Gene technology - the future for food and medicine?
Biotechnology is the use of biological systems—living things—to make or change products. It has been used for centuries in traditional activities like baking bread and making cheese and yoghurt.
Since the 1950s scientists have learned that DNA is like a plan that is passed from one generation to another. DNA contains genes—messages coded with information that give living things their particular characteristics, such as eye colour. Scientists also discovered that all living things use the same type of code.
Gene technology includes a range of techniques used by scientists to switch genes off or move them between 2 unrelated species. Using gene technology, scientists aim to introduce, enhance or delete particular characteristics, depending on whether they are considered desirable or undesirable.
Genetic modification is the process of copying and transferring a single genetic trait between species. This means that the trait can be transferred between organisms without the use of natural reproductive processes.
This century has seen a dramatic increase in our knowledge of natural and genetic processes. We now use viruses and bacteria to make vaccines and antibiotics, enzymes to make detergents and food additives, and bacteria to treat sewage and other waste. New applications of our knowledge are emerging by the day.
Genetically modified food
In food production, biotechnology offers a range of potential benefits, some of which are close to market and others that still require further development. These include the following.
- Better tasting and more flavoursome foods that are produced all year round, such as tomatoes, avocados, bananas, mangoes and many other seasonal fruits.
- Foods that stay fresh for longer, both on the vine and also in transport, and resist bruising that often occurs during transportation to market.
- Healthier cooking oils, such as soy, canola and corn oils, that are lower in 'bad' fats and higher in 'good' cholesterol-reducing fats.
- Higher levels of nutrients in fruits and vegetables, such as vitamins necessary for good health and antioxidants for fighting diseases and cancer. Potatoes that are high in starch will absorb smaller amounts of cooking oils.
- Rice with improved nutritional qualities. Rice is a staple crop for more than a quarter of the world's population. Rice with increased levels of vitamin A, protein and iron may help reduce childhood blindness and anaemia that are major complications from poor third world diets.
- The elimination of food allergies. Allergic reactions have a dramatic impact on the lives of many Australians, including allergies to ryegrass, milk and red wine to name a few. The cause of this allergy may be a gene that is contained in the original plant or animal. These genes can be changed to eliminate or modify the component that causes the allergy.
Gene technology has widespread applications in health and medicine as well as food. Just some items that have already been developed, or that are in the process of being developed, using gene technology are:
- insulin for diabetics;
- drugs for cancer treatment;
- growth hormones used to treat specific diseases;
- vaccines for diseases such as hepatitis;
- vaccines against whooping cough; and
- blood products, which can be produced by gene technology, thereby reducing the risk of transferring disease by blood transfusions.
Everything in life has its benefits—and risks. Gene technology is no exception.
Gene technologists cannot provide an iron-clad guarantee that the new technology is completely safe, nor can they predict all its health, environmental, economic or social consequences—good or bad.
However, here in Australia, no genetically modified organism or product can be released into the environment, or used in industry, until the Genetic Manipulation Advisory Committee (GMAC) has reviewed its potential safety and environmental impacts. If the product is destined for human consumption, it is also reviewed by the Australia New Zealand Food Authority (ANZFA).
It is important to remember that a product of gene technology takes between 8 and 13 years to develop, and undergoes extensive testing during this time. Under the food standards code, food produced using gene technology will not be sold until it has undergone a rigorous safety assessment by ANZFA on a case-by-case basis.
Is there a future for genetically modified food?
Biotechnology has an enormous potential for good if used safely and wisely.
It is also essential that we are able to choose what we consume, whether it’s from traditional processes, organic production or by genetic modification.
With food, Australians will have that choice when mandatory labelling of genetically modified foods comes into force in Australia on 7 December 2001.
Last Reviewed: 01 May 2001
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