What's the latest on genetically modified foods and artificial sweeteners?

These two health topics are among the most controversial and emotional health issues today. Many groups have openly come out against planting and eating genetically modified foods. Likewise, there continues to be fear among many people that using artificial sweeteners can produce all kinds of medical problems, including cancer.

Here’s the current stand on these two issues by reputable and respected medical and scientific organizations such as the World Health Organization (WHO), the US Food and Drug Administration (FDA), the National Cancer Institute (NCI), the Centers for Disease Control and Prevention (CDC), and the American Dietetic Association (ADA).

And now, ‘frankenfoods’

Opinions run strong on genetically modified foods which contain genetic material (DNA) that’s been altered through genetic engineering. Advocates envision a new “green revolution” that will feed the world’s growing population and protect crops, animals, and people from disease. Critics worry that “Frankenfoods” pose risks to humans and the environment.

Even as the controversy continues, genetically modified foods have become standard fare. More than half the food in supermarkets in the modern world today is produced using some form of genetic modification. Throughout the world, farmers plant millions of hectares of crops genetically engineered to resist herbicides and insects. Yet many consumers don’t realize they’re buying genetically modified foods.

• From bananas to soybeans. For centuries, humans have changed the genetic makeup of plants and animals through selective breeding. Modern technology allows scientists to locate the specific gene or genes for a desired trait in a plant, animal or bacterium, and transfer the gene into the DNA of a different organism — even a completely unrelated species. Combining genes from different organisms or recombining genes within an organism is called recombinant DNA technology or gene splicing.

Genetically modified crops grown today include rice, corn, soybeans, rapeseed (the basis of canola oil), potatoes, cotton, and alfalfa — even fruits such as cantaloupe and papaya. These crops have been designed to resist insect damage or viral infection or to tolerate certain herbicides.

Many other genetically modified foods are on the horizon. “Golden rice” contains high levels of beta-carotene and could help people in developing countries get enough vitamin A to prevent blindness. Also in development: potatoes that absorb less oil, fruit and nut trees that bear fruit years earlier than normal, and even bananas that produce compounds that can be used to fight hepatitis B.

• Debating the benefits and risks. Many groups have debated the merits of genetically modified foods. The potential benefits advocates cite are the following: increased availability and quality of food; improved crop resistance to disease pest, herbicides, poor soil and drought; improved animal health; better yields of meat, fish, eggs, and milk; less use of fertilizers, herbicides, and pesticides; and soil, water, and energy conservation.

Objectors to genetically modified foods cite risks such as: unexpected health effects, such as allergic reactions or antibiotic resistance; transfer of genes from genetically modified plants to conventional or wild species; reduced biodiversity; more reliance on chemicals for pest and disease control instead of practices such as crop rotation; unintentional effects on beneficial organisms, such as butterflies, bees, and soil microbes; pesticide resistance in insects; and domination of seed markets and world food production by a few companies.

Is modified food safe? According to the WHO, genetically modified foods on the market have passed safety tests and aren’t likely to present risks for human health. In the US, several governmental agencies, including the FDA, share responsibility for monitoring the development of genetically modified plants and products. But some watchdog organizations argue for more stringent safety testing and note that consumers can’t make an informed choice about which products to buy because modified foods aren’t required to be labeled as such.

• On the increase.  As genetic engineering techniques advance, genetically modified foods will proliferate. Each new development will likely come up for discussion and debate. Ideally, any genetically modified foods that make it to the market will help alleviate worldwide hunger and disease — without harmful consequences.

Low-calorie sweeteners: are they safe?

The average can of soda contains 100 calories, most of them from sugar. But a can of diet soda has virtually no calories. That’s easy math for many people who count on low-calorie sweeteners, also known as artificial sweeteners, to help them manage their weight.

Low-calorie sweeteners are a common substitute for sugar, and there are a number of different products available. But are there any dangers to using them? Are there any benefits?

• Sweet selection. Low-calorie sweeteners lend food the sweetness of sugar without the calories or carbohydrates, so they’re often used to help with weight loss or weight control. Some sweeteners, such as aspartame, do contain calories. But because they’re much sweeter than sugar, it takes a much smaller quantity to create the same sweetness. Products made with these sweeteners (called nutritive sweeteners) have fewer calories than those made with sugar.

Other sweeteners, such as saccharin, are classified as non-nutritive because they aren’t metabolized like other foods and pass through your body without contributing any calories.

Currently, the US FDA approves the following low-calorie or artificial sweeteners: aspartame (Equal, NutraSweet), sucralose (Splenda), saccharin (Sweet ‘N Low), acesulfame potassium (Sweet One, Sunnett), and neotame (currently not sold as a stand-alone sweetener).

• A safe alternative?  The US FDA regulates low-calorie sweeteners as food additives, which means the sweeteners must receive safety approval from the FDA before they can be marketed. The US FDA has approved the safety of the available low-calorie or artificial sweeteners in the United States after reviewing hundreds of studies assessing their safety.

Widely-circulated reports, including those in the Internet, have suggested that some sweeteners, such as aspartame and saccharin, carry certain health risks, such as an increased risk of cancer. But according to leading health authorities, including the FDA, NCI, and ADA, there’s no clear evidence to prove these claims.

After the approval of aspartame in the early 1980s, the US FDA received a number of complaints related to its use, such as dizziness, headaches, mood changes, and gastrointestinal symptoms. Upon investigation, the US Centers for Disease Control and Prevention concluded that while some people may have particular sensitivity to aspartame, there was no evidence of serious health consequences due to consuming it.

However, aspartame isn’t safe for people who have a rare hereditary disease called phenylkenoturia (PKU). With this condition, your body has a hard time metabolizing phenylalanine, a component of aspartame.

Can low-calorie sweeteners help control diabetes? People with diabetes may use non-nutritive sweeteners — some of which (saccharin, acesulfame potassium, sucralose, and neotame) may be used in baking — because they don’t raise blood sugar levels. But some foods containing these sweeteners, such as sugar-free yogurt, can still affect blood sugar levels due to other carbohydrates or protein in the food. In addition, some foods labeled “sugar-free” — such as sugar-free cookies and chocolates — may contain nutritive sweeteners such as sorbitol or mannitol, that contain calories and can affect your blood sugar level. So take this into account when choosing sugar-free foods.

• Don’t forget overall nutrition. Keep in mind that just because a food is lower in calories doesn’t necessarily mean it’s nutritious. Many ready-to-eat products that use low-calorie sweeteners, such as diet sodas, candies, and cookies, provide few beneficial nutrients. In addition, several new studies raise concerns that consuming foods containing low-calorie sweeteners may actually result in an overall increase in calorie intake and weight gain.

But as a touch of sweetness to an already nutritious dish, such as whole grain cinnamon toast or fresh grapefruit, low-calorie sweeteners can be part of a healthy-eating plan.