Genetically Modified Products Are More Harmful Than Beneficial
In the ongoing fight against hunger, technological advancement has been adopted to increase food production. Genetic modification, a process that involves the alteration of gene material mainly the DNA of various plants and organisms, is among the major techniques being employed. Improved yield achieved through the introduction of plants resistant to diseases and increased tolerance to herbicides, is increasing food security in many places. Genetic engineering allows the selection of individual genes which are then transferred from one organism to another. However, the course of recombinant DNA technology is disposed to mutations and can result in irregular alterations in the genetic material of the products and their subsequent proteins leading to harmful effects. More precisely then, genetically modified foods (GMOs) are more harmful to the population than beneficial, and this is due to the reasons below.
One of the most common harmful effects of GMOs in humans is allergic reactions. According to research that was conducted by Rousu (8), the process of transferring allergens into a food product can cause increased allergies to the consumers. The genes introduced in the plant may be transferred to the cells in the body or to the bacteria in the GIT which in turn undesirably affects the human health. It is this new gene in the human body that may trigger allergies such as immune responses leading to hospitalization some cases.
Secondly, the genetically modified foods may lead