If we want more evidence-based practice, we need more practice-based evidence.*



Should genetic engineering be used on food products?



   Genetic engineering can increase shelf life of food products.

   Larger yields are obtained as a result of selecting for the most favorable genetic outcome.

   Resistance to pathogens, insects, molds, and pathogens can be enhanced.

   By inserting genes that produce specific compounds, crops may become more nutritious.

   Increased economic gains as a result of larger yields.



    Some people believe it is unethical to alter genes.

    Individuals should have a choice to have non-modified foods.

    Less diversified crop gene pool will result in decreased food, if the crop is attacked by some organism.

    Who knows what the long-term effects of genetically-engineered food products might be on health?



1) Harlander, S.K. Safety assessments and public concern for genetically modified food products: the American view.  Toxicol Pathol. 2002;30(1):132-4. Review.

2) Ito, N. Geneically modified foods: hazard identification and risk assessment. Session summary.  Exp Toxicol Pathol. 2002 Jul;54(1):57-9.