An international group of toxicologists including scientists from Far Eastern Federal University has found that the DNA of Genetically Modified (GM) food products can survive harsh processing and digestive processes. This allows it to enter the human body by combining with the DNA of bacteria in the gastrointestinal tract.
The scientists have found GM-contaminated DNA in the tissues of both humans and animals. Their study has revealed that the horizontal transfer of GM DNA into gut bacteria can lead to dysbacteriosis (microbial imbalance or maladaptation on or inside the body) and ill-health, as well as subsequent mutations.
“We are talking just about the limited pieces of evidence of this process because this area has been studied insufficiently. Although we have not found evidence of any effect of DNA of GM products on the human genome, we can safely say that micro-ribonucleic acid (one of the main molecules in cells of living organisms, in addition to DNA and proteins) of the plant food treated with insecticides and antiviral sprays, enters the body of its consumers and can affect genetic processes. This question would be worth exploring further,” says Dr. Muhammad Amjad Nawaz, a visiting scientist at the Nanotechnology Research and Education Center (REC) operating at FEFU.
The study has been published in the journal Food and Chemical Toxicology.
In 2017, the same group of researchers had published two reviews of the scientific papers on the GM crop cultivation impact on the environment, ecosystem, diversity and the health of animals and humans.
As of 2016, the global production of genetically modified cereals for food and feed is set at 185.1 million hectares and makes a profit of about $150 billion.