Genetically Modified Food is Safe

#TTIPLeaks is the latest attempt to bring something that’s not worthy of being news into the papers. The United States are defending interests of American businesses, nothing surprising there. But far more interesting than the opposition of environmentalists to free trade is their unscientific approach when it comes to genetically modified food. The standards they apply when it comes to climate change is ‘ask the scientists’. Well then, lets ask the scientists.

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World Health Organisation

“GM foods currently available on the international market have passed safety assessments and are not likely to present risks for human health. In addition, no effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved.” [1]

International Council for Science

Currently available genetically modified foods are safe to eat. […] Further, there is no evidence of any ill effects from the consumption of foods containing genetically modified ingredients. Since GM crops were first cultivated commercially in 1995, many millions of meals have been made with GM ingredients and consumed by people in several countries, with no demonstrated adverse effects.[2]

Society of Toxicology

Scientific analysis indicates that the process of BD food production is unlikely to lead to hazards of a different nature from those already familiar to toxicologists. The safety of current BD foods, compared with their conventional counterparts, can be assessed with reasonable certainty using established and accepted methods of analytical, nutritional, and toxicological research.[3]

European Commission

“This new publication presents the results of 50 projects, involving more than 400 research groups and representing European research grants of some EUR 200 million. This figure brings the total Commission funding of research on GMO safety to more than EUR 300 million since its inception in 1982 in the Biomolecular Engineering programme.

[…] The main conclusion to be drawn from the efforts of more than 130 research projects, covering a period of more than 25 years of research, and involving more than 500 independent research groups, is that biotechnology, and in particular GMOs, are not per se more risky than e.g. conventional plant breeding technologies.” [4]

Governments of Australia and New Zealand

“Gene technology has not been shown to introduce any new or altered hazards into the food supply, therefore the potential for long term risks associated with GM foods is considered to be no different to that for conventional foods already in the food supply.” [5]

French National Academy of Medicine and Pharmacy

FRLeur bilan est clairement positif : les OGM, qui améliorent les productions agricoles en quantité, contribuent aussi à améliorer la qualité de l’alimentation sans présenter de risque pour la santé qui ne soit parfaitement contrôlable, les OGM ne présentent pas plus de risques toxiques et allergiques que n’importe quelle nouvelle protéine.

EN Their report is clearly positive : GMO’s, that increase the quantity in agricultural production, also contribute to increase the quality of supply without showing any health hazard that is not perfectly controllable, GMO’s do not represent any more toxicological or allergical hazards than other proteins.[6] [7]

Union of the German Academies of Science and Humanities

“In consuming food derived from GM plants approved in the EU and in the USA, the risk is in no way higher than in the consumption of food from conventionally grown plants. On the contrary, in some cases food from GM plants appears to be superior in respect to health.“[8]

The Royal Society of Medicine (UK)

“Foods derived from GM crops have been consumed by hundreds of millions of people across the world for more than 15 years, with no reported ill effects (or legal cases related to human health), despite many of the consumers coming from that most litigious of countries, the USA.”[9]

Celebrity scientist Neil deGrasse Tyson


[1] WHO website FAQ

[2] ICSU website GMO foods scientific discoveries

[3] Toxicology Journals – The Safety of Genetically Modified Foods Produced through Biotechnology

[4] A Decade of EU-funded GMO research by the European Commission | European Research Area | Food, Agriculture & Fisheries & Biotechnology

[5] Food standards of the governments of Australia and New Zealand website FAQ

[6] French National Academy of Medecine – bi-annual report | GMO and health

[7] This translation has been worked out by myself

[8] Union of the German Academies of Science and Humanities | Commission Green Biotechnology | InterAcademy Panel Initiative on Genetically Modified Organisms | Group of the International Workshop Berlin 2006 | Are there health hazards for the consumer from eating genetically modified food?

[9] Journal of the Royal Society of Medicine

Pictures are Creative Commons and linked.

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About Bill Wirtz

My name is Bill, I'm from Luxembourg and I write about the virtues of a free society. I favour individual and economic freedom and I believe in the capabilities people can develop when they have to take their own responsibilities.

2 Responses

  1. Paul

    Hello,

    While I tend to agree with the point made, genetic engineering is a complex topic and the counterarguments go well beyond the question of toxicity. E.g. Genetic engineering in agriculture bares the risk of increasing the vulnerability of our food supply, by creating superweeds and superbugs resulting from antibiotic resistance and can cause an increase in the loss of biodiversity due to the encouragement of monocultures.

    Also Neil deGrasse Tyson does not distinguish between genetic engineering and selective breeding, just saying.

    Cheers

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