A. Genetically Modified Organisms (GMOs)

Genetically modified organisms are plants, animal or bacteria that have had one or a few selected genes introduced into it by molecular techniques. Genetic modification involves direct modification of DNA, a living thing’s genetic material. Genetic modification is being applied to develop new benefits, such as increasing the shelf life, creating greater resistance to pests, or creating the ability for crops to grow in different environmental conditions.

Conventional breeding involves the transfer of many thousands of genes randomly and takes many years to produce an organism with the desired characteristics. Through genetic modification, it is now possible to introduce one or a few genes more precisely into the organism. Genetic modification is much faster than conventional breeding. A specific, desired characteristic can be quickly added to make a plant resistant to disease or insects, to make an animal gain weight faster, and so on. Genetic modification also permits the transfer of genes that cannot be dealt with through conventional breeding, for example the transfer of a gene from a turnip to a cereal grain or from a bacterium to corn. The first use of this was in the 1980s to modify the E.coli bacteria so that it could produce insulin cheaply for those who suffer from diabetes.

Genetic modification has provided significant benefits to humankind. Examples relating to GM food include foods with improved nutritional value, higher crop yields, insect resistance which eliminates the need for pesticides, disease resistance, better food quality, foods that keep for longer time and improving plant adaptability to harsh growing conditions, such as drought, salinity, and temperature extremes. Genetic modification is also expected to address the problem of global malnutrition as our world population increases.

Examples:

• Tomatoes are available that can be ripened on the vine and shipped without spoiling during transport. They may taste better than traditional commercial tomatoes that are picked and shipped green to protect them from bruising and then ripened with the plant gas, ethylene.

• Potatoes and corns protected from insects; soybeans tolerant specific herbicides

• Other foods produced using genetic modification that will be made available in the near future include:

• Low-caffeine coffee beans

• Freeze-resistant tomatoes

• French fries and potato chips made from potatoes with modified starch components that absorb less fat

• Vegetable oils lower in saturated fatty acids

A Genetic Modification Advisory Committee (GMAC) chaired by Professor Lim Pin, vice-chancellor of NUS and comprising members from government statutory boards, Ministries and the hospitals was established in April 1999. The main objective of GMAC is to oversee and advise on the research and development, production, use, handling and release of GMOs in Singapore, ensuring that these are done in compliance with international standards. GMAC will be developing and approving biosafety guidelines regarding GMOs, as well as facilitating the harmonization of guidelines with international authorities.

Genetic modification can be as safe as traditional breeding. When crossing two plants using conventional breeding techniques, breeders mix thousands of genes in order to acquire one or a few genetic traits. To remove unwanted traits, breeders spend many years back-crossing the new plant varieties repeatedly with plants whose genetic components are well known. slowly dilutes the impact of all those unwanted genetic traits that came along with the few beneficial traits. Genetic modification brings to traditional plant breeding the ability to move single gene instead of having to move thousands at one time. This would prevent the introduction of unwanted traits and thereby offering a safer breeding method.

 

B. Genetically Modified Foods (GMFs)

What is the approximate number of such products in the market?

A total of seventy genetically modified crop plants have been released commercially since 1992. Some of the crop plants that have been used for the production of food world-wide is as listed:

YEAR	ORGANISMS NAME	TRAITS (S)	COMPANY/ INSTITUTE	CONSUME AS FOOD
1992	Tomato	Fruits ripening altered	Calgene	USA (1994)
				Canada (Feb.1995)
1994	Canola	Oil profile altered (fatty acid)	Calgene	US (1995)
				Canada (Apr.1996)
1994	Cotton	Bromoxynil herbicide tolerant	Calgene	US (1995)
				Canada (Aug.1996)
				Japan (Dec.1997)
1994	Corn	Imidazolinone herbicide tolerant	Pioner Hi-bred	Canada (May.1996)
1994	Soybean	Glyphosate herbicide tolerant	Monsanto	USA, UK, Mexico
				Argentina, Canada
				EU (Apr.1996)
				Netherland
				Japan (aug.1996)
				Denmark, Switzerland
1995	Potato	Coleopteran insect resistant	Monsanto	USA 91996), Canada
				Sep.1995 Japan (1996)
1996	Flax	Sulfonylurea herbicide tolerant +	University of Saskatchewan	USA (1998)
		Kanamycin resistant		Canada (Feb.1998)
1996	Papaya	Papaya Ringspot Virus resistant	Cornell University (& Univ. of Hawaii	USA (1997)
1996	Squash	CMV, WMV2 and ZYMV resistant	Asgrow (USA)	USA (1994) Canada (Apr.1998)
			Seminis vegetable
			Inc. (Canada)
1996	Chicory	Phosphinothricin (Glufosinate Ammonium herbicide tolerant, Male sterility and lanamycin resistance)		USA (1997)

The first GM food ingredient approved in the market was GM chymosin in 1990 -an enzyme used in cheese making. The first GM food that was released for sale in the market was the Flavr-Savr tomato in 1994.

Foods produced using genetic modification can be as safe as food from non GMOs. Like all other food products, foods produced from GMOs must pass stringent safety guidelines and comply with the current food safety standard.

GMAC has set up a sub-committee to look into the issue of labeling. The details will be released when the labeling guideline is finalized.

Under international food practices, tests on quality, allergenicity, toxicity, composition and nutritional value of food derived from GMOs are performed by the producer before they are released. If there are new substances being introduced as a consequence of genetic modification, the resulting food products will be subjected to additional safety tests.

In addition to the test undertaken by the producers on these foods, more stringent tests will be required under the new GMAC guidelines for future food products developed using genetic modification. All food products derived from GMOs must also be proven to be safe by the competent national regulatory bodies of the exporting countries before they are allowed to come into Singapore.

- Is this a case of profit before safety?

- Should there be more conclusive findings before putting genetically modified food on the shelves?

These concerns are useful reminders that new technologies in food, medicine, transportation, communications, or anything else can pose risks without proper checks and evaluations. However, the genetically modified organisms that have been released since GM chymosin in 1990 have not been shown to be associated with any observable health or environmental effects attributed to genetic modification itself.

The fact that cannot be ignored is that genetically modified food products are coming our way. In 1999, it is estimated that 50% of the cotton and maize grown in US and 70% of canola grown in Canada are genetically modified. Some of these crops are becoming increasingly common, so much so that it is becoming increasingly difficult to find the unmodified variety. Many countries now permit the commercialisation of some GM crops. GMAC’s charter is not to put profit before safety, but to ensure that all risks related to these products are minimized through the establishment of a proper risk assessment framework.

Genetically modified soybean and corn, which have been approved in many countries including the USA, Canada, Australia and member countries of the European Union, are very likely incorporated into various processed foods. Since we import food from these countries, it is possible that such foods are sold here in Singapore. However, these foods are safe for consumption because they are regulated like any other foods in meeting the same rigorous safety standards.

Foods derived from GMOs are generally equivalent to conventional food products in term of nutrition. However, grains, fruits and vegetables can be produced with more nutrients, such as protein, vitamins and minerals, can be modified to contain less fat or having lower levels of saturated fats or contain extra vitamins such as vitamin C and vitamin E. GM food products containing extra protein may help to supplement protein-deficient diets seen in most developing countries. A genetically modified variety of rice has been developed containing higher level of vitamin A to combat the problem of vitamin A deficiency in developing countries.

C. Environmental and Health Risks of GMOs and Derived Foods

(e.g. can genetically modified crops become weeds?

Can genetically modified microbes mutate? )

Any plant whether genetically modified or not has the potential to cause detrimental effects on the environment if it has not undergone safety assessment prior to release. The GMAC Guidelines have been put in place to ensure that accurate and thorough assessment is undertaken.

Yes, there are potential risks as with other technologies. GMAC has drawn up guidelines to minimise the risks involved in producing and utilizing GMOs.

No. To date, there is no published scientific evidence of any ill effects due to the consumption of GM foods.

Recently, two studies suggesting possible ill effects due to genetic modifications were highlighted in the news media. The first study showed that pollen from Bt corn, which has been altered to produce a potent bacterial toxin, could kill the larvae of Monarch butterfly. In the second study, autoimmune suppression was observed in rats fed with genetically modified food to confer them lectin insecticide resistance.

These two examples quoted do not reflect the actual situation in the field. Peer reviews of these studies have highlighted several flaws in the experiment designs and results analysis. It is still very preliminary to conclude the findings and studies are ongoing in this area so that effects on the environment can be continually monitored.

Do we have contingency plans to cope with such events and what are these contingency plans?

The most likely scenario is the accidental release of GMOs. Prior to the conduct of experiments on GMOs, assessment had been undertaken to ascertain that such GMOs would exert minimal impact if they were accidentally released. In addition, safety control measures to contain the spread of any GMOs accidentally released are in existence and are required as pre-conditions before the conduct of any experiments.

Are there any built-in mechanisms in GMOs to prevent uncontrolled proliferation and transfer of genetically altered genes to other non-target organisms?

The GMAC guidelines require information of all released GMOs to be collected continually. In addition, all GMOs that were released must be closely monitored. Any new information regarding potential risks to the environment or to human health must be reported immediately to the GMAC. GMAC also reserves the right to recall any genetically modified organisms approved for release based on its assessment of new information.