The effects of Genetically Modified foods
Introduction
An upsurge in the global population in the recent past has resulted in high demand for food than the supply. As a result, there has been the development of technologies that are used for food production to supplement the existing food supply and address the acute food shortage. This study explores the many controversial concerns raised that indicate that genetically modified food poses health risks to the humans consuming this kind of food including causing antibiotic resistance and the formation of toxins in the body and leading malignant diseases in the human body.
Effects of Genetically modified food
Through biotechnology, food production has been instantly by producing Genetically Modified food products which are regarded as the cheapest and easiest way of food production in the present generation. This genetic modification is where the desired food is obtained through genetically engineering and modifying of the organisms to make them grow faster and in short period. Again, this method enables transfer of desired genes into animals or plants that make them resistant to adverse conditions (Maghari & Ardekani, 2011). This alteration in the genome of the plant or animals makes them increase their growth rate and also resistant to adverse conditions such as drought and diseases.
There are number of consequences to of consuming genetically engineered food products which results in human health risks. There has been a rise in the cases of foodborne diseases the likes of soya allergies (Maghari & Ardekani, 2011). The other effects include changes in nutrition and toxicological effects. Therefore, genetically modified food substances ought to be banned from human consumption across the world owing to the health risks that they pose to the human health since as a result of consuming this kind of food.
Conclusion
In conclusion, it is clear that there world is dire need of increased food production to the population growth that outstretches the existing sources. However, despite the increase in food production, genetic modification of food products remains a threat to the human health and should be abolished. Researchers need to find the methods of increase food production through natural means other than genetic engineering.