| Abstract | Genetski modificirani organizmi su organizmi promijenjenog genetičkog materijala koji se
posljednjih tridesetak godina stvaraju tehnologijom rekombinantne DNA (genetičkim
inženjerstvom). U stanicu određenog organizma unosi se gen (fragment DNA) za željenu
osobinu koji se može preuzeti od druge srodne ili nesrodne vrste. Nastaju genetički preinačeni
(modificirani) organizmi s novim, poboljšanim svojstvima, koji omogućuju napredak u raznim
područjima ljudske djelatnosti, posebice u poljoprivredi i biotehnologiji. I dok se produkti
genetički modificiranih organizama poput različitih proteina, pametnih lijekova, hormona i
cjepiva prihvaćaju bez većih kritika i primjenjuju se u medicini i farmakologiji, uvođenje
genetski modificirane hrane u prehranu ljudi u nekim zemljama, posebice u Europi, nailazi na
velike otpore i kritike. S ciljem utvrđivanja potencijalnih rizika za zdravlje ljudi, prije izdavanja
dozvole za komercijalnu proizvodnju i prodaju, svaki GM kultivar se temeljito testira i
uspoređuje sa svojim konvencionalnim ekvivalentom, pa ako se utvrde razlike, rade se daljnja
toksikološka i alergološka testiranja. Pritom se osobito vodi računa da se otkriju potencijalno
alergeni proteini i drugi spojevi koji bi mogli djelovati toksično odnosno kancerogeno ili
uzrokovati rezistentnost na antibiotike. Brojni znanstveni radovi objavljeni su na temu
mogućeg rizika od konzumacije GM hrane za zdravlje ljudi. Iako jedan manji broj znanstvenih
članaka ukazuje na određene rizike, prvenstveno zbog dugotrajne izloženosti GM proizvodima,
ipak, ogroman broj znanstvenih radova ne nalazi dokaze o statistički značajnom riziku za
zdravlje ljudi. Svjetska zdravstvena organizacija, stoga, zauzela je stav kako nema dokaza da je
GM hrana opasnija za zdravlje ljudi od konvencionalne. Istovremeno više od 170 dobitnika
Nobelove nagrade zalažu se za nastavak istraživanja i proizvodnju GM hrane, prvenstveno
zbog brojnih koristi koje ta hrana može donijeti, kako onim zemljama koje se bore s
nestašicama hrane, tako i u situacijama gdje GM hrane može unaprijediti zdravlje i opću
dobrobit ljudi kao što su povećani unos nutrijenata, eliminacija postojećih alergena i toksičnih
komponenti iz hrane te brojne druge prednosti. |
| Abstract (english) | Genetically modified organisms are organisms with altered genetic material, which have been
developed for nearly three decades using recombinant DNA technology (genetic engineering).
Genes (fragments of DNA) containing the desired traits from either a related or unrelated
species are introduced into specific organisms, thereby creating genetically changed
(modified) organisms with improved features, which in turn enable significant improvements
to various areas of human activity, especially in agriculture and biotechnology. While the
products of genetically modified organisms, such as various proteins, smart drugs, hormones
and vaccines, are generally accepted and applied in medicine and pharmacology without much
criticism, in some countries, especially in Europe, the introduction of genetically modified food
in nutrition has been met with great apprehension and criticism. Bearing possible health risks
in mind, each genetically modified cultivar has to undergo rigorous testing, before a permit
for commercial production and distribution is issued. Each genetically modified product is then
also compared to its equivalent conventional counterpart, as possible differences lead to
further toxicological and allergy testing. Special attention is thereby being paid to discovering
potentially allergenic proteins and other compounds, which could act toxic, carcinogenic or
even cause resistance to antibiotics. While numerous scientific papers pertaining to the
possible health risks of consuming genetically modified food have been published, the large
majority of them have not established any evidence of a statistically significant risk to human
health. However, a smaller fraction of such scientific papers does highlight certain health risks
with regard to the long-term exposure to genetically modified products. Consequently, The
WHO has aligned itself with these findings, proclaiming that there has not been any evidence
suggesting that genetically modified food is more dangerous than conventional food.
Concurrently, more than 170 Nobel Prize laureates support the continuation of the research
and production of genetically modified food, thereby underscoring the numerous benefits,
which such food can bring about, especially in countries battling with food shortage. However,
there are also situations in which genetically modified food can improve the health and
general welfare of humans: an increased nutrient intake, the elimination of existing allergens
and toxic compounds, as well as numerous other advantages. |
