Conventional Breeding Creates Safer Foods Than Genetic Engineering: Fact or Assumption?

I am currently serving as Invited Lecturer at Jilin University (China), offering a college course entitled, Introduction to Genetically Engineered Crops: Risks and Benefits.  During this experience, it has dawned on me how commonly my students mistakenly believe that conventional breeding techniques creates foods that somehow are safer than those whose pedigree includes genetic engineering (GE).  During the course, I challenge them to understand that this is an assumption rather than established fact, and that this assumption can be challenged with scientific knowledge enumerated here.  (Note that this paragraph was edited post-publication for clarity.  Also, some of the text below was modified from my recent review paper [1]).

  1. Position statements of diverse, prestigious scientific organizations all support this conclusion [2-18].
  2. Scientific review papers supporting this position are readily found in the scholarly literature [19-26].
  3. As far as I can tell, when people express fears about food risks relating to GE, their predominant fear concerns recombinant DNA.  That being the case, it is noteworthy that recombinant DNA is a completely normal part of our diet.  Naturally produced recombinant DNA in our crops can result from diverse mechanisms, listed in my recent review paper [1].  In fact, all land plants are “natural GMOs,” as all contain genes acquired horizontally [27-43].  To my knowledge, there is no published, validated research showing any fundamental biochemical or biophysical difference between DNA recombined in a test tube vs. that recombined in a living cell.
  4. Compared to other breeding techniques, targeted DNA manipulations achieved during transgenesis, cisgenesis, intragenesis, or genome editing are no more disruptive—and are commonly less disruptive—to a plant’s genome, transcriptome, proteome, and composition than other methods of crop improvement [25, 26, 44-49].
  5. It seems logical to assume, since conventional breeding techniques can be centuries old, that the products derived from such must be safe.  However, every plant is a unique genetic and epigenetic creation.  Therefore, every new plant presents unknown risks as a result of its unique genetic and epigenetic heritage.
  6. Conventional breeding can produce plants with interactions of thousands of genes, which may create unintended outcomes and hazardous new products [3].

Scientists recognize that there is always the possibility of a GE plant that has some unintended, negative effect on a consuming animal or human.  However, the same risk applies to conventionally bred crops, for which harmful cases have been documented [50, 51].  Thus, what matters to food safety is not the process used to create a plant, but the properties of the resulting plant [11, 52-55].  In fact, instead of posing a routine food-safety risk, the reverse is true: GE traits can actually increase food safety as compared to conventional crops (see [56] and citations in [57]).

Comments are most welcome, but attempts to dispute my conclusion must include citations to relevant scholarly literature.

Literature Cited

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