Genetically Modified and Ultra-processed Foods: Public Concerns, Safety, Risks and Ethical analysis

Abstract

As the global population expands, various food technologies play a crucial role in food production, decreasing malnutrition and aiding food preservation. Genetically modified (GM) food inventions enhance the nutritional qualities of food to combat malnutrition. GM foods have played a huge role in tackling several food-related crises in agriculture by increasing crop yields, prolonging the shelf-life of food with increasing resistance to pests and diseases, and enhancing the nutrient composition and food quality. Similarly, ultra-processing of food is another technology used to prolong the product’s shelf-life, protect the food from microbial contamination, and thus retain the original properties of the food with enriched nutritional value. Overuse of chemicals to induce addictive nature in food for commercial purposes has increased the risk to public health, especially amongst teenagers, which is a concerning factor for chronic illnesses like cancer. Overconsumption of the ultra-processed foods (UPFs) has led to many health-related diseases and concerns regarding food safety. Overall, GM foods and UPFs contribute a major portion of food available worldwide, and their safety, risks, concerns, and ethicality have to be looked into for a sustainable future.