Researchers Say Genetically Engineered Crops Safe To Eat

A new study has emerged claiming that genetically engineered crops are safe for humans and animals to eat. The National Academies of Science released an exhaustive 388-page report on Tuesday that reviewed more than 900 studies and data covering the 20 years since genetically modified crops were first introduced.

A committee of more than 50 scientists, researchers and agricultural and industry experts convened by the National Academies of Sciences, Engineering, and Medicine began work on the report two years ago. The review assessed many of the issues that have been raised over genetically engineered crops over the years. The researchers say that the report is an objective overview of current research into the safety and environmental and social effects of these increasingly popular crops.

Genetically engineered crops are artificially manipulated to give them characteristics they would not otherwise have. Most of the plants are modified to increase pest resistance and resistance to certain herbicides. Drought tolerant traits are also becoming popular.

The number of genetically engineered crops grown commercially worldwide is low, typically including cotton, soybeans, corn, sugar beets, alfalfa, papaya, and canola. Globally, 12 percent of all cropland is planted with genetically engineered plants. In 2015 in the United States, 99 percent of sugar beets, 94 percent of soybeans, 94 percent of cotton and 92 percent of feed corn grown were genetically engineered to either be herbicide or pest resistant, according to the International Service for the Acquisition of Agri-Biotech Applications.

To gauge the genetically modified crops safety in human consumption, the committee compared disease reports from the United States and Canada since the mid-1990s to those of the United Kingdom and western Europe, where these types of crops are scarce in food production. The researchers found no long-term pattern of the increase of specific health problems, including obesity, Type II diabetes, Celiac disease, or autism spectrum disorders. The study also shows that the consumption of these crops have not resulted in increases in cancer, gastrointestinal illnesses, kidney disease, or allergies.

Overall, the report found that the crops can have both positive and negative effects on pests, farming practices, and agricultural infrastructure. Farmers in the United States saved money by planting genetically engineered crops, but saw no improvement in their crop yields. In some areas, like the Midwest, these crops have lowered pest populations. However, other areas have seen an increase in the number of herbicide-resistant weeds.

Critics of genetically engineered crops say the report’s scientific conclusions were watered-down due to agricultural industry influence. They claim that the committee’s ties to the biotech industry and other corporations created conflicts of interest for the researchers and raised questions about the independence of the work performed.