Can GM foods be eaten? Agricultural experts answered three sentences

On Friday, during the Zhejiang Provincial Department of Agriculture's Quality and Safety Conference, Wang Qiang, Director of the Agricultural Products Quality Standards Institute at the Zhejiang Academy of Agricultural Sciences and Deputy Director of the Agricultural Products and Genetic Products Quality Inspection Center in Hangzhou, addressed the topic of genetic modification. He discussed whether genetically modified foods are safe to eat and how consumers can identify them. Wang Qiang shared three key points regarding genetic modification. First, he emphasized that there is currently no scientific evidence proving that transgenes are harmful. Second, he explained that the nature of transgenes is fundamentally the same as non-genetically modified foods—only the process is accelerated through technology, reducing the time needed for development from thousands of years to just a few decades. Finally, he pointed out that with the rise of new technologies, it is now inevitable that people will consume genetically modified products. When asked about rumors suggesting that mice developed cancer after eating genetically modified corn, Wang Qiang clarified that the experiments were poorly designed, and therefore their conclusions could not be considered reliable or scientifically valid. Regarding how to distinguish GM foods, he noted that it’s difficult for the average person to tell by sight alone. Instead, consumers should rely on product labels. According to China's "Regulations on the Administration of the Safety of Agricultural Genetically Modified Organisms," any agricultural GMOs listed in the national registry must be clearly labeled. When questioned about the main genetically modified foods available, Wang Qiang explained that not all crops are genetically modified. The primary ones include soybeans, corn, and papaya, often modified for traits like pest resistance and higher yield. He also outlined the approval process for GM foods: first, they must be tested by an accredited organization to confirm the presence of the target gene; second, they are grown in controlled environments to assess environmental impact; and third, they undergo food safety evaluations through animal testing to monitor health effects. Only after passing all these assessments can a GM product be approved for commercial use. Recently, a report by the Heilongjiang Soybean Association claimed a strong correlation between the high incidence of tumors in China and the consumption of genetically modified soybean oil. However, many food safety experts have criticized this claim as speculative and lacking solid scientific backing. Genetically modified soybean oil plays a major role in daily Chinese diets, especially in cooking. Finding non-GMO alternatives can be challenging, as most soybean oils on the market are genetically modified. Consumers who want to avoid GMOs often have to choose pricier options like peanut or sunflower oil, which are less commonly available. This has led to a divide among consumers—some are willing to pay more for non-GMO options, while others have no choice but to accept GM soy oil due to cost or lack of awareness. In light of this, experts argue that the food safety authorities should not remain neutral in the ongoing debate over GM soybean safety. Instead, they should transparently share all available information about the safety of genetically modified foods. If the safety remains uncertain, the public should be fully informed so that they can make informed choices when shopping.

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