A new study suggests that the world's best-selling weedkiller and the genetically modified maize that is resistant to it are linked to increased risk of tumour growth, multiple organ damage and premature death.
The study, undertaken by a team of researchers at the University of Caen, France, and published in Food and Chemical Toxicology, is the first to investigate the long-term effect of Monsanto's Roundup weedkiller, or the NK603 GM maize resistant to it -- for which Monsanto owns the patent.
Groups of rats were fed varying combinations of maize, GM maize and the weedkiller: three were fed diets containing different proportions of Roundup-resistant maize at 11, 22 and 33 per cent; three were fed water laced with varying quantities of Roundup; three were fed both; and others were fed normal maize as a control. The study ran over a two-year period.
The results suggest the rats that fed on the GM maize or given water containing Roundup died significantly earlier than the rats on a standard diet. In hard numbers, 50 per cent of male rats and 70 per cent of female rats died prematurely in the exposed groups, compared to just 30 per cent and 20 per cent respectively in the control group.
The findings show that NK603 and Roundup cause similar damage to rat health, whether they're consumed together or on their own.
GM crops, such as NK603, have previously been approved for human consumption based on 90-day animal trials. However, this study shows that mammary tumours and severe liver and kidney damage occurred in the rats from four months on -- which wouldn't have been detected in earlier research.
So what does that mean for you? Well, almost 85 per cent of maize grown in the US is genetically modified, and Monsanto is one of the biggest global suppliers. Remember that those products don't just go into corn on the cob; they're found in chips, cereals, cooking oil and even booze. This study isn't enough to change that yet because it's impossible to apply these findings to different crops. It may, however, spark a little more questioning -- and that can't be a bad thing. [Food and Chemical Toxicology via The Grocer]
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