Publisher: Third World Network
Category Type: Reports
Appears in Sub-Collections:Biodiversity


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