What are genetically modified foods?

Despite the fact that the topic of gm food receives a large constant attention, it was in the decade of the 70's, when they began to be introduced in the agri-food sector techniques that allow the incorporation of new genetic characters into living beings. Please take note of the following concept! The European Union defines the GMOS (Genetically Modified Organisms), with the exception of human beings, as organisms in which the genetic material has been altered in a way that does not occur naturally in the mating or in the natural recombination.

Gm foods are those in which are present the above-mentioned GMOS. Are used in the improvement of the production of foods incorporating these organisms new special qualities. Increase of productivity, improvement of the quality of the products or of the resistance to external agents (weather, pests, or diseases, are some of its purposes. In short, allow you to shorten deadlines and select targets of each technique.

They are very different their strategies of action! For example, it increases the resistance of varieties to certain herbicides or increases the resistance against pests. The main crops are soybeans, corn, cotton and canola. Let's say that you are, practically, the 100 % of this type of crop. All these details and address our students in the FP Health of Dietetics Certificate of Higher Education distance learning!

The presence of GMOS or their derivatives in the food chain opens a considerable debate. Against those who see them as a solution to the demand for food, are those that indicate risks to health, the balance of the ecosystem or the socio-economy of the producers conventional.

On the one hand, the use of GMOS for the obtaining of transgenic foods provides a series of advantages. In this sense, increase the benefits of agricultural, with increased production and quality, improved protection against diseases and pests. Also, there is a reduction in the use of pesticides and a greater tolerance to phytosanitary treatments, such as herbicides. Consequently, it achieves the decrease the wastage of food to increase the conditions of cultivation, harvesting, storage, transport and marketing. In addition, this type of food provide improvements nutritional and organoleptic, that is to say, its taste, texture, smell, color, with benefits for consumers.

The United Nations organization for Food and Agriculture (FAO) particularly focus on the benefits to agricultural productivity. Puts the focus on the increased resistance to external agents, or the increase of the nutritional value in crops such as rice and wheat. Similarly, among others, highlights environmental improvements, from an integrative perspective, in the coordinated use with other biological technologies, at the same time, which decreases the demand for agrochemicals to support or preserve the agricultural productions.

FAO itself is prone to the combined use of various biotechnologies in food production systems. So, highlights its potential for reduce hunger and poverty. It is the incorporation of new strategies to meet the requirements of a population in an environment increasingly urbanized and in continuous increase, facilitating the sustainability of the planet.

On the other hand, the use of these products poses possible risks that must be valued, reduced and even avoided, and, in any event, controlled and communicated. Thus, NGOS have an impact on the risk of allergies, associated with the plant protection employees; the lack of information on the source; the risks of cumulative effects and long-term health. In addition, influence the effects of the introduction uncontrolled in the food chain of GMO products or risk of cross-contamination in conventional foods. Given this situation, arguing for a greater number of independent studies on such risks.

In the same way, it must be a cause of prevention and control the negative effects of genetically modified organisms in the production systems local. This fact, for example, can cause the elimination of conventional varieties. In this sense, it is also interesting to note that the united States, Brazil, Argentina, Canada and India are the major producers of genetically modified food. Although the european laws are less permissive, and despite the lack of consensus profits, or damages, in Europe part of the cattle consumed feed produced with GMOS produced in countries where its cultivation is authorized. The assessment and communication of risk by various authorities is crucial in order to determine what foods are safe for human health and for the environment!