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5 questions answered on glyphosate

This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

The world’s most widely-used herbicide has been getting a lot of attention lately.

Last month, an international agency declared glyphosate, the primary ingredient in the popular product Roundup,  a “probable human carcinogen.” The weed killer also has made recent headlines for its widespread use on genetically modified seeds and research that links it to antibiotics resistance and hormone disruption. Several national governments are planning to restrict its use, and some school districts are talking about banning it.

So what do we know about glyphosate? Five key questions and answers:

What About Exposure Through Food?

Before genetically engineered crops, glyphosate residues in food were considered unlikely, says Charles Benbrook, research professor at Washington State University’s Center for Sustaining Agriculture and Natural Resources. But since about 2005, pre-harvest use of glyphosate “results in very high residues,” he says. Traces were found in 90 percent of 300 soybean samples.

Related article:  Confession of liberal, organic food consumer-scientist: ‘I support GMOs’

So what is the likelihood of exposure? The people most likely to be exposed are working on or living near farms where glyphosate is used, says University of California, Irvine professor Bruce Blumberg.

The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis. Read full, original post: What Do We Really Know About Roundup Weed Killer?

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