[Editor’s note: David Tribe is a senior lecturer in food biotechnology and microbiology, agriculture and food systems, at the University of Melbourne in Australia.]
But many people continue to worry about unexpected changes to food when it is genetically engineered.
The good news from 44 different genetically-modified crops’ chemical fingerprinting studies (including work on maize, soybean, wheat and barley) is that the chance of unintended changes with transgenic crops is less than the risk of unintended changes occurring in new crop varieties created by conventional breeding.
Our exposure to unexpected genetic events occurring in genetically-engineered food is lower than our exposure to the unintended genetic changes served up by conventional foods we’ve eaten for years. And underpinning this more recent scientific finding is the fact that there’s solid assurance of GM food safety from the intense scientific scrutiny and government oversight that GM food has received at all stages of its development over the last 30 years and more. Food from GM crops is at least as safe as traditional foods.
The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion, and analysis. Read full, original post: Frankenfood or crops of the future? Gaps in the perception of GM food safety