Cloning Animals For Food.

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Dear EarthTalk: What’s the story with animal cloning? Is the meat industry really cloning animals now to “beef up” production

Cloning has been controversial ever since Scottish scientists announced in 1996 that they had cloned their first mammal, a sheep they named Dolly. While Dolly lived a painful, arthritic life and died prematurely, possibly due to the imperfections of cloning, industry nonetheless began seeking out ways to capitalize on the new technology. Meanwhile, critics bemoan cloning as immoral and a potential health and safety risk, given the as-yet-unknown consequences of eating foods generated in this way.

In January 2008, the U.S. Food and Drug Administration (FDA) approved the sale of cloned animals and their offspring for food, despite fierce opposition from animal welfare and consumer advocacy groups, environmental organizations, some members of Congress, and many consumers.

“Our evaluation is that the food from cloned animals is as safe as the food we eat every day,” said Stephen Sundlof, the FDA’s chief of veterinary medicine. Meanwhile, the U.S. Department of Agriculture has asked that producers withhold cloned animals, but not their offspring, from the food supply while farmers, processors, grocery stores and restaurants decide how they will respond to the FDA’s landmark decision.

Unsurprisingly, industry groups also argue that beef and milk from cloned animals is safe to consume. They cite a 2005 University of Connecticut study, which concluded that beef and milk from cloned cows did not pose any health or safety threats to people consuming it. But critics say that the oft-cited single study was far too limited to yield any meaningful conclusions: Milk and beef was taken from just six cloned animals, and the study did not take into account whether clones were more susceptible to infection or other microbial problems, as many scientists suspect. Other researchers have noted severe deformities in many cloned animals, as well as a higher incidence of reproductive, immune and other health problems.

The Washington, DC-based Center for Food Safety, in a petition it filed in late 2006, declared: “The available science shows that cloning presents serious food safety risks, animal welfare concerns and unresolved ethical issues that require strict oversight.” The group announced on September 2, 2008 that 20 leading U.S. food producers “including Kraft Foods, General Mills, Gerber/Nestle, Campbell’s Soup and Ben and Jerry’s, will not use cloned animals in their products. The move by these companies represents a growing industry trend of responding to consumer demand for better food safety, environmental and animal welfare standards,” the group said in making the announcement.

Given the FDA’s green light, consumers’ only hope of avoiding cloned animal products may be to appeal to businesses directly not to peddle such items. The Pennsylvania-based American Anti-Vivisection Society, which opposes all forms of animal research and testing, has mounted a campaign to urge McDonald’s to forego cloned animals in its 30,000 restaurants worldwide.

CONTACTS: U.S. Food & Drug Administration, www.fda.gov; Center for Food Safety, www.centerforfoodsafety.org; American Anti-Vivisection Society, www.aavs.org.

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Comments

  1. I am all for people being able to make choices about their food. If it is the right choice, fear and misinformation are not needed to get people to agree with you.

    You start this article with the widespread myth that Dolly suffered because she was a clone. She had arthritis because she lived on concrete, in a display barn. She died of the same respiratory infection that killed many other animals in her barn, none of which were clones. The other sheep cloned at the same time have lived (and I believe some are still living) a normal, productive life on pasture, including lambing.

    If you so blatantly publish things that are not true, why should anyone believe what you write over what is published by the FDA?

  2. I for one think that nature is doing quite a good job providing healthful foods. We just need to protect it and nurture instead of steadily abuse nature to receive nourishing nutrition . We also need to reinvent the smarts to process (or not!) the foods in ways that keep them healthful and safe. If you ask me, cloning animals for food is neither necessary nor wise (for multiple reasons). Why do we humans always want more instead of cherishing of what we have?

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