Food Issues in Agricultural Biotechnology

Which foods might contain ingredients made from genetically engineered plants?

If you eat the same foods as most Americans, you probably are consuming some foods from biotech crops. Because genetically engineered corn, soybean and cotton have been so widely planted by farmers, about 60 percent to 70 percent of all processed foods now contain at least one ingredient from a genetically engineered plant. Some of these ingredients may contain the DNA or protein from the biotech crops, while other common ingredients such as corn syrup, soybean oil and cottonseed oil are identical to ingredients from non-biotech crops.

In the U.S. in 2002, it is estimated that more than 70 percent of the soybean crop, over 30 percent of the corn crop and about 70 percent of the cotton crop will be genetically engineered for pest control. In Canada, more than half of the canola is genetically engineered to help in weed management. Biotech disease-resistant papaya and squash also are available. Biotech varieties of potato, tomato, rice, flax, sugar beet, sweet corn, melon and radicchio are approved for use in the U.S., but are not currently on the market.

How can consumers be sure that biotech food products are safe to eat?

The U.S. Food and Drug Adminstration (FDA), Environmental Protection Agency (EPA), and Department of Agriculture (USDA) have established regulations that govern the production and consumption of foods produced through biotechnology. These agencies work with university scientists and other individuals to develop the data to ensure these regulations are based on sound science. All available evidence to date shows that foods from biotech crops are as safe as foods from non-biotech crops. The U.S. food supply is among the safest in the world, but that doesn’t mean it is 100 percent safe. Nothing is. For example, the U.S. government attempts to ensure the highest possible level of food safety, but there still have been outbreaks of illness due to contamination or spoilage of our traditionally produced foods.

What about dairy and meat products?

No genetically engineered fish, cows, pigs, sheep, chickens or other food animals are on the market as of the publication of this brochure. However, livestock routinely eat feed made from biotech crops. More than 70 percent of the cheese on the U.S. market is made with a genetically engineered enzyme, replacing an animal-derived enzyme. And milk is commonly obtained from cows treated with a biotech version of a naturally occurring hormone called bovine somatotropin (bST), which is used to increase milk production.

Why aren't biotech foods labeled?

In the U.S., food labels reflect composition and safety, not the way the food is produced. Presently biotech foods do not require labeling because they have been judged to have the same nutritional content as similar non-biotech foods and no changes in allergens or other harmful substances. Additionally, some ingredients, such as oils derived from biotech crops, are identical to those from non-biotech crops. Future biotech products are expected to have improved nutritional value, and will be labeled to that effect.

If biotech foods were required to be labeled, the labeling would not be based on nutritional quality or safety, but on the way those foods were produced. Should the method of production require labeling? Conventionally produced agricultural products do not require labels describing how they were produced. If a product is certified as organic it may be labeled as such for marketing purposes, but such a label does not mean that the product is safer to eat or that it was grown in a safer manner. It is estimated that foods certified to be biotech-free would cost more because the product would have to be tracked from the field to the market. And it would be far more complex to certify processed foods, which may contain dozens of ingredients. Each of those ingredients would have to be traced to confirm that it did not come from a biotech crop. It is unclear how biotech products would be set apart in a complex food system and who would pay for the additional costs. The fundamental question is whether labeling would help consumers make an informed choice about the safety or nutritional value of their foods.

What if I don't want to eat foods made with biotech ingredients?

You have that option. You can purchase food products that meet certified organic standards. These products don't allow the use of genetically engineered foods or processing aids. In addition, the FDA is considering voluntary labeling standards to assist manufacturers who choose to label their foods as being free of biotech ingredients. These standards would be designed to make sure the labels were truthful and not misleading. The FDA views the terms "derived through biotechnology" and "bioengineered" as acceptable, whereas it does not accept the terms "GM free," "GMO," or "modified" for labeling. These standards are being developed so consumers can have the option to purchase nonbiotech foods, not because biotech foods are unsafe or any less healthy.