A primary concern in genetically engineered food is allergenicity and toxicity. A food allergy affects approximately five percent of children and two percent of adults in the United States and is a significant public health threat (Bakshi). Allergic reactions in humans occur when a normally harmless protein enters the body and stimulates an immune response (Bernstein). In her journal...
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...pulation will be a major obstacle in the years to come. Genetically engineered foods have been presented as the solution; however, with benefits come risks. Yes, crops are now more resistant to droughts and beetles, yet these man made plants are the roots of intestinal problems, brain tumors, and fetal complications. The Institute for Responsible Technology elaborates on this by stating that the International Assessment of Agriculture Knowledge, Science and Technology for Development reported that, “the current GMOs have nothing to offer the goals of reducing hunger and poverty, improving nutrition, health and rural livelihoods, and facilitating social and environmental sustainability” (The Institute for Responsible Technology). Subsequently, genetically modified food redirects money and resources that would other be disbursed on safer, more trustworthy technologies.
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