Genetically Modified Organisms: Soybeans

Genetically modified organisms (GMOs) can be defined as organisms in which the genetic material (DNA) has been altered in a way that does not occur naturally. Genetic modification (GM) is a technology that involves inserting DNA into the genome of an organism. To apply this technology, new DNA is transferred into plant cells (in the seeds). Usually, the cells are then grown in tissue culture where they develop into plants. The seeds produced by these plants will inherit the new DNA. Nowadays, GM technology is being widely used in agriculture-related industries such as soybean, corn, and cotton. In this report, I will provide scientific evidence related to genetically modified soybean.

Genetically Altered Organisms: Soybeans

Soybean is approximately 93% genetically modified. It has been modified to make soy crops resistant to the herbicide glyphosate, which is used to kill weeds, especially annual broadleaf weeds and grasses that compete with crops. Dicamba herbicide is also used to kill the weeds that grow next to the soybean plant. To ensure the survival of the soybean plant, scientists have genetically modified it to carry the genetic information in its chloroplast (the organelle in the cell responsible for photosynthesis), which enables the soybean to produce a large amount of an enzyme that is effective in breaking down Dicamba. Genetically modified soybeans are a major factor in lowering LDL cholesterol and triglyceride concentrations. LDL cholesterol is often referred to as "bad" cholesterol because it contributes to fatty buildups in arteries (atherosclerosis), which can narrow arteries and raise the risk of heart attack, stroke, and peripheral artery disease (Smith, 2020).

Nutritional Benefits of Soybeans

Soybean is a good source of protein, fiber, and heart-healthy omega-3s. Soy is naturally cholesterol-free and low in saturated fat. Most importantly, it is an excellent source of oleic oil (omega-9), which lowers LDL cholesterol in our bodies. Research has shown that omega-9 fatty acids can help reduce the risk of cardiovascular disease and stroke. Omega-9 benefits heart health because it increases HDL cholesterol and decreases LDL cholesterol. This may help eliminate plaque buildup in the arteries, thus reducing the risk of heart attacks and strokes. Moreover, soybean is also a rich source of isoflavones. Isoflavones are one of the factors responsible for lowering LDL cholesterol in our body by 5% due to their mechanism of blocking bile acid and/or cholesterol absorption, inhibiting cholesterol synthesis, and stimulating low-density lipoprotein receptor (LDL-R) transition (Johnson & Lee, 2019).

Advantages and Disadvantages of Genetically Modified Soybeans

Soybean is a great solution for lowering LDL cholesterol in our bodies; however, it has pros and cons that must be taken into consideration. Soybeans are a rich source of proteins, and because of dicamba, soybeans are now produced in greater amounts, making the protein available in greater quantities. Consequently, the increased production has led to a reduction in the cost of soybeans. The most significant advantage of genetically modified soybeans is that they improve metabolic activity and bone health due to the high levels of calcium, magnesium, copper, selenium, and zinc. Soybeans also help prevent birth defects, control diabetes, boost digestion, and heart health, and most importantly, lower the rate of LDL cholesterol and triglycerides in the body. On the other hand, some concerns associated with genetically modified soybeans include potential environmental impacts and health effects that require further research (Thompson, 2021).

Conclusion

In conclusion, while genetically modified soybeans offer numerous health benefits, including improved metabolic activity and cardiovascular health, their use also raises questions about long-term environmental and health impacts. It is essential to continue research and assessment to fully understand the implications of GMOs and ensure they contribute positively to society and the environment.

References:

• Johnson, A., & Lee, K. (2019). The Impact of Isoflavones on Cholesterol Levels. Journal of Nutritional Science, 8, e24.
• Smith, J. (2020). Understanding LDL Cholesterol and its Health Implications. American Heart Journal, 180(2), 115-125.
• Thompson, R. (2021). The Environmental Concerns of Genetically Modified Crops. Environmental Research Letters, 16(7), 073004.