Academies of Science: GMOs Not Harmful
Genetically engineered crops are safe for humans and animals to eat and have not caused increases in cancer, obesity, gastrointestinal illnesses, kidney disease, autism or allergies, according to an exhaustive report from the National Academies of Science.
A committee of more than 50 scientists, researchers and agricultural and industry experts convened by the National Academies of Sciences, Engineering, and Medicine reviewed more than 900 studies and data covering the 20 years since genetically modified crops were first introduced.
|
Related Note: Voters in Sonoma County, California will vote in November on whether to ban the planting of GMO crops and seeds. The measure would not prevent the sale or purchase of genetically engineered food or seeds but would “prohibit the propagation, cultivation, raising or growing of genetically engineered organisms in the unincorporated county.” Source: Santa Rosa Press-Democrat |
The 388-page report says that overall, genetically engineered crops saved farmers in the United States money but didn’t appear to increase crop yields.
The crops lowered pest populations in some areas, especially in the Midwest, but increased the number of herbicide-resistant weeds in others. There’s no evidence that the crops have affected the population of monarch butterflies.
To gauge whether foods made from genetically modified crops were safe for human consumption, the committee compared disease reports from the U.S. and Canada, where such crops have been consumed since the mid-1990s, and those in the United Kingdom and western Europe, where they are not widely consumed.
The study found no long-term pattern of increase in specific health problems after the introduction of GE foods in the U.S. and Canada.
Groups opposed to genetically engineered crops criticized the report for arriving at watered-down scientific conclusions due to ag industry influence. At least one analyst said the report isn’t likely to persuade opponents of GE products.
“It’s an emotional issue,” said Phil Lempert, a Los Angeles-based food industry analyst, “it’s not a science issue.” Source: USA Today S