Many labels and food marketing terms are closely regulated by the government and require a rigorous certification process. Other terms, however, are not regulated andsubject to many interpretations. We chatted with registered dietitian and Maryland soybean farmer Jennie Schmidt to find out more about how to decipher food labeling.

How do you navigate labels found at the grocery store, farmers market or other places you are buying food?

Jennie Schmidt: “It’s important to pay attention to nutrition facts instead of marketing information because a lot of that information doesn’t mean anything. You should think about your own personal health concerns and take an individualized approach to buying food that fits within those concerns. Also, remember that eating healthy means moderation in the selection of the types of food you eat – it’s all about balance. It’s important to not eliminate the variety and choice but to think about moderation in everything.

“When you are at a farmer’s market, be sure to talk to the farmers and ask them questions. If you are looking for something local, be sure to ask because the produce may or may not have come from their farm depending on the regulations in the area.”

What does a perfect label look like to you?

Schmidt: “Way less information! I would only include the nutrition facts and ingredients and remove everything else.

“I would also make it so it connects the consumer to the farmer that produced the food if possible. For example, for the company that manufactures the tomatoes we grow, every time they change the label they feature a new family photo of one of the growers. This shows that the food is grown by people and that industrialization doesn’t make a food bad.”

What are your thoughts on GMO labeling?

Schmidt: “It’s very confusing why people are so concerned with wanting to know what foods are GMO because often they are not well-informed of what it actually means. It also just adds another thing to the already-crowded food label. From a farming perspective, IF we label GMOs then we should also label all plant-breeding processes.”

A law was passed by Congress last year that will require  food companies to disclose which products have genetically modified ingredients and they will have a range of options of how they will make that disclosure. This includes text on a food product label, a QR code, or directing consumers to a phone number or website with more information. 

What about all the buzzwords and marketing terms that are being discussed in the media and on labels? How do you decipher what is true or not?

 Schmidt: “It can be overwhelming to keep up with information and make the best choices for your family, which is why going back to the basics and having balance is key. If you have a particular health concern, read the nutrition facts label and try not to pick over every single thing in the food system; nothing will be perfect. Use common sense when you are at the grocery store and remember that all foods can fit into a healthy diet. It’s more about how much and how often you are eating certain foods rather than the food itself. “

We’ve broken down some of the buzzwords you’ll find on labels and in food marketing:

Non-GMO
Non-GMO on the label means that the food does not contain any ingredients that have been genetically modified. The World Health Organization (WHO) defines genetically modified organisms (GMOs) as “organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally by mating and/or natural recombination.” It allows selected individual genes to be transferred from one organism into another and/or altered by switching off a particular gene. The American Medical Association (AMA), World Health Organization (WHO), Food and Agriculture Organization (FAO), National Academy of Sciences (NAS) and numerous other scientific and medical organizations have all made statements indicating that no clear impacts on human health have been reported or confirmed in professional journals. Bottom line: GMOs are safe.

What Does a GMO Look Like?
Are GMO Foods Less Nutritious?
GMOs: What to Know
How are GMOs created?

Organic
Only the 100 percent organic label guarantees the USDA’s definition of organic. This means meat, eggs and dairy products are raised without the use of antibiotics and growth hormones; produce is grown with fertilizers free of synthetic or sewage components; and no genetically modified organisms are part of the product. Organic identifies the way the food was grown, which is important to some shoppers, but it  doesn’t necessarily imply that a food is more nutritious.

Natural
There is no legal or government-regulated definition of natural. Just because a product is labeled natural doesn’t always mean it is a healthy choice.

Clean Eating
There is no definition of what it means to “eat clean” and different people may view different foods as “clean” and “not clean.” Many health professionals will agree that classifying specific foods as good or bad is overly simplistic and may foster unhealthy eating habits. Without a central definition of what foods are “clean,” it’s best to stick to eating a balanced diet (heavy on the fruits and veggies!).

Processed
Food processing is any deliberate change in a food that occurs before it’s available for us to eat. This includes something as simple as freezing or drying food to preserve it or as complex as formulating a frozen meal with the right balance of nutrients and ingredients.

Gluten-Free
A gluten-free diet is one that avoids the protein gluten found in wheat, barley and rye. For people with celiac disease, gluten allergies and sensitivities, a gluten-free diet is essential. But for most people, avoiding gluten is unnecessary and may cause deficiencies in certain nutrients.

Superfood
There is no legal or scientific definition of what a “superfood” is, but many health professionals consider foods that are very high in nutrients – beyond carbohydrates, fats and proteins – to be superfoods.

Next time you are at the grocery store, don’t be overwhelmed by food jargon. Become informed about food marketing and labeling terms; it will not only help you make healthier choices, but will also help you feel more confident in the food choices you make.

Originally published Aug. 10, 2016.

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According to the analysis, DNA from genetically engineered soy designed to withstand herbicide treatment, was found in some brands of infant formula. What can you tell us about their findings? What are the dangers of consuming these products?

Dr. Folta: “The online report that is circulating claims evidence of soy genetically engineered to “tolerate high doses of chemical pesticides” was found in some infant formulas, making it sound like there was a pesticide detected in baby formula. There was not. Their test detected DNA from a gene that allows the soybean plant to grow in the presence of an herbicide called glyphosate or another called glufosinate. There was no evidence of any applied chemical – they confirmed that the formula was made from a soy plant with herbicide-tolerant genes.

It is important to note that what they call a “pesticide” is actually an herbicide with the same toxicity of table salt, and about one pound is used per acre. That’s a sprinkling per square meter, applied long before soybeans are even present on the plant. There is almost no chance it can end up in a product like infant formula, and even if it did, it has minimal toxicity to mammals.”

Dr. Newell-McGoughlin: “At the outset, it is important to remember that, when growing crops, it is necessary to control weeds. There are several mechanical and chemical methods that can be used to do this. Having crops that are tolerant to herbicides (HT) increases pest management options and can reduce the number and strength of applications. HT crops can also lead to more flexible herbicide treatment regime and can replace herbicides that have a less favorable environmental profile that persist in the soil and may leach into groundwater. Whiile for the most part, residues are measured for directly-consumed foods, such as fruits and vegetables, glyphosate analysis for soybeans has been conducted and all glyphosate residues were found to be well below the tolerances set by the EPA. In addition, since the principal soybean component that is present in baby formula is isolated soy protein, this is a highly processed commodity that involves high level cleaning and precipitation of the protein. Such processes will virtually remove all exogenous materials and result in negligible levels remaining.”

 Should parents be worried about feeding this infant formula to their children?

Dr. Folta: “No. If anything, I think the detection of glyphosate-resistant crops should make parents feel better about the products. Glyphosate replaced other herbicides because of its safety, and again, glyphosate is used in miniscule levels, before plants flower, and was not detected in the tests.”

Dr. Newell-McGloughlin: “No. All baby food must meet the highest standards possible and suggesting the use of ingredients from GE sources in any way affects the quality of infant formula is both untrue and misleading. In fact, quite the opposite is the case, since GE crops are more thoroughly tested than any in the history of food and agricultural research. The consensus of scientific evidence and opinion is that GE foods present no new or unusual dangers to human health. For example, the World Health Organization has stated that, “No effects on human health have been shown as a result of the consumption of such foods by the general population in the countries where they have been approved.”

An estimated 2 trillion meals containing genetically modified ingredients have been eaten around the world over the last 16 years without a single substantiated case of ill health. Repeated studies sponsored by the U.S. National Academy of Sciences have reached the same conclusions. Between 700 and 1,000 peer-reviewed scientific studies have concluded that crops produced using modern biotechnology techniques are safe. A recent study from the UC Davis that examined data sets representing over 100 billion animals following the introduction of GE crops did not reveal any problems in livestock health and productivity. Even from the GM-averse European Union, an EU Commission summary report in 2011 covering 25 years of research involving 130 research projects and 500 research groups concluded that, “There is no scientific evidence associating GMOs with higher risks for the environment or for food and feed safety than conventional plants and organisms.” Their report further concluded that there is no evidence that genetically modified foods have any harmful long-term effect over multiple generations. A declaration supporting this position was signed by over 3,500 scientists including 25 Nobel Laureates.”

Does this finding justify the need for labeling of all foods/products that contain genetically modified ingredients?

Dr. Newell-McGloughlin: “As noted, the overwhelming majority of scientists, medical experts, the National Academy of Sciences, the World Health Organization and the U.S. Food and Drug Administration have all concluded that genetically engineered food products are safe and that requiring special labels for them is unnecessary and could be misleading to consumers. In fact, the American Medical Association has gone so far as to state: “There is no scientific justification for special labeling of bioengineered foods.” The FDA already requires that all foods be labeled with relevant health, nutrition, safety and ingredient-related information. Labeling should be focused on the product that is to be consumed, not the process by which it was made, otherwise you would need to include all of the myriad methods that are used to modify traits in our food crops. Labels should enable consumers to make informed decisions, but many would see a GMO label as a warning that there was something to be concerned about since one process is being singled out from all of the numerous processes that we use.

So what about the question of choice? This will be choice at a prohibitive cost for many since ingredients will require segregation and identity preservation back to the source. The need for such segregation of products every step of the way will mean higher costs across the supply, which inevitably will be passed on to consumers. It is estimated that will cost about $400 per family per year. This amounts to a tax on those who have no interest in paying extra for labels that have no health value and often these are the very individuals who can least afford it.”

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To answer these questions, we reached out to Dr. Robert Paarlberg, Betty Freyhof Johnson Class of 1944 Professor of Political Science at Wellesley College and Adjunct Professor of Public Policy at the Harvard Kennedy School, and Associate at Harvard’s Weatherhead Center for International Affairs.

Dr. Robert Paarlberg

The European Union does not formally ban the consumption of GMO corn or soy. Some countries in the EU – such as Spain – grow modest amounts of GMO corn for animal feed, and the EU as a whole imports considerable GMO soy, again for use as animal feed. It is also legal in the EU to import various types of GMO cotton, maize, rapeseed, and sugar beet. What makes the EU different from the United States is not a ‘ban’ on consumption or imports, but instead 1) non-approval of domestic cultivation of many GMO products, plus 2) mandatory labeling of food products that have even small traces of GMO content. Food companies in Europe have reformulated their products taking out all GMO ingredients so as to avoid these labels, and this is what has squeezed GMO foods for direct human consumption out of the market. But products from animals raised on GMO feed do not need a label, so Europeans continue to use GMO corn and soy for animal feed.

Very few countries explicitly ‘ban’ GMOs. In most cases, governments have simply not yet ‘approved’ various GMO crops for cultivation, or for import, or for human consumption. The presumption that each separate GMO should require case-by-case and use-by-use approval, by national government regulatory committees, has greatly slowed down the uptake of the technology. In effect, GMO foods and crops are being regulated as strictly as medical drugs, even though there is no evidence that they carry more risks than conventional foods and crops (in the official opinion of the EU Research Directorate, for example). Critics of GMO crops have promoted highly precautionary regulatory systems as one way to slow down the spread of the technology, and in large parts of the developing world governments have not yet given any cultivation approvals at all.

Few countries explicitly ‘ban’ GMOs. Governments have simply not yet ‘approved’ various GMO crops.
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Do you have a question to ask the experts? Please submit a question!

View our five-part video series focused on genetically modified food: 

GMO 101 

Are GMOs Safe?

Are GMOs Harmful to the Environment?

Are GM Foods Nutritionally Different?

GM Labeling

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Registered Dietitian and past president of the Academy of Nutrition and Dietetics, Connie Diekman, links up with Farrah Brown, a part-time nurse and full-time mom, to talk about whether genetically-modified foods are more or less nutritious than other foods.

We’re interested in understanding what additional questions you have for Connie. Feel free to submit questions below in the comments or here.

What did other experts say about genetically modified foods, related to nutrition and safety?  

Are GMO fruits and vegetables healthy? What about nutrition? Are GMO fruits and vegetables less nutritious than non-GMO or organic fruits and vegetables?

Dr. Peggy Lemaux, Cooperative Extension Specialist, Department of Plant and Microbial Biology, University of California-Berkley:

It’s a good question. Foods that have been genetically modified undergo testing for safety, health and nutrient value. The nutritional value of GMO foods is tested and compared against non-GMO foods. Numerous studies have shown no nutritional differences between commercially available GMO and non-GMO foods. In fact, genetic modification can actually improve the nutritional content of some foods, for example low linoleic acid canola oil that can reduce trans fat content. In these cases, the foods must be labeled to show the nutritional differences according to FDA policy.

Dr. Wayne Parrott, Professor, Plant Breeding and Genomics, University of Georgia:

It is important to note that only one GMO vegetable is currently commercially available – squash/zucchini. This vegetable, along with all other GMO foods, has undergone extensive testing to ensure the nutritional content. Before any GMO can come to market, it must undergo extensive testing to ensure that the content of vitamins, minerals and other nutrients is not inadvertently altered during the final process. For every study that finds nutritional superiority in organic produce, another finds it in GMO produce. The bottom line is to make sure you eat as many fresh fruits and vegetables as you can, regardless of whether they are organic or GMO.

Dr. Lemaux:

I’d like to add that, in general, there are not a large number of peer-reviewed studies analyzing nutritional differences between GMO and non-GMO foods. Strictly from a nutritional perspective, there is not enough data at present to show nutritional benefits from GMO or non-GMO, conventionally or organically grown foods that favors consuming them for health benefits. If the goal, however, is to promote healthy eating, it is more important for consumers to focus on eating a healthy, balanced diet, rich in fruits and vegetables. There is convincing evidence that diets rich in fresh fruits and vegetables, regardless of the methods used to produce them, improve health and are associated with reduced frequency and severity of a number of health conditions.

Do GMOs cause allergies?

Dr. Lemaux:

GM foods that are commercially-available (that is, in the grocery store), are not likely to cause allergic reactions any more so than non-GM foods. Food allergies are nothing new, and under the FDA’s biotechnology food policy, GMO foods must be labeled as such if the genetic information comes from one of the eight most common allergy-causing foods, unless the new food is shown to be allergy-free. Those foods are dairy, eggs, fish, shellfish, tree nuts, wheat, soybeans, and peanuts.

Dr. Bruce Chassy, Professor Emeritus, Biotechnology, University of Illinois:

Food allergies dramatically change the lives of people who have them. Fortunately, only a very small percentage of people are allergic to any one food.  This is because food allergy is almost always caused by specific proteins present in the offending food, but the great majority of proteins (>99.9999+%) that we consume do not cause allergies.  It is important to stress that there is no reason to believe that GM foods might cause allergies, and to date, none has.

Dr. Parrott:

The regulation goes on to say that labels are not required if they prove the gene in question is not what makes the food allergenic, which is most likely the case today, given that extensive allergy testing that takes place.

Dr. Lemaux:

All GMO foods undergo food safety testing that focuses on the source of the gene or protein product that has been introduced into the food. Even so, no food product can be deemed 100% safe, whether it be conventional (non-GMO), GMO or organic. For example, peanuts can cause severe allergies regardless of how they’re grown – so they would be considered unsafe for some people.

Dr. Martina Newell-McGloughlin, Director, University of California Systemwide Biotechnology Research and Education Program (UCBREP); Co-Director, National Institutes of Health Training Program in Biomolecular Technology; Co-Director, NSF IGERT CREATE Training Program; Adjunct Associate Professor, Department of Plant Pathology, University of California-Davis:

No. In fact, the work that is being done in GMO research can, in fact, reduce allergies. There are very specific sets of indicators that determine whether a specific protein in GMOs would cause an allergic response. Those proteins that are difficult to digest cause an allergic response, causing the body to create antibodies to them. This can happen with a number of proteins, but there is nothing inherent about biotech products that would cause allergies.

Are there health risks associated with consuming GMOs?

Dr. Newell-McGloughlin:

No. GMOs are more thoroughly tested than any product produced in the history of agriculture. We use many methods to introduce desired traits – to try to get specific characteristics into our crops. With GMOs, they are thoroughly tested before any product is released into the marketplace. In all the risk assessments in over 15 years of field research and 30 years of laboratory research, there hasn’t been a single instance where there was a health risk associated with a GMO product.

Some groups say the FDA’s research on GMOs’ impacts on health is flawed. What are your thoughts on that?

Dr. Newell-McGloughlin:

In the U.S., GMOs are more highly regulated than any other methods to introduce traits into crops today, by three different agencies:

• Food and Drug Administration
• United States Department of Agriculture: Animal and Plant Health Inspection Service (APHIS)
• Environmental Protection Agency

The primary body that regulates the commercialization of GMOs is USDA-APHIS. This is a lengthy process which, for most regulation, takes several years to determine whether approval will be granted. No other product or system that is used to introduce desired traits undergoes the same level of scrutiny as do the products of modern biotechnology.

Dr. Parrott:

Although there is no indication that the FDA has made a wrong call on any GM product, the point remains that we are in a global economy.  Thus, it is not just FDA who approves these foods, but also FoodCanada, the European Food Safety Authority, the Food Standards for Australia and New Zealand, and various agencies in Japan and Korea, among others.  It is one thing to say that FDA’s procedures might be flawed;  it is another to say every major food safety agency is flawed.  Thus far, I am not aware of any situation whereby one agency gave a GM product a clean bill of health and another failed to do so.

Dr. Chassy:

There was never any scientific reason to believe that foods produced using biotechnology present any new, different or special hazards.  From a scientific perspective they pose even fewer hazards than the conventionally bred crops that we have been eating safely for millennia.  The pre-market regulatory review is intended to insure the consumer that GM foods have been checked for safety before they go to market. In the heat of the argument, we often lose sight of the fact that every expert analysis of the safety of GM crops has concluded that they are as safe as any other crop.

Still have questions? Ask an expert here.

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Consumers are becoming increasingly more interested in where their food comes from, and they have a right to know what they’re eating. Should foods containing GMOs be labeled so that consumers are aware of whether their foods contain them, and so they can have the choice to purchase them or not?

Dr. Byrne:

In an ideal world, consumers would be well informed about the pros and cons of GMOs and would make rational decisions about whether to purchase or avoid them. In my experience, the general public, as well as groups that one would expect to be better informed (such as high school science teachers) are very poorly informed. The anti-GMO groups have been so diligent in spreading fearful messages about GMOs that I expect a label would be interpreted as a warning that there is something dangerous about GMOs in food.

In an ideal world, consumers would be well informed about the pros and cons of GMOs and would make rational decisions about whether to purchase or avoid them
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The Food and Drug Administration (FDA) has classified GMOs as Generally Regarded as Safe (GRAS), so do we really need to label food products containing GMOs?

Dr. Byrne:

The FDA does require labels in cases where a GMO food has altered allergenic, toxic, or nutritional properties compared to the conventional counterpart. GMOs, like any new technology, have potential risks that should be carefully evaluated before they are de-regulated. The risks will vary depending on the crop, the trait and the specific transgene involved. Therefore, it is important to have a regulatory system that carefully evaluates risks and benefits and acts to ensure public safety.

Are there currently any GMO labeling requirements?

Dr. Byrne:

In addition to what’s mentioned above, FDA has published guidelines on voluntary labeling of GMO-containing foods or foods without GMO ingredients.

What benefits are there for labeling GMO food products?

Dr. Byrne:

If a consumer chooses to avoid GMO-containing foods for whatever reason, he/she would be able to do so by paying attention to labels. Labeling could open up markets for non-GMO foods.

What disadvantages are there for labeling GMO food products?

Dr. Byrne:

Although there are many uncertainties about the cost of labeling, there would certainly be some increased costs involved, due to the need for testing and segregation of products. The costs would be imposed on the whole food system, not just those concerned about the issue. The US food system infrastructure is currently not capable of segregating GMO and non-GMO ingredients and products. The restriction on GMOs in the form of labeling would likely discourage investment in future development of GMO crop varieties. This would be unfortunate, because for certain traits and crops GMO technology might be the most environmentally beneficial and cost-effective solution to a problem such as drought stress or insect damage.

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