GMOs: Are They a Regulatory or Food Safety Issue? Genetically modified organisms (GMOs) are complex organisms that are typically engineered through the introduction of DNA from a different organism or synthesis, with the new sequence encoding a protein or genetic regulatory element to alter endogenous gene expression or block viral infections. Many countries have adopted regulations that are consistent with the science-based Codex Alimentarius Commission guidelines that outline a process to evaluate the potential allergenicity, toxicity, and nutritional qualities of foods derived from GMOs. Harmonization of regulations between countries is needed to ensure food safety and allow trade at low costs for consumers. However, regulators in some countries are demanding expensive tests based on unsubstantiated concerns, and some organizations and legislative bodies are trying to implement a generic “GMO” labeling system that has no established basis for improving food safety and, in fact, may detract from labeling that is useful for protecting consumers with food allergies, celiac disease, or metabolic disorders. The continuing controversy is driven largely by misinformation spread by social media, some news media sources, and, occasionally, controversial peer-reviewed publications. Although there is an absence of proof of harm to consumers from commercially available GMOs, accidental contamination of foods by bacteria, fungi, and chemicals and unlabeled allergenic foods can and do cause real harm. Dissemination of accurate information concerning GMOs is crucial to allay public fears and improve regulatory efficiency. |