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Shan
GENETICALLY ENGINEERED
FOOD
-
FRIEND
OR
FOE?
ln
USA,
25olo
of
corns, 38%
of
soy
beans and
45o/o
ol
cotton are geneti-
cally
engineered.
Soon,
genetically
engineered food would
become the
main food and we have got to look at
these
food
items
with the
proper
perspective. Geneticengineering
can
increase
the
nutritional value (for
example, supplying lacking
protein
amino
acids), increase
the
resistance,
especially to
pests
and viruses and to
the
poisons of pesticides as well as in-
crease productivity but decrease costs
of
crops. However, concems are raised,
e.9., some people are sensitive
to
pro-
teins introduced
into
the
crops;
others
even
worry whethsr consumption
of
such food
would
have
adverse
effects
on human
beings.
The latter worry has
no
scientific
basis at all and,
fortunately,
not many people are allergic to c€rtain
proteins.
Nevertheless, the
food musl
be labeled clearly for
the
benefit
of
these
people.
Moreover, even
though
scientists may concentrate a lot on
the
beneficial effects
of
genetic
engineering, the possible
adverse
effects, e.9., increase natural poison-
ous nature of food should also receive
the
same degree of attention.
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32
