Are GMOs Causing Food Allergies? A Farmer And RD Sets The Record Straight

This post was originally published on Forbes on April 18, 2016.

Post written by Kate Hall. Kate Hall is managing director of the Council for Biotechnology Information and GMO Answers spokesperson.
 

GMOs and allergies are frequently covered by the media and discussed in social conversations across the Internet today. GMO Answers has received a number questions on this topic, from “Are GMOs are causing an increase in allergies?” to “Do GM foods pose a greater risk of allergic reactions?” consumers turn to GMO Answers to address their questions on this topic.

I recently spoke with Jennie Schmidt, a farmer and Registered Dietitian from Maryland, while she was on her tractor to discuss her perspective on GMOs and allergenicity.

1. What’s your background?

As a Registered Dietitian, I studied biotechnology, which was the focus of my Masters degree. I worked with Academy of Nutrition and Dietetics to review the science around the safety of foods produced from biotech crops. I also live on a family farm with my husband and two children. We have diverse farm, including grains, vegetables, hay and wine grapes in Sudlersville, Maryland.

2. Do GMOs cause food allergies? 

“The short answer is no, and here’s why:" 

There is nothing inherently different about food from GMO crops than food from conventional crops. Just the fact that a crop has been genetically modified does not make it more allergenic than it was to begin with.

In the U.S., there are only eight foods that cause most allergies – peanuts, tree nuts, milk, eggs, wheat, soy, shellfish and fish. Of these, only soy is available in a genetically modified variety. It is important to note that if someone is allergic to soy, they will be allergic to soy that has been genetically modified, is non-GMO or organic soy.

I also want to point out that genetic modification has the potential to actually help those with food allergies. For example, scientists are looking for ways to turn off the protein that causes peanut allergy to create a non-allergic peanut. What this teaches us is that the potential is there for scientists to remove or turn off proteins that most people are commonly allergic to.”

3. How can we be sure GMOs don’t cause new allergies?

“When scientists consider genetically modifying a plant, they first review a large database of food allergies and the protein sequences that are known to be allergenic. The scientists look to see if there is a resemblance between the protein sequences known to be allergenic and the trait they are considering. If there is a resemblance, the scientists do not continue to use that sequence(s) and stop the development of the GMO.

Beyond the R&D phase when the genetic sequences are reviewed, there is additional testing conducted. Third-party scientists also conduct skin tests among volunteers who are known to carry specific allergies. The skin test is conducted very safely on people who have agreed to participate the study, of course! Additional tests are also conducted to ensure the GMO doesn’t create a new allergy.”

4. Why do you think there is so much misinformation online and in the media about GMOs causing allergies?

“People are very risk-averse, and I understand that. But many people believe there’s a difference in the associated risks of this plant breeding technique (GMO) as opposed to other plant breeding techniques. But the truth is, there’s a risk with any type of plant breeding process and any food we eat. There’s never life without risk.

Many of the foods developed through other plant breeding techniques (organic, conventional, etc) were never tested for allergies. They were basically just produced, and people were or were not allergic to them.

Many of those who are opposed to GMOs play to consumers’ risk aversion by planting seeds of fear about GMOs, versus any real fact-based approach to allergies. The reality is that there are a lot of theories out there about why allergies are on the rise. I’ve heard a variety of them, it’s just important to keep in mind that correlation does not equal causation.

I completely understand that GMOs and allergies can be a very complicated topic, and a tough one for people to feel comfortable with. As a mom of two high school students myself, the safety of the food we grow on our farm is critical because my family also eats what we grow.”

5. As a registered dietitian and farmer, do you receive a lot of questions about GMOs and allergies?

“I mostly get questions about farming. People frequently ask if I use GMOs on my farm, or if I buy seeds from Monsanto. The answer is that we do use GMO seeds on our farm, and we buy from companies that give us good products and good customer service. One reason we grow GMOs is because it’s good for our soils – which, in turn, is good for the Chesapeake Bay. By planting GM seeds, we can better control weeds without plowing or disturbing the soil, and, as a result, we’ve reduced the amount of sediment carried into the Chesapeake.”

6. What’s your perspective on the future potential of GMOs to bring allergy relief?

“There is exciting research happening now, and my hope for the future is that consumers themselves see tangible benefits from GMO advancements. For example, scientists are working developing gluten-free wheat and non-allergenic peanuts. Another example is the high-oleic soybeans where the oil that’s produced is heart-healthy and includes no trans fats.

Another example is the new Arctic™ apple where scientists can silence the gene to slow the browning process. So, your sliced apples won’t brown as quickly! Scientists are also working to increase important vitamins and minerals in some foods, which would be of particular benefit to developing countries. Golden Rice, which is fortified with Vitamin A through genetic modification, is an example where GMO science could literally save lives. When it comes to developing countries, I think the key is that we should be making seeds that are complimentary to the local region and will benefit the local population. I also think it is important to make products that make food more nutritious or more sustainable for the regions to have higher yields.”

7. Are there other resources/websites like GMO Answers where people can go to learn about allergies?

“I recommend people who have questions about GMOs and are interested in learning more, visit Genetic Literacy Project (geneticliteracyproject.org), Biology Fortified (biofortified.org), the International Food Information Council (a great resource for food, in general) and Common Ground (include hyperlinks).”

For additional information related to GMOs and allergenicity, visit www.GMOAnswers.com. Additional independent experts who have contributed content on this topic include, Connie Diekman, RD, who addresses how the FDA regulates all food for allergens in her response here and Lisa Katic, RD, explains how allergenicity is considered in the biotechnology development process here.