Genetic engineering is also popularly known as recombinant DNA technology. This is the process of application of biochemical and genetic techniques to alter the chromosomal material, the basic genetic substance of cells. In using this method, the DNA (deoxyribonucleic acid) is extracted from one organism and combining it with the DNA of another organism, thus introducing new hereditary traits into the recipient organism. Genetic engineering was developed during the 1980’s primarily to create new strains of microorganisms that produce certain chemical useful in manufacturing or as drugs.
Genetic engineering is now also applied to improving plants and creating transgenic animals. These are animals containing foreign genetic material, which has been incorporated during early embryonic development. Some individuals oppose genetic engineering on religious, ethical, or social grounds. Among the religious questions is whether humans have the right to transfer traits from one organism to another. A social concern is the possibility of creating harmful organisms that, if accidentally released into the environment, could cause epidemics.
In genetic engineering of plants (see Figure 1), the object is not to produce chemicals but to introduce desirable traits into the genes of crop plants. A number of techniques are being used. In one, DNA with desirable trait is spliced into the plasmid from a bacterium that causes galls (growths) on plants. Bacteria with the hybrid plasmid are allowed to infect a crop plant and produce galls. The plant cells in the galls receive the desirable trait from the hybrid plasmid. These cells are removed and placed in a culture dish, where they develop by vegetative propagation into new plants with the desired characteristics.
This technique is being used to develop plants that can protect themselves by producing a toxin that is lethal to certain insects. Botanists use gene splicing to produce crop plants with such traits as resistance to disease, drought, insects, frost, or high temperatures. They are also using gene splicing to develop varieties of crops that are more nutritious, produce higher yields, or use fertilizer more efficiently than existing varieties. Figure 1. Recombinant DNA Technology (Bioremediation of Oil Spills, 2006)
Dangers of Genetic Engineering With the rise of genetically modified food products in the market, as popularized by marketing strategies of different companies, many are inspired by their promises of perfect health, longevity, and elevated quality of life. However, many of these advertisement claims are often not true. Some argue that it is necessary to develop genetic engineering of food products in order to eliminate hunger, however, such problem is not caused by dwindling supply but because of inability of people to buy.
Another claim, characterized by falsity, made by companies is that this technology would allow the improvement of situations in developing countries. But the truth of the matter is these companies protect their interests using their patented seeds, compelling farmers to be engaged in contracts with numerous restrictions. This is a deliberate exploitation of the indigent minds of the people. These companies are also found to claim patent right on seeds that are rightfully the property of others. These seeds include “basmantic rice, neem, and quinoa” (Refalda-Villamin, 2001).
With all these economical and livelihood implications, the more universal concern on these genetically engineered products is their effects on human health. Experts claim that the consumption of these artificially grown crops and plant products is harmful to human health. It is possible that these give rise to unknown and unanticipated allergens (see Figure 2) that are possibly present within the produce. Another concern is that these food products are engineered using antibiotic resistant genes as markers of modified cells. Therefore, genetically modified crops have genetic material that are resistant against the effects of antibiotics.
These genes are potentially incorporated into the bacteria, which in turn would be transferred directly to humans (Refalda-Villamin, 2001). Figure 2. Allergic Reactions (Department of Soil and Crop Sciences at Colorado State Univeristy, 2004) It is also very alarming that there are induced side effects caused by eating genetically modified food products. These side effects potentially kill patients, as 37 mortalities are already recorded in the United States where many companies of genetically modified food products are located. Also in this country, 1,500 individuals are found to suffer from partial paralysis.
Other statistics reveal that there are 5,000 more with temporary disability due to a syndrome connected to the amino acid tryptophan, which is synthesized by the genetically modiefed bacterial bodies (Refalda-Villamin, 2001). Many concerned social sectors are alarmed by the dangers of artificial methods of genetic transfer from an organism to another. Most commercial companies of biotechnology have false claims that the methods they are employing in genetic manipulation are characteristically similar to natural modifications of genes or the classic concept of breeding.
But in vivo experiments actually demonstrate otherwise. Transfer of genes from one species to another, whether related or not, is not spontaneous nor natural. This unnatural genetic transfer may arise the existence of novel “toxins, diseases, and weaknesses” (Fagan, 1995). Upon genetic insertion of a foreign gene into any organism, “position effects” are said to cause alterations that could not be predicted. These alterations can directly change the patterns of genetic function and expression. When these genetic materials synthesize protein products, reactions may unexpectedly give rise to toxins.
It is also possible to encounter genomic destabilization when using vectors or genetically engineered viruses. They can harm or cause changes in the succeeding generations of the transgenic organism (Fagan, 2001). There are also indirect risks on the health of humans exposed to these genetically modified food products. Such complications are primarily caused by the use of “herbicide and pest resistant GE crops” (Antoiniou, 1996). Another danger posed by the existence of GMOs is the threat of elevated pollution levels of food and water supply.
As mentioned, many of these GMOs are herbicide resistant, thereby increasing the need of more herbicide application. Using these crops would increase herbicidal use threefold, which would become one of the leading causes of food and water pollution with agricultural chemicals (Fagan, 2001). Conclusion It is most unfortunate that those afflicted with diseases caused by genetic engineering experience health debilitating conditions. Such health damages are considered irreversible and more often incurable.
“Unlike chemical or nuclear contamination, genetic pollution is self-perpetuating” (Fagan, 2001). If these genetic mutations arise, it is likely that they are passed on to the offspring of the afflicted patients; thereby future generations inherit genetic mistakes. It is not the most desirable outcome that people would consider. Therefore, there is this utmost need to be aware of the consequences of consuming genetically modified food products in order to prevent becoming the guinea pigs of biotech companies (Fagan, 2001). Genetic engineering is indeed a very useful technological advancement.
However, if these are still in the stages of imperfect results, it is the medical sector’s responsibility to safeguard public interest in protecting their health against the potential harm caused by genetically modified food products. This is not to oppose the entire program of developing GMOs, but the call for more accountability from companies that produce these genetically altered produce. Health issues are a very serious concern, and no human being must ever transgress the right of another to live in utmost quality of life.
Reference Antoniou, M. (1996). “Dangers of Genetically Engineered Foods.” Organic Consumers Organization. Retrieved 25 February 2008 from http://www. organicconsumers. org/ge/geNoDNA. htm. “Bioremediation of Oil Spills” (2006). Freewebs. Retrieved 25 February 2008 from http://www. freewebs. com/mmmm-oil/researchanddevelopment. htm. “Concerns about Human Health” (2004). Department of Soil and Crop Sciences at Colorado State University. Retrieved 25 February 2008 from http://images. google. com. ph/imgres? imgurl=http://cls. casa. colostate. edu/TransgenicCrops/images/allergy. jpg&imgrefurl=http://cls. casa. colostate. edu/TransgenicCrops/allergy.
html&h=336&w=300&sz=25&hl=tl&start=17&um=1&tbnid=saZdBWcN-UFz7M:&tbnh=119&tbnw=106&prev=/images%3Fq%3Dgenetic%2Bengineering%2Bof%2Bfood%2Bproducts%26um%3D1%26hl%3Dtl%26sa%3DN Fagan, J. B. (1995). “Genetically Engineered Food-A Serious Health Risk. ” Net Link. Retrieved 25 February 2008 from http://www. netlink. de/gen/fagan. html http://www. netlink. de/gen/fagan. html http://www. netlink. de/gen/fagan. html Refalda-Villamin, C. (2001). “The Dangers of Genetic Engineering. ” Infoscience Online. Retrieved 25 February 2008 from http://www. stii. dost. gov. ph/infoscience/jun2001/jun01_5. htm