Genetically engineered foods

Definition

Genetically engineered foods have had foreign genes inserted into their genetic codes.

Genetic engineering can be done with plants, animals, or micro-organisms. Historically, farmers bred plants and animals for desired traits for thousands of years. They would produce dogs ranging from poodles to Great Danes, for example and roses from sweet-smelling miniatures to today's long-lasting, but scent-free reds.

Selective breeding over time created these wide variations, but it is dependent on nature producing the desired gene and humans choosing to mate animals or plants with that gene to make the related characteristics more common or more pronounced.

Genetic engineering allows scientists to speed this process up by moving desired genes from one plant into another -- or even from an animal to a plant or vice versa.

Alternative Names

Function

Potential benefits of genetically engineered food include:

• More nutritious food
• Tastier food
• Disease and drought resistant plants that require fewer environmental resources (water, fertilizer, etc.)
• Decreased use of pesticides
• Increased supply of food with reduced cost and longer shelf life
• Faster growing plants and animals
• Food with more desirable traits, such as potatoes that absorb less fat when fried
• Medicinal foods which could be used as vaccines or other medications

Potential risks include:

• Modified plants or animals may have genetic changes that are unexpected and harmful
• Modified organisms may interbreed with natural organisms and out-compete them, leading to extinction of the original organism or to other unpredictable environmental effects
• Plant may be less resistant to some pests and more susceptible to others