Many foods currently on the shelves have one or more ingredients that were created through genetic engineering.

They are not labeled as such.

Shouldn’t the consumer be given that information?

What is genetic engineering?

It is the process by which one gene or a set of genes is taken out of the DNA of one organism and inserted into the DNA of another organism.

One example of a genetically modified food is Bt corn. A bacteria fatal to corn earworm, a major corn pest, has been inserted into the corn DNA. The result is corn that is fatal to the worm when it begins to feed on it.

A few other foods that may have been genetically modified or contain genetically modified ingredients include: soybeans, canola, tomatoes, potatoes, squash, etc.

Are these foods safe?

The manufacturers claim that they are. However, no independent, comprehensive testing of them has been done by the FDA, or is required by the USDA or the EPA.

A major concern is possible allergic reactions. It is possible that a consumer might eat a food containing a gene from a food he or she is allergic to, without knowing it.

Should consumers be concerned about allergic reactions to bio-engineered foods?

The FDA prohibits the human consumption of some bio-engineered crops. However, there are questions about how well these prohibitions can be enforced. Last year, a prohibited variety of corn (containing genes from the Brazil nut, a known allergen) was extensively mixed with other corns during distribution to mills and may have been used in products sold in grocery stores.

Why aren’t genetically engineered foods labeled?

The FDA does not require it. But an argument can be made that genetic engineering changes the basic nature of food, and that consumers should be fully informed about the nature of the food they are buying and eating.