What Is Bioengineered Food & How Safe Is It?

Since their introduction in the early 1990s, genetically modified organisms (GMOs) have become a significant part of our global food supply. GMOs now referred to as bioengineered foods are a result of biotechnology, which is a field that alters the genetic makeup of plants or animals to create improved produce.

Throughout the years, bioengineered food has been sparking debates over its long-term impact on human health and changes to the environment. To address these concerns, the U.S. Food and Drug Administration (FDA), the Department of Agriculture (USDA), and the Environmental Protection Agency (EPA) launched an Agricultural Biotechnology Education and Outreach Initiative in 2017, aiming to raise awareness by providing science-based information about genetically modified organisms.

Since 2022, the implementation of the National Bioengineered Food Disclosure Standard in the United States should help to clarify the origin of the food American citizens are buying even more.  Foods containing “genetically engineered” ingredients or genetically modified organisms have to be labeled as “bioengineered.” This new labeling includes a phone number or QR code for more information and aims to standardize the identification of genetically modified foods in the market.

However, the change in labeling also places a greater responsibility on us as consumers, to understand and interpret these labels correctly. We still need to buy food from supermarkets, and we should be able to tell what nutritional or added value we are getting from marketed products.

How much do you really know about bioengineered foods? Not much? Let’s get started with some basic information and facts to learn more and make your opinion about them.  

What is bioengineered food made of?

Bioengineered foods are made by altering the genetic material of a food source (mainly crops or fruits) to achieve some better traits we wish to get. According to the Food and Agriculture Organization (FAO), this process involves the insertion or deletion of genes to enhance characteristics like nutritional content, pest resistance, or longer shelf life.

One of the most crucial steps in creating these foods is identifying genes that confer desired traits, such as insect resistance or enhanced nutritional content. It starts with figuring out which genes do what and then either adding, changing, or removing those genes in the plant or animal.

After that, biotechnology is used to check that these changes are safe and do what they were meant to. This means making sure the new gene is working right and that the food is safe to eat. For instance, scientists might insert a gene from a bacterium into a plant to make it more resistant to pests or diseases.

A well-known success story in the field of GMOs is the development of a genetically engineered papaya that is resistant to the ring spot virus. This biotechnology feat was particularly critical for Hawaii’s papaya industry in the 1990s, which faced a severe threat from this virus.

The genetically modified papaya saved the industry. Today, approximately 80% of Hawaiian papaya is genetically engineered, as there is no other method used in agriculture that would control the ring spot virus effectively.

In the world of bioengineered foods, there are several ways scientists modify the genetics of plants and sometimes animals to make them better in some way. One common method is adding a gene from one organism to another. For example, some corn has been changed to include a gene that helps it fight off pests, making it easier to grow and safer to eat.

Another approach is to turn off a gene that causes problems, like stopping apples from turning brown too quickly. Recently, new technologies like CRISPR have made it possible to make very precise changes in the plant’s DNA, like making tiny adjustments to improve the way a crop grows or how nutritious it is.

Further reading: Advantages and Disadvantages of Using Biotechnology in Agriculture

Bioengineered food examples on our shelves today

A wide range of produce now exists in genetically modified forms. Common examples found in the market include staples like cotton, soybean, canola, corn, and potatoes. These crops have been modified for traits such as herbicide tolerance and insect resistance. A notable example is Golden Rice, genetically modified to produce beta-carotene, a precursor of vitamin A, to address vitamin A deficiency in developing countries.

Among bioengineered food examples also belong fruits and vegetables such as eggplant, strawberries, tomatoes, lettuce, cantaloupe, and carrots.

Beyond these, there are genetically modified products still in development, including medicines, vaccines, food ingredients, feeds, and fibers. Often, these genetically modified products are not consumed directly; instead, they are processed into food ingredients or feed for animal farming.

Earlier this year, the FDA approved AquAdvantage bioengineered salmon after a thorough analysis under the Federal Food, Drug, and Cosmetic Act. The genetics of the farmed fish has been changed to make it grow faster than “normal” north Atlantic salmon from aquaculture farms.

Currently, this is the first bioengineered animal that is approved for human consumption but that doesn’t mean there is no genetic engineering done on other animals. Scientists have been working already on pigs, chicken and cows, trying to alter their genes mainly in favor of better resistance to diseases.   

Overview table of the most common bioengineered foods at the moment.

Is it okay to eat bioengineered food?

The safety of bioengineered foods has been a subject of rigorous testing and regulation. Global organizations like the World Health Organization and FAO state that bioengineered foods currently available on the international market have passed safety assessments and are not likely to present risks for human health.

However, despite the various advantages of bioengineered foods, such as enhanced nutritional content, improved resistance to pests, higher productivity, and longer shelf life, there is significant public debate and skepticism regarding their use.

Proponents highlight the benefits of these produce in controlling certain diseases, reducing reliance on pesticides, and their potential to grow in challenging environmental conditions, which is especially valuable in regions prone to drought or with poor soil quality.

Critics, on the other hand, raise concerns about the safety and ethical implications of genetically modifying food sources. The debate continues as the science and application of bioengineered foods evolve.

What about us, consumers, then? Should we be worried or not?

What does bioengineered food do to your body?

Quite frankly – this is a difficult question to answer, and as you may expect, the answer is not clear simply because there isn’t enough data and historical record to be able to give you a reassuring answer.

 On one hand, some official sources feature statements as this one: “Research indicates that bioengineered foods do not differ significantly in nutritional value or health impact compared to conventional foods.” And this statement could be perfectly valid for many bioengineered foods or ingredients. But we still should be aware that there is also possibility of some adverse effects.

One of the biggest health concerns is the possibility of creating new allergies or transferring existing ones when we change the plant DNA. For example, there was a case where people who were allergic to Brazil nuts had a reaction to genetically modified soybeans that had a Brazil nut gene in them.

To prevent such issues, experts suggest checking if the new proteins in bioengineered foods bind to IgE antibodies (which are involved in allergic reactions) and using databases of known allergens to assess the risk. However, the risk of developing entirely new allergies from genetically modified foods is harder to predict and assess.

Some scientists also worry about the long-term impacts of consuming these foods on our bodies. They refer to some historical examples like for example DDT, whose harmful effects on human health were recognized only after years of ample usage in agriculture (in some areas, this persistent carcinogen is still used to control mosquitoes). This has led to calls for more stringent regulation and monitoring of genetically modified ingredients globally.

There are additional concerns regarding the unexpected effects of genetic modifications in foods. For instance, when a gene for a new enzyme is added to a plant, it can alter the plant’s natural chemical processes. This might lead to an increase or decrease in certain substances within the plant, or even cause a build-up of some products while depleting others.

These changes can sometimes result in higher levels of toxins in the plant. Unfortunately, assessing these toxins is tricky because animal studies, often used to test for safety, have their limitations and don’t always translate well to human health effects. This means that some of these toxins may not be discovered until they harm someone. So, yes, this matter is serious and incredibly complex.

Why are people against bioengineered food?

Bioengineered foods are at the center of many debates, not just about health and nutrition but also about other aspects. People worry about the ethics of changing an organism’s genes, which some see as too unnatural. On the other hand, there are big concerns about the environmental impact as well.

The impact of genetically modified crops on biodiversity raises a valid question – particularly their potential for creating superweeds or pests that are resistant to current control methods. These “superbugs” and “superweeds” resistant to pesticides and herbicides, would not only threaten the natural ecosystems but could also increase our reliance on chemicals in farming when controlling them. 

Another risk factor is that this unnatural resistance could accidentally spread to wild plants. This would change the dynamics of local ecosystems, changing food chain, creating invasive species that take over the area and suffocate other native organisms.

When scientists put new genes into plants, it could accidentally make the plants produce toxins or altered proteins that are harmful to animals or other plants, additionally could even change the soil chemistry and make it infertile to other plants. These changes to natural dynamics would inadvertently lead to loss of biodiversity and ecosystem services.

Plus, there is a chance that plants made to resist viruses might accidentally create new viruses.

There is also a social side to this debate. Some people are worried that only a few big companies might end up controlling most of our food, which would drive smaller farmers out of business.

All these issues are part of a larger conversation about bioengineered foods. People are asking questions about how safe these foods are, how they should be labeled, and whether they can really help with world hunger. What is their role in the future of agriculture and how big their environmental impact would become if adopted globally?

With all these concerns, the discussion about bioengineered foods keeps going, as we try to figure out their place in our food supply and the environment.

The fact is that for now on the biotechnology field keeps expanding. More bioengineered varieties are entering our food system – either directly to be consumed by us or indirectly as feedstock. Technology is improving and evolving, which is a strong reason why ongoing research and monitoring are crucial for addressing any long-term health and environmental concerns. As biotechnology advances, it holds the potential for creating more nutritious, resilient, and sustainable food sources that could be balanced with ethical and environmental considerations, if done right.