What are the health risks of genetically engineered foods?
The U.S. Food and Drug Administration does not perform health studies or safety testing of genetically engineered foods. In fact, they leave the determination of these foods’ safety to the biotech companies that produce them. Recently, over 200 scientists signed on to a statement declaring that there is no consensus on the safety of GMO foods. Independent studies continue to show that genetic engineering of food crops can lead to the production of toxins, allergens and other substances that may pose health-related risks. In 2011, Canadian researchers reported that 93 percent of pregnant women’s blood and 80 percent of their fetal cord blood samples contained a toxin found in a genetically engineered corn that produces its own pesticide (Bt corn). In 2012, French researchers studied the effects of a GE corn diet on rats over the course of their lifespan, finding that the rats developed tumors and other health problems. The health-related implications of these findings, as well as the findings of many other scientific studies from around the world, have not been properly and fully investigated. Some reports have emphasized that the effects on our health due to consumption of GE foods may be very subtle, and of greatest importance to individuals who are aged, very young or immune system impaired. Without labeling, not only is the opportunity for consumers to avoid GE foods denied, but the ability of medical professionals and public health agencies to identify, track and address any unanticipated GE-related health effects is greatly limited. Fore more information, check out our collection of reports and articles about the health and safety risks of GMOs.