Advances in Agriculture and Agricultural Sciences

Advances in Agriculture and Agricultural Sciences ISSN 2381-3911 Vol. 2 (2), pp. 050-059, February, 2016. © International Scholars Journals

Full Length Research Paper

Health benefits and risk factors involved in Genetic modification of food

Omojuwa H. Johnson¹* and Oboli R. David²  and Damilola O. Harriet²

¹Department of Applied Biology, Faculty of Biological Sciences, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.

²Department of Biological Sciences Cross River University of Technology, Calabar, Cross River State, Nigeria.

E-mail: [email protected]

Accepted 5 January, 2016

Abstract

Genetically modified (GM) foods are foods derived from genetically modified organisms. Genetically modified organisms have had specific changes introduced into their DNA by genetic engineering techniques. These techniques are much more precise than mutagenesis (mutation breeding) where an organism is exposed to radiation or chemicals to create a non-specific but stable change. Other techniques by which humans modify food organisms include selective breeding (plant breeding and animal breeding), and somaclonal variation. Genetic modification involves the insertion or deletion of genes. In the process of cisgenesis, genes are artificially transferred between organisms that could be conventionally bred. In the process of transgenesis, genes from a different species are inserted, which is a form of horizontal gene transfer. In nature, this can occur when exogenous DNA penetrates the cell membrane for any reason. To do this artificially may require attaching genes to a virus or just physically inserting the extra DNA into the nucleus of the intended host with a very small syringe, or with very small particles fired from a gene gun. However, other methods exploit natural forms of gene transfer, such as the ability of Agrobacterium to transfer genetic material to plants, and the ability of lentiviruses to transfer genes to animal cells. The large scale growth of GM plants may have both positive and negative effects on the environment. These may be both, direct effects on organisms that feed on or interact with the crops, or wider effects on food chains produced by increases or decreases in the numbers of other organisms.

Key words: Benefits, food, genetically, modified.