Are you eating Genetically Engineered Food? The answer is likely yes. In today’s food landscape, it’s highly probable that you’re consuming foods and food products made with ingredients derived from genetically modified organisms (GMOs), also referred to as bioengineered foods. Many common ingredients that Americans eat daily, such as cornstarch, corn syrup, soybean oil, canola oil, and granulated sugar, are frequently produced using GMO crops. Even some fresh fruits and vegetables, including potatoes, summer squash, apples, papayas, and pink pineapples, are available in genetically modified varieties. While GMOs are present in a significant portion of our food supply, it’s important to note that the majority of GMO crops cultivated in the United States are primarily used for animal feed.
To increase transparency and help consumers make informed choices, the U.S. Department of Agriculture (USDA) provides a list of bioengineered foods available globally. Furthermore, the implementation of the new National Bioengineered Food Disclosure Standard means you will begin to see a “bioengineered” label on certain food products, making it easier to identify foods containing GMO ingredients.
Understanding Genetically Engineered Foods
Genetically engineered (GE) foods, also known as genetically modified (GM) foods or bioengineered foods, are derived from crops whose genetic material has been altered in a way that does not occur naturally. This modification is often done to impart beneficial traits to the crop, such as resistance to pests, tolerance to herbicides, or enhanced nutritional value. The process of genetic engineering involves using biotechnology to transfer specific genes from one organism to another, even between species. For instance, genes from bacteria can be introduced into plants to make them produce their own insecticides, reducing the need for chemical sprays.
Prevalence of GMO Crops in the United States
While only a limited number of GMO crop types are commercially grown in the United States, these crops constitute a significant portion of the total acreage planted for certain key commodities. Crops like soybeans, corn, sugar beets, canola, and cotton have high adoption rates of their genetically engineered varieties.
Data from 2020 indicates that GMO soybeans accounted for 94% of all soybeans planted in the US. Similarly, GMO cotton represented 96% of all cotton planted, and 92% of corn acreage was dedicated to GMO corn. Earlier data from 2013 showed that GMO canola made up 95% of the total canola planted, and GMO sugar beets were overwhelmingly dominant, accounting for 99.9% of all sugar beets harvested.
It’s important to remember that the majority of these GMO crops are not directly consumed as fresh produce. Instead, they are primarily processed into ingredients that are then used in a wide array of other food products. For example, GMO corn can be processed into cornstarch and corn syrup, while GMO sugar beets are the source for much of the granulated sugar we use.
Common GMO Crops and Their Applications
Let’s explore some of the most prevalent GMO crops in the United States and understand their specific traits and uses:
Corn: As the most widely cultivated crop in the United States, corn has a significant presence of GMO varieties. The primary genetic modifications in corn are for insect pest resistance and herbicide tolerance. Bacillus thuringiensis (Bt) corn is a prime example. It’s engineered to produce proteins toxic to certain insect pests, effectively acting as a built-in insecticide. These Bt proteins are harmless to humans, pets, livestock, and beneficial insects like ladybugs, and are even used in organic farming as a pest control method. GMO Bt corn reduces the reliance on sprayed insecticides while still protecting the crop from insect damage. While GMO corn finds its way into numerous processed foods and beverages, the largest portion is utilized as animal feed, particularly for livestock and poultry.
Soybean: GMO soybeans constitute the majority of soy grown in the US. The primary application for GMO soy is animal feed, especially for poultry and livestock. It is also processed into soybean oil, a ubiquitous cooking oil and ingredient. Furthermore, soy derivatives like lecithin, emulsifiers, and proteins from GMO soybeans are common components in processed foods.
Cotton: Genetically modified cotton was developed to resist bollworms, a devastating pest that once threatened the cotton industry, particularly in regions like Alabama. Beyond providing a dependable source of fiber for the textile industry, GMO cotton plants produce cottonseed oil, which is used in packaged foods and in many restaurants for frying. Cottonseed meal and hulls, byproducts of cotton processing, are also valuable components of animal feed.
Potato: Certain GMO potato varieties have been engineered for resistance to insect pests and diseases. Additionally, some GMO potatoes are designed to minimize bruising and browning that can occur during packaging, storage, transportation, and even home preparation. While browning doesn’t affect potato safety or nutritional value, it often leads to unnecessary food waste due to the misconception that browned potatoes are spoiled. GMO potatoes offer a way to reduce this waste.
Papaya: In the 1990s, the ringspot virus nearly decimated Hawaii’s papaya crop and threatened the entire Hawaiian papaya industry. The development of the GMO Rainbow papaya, resistant to the ringspot virus, was crucial in saving papaya farming in Hawaii. This successful example demonstrates how GMOs can provide solutions to critical agricultural challenges and preserve food production.
Summer Squash: GMO summer squash varieties are engineered to resist certain plant viruses. Although squash was among the earliest GMOs commercially available, its cultivation remains less widespread compared to other GMO crops.
Canola: The primary use of GMO canola is in the production of cooking oil and margarine. Canola seed meal, a byproduct of oil extraction, is also used in animal feed formulations. Canola oil is valued in the food industry for its contribution to food consistency in packaged products. Most GMO canola is herbicide-tolerant, simplifying weed management for farmers.
Alfalfa: GMO alfalfa is predominantly used as feed for cattle, particularly dairy cows. The main genetic modification in GMO alfalfa is herbicide tolerance. This trait allows farmers to effectively control weeds that can reduce alfalfa yields and diminish the nutritional quality of hay, ensuring a more consistent and high-quality feed source for livestock.
Apple: Specific GMO apple varieties have been developed to resist browning after being sliced or cut. This characteristic helps to minimize food waste by maintaining the visual appeal of apples, as consumers often discard browned apples, mistakenly believing they are spoiled.
Sugar Beet: Sugar beets are the source of granulated sugar, and a significant portion of the granulated sugar available in grocery stores is derived from GMO sugar beets. Herbicide-tolerant GMO sugar beets assist farmers in efficient weed control, contributing to stable sugar production.
Pink Pineapple: The GMO pink pineapple is a novel variety developed to produce pink flesh due to increased levels of lycopene. Lycopene is a naturally occurring pigment found in pineapples and other fruits like tomatoes and watermelons, responsible for their red and pink hues.
Safety of GMOs and Animal Feed
It’s important to address the question of animal consumption of GMO crops. Over 95% of animals raised for meat and dairy in the United States are fed with GMO crops. Numerous independent studies have consistently shown that there are no discernible differences in the health and safety outcomes for animals consuming GMO feed compared to those consuming non-GMO feed. Critically, the DNA from GMO food does not transfer to the animal that consumes it. This means that animals do not become genetically modified organisms simply by eating GMO feed. Just as humans don’t acquire the DNA of every food they eat, cows do not become grass, and chickens do not become corn at a genetic level.
Similarly, the DNA from GMO animal feed does not find its way into meat, eggs, or milk. Research has established that eggs, dairy products, and meat derived from animals fed GMO diets are nutritionally equivalent, equally safe, and of the same quality as those from animals fed exclusively non-GMO diets.
For further information, explore GMO Crops and Food for Animals.
Regulation and Oversight of Animal Food Safety
The U.S. Food and Drug Administration (FDA) plays a crucial role as the primary regulatory body responsible for ensuring the safety of both GMO and non-GMO food for animals. This responsibility is managed by the FDA’s Center for Veterinary Medicine. The FDA mandates that all animal food, mirroring regulations for human food, must be safe for consumption, produced under sanitary conditions, free from harmful substances, and accurately labeled.
GMO Animals in the Food Supply
Yes, there are GMO animals approved for the food supply. The FDA has approved the AquAdvantage Salmon for sale to consumers. This salmon has been genetically engineered to reach market size faster than conventional salmon. Additionally, the FDA has approved a genetic alteration in the GalSafe pig for both human food consumption and potential therapeutic applications. The GalSafe pig is engineered to be free of detectable alpha-gal sugar on its cell surfaces, addressing concerns for individuals with Alpha-gal syndrome (AGS), who may experience allergic reactions to alpha-gal sugar found in red meat. The FDA has concluded that food products from AquAdvantage Salmon and GalSafe pigs are as safe and nutritious as their non-GMO counterparts.
Beyond Food: Other Applications of GMOs
While the term “GMO” often brings food to mind, the techniques used to create GMOs have broader applications, including medicine. Genetic engineering, the process behind GMOs, was first used to produce human insulin, a vital medicine for diabetes management. Medicines developed through genetic engineering undergo rigorous FDA review processes to ensure safety and efficacy before being approved for human use. GMOs also contribute to the textile industry, with some GMO cotton plants specifically cultivated to produce cotton fiber used in clothing and other materials.
To learn more about the regulatory landscape, refer to How GMOs Are Regulated in the United States.
In conclusion, genetically engineered food is a significant part of our food system, primarily used in animal feed and as processed ingredients. Extensive research and regulatory oversight ensure the safety of these foods for both animals and humans. The “bioengineered” label will further enhance consumer awareness, allowing for informed choices about the food we eat.
