GMO's and the Allergen Concern

By Jason

One of the most often cited concerns when discussing Genetically Modified Organisms is the introduction of new allergens to foods where they previously did not exist. Since the act of gene splicing forms the basis by which Genetically Modified Organisms are produced, new allergens can be triggered or created during this process. Foods are genetically modified by inserting new proteins with desirable traits into the basic DNA structure of an existing food item. This modification process can inadvertently activate dormant allergens or introduce new ones where they did not previously exist.

In the United States, there are currently no regulations requiring producers of Genetically Modified food items to label their product as such. As a result, individuals with existing food allergies can easily (and unknowingly) come into contact with newly activated allergens in foods that they have been enjoying for years. Further, since new allergens can be difficult to detect and identify, future food allergies may be much more difficult to diagnose.

Although food allergies might not be a major concern to the average American, they probably should be. Doctors estimate that more than 12 million Americans suffer from food allergies and many of them are not even aware. Of course, the degree to which a food allergy can affect the individual ranges from mild to fatal. Food allergy symptoms, like lethargy and tightness in the throat, may seem so minor as to go undetected. However, other symptoms, such as nausea, vomiting and stomach pain are routinely misdiagnosed. Nearly 90,000 Americans per year are estimated to suffer anaphylactic reactions due to food allergies, the results of which range from mild to life threatening.