sciencehealthagriculturetechnologyenvironment
Genetically modified foods are safe and should be embraced.
Major reviews find no evidence that approved GM foods pose greater health risks than conventional foods.
Meta-analysis shows GM crops reduce chemical insecticide use and raise yields and farm profits, particularly for Bt traits.
Biofortified and stress-tolerant traits can address malnutrition and resilience; Golden Rice has been approved for use in the Philippines.
Ecological concerns persist, including gene flow, impacts on biodiversity, and long-term ecosystem effects.
Herbicide-tolerant systems increased glyphosate use and contributed to resistant weeds; health questions remain under study.
Seed industry concentration and patents can limit farmer autonomy and raise input costs.
Supporters point to broad scientific consensus on the safety of approved GM foods, documented reductions in insecticide use, higher yields, and potential for traits like biofortification. Critics highlight ecological risks, increased herbicide use and resistance, and market concentration that can burden farmers. The debate weighs technological benefits against environmental sustainability and economic equity.
Commercial GM crops expanded in the 1990s across maize, soybean, cotton, and canola. Reviews by bodies such as WHO find no unique health hazards in approved GM foods, while environmental and socioeconomic outcomes vary by crop, trait, and region. Policies range from permissive adoption to stricter labeling and traceability requirements.