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GMOs: Are they a regulatory or food safety issue?
R. E. GOODMAN (1). (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.
The term, GMO is applied to genetically complex organisms that receive one or more new genes inserted by laboratory methods to provide a new trait. The first GMOs approved for food and feed (1995) were insect resistant maize and cotton, herbicide tolerant soybean and delayed ripening tomato. Approval required evaluation of safety using scientifically sound tests designed to reduce possible increased risks of food allergy, toxicity or anti-nutritional properties. The Codex Alimentarius Commission (U.N.) developed a comprehensive safety guideline in 2003. Regulations in most countries follow Codex, although some add scientifically unproven tests. Newer GMOs include plants protected against specific viruses, insects and herbicides. Nutritionally enhanced crops (e.g. Golden Rice) are coming. There are no documented cases of harm to consumers (humans or animals) or unique environmental harm from approved GMOs. Agricultural species were selected over thousands of years based on safety, ease of production and nutrient content. A few species contain lectins and enzyme inhibitors that must be inactivated before eating. About 1% of the population must avoid wheat, barley and rye due to celiac disease and 2% to 6% must avoid specific allergenic foods. Insertion of a gene in these species is unlikely to produce a new hazard. GMOs are traceable (e.g. by PCR) and trade is restricted to countries that have approved each event. Some countries demand “GM” labeling, although without a scientific or practical basis. Trade issues due to country-by-country approvals add costs, which could be avoided by a global approval system. The current safety assessment process of Codex (2003) works well to prevent the introduction of unsafe GMO traits. Regulations, misinformation and consumer confidence have now become the dominant issues.
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