Still Protecting Genetically Modified Foods Through Secrecy

The use of genetically engineered (GE) crops has increased enormously over the last decade, without a corresponding increase in government oversight. Industry has fought hard against strict oversight and testing and has even blocked efforts to label GE food products as such, leaving U.S. consumers in the dark about how their food is produced and what it contains. As consumers have become increasingly concerned about food safety and health, demands for federal and state food labeling legislation have intensified.

Genetically engineered food, also referred to as genetically modified organisms (GMOs), is created when a plant or animal receives genetic material from a different source – sometimes a different species – in a way that would not happen without human intervention. The most common GE crops in the United States are soybeans, corn, cotton, and canola. Since many processed foods in the U.S. contain high fructose corn syrup or soy protein, it is estimated that more than half the foods in grocery stores contain GE products.

Many scientists continue to have concerns regarding the ecological and public health impacts of GE foods. In 2009, the American Academy of Environmental Medicine highlighted several animal studies that indicated serious health risks associated with GE food, including infertility, immune system problems, accelerated aging, faulty insulin regulation, and changes in major organs and the digestive system. In addition, tests show that GE crops can induce allergies. Despite these concerns, the agricultural industry continues to push for expanded use of GE crops with little to no oversight, disclosure, or impact testing.