Medics Join Scientists in Push to Debunk GMOs, Citing Benefits Beyond Agriculture
Medical professionals and biotechnologists are calling for enhanced public awareness on genetically modified organisms (GMOs), asserting that biotechnology holds the key to improved food safety, nutrition, and even healthcare innovations.
In a consultative meeting held in Nairobi, healthcare professionals, including nutritionists, oncologists, pediatricians, and nurses, were briefed on the advances in biotechnology and its multifaceted applications.
“Biotechnology is not just about agriculture; it has been successfully applied in medicine and nutrition,” said Dr. Joel Ochieng, the Secretary-General of the Kenya University Biotechnology Consortium (KUBICO)
He explained that by protecting maize from stem borers using genetic engineering, biotechnology is enhancing food safety by reducing fungal contamination that leads to aflatoxins.
Dr. Ochieng who heads the agricultural biotechnology program at the University of Nairobi noted the BT maize—Kenya’s first locally developed GMO crop—has passed all safety assessments by regulators, and there is no cause for public concern.
Prof. Richard Oduor, a molecular and cell biology expert at Kenyatta University and chair of KUBICO, emphasised the widespread use of biotechnology in healthcare.
GM insulin, transgenic medicinal plants, and even some COVID-19 vaccines are products of this technology.
“For the longest time, biotechnologists have been locking themselves in labs, doing groundbreaking work while other arms of science remain unaware,” Prof. Oduor said.
He highlighted therapies such as GM insulin for diabetes, treatments for Usher syndrome –a rare genetic disease that affects both hearing and vision— and experimental drugs for Ebola—all developed through genetic modification.
Addressing public fears linking GMOs to cancer, Dr. Ruth Mbogo, Dean at Mama Ngina University and a cancer specialist, dispelled the myth.
“GMOs do not cause cancer. In fact, cancer cases in Kenya are higher than in countries that have fully embraced GM foods,” she said. “The real culprits are lifestyle choices—sedentary habits, processed foods, and poor diets.”
She added that embracing GMOs could help tackle Kenya’s alarming malnutrition rates, where approximately 18 percent of children under the age of five suffer from stunted growth.
“With climate change reducing crop yields and a growing population, we must find innovative ways to boost food production. Genetically modified crops could be the magic bullet to achieve food security and reduce malnutrition,” Dr. Mbogo stated.
Despite growing evidence of the benefits, opposition to GMOs remains strong in some quarters. The professionals agreed that the biggest hurdle is communication and public awareness, vowing to collaborate on outreach initiatives.
“We need to bridge the gap between the lab and the public,” Prof. Oduor concluded. “This technology can transform not just our farms, but our hospitals and communities as well.”
Kenya has a deficit of 200million metric tonnes now, compelling the country import. It is expected that cultivation of GM is allowed, production capacities will improve and that will address food security.
The GMO product lined up for cultivation in Kenya which has now been approved to go to the farm is BT maize. This maize that has been modified using a harmless bacteria to enable the grain to tolerate and to fight back when the stem borers attack.
The stem borers have been responsible for the loss of over 60 percent of maize production and it is expected that having BT maize in the farm, the loss will be circumvented to a large extent.
ligadwah@businessdayafrica.org