What Does It Mean When Food Is Genetically Engineered?

Genetically engineered food means scientists changed its DNA in a laboratory. This is different from traditional breeding, where plants or animals are crossed over many generations. Genetic engineering directly alters the genetic code by adding, removing, or changing specific genes. The goal is usually to give the food a trait it would not naturally have, such as resistance to pests or a longer shelf life. These foods are also called genetically modified organisms, or GMOs.

How Is Genetic Engineering Different from Traditional Breeding?

Farmers have changed crop genetics for thousands of years. They selected seeds from the best plants and crossed varieties to get desirable traits. This process works slowly and relies on natural genetic mixing. It takes many generations to get the desired result.

Genetic engineering skips that timeline. It uses laboratory tools to insert, delete, or modify specific genes in a single generation. A gene from a bacterium, for example, can be added to corn DNA to make the corn produce a protein that kills certain insects. That kind of precise transfer is not possible with traditional breeding.

Another distinction matters. Traditional breeding moves genes between plants of the same or closely related species. Genetic engineering can move genes between entirely different species. A fish gene in a tomato is not something traditional breeding could ever produce.

Which Foods Are Commonly Genetically Engineered?

Most genetically engineered crops are commodity crops grown on large farms. The most common are corn, soybeans, cotton, and canola. These crops are processed into ingredients used in many packaged foods, such as high-fructose corn syrup, soybean oil, and lecithin.

Other engineered crops include sugar beets, papaya, and summer squash. Some varieties of these crops were engineered for disease resistance. Alfalfa is also engineered, primarily for herbicide tolerance.

Animal products are less common but exist. Some salmon have been engineered to grow faster. There are no widely available genetically engineered chickens, pigs, or cattle in the US food supply as of now.

Many people are surprised to learn that most fresh produce in the grocery store is not genetically engineered. The engineered crops are mostly processed into ingredients rather than sold whole.

Why Are Foods Genetically Engineered?

The reasons fall into a few categories. The most common reason is herbicide tolerance. Some crops are engineered to survive applications of specific herbicides, allowing farmers to control weeds without killing the crop.

Insect resistance is another major goal. Some engineered crops produce a protein that is toxic to certain pests. This reduces the need for sprayed insecticides. Bt corn is a well-known example. It produces a protein from the bacterium Bacillus thuringiensis that harms specific insect pests but has not been shown to harm humans or mammals.

Disease resistance is a third reason. The engineered papaya was developed to resist the ringspot virus, which was destroying papaya farms in Hawaii. This is widely considered one of the success stories of genetic engineering.

Some foods are engineered for quality traits. Certain apples are engineered to resist browning after being cut. Some potatoes are engineered to produce less acrylamide when fried, a compound that forms naturally during high-temperature cooking.

Are Genetically Engineered Foods Safe to Eat?

Major scientific organizations have reviewed the evidence extensively. The US National Academies of Sciences, Engineering, and Medicine, the World Health Organization, and the American Medical Association have all concluded that genetically engineered foods currently on the market are safe to eat.

These conclusions are based on decades of research. The engineered proteins are tested for allergenicity and toxicity before approval. The inserted genes are analyzed for unintended effects. Regulatory agencies in the US, including the FDA, EPA, and USDA, each review different aspects of a new genetically engineered crop before it reaches the market.

No credible evidence has shown that genetically engineered foods cause cancer, allergies, or other health problems in humans. This does not mean every possible engineered food is automatically safe. Each new product is evaluated on its own. But the general category of genetically engineered foods has not been linked to adverse health outcomes.

It is worth noting that the safety assessment looks at the final product, not just the method used to create it. A genetically engineered food could theoretically introduce a new allergen. That is why each product undergoes its own review.

How Are Genetically Engineered Foods Regulated?

In the United States, three agencies share responsibility. The FDA oversees food safety, including any substances introduced into food through genetic engineering. The EPA regulates crops engineered to produce pesticides, such as Bt crops. The USDA oversees the environmental impact of planting engineered crops.

The regulatory process requires companies to submit data on the engineered trait. This includes information on the gene inserted, the protein it produces, and tests showing the food is not toxic or allergenic. The review process can take years.

In 2016, the US Congress passed a law requiring food manufacturers to disclose genetically engineered ingredients. The USDA developed the National Bioengineered Food Disclosure Standard. This standard uses the term “bioengineered” rather than “genetically modified.” Packages may carry a label stating “bioengineered food” or include a QR code with more information.

The labeling requirement has limits. Some products made with highly refined ingredients, such as oils and sugars, are exempt even if they come from engineered crops. This is because the final product contains no detectable genetic material.

What Are the Environmental Concerns?

Environmental questions are more complicated than health questions. One concern is herbicide resistance in weeds. Because some engineered crops tolerate herbicides, farmers can spray more. Over time, weeds can develop resistance to those herbicides. This has led to increased herbicide use in some regions.

Another concern is gene flow. Pollen from engineered crops can travel to nearby non-engineered plants. This can create unintended crosses. Organic farmers have raised concerns about engineered pollen contaminating their crops, which could affect their organic certification.

There are also benefits. Bt crops have reduced the use of sprayed insecticides in many areas. Some studies have found that engineered crops allow for conservation tillage, a farming practice that reduces soil erosion and improves soil health.

The environmental picture is not entirely positive or negative. It depends on the specific crop, the trait, and the farming practices used.

How Can You Tell If Food Is Genetically Engineered?

Look for the bioengineered food label. The USDA standard requires certain foods to carry this label. The label may say “bioengineered food” or show a specific symbol. Some products use a QR code instead of a written label.

Not all genetically engineered foods carry the label. Small food manufacturers are exempt. Some restaurants and food service operations do not have to label. And as mentioned, highly refined ingredients like oils and sugars are exempt even if they came from engineered crops.

If you want to avoid genetically engineered ingredients, the most reliable approach is to buy organic. Organic standards prohibit the use of genetically engineered seeds or ingredients. The USDA organic label is a meaningful guarantee in this regard.

Some products carry a “non-GMO” label from third-party certifiers. This label means the product was verified to contain no genetically engineered ingredients. However, this label is not regulated by the government, so standards can vary between certifiers.