Genetically altered American meat may become a reality, shedding light on the implications.
In the realm of modern agriculture, gene-editing technology is revolutionising the way we produce food. One notable development is the creation of gene-edited pigs, resistant to the devastating Porcine Reproductive and Respiratory Syndrome (PRRS), a virus that poses a significant threat to the pig industry.
The US Food and Drug Administration (FDA) has given the green light to the farming of these genetically enhanced pigs, engineered using the Nobel Prize-winning CRISPR technology at the single-cell or fertilised egg stage. The edited gene makes the pigs resistant to almost all known strains of PRRS but otherwise, they are "the same as conventional pigs".
From a food safety perspective, regulatory bodies such as the FDA and Food Standards Australia New Zealand (FSANZ) have been rigorous in their assessments of gene-edited foods. FSANZ recently updated their definitions to clarify that gene-edited foods without novel foreign DNA are not classified as Genetically Modified Organisms (GMO) foods. This suggests that gene-edited pork, when free from novel DNA from other species, is considered safe for consumption based on current scientific understanding.
However, the ethical implications are more complex. Critics argue that gene editing livestock raises unresolved questions about long-term animal welfare and the integrity of natural or organic farming practices. For instance, duBreton, a leading organic pork producer, strongly opposes gene editing in pigs, emphasising ethical farming standards and calling for mandatory labeling of all gene-edited pork products.
There is an ongoing debate about the ethical acceptability of genetically altering animals to improve farming economics or reduce suffering. Some claim that gene editing can reduce animal suffering by preventing disease, while others view it as an unnatural interference with animal genomes.
In terms of human health, there is no evidence currently suggesting that eating gene-edited pork presents unique health risks beyond those posed by conventional pork products. In fact, gene editing to remove susceptibility to PRRS may actually reduce the need for antibiotic use in pig farming, which could have positive public health implications by lowering antibiotic resistance risks.
Consumer concerns remain regarding long-term effects or unintended consequences of gene editing, underscoring the importance of transparent regulation, labeling, and ongoing study. A national survey of over 2,000 Americans found that men, urban residents, and those with lower-level educational qualifications are more likely to express intent to purchase CRISPR-edited pork.
Looking ahead, PRRS-resistant pigs are expected to be the first widely consumed gene-edited animals. Early marketing for these pigs emphasises improvements to animal welfare, reduced antibiotic use, and positive environmental impacts.
In England, the Genetic Technology (Precision Breeding) Act provides a basis for breeding gene-edited food, but it's only just being implemented for crops. In 2022, the FDA approved SLICK cattle, cows with an edit based on a natural gene variant for heat resilience.
As gene-edited food products continue to emerge, it is crucial to ensure safety, ethics, and informed consumer choice. Transparent labeling and regulatory oversight will play a key role in addressing consumer concerns and fostering trust in this innovative technology.
[1] https://www.nature.com/articles/s41586-020-2445-x [2] https://www.sciencedirect.com/science/article/pii/S0264410X18301550 [3] https://www.nature.com/articles/s41586-020-2686-y [4] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6253608/ [5] https://www.nature.com/articles/s41586-020-2692-z
- The emerging science of gene-editing technology not only impacts modern agriculture but also extends to various fields, including engineering, chemistry, and technology in space.
- The US Food and Drug Administration (FDA) has approved the farming of gene-edited pigs, engineered using CRISPR technology, which offers potential benefits in health and environmental sectors.
- While regulatory bodies ensure the safety of gene-edited foods, ethical questions arise regarding animal welfare, the integrity of natural farming practices, and the manipulation of health-and-wellness practices through technology.
- The debate surrounding gene editing in animals involves opinions on its ethical acceptability, with arguments ranging from reducing animal suffering to concerns about unnatural interference with animal genomes.
- With no current evidence of unique health risks, gene-edited pork may potentially offer benefits, such as reduced antibiotic use and lower antibiotic resistance risks, making it an attractive option for some consumers.
- As gene-edited food products continue to evolve, it's essential to maintain transparency, regulate carefully, and provide clear labeling to ensure consumer choice, safety, and trust in this rapidly advancing field of science and technology.
(Optional references for further reading: [1], [2], [3], [4], [5])
