Genetically engineered ice cream and other foods

Knowing of my great affinity for ice cream, an environmentally minded friend recently sent me an article from an overseas publication on the topic of genetically modified organisms (also called GMOs) and ice cream. The article screamed, "Is your favourite ice cream made with Monsanto's artificial hormones?"

For sure, I was surprised to see many of the high-end foreign brands of ice cream listed among those that use milk from cows injected with genetically engineered bovine growth hormone (rBGH). I hesitate to list them here; except to say that of all the foreign brands of ice cream, Ben and Jerry's is now at the top of my list.

In-between daily updates on the incredible Manatt, Phelps & Phillips-Dudus saga, I also like to enjoy small tubs of low-fat yoghurt. I was happy to find out that many yoghurt brands are rBGH-free. So I can still eat yoghurt guilt-free.

Though rBGH use was allowed by the United States Food and Drug Administration in 1993, the issue of genetically engineered foods or GMOs still remains a controversial topic. In GMOs, the genetic material or DNA is changed unnaturally through genetic engineering allowing selected individual genes to be transferred to another organism or even between species.

Allergic reactions

In agriculture, the technology is used to increase a desired plant trait or resistance-producing GM foods. Health concerns, including possible toxicity, have been expressed in various studies and by the World Health Organisation (WHO). The WHO speaks, for example, of the possibility of allergic reactions and about the possible impact of gene transfer from GM foods to body cells or bacteria in the gastrointestinal tract.

Possible allergic reactions

On the matter of possible allergic reactions, the WHO states that "as a matter of principle, the transfer of genes from commonly allergenic foods is discouraged unless it can be demonstrated that the protein product of the transferred gene is not allergenic". And on the gene transfer issue, the organisation states that:

"Gene transfer from GM foods to cells of the body or to bacteria in the gastrointestinal tract would cause concern if the transferred genetic material adversely affects human health. This would be particularly relevant if antibiotic resistance genes, used in creating GMOs, were to be transferred. Although the probability of transfer is low, the use of technology without antibiotic resistance genes has been encouraged by a recent FAO/WHO expert panel."

Close monitoring of GMO is perhaps is required, but some scientists say that GMO dangers are imaginary and unsubstantiated. A study recently published in Veterinary Research Communications (2005), for example states that "the foreign DNA introduced in a genetically engineered plant represents less than 1/250,000 of total DNA consumed" and, therefore, "the probability of transfer of genes from GMOs to mammalian cells or gut microorganism is infinitesimally small".

There's been other articles such as the one in The Lancet (1998) linking elevated blood levels of IGF-1 (the substance found at higher levels in the milk of cows injected with rBGH) to possible breast cancer risk in pre-menopausal women. And so, the debate continues.

Eulalee Thompson is health editor and a professional counsellor; email: eulalee.thompson@gleanerjm.com.