GMOs increase risk of harmful diseases

By Janeth Jaimes |Staff Writer|

DSC_0038I believe we should all be aware of genetically modified organisms (GMOs) because there are claims that it can increase our risk of bodily diseases and disorders.
Genetically modified organisms (GMOs) are plants or animals that have been genetically engineered with DNA from bacteria, viruses or other plants and animals.

A study led by Siriporn Thongprakaisang et. al on human cells reported that low levels of glyphosate, a herbicide present on GMO crops, mimic the hormone estrogen and stimulated the growth of breast cancer cells, which was published in the Food and Chemical Toxicology journal.

However, the agrochemical and agricultural biotechnology company Monsanto, regarded the study as contradictory and inconclusive.

“Upon initial review, our scientists saw that the study findings were contradictory to the preponderance of evidence in the literature demonstrating glyphosate safety,” stated Monsanto.

Numerous health problems and disorders are reported to have increased since GMOs were introduced. Food allergies, disorders such as autism, reproductive issues, digestive problems, and many others.

However, there are some studies that report consuming large amounts of GMO products can cause no harm to us–for now.

According to Lisa Cimperman, a clinical dietitian at University Hospitals in Cleveland, there is no evidence that people are harmed by eating a genetically modified bug-proof ear of corn or a non-browning apple.

“I think one of the biggest mistakes we can make in talking about this issue is making it ‘good versus evil’.

DSC_0032One of the things that bothers me is the fear mongering,” said Cimperman to ABC News.

Indulging in too much of anything can become harmful to us. Since GMOs are still being researched as to whether or not they are harmful, it is important to balance the consumption of non-GMO and GMO food products.

“Yes, I am aware of what I eat and mostly avoid eating out of home, watch what I buy at grocery store, and avoid fast food restaurants,” stated CSUSB student Alexandra Pizano.

Many students are aware about GMOs, and try to limit or completely exclude these modified organisms in their diet.

“I try to buy organic foods to avoid GMOs and pesticides by reading labels but it becomes difficult at times” stated CSUSB student Meghon Everett.

For consumers, it can be difficult to stay up to date on food ingredients that are at risk of being genetically modified, since agricultural ingredients frequently change.

Cereal, snack bars, snack boxes, cookies, processed lunch meats, and crackers all contain large amounts of high-risk food ingredients.

If you are not buying foods that are non-GMO verified, GMOs are most likely present at in breakfast, lunch, and dinner.

Common GMOs are soy, cotton, canola, corn, sugar beets, Hawaiian papaya, alfalfa, zucchini, and yellow summer squash, according to the Non-GMO Project Standard.

Learning which ingredients are in our food can lead to healthier eating habits. Visit the nutritionist at the Health Center to learn more about GMOs, or visit for more information.



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