In the three decades since the introduction of GMO crops, there have been more than 2,000 studies evaluating health and environmental aspects of genetically engineered products. The vast majority of studies has found nothing to indicate that GM foods represent a health threat. The consensus among scientists is that gene altered crops offer no more risk than those developed through conventional breeding techniques.
More than 275 independent science organizations from around the world have concluded that foods grown from genetically engineered seeds pose no unique health concerns. More 110 Nobel laureates issued a joint communique in June 2012, stating: “Scientific and regulatory agencies around the world have repeatedly and consistently found crops and foods improved through biotechnology to be as safe as, if not safer than those derived from any other method of production.” After a two-year evaluation, in the most comprehensive evaluation of GM crops ever undertaken, the US National Academy of Sciences concluded that genetically engineered crops have not caused increases in cancer, obesity, gastrointestinal illnesses, kidney disease, autism or allergies: there are “no differences that would implicate a higher risk to human health from eating GE foods than from eating their non-GE counterparts.” The Union of German Academies of Science and Humanities, echoing dozens of other global science groups, has written, “in some cases food from GM plants appears to be superior in respect to health.”
Not one mainstream independent science or health organization has expressed unique concerns with GM foods. A small number of scientists and many anti-GMO activists dispute the notion of a scientific consensus, arguing that many safety studies were conducted by industry scientists, some studies point to potential health or safety problems and future risks remain unknown.
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