ADVERTISEMENT
Sugar beets: Engineered to be herbicide-tolerant.
These crops, or derivatives from them, can be found in countless processed foods, from breakfast cereals to snack bars and even baby formula. Since GMOs were introduced into the food supply in the mid-1990s, concerns have arisen about their potential link to food allergies.
The Connection Between GMOs and Food Allergies
One of the major questions surrounding GMOs is whether the genetic alterations made to crops are contributing to the rise in food allergies. The concern stems from the fact that genetic modification introduces foreign proteins into crops, which could potentially trigger allergic reactions.
While there is no conclusive scientific evidence linking GMO consumption to an increase in food allergies, some studies have raised red flags. For instance:
Bt corn, a genetically modified corn that produces its own pesticide (Bacillus thuringiensis, or Bt), was found to cause immune system responses in some animal studies, leading to questions about whether it could trigger similar reactions in humans.
A genetically modified soybean developed in the 1990s that incorporated a Brazil nut protein was found to cause allergic reactions in individuals with Brazil nut allergies. The project was ultimately abandoned due to these findings, but it raised concerns about the potential allergenicity of GMO crops.
While regulatory agencies like the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) conduct allergenicity assessments on new GMOs before they are approved, critics argue that the long-term effects of consuming GMOs are still largely unknown.
Processed Foods and Hidden Allergens
Beyond GMOs, the industrial processing of food has introduced a variety of new chemicals, preservatives, and additives that may be contributing to the rise in food allergies. Highly processed foods often contain:
Artificial preservatives: Chemicals like sodium benzoate, nitrates, and sulfites are used to extend the shelf life of products, but some of these additives have been linked to allergic reactions or intolerances.
Food colorings and dyes: Certain artificial colors, such as tartrazine (Yellow #5), have been implicated in allergic-like reactions and hypersensitivity, particularly in children.
Hydrogenated oils and trans fats: These are used in many processed foods to improve texture and shelf stability. Though not directly linked to food allergies, they have been associated with inflammation and other health issues that may exacerbate allergic conditions.
Emulsifiers and thickeners: Ingredients like carrageenan, lecithin, and guar gum are commonly added to processed foods to improve texture or consistency. Some of these additives may irritate the gut or contribute to inflammatory responses, which could influence food sensitivities or allergies.
Processed foods also often contain traces of allergens due to cross-contamination during manufacturing. For example, a cereal labeled as "nut-free" might still contain trace amounts of peanuts due to shared processing equipment, making it difficult for individuals with severe allergies to avoid accidental exposure.
The Hygiene Hypothesis
Another theory that has been proposed to explain the rise in food allergies is the hygiene hypothesis. This theory suggests that as modern societies have become more hygienic and urbanized, our immune systems are not exposed to the same variety of bacteria, viruses, and parasites that our ancestors encountered. As a result, the immune system may become "hyperactive," leading to allergic responses to otherwise harmless substances like food proteins.
Continued on next page
ADVERTISEMENT
