All research findings and studies conducted both locally and internationally have never linked the rising cases of cancer in the country to the consumption of genetically modified foods (GMFs), an expert has stated.
Walter Odede Nyakwaka, a scientist trained at Kenyatta University and the Chief Executive Officer of Africa Alive, Kenya chapter, made the assertion.
Odede-Nyakwaka noted that there is no correlation between the rising cases of cancer and the consumption of genetically modified food products. He emphasised that there is no scientific evidence to support claims in the mass media linking GMOs to cancer. “The rise in cancer cases began long before GM foods entered the market in Kenya and other countries, so those who link the disease with foods created through genetic engineering are laypeople. If they were research scientists or medical doctors, their stance and arguments would have been different,” said the Africa Alive CEO.
He stressed the importance of improving and increasing information and education among the public on GMOs to prevent unnecessary speculation that wrongly connects the products with cancer.
According to doctors, the most common types of cancer in both men and women are prostate, oesophagus, stomach, breast, and cervical cancers. These conditions have been exacerbated by a shortage of cancer specialists in the country, physical inactivity, junk food, tobacco or cigarette smoking, and, above all, the rising cost of healthcare. None of these risk factors are linked to the consumption of genetically modified foods.
“There is a need to focus more on preventive measures, which also include a balanced diet, physical activity, immunisation (for example, against Human Papilloma Virus (HPV)), and curbing certain infections like HIV/AIDS,” said Odede-Nyakwaka.
The High Court recently lifted the ban on the importation, production, and commercialisation of products made through genetic engineering in Kenya. This means Kenya can now embrace GMOs. The ban had been imposed in 2012 following a study by French scientist Professor Gilles Eric Seralini, whose findings linked GM maize to tumours in rats and potential risks to humans. “This study has since been rejected worldwide by various international food safety organisations,” revealed Audrine Mikhala of the Centre for Behaviour Change and Communication (CBCC), an organisation leading the promotion and cultivation of finger millet in Western Kenya.
Mikhala stated that cancer prevention should be the focus, adding that efforts should be made to control tobacco use, reduce excessive alcohol consumption, embrace a proper balanced diet, and encourage physical exercise. “There is no evidence indicating that GMOs can cause any medical conditions, as there has been no explanation from research scientists to this effect,” says Odede-Nyakwaka.
However, some scientists have previously warned that genetic engineering of foods could result in higher levels of known natural toxicants.
For agricultural scientists, GMOs present two major agricultural problems in the form of pesticide and herbicide resistance. Research has shown that GM foods are as safe as non-GM foods, although they may cause some common toxic effects, such as hepatic, pancreatic, renal, or reproductive issues, and may alter haematological and biochemical markers. Research and studies conducted in animals have indicated serious health risks associated with GM foods, including infertility, immune problems, accelerated ageing, faulty insulin regulation, and others.
According to Odede-Nyakwaka, the main concerns surrounding GMOs involve allergies and environmental issues, all of which may affect consumers. While current research suggests a few risks, more long-term studies are needed to ascertain the safety of GMOs and whether there are serious dangers associated with them.
Abandoning GMOs would result in higher food prices, a significant increase in greenhouse gas emissions due to land-use change, and a major loss of forest cover and pasture land.
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