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Safety of GM foods
Foods derived from genetically engineered plants are assessed for potential hazards such as newly introduced allergens or toxins, changes in nutritional composition, and other unintended differences that could affect consumers. The relevant questions depend on the crop, the introduced trait and how the food will be used.
FDA states that foods from genetically engineered plants must meet the same food-safety standards as foods from traditionally bred plants. The fact that a food is genetically engineered does not by itself establish that it is unsafe, but it also does not replace evaluation of the specific product.
People with food allergies should continue to follow allergen labeling and other relevant food-safety advice; genetic engineering does not eliminate the need for careful allergen management.
How FDA Regulates Food from Genetically Engineered Plants — FDA
FDA explains the food-safety framework for genetically engineered plant foods.
Consumer Info About Food from Genetically Engineered Plants — FDA
Consumer-focused discussion of the safety of these foods.
GM Foods: Questions and Answers — WHO
Explains the case-by-case approach to GM food safety assessment.
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