That’s a Freaky Meat-a-ball!

Q: Currently pending the U.S. Food and Drug Administration’s approval is a genetically modified salmon, a larger, faster-growing version of what is considered a very healthy fish. Is there any reason, medically, to not trust the FDA’s expected conclusion that these are safe to eat?

A: You might be right to question how carefully the FDA has looked at this – we have three big questions, in fact – but first let’s look at the government agency’s approval process. The company involved with the salmon, AquaBounty, has conducted most of the research; the FDA only reviews their research. We think the FDA needs to conduct its own research, independent of the company. Why?

First, the problem with manipulating growth hormones in salmon is that it may increase the fish’s insulin-like growth factor (IGF), which is associated with an increased risk of cancer and other diseases. Second, the current salmon on the market has little mercury due to its size, eating habits, habitat and life span. Will this new salmon have more or less mercury in its tissues?

Finally, will the genetically modified salmon, raised in farm environments, continue to avoid the levels of corn and soy meal that most other farmed fish eat, thus keeping up its reliably healthy levels of DHA omega-3 oil?

Those are our biggest concerns for the FDA – write ‘em and ask the questions yourself. If they get enough of these questions, maybe they will ensure that Salmon 2.0 is still great-tasting and great for you.

Q: We’ve been eating genetically modified vegetables for years. Why are modified animals only now getting close to market?

A: Genetic modification, also known as “recombinant-DNA technology,” was first applied in the 1970s. Plants, animals or microorganisms that have been changed through genetic engineering are termed genetically modified organisms or GMOs.

Bacteria were the first organisms to be genetically modified. It was easier to change a one-cell organism with relatively few genes in its DNA than the multiple genes of a many-celled animal or plant.

Bacteria reproduced wildly in the controlled conditions of a Petri dish or vat, and the safety of the DNA changes could be assessed relatively quickly. Modified bacterium genes have been used to substitute for medicines.

The next step in difficulty was to modify plants, say for insect protection, herbicide resistance, virus resistance or tolerance to less water. Genetically modifying animals for predetermined traits such as disease resistance or enhanced growth has required more time and expense to determine if the animals are normal in life span and if the characteristics of their DNA doesn’t change the DNA of the people eating the animal or the DNA of bacteria in their intestines.

So far, such animals mostly have been used for research. Because of the necessary investments, and because of ethical issues in creating modified animals, GMO meats have not appeared as rapidly as GMO plants and grains.

SUCCESS

May 2013