by Eliana Lakritz MS RD LDN Clinical Dietitian Baystate Noble Hospital 
The use of Genetically Modified Organisms, or GMO’s, is a controversial topic marked by strong opinions on both sides of the issue. However, many people base their opinions without a strong knowledge of what it means for a product to undergo genetic modification or manipulation. The World Health Organization defines GMO’s as plants, animals, or microorganisms whose DNA has been altered by means of natural selection and/or mating. Those in favor of GMO’s often highlight the economical and nutritional benefits of manipulating the genetic code of organisms in the public’s favor. Those against GMO’s usually emphasize the potential long-term negative implications that they pose toward the environment. This article will discuss the a few of the potential risks and benefits of GMO’s, which will allow you to become more informed and to take your on stance on this prevalent issue.
Potential Risks/Controversies
Introducing foreign genes to DNA through genetic modification may have some effects on not only the organism, but the environment in which it exists. For example, the change in genetic code of an organism consumed may expose humans to a potential new allergy or introduce antibiotic-resistant genes to microorganisms found in the human gut. Many GMO’s are intended to reduce the amount of pesticide/herbicide used on products. However, the overuse of this method has allowed many crops to develop resistances to the more the common chemicals used. It is possible for pesticide/antibiotic resistances to spread to humans, but this risk remains pretty low.
Benefits
Major benefits of genetically modifying products include the effects it can have on taste, nutritional composition, and disease resistance. Manipulating genes of fruits and vegetables, for example, can enhance the natural taste and nutritional benefits that these products provide. Enhancing taste may make them more appealing to the public, which is especially important as many do not achieve adequate servings of fruits and vegetables. Some modifications also increase the vitamin and mineral composition, which is especially important in geographical areas that lack resources and are prone to nutritional deficiencies or malnutrition. Genetic modification can also promote plant durability. For example, genetically modified plants may be less susceptible to environmental influence such as periods of drought or spread of disease.
The discussion surrounding the consumption of GMO’s is clearly based on the ethical dilemma of whether the risks outweigh the benefits to the environment, to public health and to the food supply. What is important is that you become informed in regards to this topic so that you can make your own educated decisions.
If you are interested in nutrition counseling at Baystate Noble Hospital, please contact Eliana Lakritz at 413-568-2811 ext. 5671 for more information.
