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Benefits and risk posed by GM foods
Genetic engineering can be used to develop crops with characteristics such as resistance to certain insects or plant diseases, tolerance to particular herbicides, or altered nutritional or quality traits. Whether these changes produce practical benefits depends on the crop, farming system and specific trait.
Potential concerns should be considered separately. Food-safety questions include allergenicity, toxicity and nutritional changes. Agricultural and environmental questions can include pest resistance, herbicide use and effects on surrounding ecosystems. These outcomes cannot be reliably generalized to every genetically engineered crop.
An evidence-based assessment therefore considers the specific product and the relevant health, environmental and agricultural evidence. A claim that all GM foods are either inherently harmful or inherently beneficial oversimplifies the subject.
GM Foods: Questions and Answers — WHO
Balanced overview of potential benefits, safety assessments and broader concerns.
How FDA Regulates Food from Genetically Engineered Plants — FDA
FDA discussion of safety oversight for individual products.
Consumer Info About Food from Genetically Engineered Plants — FDA
Overview of why crops are genetically engineered and what consumers should know.
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