Which ethical issue is commonly associated with DNA technology?

The ethical issue commonly associated with DNA technology, particularly in the context of genetic modification and biotechnology in food production, is the potential for food allergies. As scientists manipulate genes to create crops with desirable traits, there is a concern that these modifications could inadvertently introduce new allergens into food products that may pose risks to consumers, especially those with known allergies.

This concern arises because genetic modifications can cause changes in the protein composition of foods, potentially leading to unexpected allergic reactions. The assessment of allergenicity in genetically modified organisms (GMOs) is a significant focus in ensuring the safety of these products for human consumption. As a result, the ethical implications of manipulating the genetic makeup of food and the responsibilities that accompany the use of such technology are topics of significant discussion in both scientific and public domains.

Other options, while associated with various aspects of environmental and genetic considerations, do not directly tackle the ethical implications linked to the safety and health concerns of consumers regarding genetically modified foods in the same way that the potential for food allergies does.