Melody's Musings

The scientific advances of the last century have changed the lives of millions worldwide- and as a result have had both benefits and unforeseen consequences.  From selective breeding of plants changing the genetic makeup and nutritional value offered, to the use of various pesticides and herbicides to increase production, to the modification of the genome of crops via genetic engineering, technology has changed our foods and our environment.  As a result of these changes, it is important now more than ever to understand and evaluate the applications of these technologies. 

Genetic engineering, more than many other major scientific advance, raises questions of ethics in science, technology and society.  “The genesis of DNA modification technology can be traced back to 1944, when scientists discovered that genetic material can be transferred between different species” (Zhang, Chen, et al., 2016).

“In 1994 the US market saw the first genetically modified species of tomato with the property of delayed ripening approved by the Food and Drug Administration (FDA). Since then, several transgenic crops have received FDA approvals, including “Canola” with modified oil composition, cotton and soybeans resistant to herbicides, etc. GM foods that are available in the market include potatoes, eggplants, strawberries, carrots, and many more are in pipeline” (Zhang, Chen, et al., 2016). 

It does not take an expert to observe that food allergies have been on the rise for the past few decades.  The Centers for Disease Control and Prevention states that there has been a 50% increase in food allergies amongst children from the period of 1997 to 2011. It is no coincidence that this statistic started to rise just a year after genetically modified soy was introduced to the U.S.  “GM Crops were first grown on a large scale in 1996 when US farmers started to grow Monsanto's Roundup Ready soya” (GeneWatch UK, 2018). 

A 1996 article from the New York Times explored the issue of genetically modified soy citing the allergic potential, as the soy had been modified with a gene from Brazil nuts.  “The Nebraska researchers used blood serum from nine subjects known to have a Brazil nut allergy and compared how it reacted with extracts from Brazil nuts, conventional soybeans and the modified, or transgenic, soybeans. All of the samples reacted to the nut extracts.  Eight of the nine reacted strongly to extracts from the genetically altered soybeans and none reacted to the conventional soybeans” (Leary, 1996).

The issue of allergic potential from Genetic Modification is not unique to soy.  ““Starlink” maize provides an example of a food hazard caused directly by the expression of the inserted gene. The modified plant was engineered with genetic information from Bacillus thuringinesis in order to endow the plant with resistance to certain insects. The inserted gene encodes a protein, called Cry9c, with pesticidal properties, but with an unintended, strong allergenicity. Several cases have been reported of allergic reaction in consumers after consuming the “Starlink” maize” (Zhang, Chen, et al., 2016).

Another potential vector for the increase in food allergies through Genetic Modification is the process through which the plants are modified.  “In the processes of genetic modification, antibiotics are also frequently employed… Thus, the machinations to genetically modify an organism carries the risk of transferring the genes of antibiotics resistance into the benign bacteria comprising the microflora of human and animal gastrointestinal tracts, or, worse yet, to pathogenic bacteria harbored by the consumer of GM a food, because bacteria, good and bad, are quite capable of shuttling useful genes – like those that protect them from nasty antibiotics – around by horizontal transfer between species” (Zhang, Chen, et al., 2016).

It is worth noting that Genetic Modification is not the only potential cause for the increase in food allergies.  Much Genetic Modification is actually performed in order to ensure plant resistance to pesticides or herbicides used on crops in order to promote higher yields.  The use of these pesticides and herbicides in and of themselves could also contribute to the development of food allergies.  “The results of various experiments related to proteomics and metabolomics are in accordance with each other and reveal that fertilizers affect the proteome and metabolome of wheat flour; thereby, raising issues related to food safety” (Chander, Atul, et al., 2018).

It's important as consumers to be aware of the implications of these agricultural practices when we're deciding what to put on our tables. Not all genetic modification is bad or problematic, however, if you're noticing symptoms such as eczema, bloating after meals, chronic diarrhea or constipation, stomach pain, nausea or vomiting after meals, itchy skin or raised rashes, tingling or itching in the mouth, swelling of the lips, face, tongue and throat or other parts of the body, wheezing, nasal congestion or trouble breathing, dizziness, lightheadedness or fainting, unexplained migraines, or foggy headedness, you should check in with your primary care doctor to rule out any medical conditions and inquire about allergy testing.  If you're experiencing anaphylaxis please seek emergency medical care. 

If you're unsuccessful in getting allergy testing performed but lack a medical explanation of your symptoms, doing an elimination diet can also be helpful in determining what foods you may be reacting to so that you can avoid those foods going forward.  An elimination diet is one in which you would eliminate potential allergens from your diet for several weeks, then slowly add them back in one at a time and see which ones cause your symptoms to return.  You might choose to add an acupuncturist to your team to help alleviate some of your symptoms as well.  Acupuncture can help with balancing the nervous system, facilitating gastric motility, and reducing inflammation in the body, thereby reducing your symptoms. It's not a replacement for medical care or for removing allergens from your diet however!  You can always contact me and reach out with any questions regarding how acupuncture  might help.

References:

Chander, Atul, et al. “Genetically Modified Wheat, Wheat Intolerance, and Food Safety Concerns.” European Medical Journal, 17 Sept. 2018, www.emjreviews.com/allergy-immunology/article/genetically-modified-wheat-wheat-intolerance-and-food-safety-concerns/.

“Facts and Statistics.” Food Allergy Research & Education, www.foodallergy.org/life-with-food-allergies/food-allergy-101/facts-and-statistics.

LEARY, WARREN E. “Genetic Engineering of Crops Can Spread Allergies, Study Shows.” The New York Times, The New York Times, 14 Mar. 1996, www.nytimes.com/1996/03/14/us/genetic-engineering-of-crops-can-spread-allergies-study-shows.html.

Newman, Caroline. “Largest-Ever Study Reveals Environmental Impact of Genetically Modified Crops.” Phys.org - News and Articles on Science and Technology, Phys.org, 16 Sept. 2016, phys.org/news/2016-09-largest-ever-reveals-environmental-impact-genetically.html.

“Worldwide Commercial Growing.” GeneWatch UK - Pest Resistant Crops - Pest Resistant Crops (Bt Crops) Produce Toxins Which Kill Insect Pests. Bt Maize Is Grown Largely for Use in Animal Feed and Biofuels in North and South America. Bt Cotton Is Also Grown in India and China., www.genewatch.org/sub-532326.

Zhang, Chen, et al.“Genetically Modified Foods: A Critical Review of Their Promise and Problems.” NeuroImage, Academic Press, 3 June 2016, www.sciencedirect.com/science/article/pii/S2213453016300295.