Research Project Outline

1)      An introduction to the debate over genetically modified organisms in food. Specifically, the paper will focus on the argument on whether GMOs contribute to food allergies, more specifically, gluten sensitivities.

a)      Definition and explanations of GMOs

i)        Genetically engineered crops such as soybeans, sugar beets, and feed corn make up about 90 percent of the commodity crops in America’s food supply.(Parker)

ii)       Genetic engineering involves the tweaking of genes to resist pests, grow more easily or boost the crop’s nutritional value. However, processing of these crops eliminated most modified genes and proteins, and as a result of heavy processing, only a very small fraction of these genes make it to the grocery store.  Also, most fresh produce does not come from a GMO source. (Should You Worry About GMOs?)

b)      Personal experiences with grain sensitivities and thinking GMOs were the cause.

i)        Research for this project has greatly informed me about the various misconceptions I had had about GMOs and food allergies.

c)       Thesis: Though still highly controversial, GMOs are not a root cause of the development of gluten sensitivities or allergies, and should not be publicized as such by members of the anti-GMO debate.

2)      Further definitions on GMOs and hybridization as well as descriptions of the properties of gluten intolerance and sensitivities.

a)      GMOs vs. the hybridization of wheat:

i)        There are two different types of wheat breading, both of which are considered to be the crossing of different wheat species, and neither fall under the category of genetic engineering. (The National Wheat Improvement Committee)

b)      Gluten intolerance and sensitivity:

i)        There are specific differences between what is known as a gluten sensitivity and celiac disease. (Kam)

(1)    The Celiac Sprue, which is a widely prevalent autoimmune disease found in the small intestine, is the primary factor in an inflammatory response to gluten for a person with a gluten sensitivity. (Lu et al.)

ii)       A description of the gluten proteins (glutenins and gliadins) and their effect on celiac disease through the study of reduced-gliadin breads. (Gil-Humanes et al., “The Shutdown of Celiac Disease…”)

(1)    An explanation of protein ratios within gluten and their properties. A brief dissection of the gluten, gliadin, glutenin, and other gluten-related proteins. (Lásztity, Abonyi)

3)      Descriptions of the debate of GMOs.

a)      Some of the pros and cons of genetically engineered foods, such as increased allergic reactions or the end of hunger. (Pros and Cons)

b)      Many of the articles against GMOs tend to report the same, ideas:

i)        GMOs play a major role in the rise of gluten intolerance, and cause the formation of new, indigestible proteins in wheat. (Sarich)

ii)       Each gluten-related disorder is a result of ingesting GMOs and each leads to some form of gluten sensitivity or celiac. (Smith)

c)       Articles in favor of GMOs use evidence to counter such wide spread misconceptions:

i)        Smith and the Institute for Responsible Technology are incorrect in the declaration that the consumption of GMOs directly correlates to the development of gluten intolerance, and their report hold no ground in the scientific community.(Hennessy)

ii)       As there is not yet a form of GMO wheat on the market, there is not direct connection to the development of gluten allergies. (Katiree)

4)      Misconceptions about genetic engineering of wheat, or lack thereof, and the scientific studies countering the claim that GMOs have some negative dietary repercussions.

a)      Wheat

i)        Ideas about whole grains and follows each with a counter argument to disprove the basis of each argument. (Webb)

ii)       Development and demand of wheat and mentions where and why scientists in the United States are working on understanding the wheat genome for future breeding purposes. (The National Wheat Improvement Committee)

b)      Studies on GMOs

i)        Resulting farming and feeding of Atlantic salmon. It then goes on to explain the basis of the study and feed ingredients, maize, both non-GM and GM, and non-GM and GM soybean, and the feeding and testing routine. The conclusion of the study showed that a large fraction of the dietary DNA was taken up and distributed to various organs in the salmon. It does state that it is yet to be determined if dietary DNA is also integrated into the genome of tissue cells, but that no differences were observed to specify a GM and non-GM origin of ingredients, and that no dietary DNA was linked to specific health effects. (Wilk-Nielsen)

ii)       Various forms of abnormal changes in cell shape, and protein formation, but no noticeably harmful impact on the health of the animals tested. (Oraby)

c)       Testing the quality of reduced Glaidin wheat in bread:

i)        There was no difference in terms of quality and consumers may find the reduced gliadin bread preferable to rice bread as a gluten free alternative. (Gil-Humanes et al., “Reduced-Gliadin Wheat Bread…”)

ii)       The quality of the reduced gliadin bread was considered similar to those of gluten containing baked goods. (Gil-Humanes et al., “The Shutdown of Celiac Disease…”)

 

5)      Evolution of the human diet: some history on how our ancestors came around to eating the things we consider to be food staples.

a)      Development of diet to including grains

i)        Given the huge time span over which humans developed, we have not been eating grains for very long time. The result is that there has not been sufficient adaptations within in the body to make grains a healthy food option to be consumed in such mass quantities, meaning we have not yet become tolerant to wheat which is the oldest grain.(Guyenet)

ii)       Each new addition to the human diet had some effect on the human civilization, eating meat caused smaller guts, and agriculture lead to a population boom. There is no one ideal human diet and the revolution of our diets may not have started with eating meat, but the invention of cooking, which breaks down food to make it more digestible, eventually lead to the shift to processed foods like Twinkies. (Gibbons)

6)      Conclusion: Regardless of whether it is better to label GMOs in food products or not, genetic engineering is not the cause in the rise if gluten intolerance and should not be publicized as such.

a)      I have learned a great deal from this research and my opinion has changed much since I started looking into gluten intolerance and GMOs.

b)      The intent of this paper is to provide readers with a clearer understanding of GMOs and gluten intolerance and to aid them in developing their own, informed, opinion for the debate over labeling or consuming GMOs.