No evidence that genetically modified crops unsafe to eat

A sweeping review today of decades of research on genetically modified crops found no evidence that they are unsafe to eat, but warned that evolving resistance could be a serious problem.
The findings issued by the US National Academies of Science examined two decades of research on genetically engineered (GE) crops, as they are also known, and called for regulators to take a closer look at the final product of a new plant variety, rather than the process used to breed or engineer it.
"We dug deeply into the literature to take a fresh look at the data on GE and conventionally bred crops," said committee chair Fred Gould, co-director of the Genetic Engineering and Society Center at North Carolina State University.

Gould acknowledged that the wealth of data and opinions on the controversial matter "had created a confusing landscape" and that the new report aimed to offer an unbiased review of the evidence.
The committee looked at almost 900 research and other publications on genetically engineered characteristics in maize (corn), soybean, and cotton -- representing the vast majority of commercial crops to date.
"While recognizing the inherent difficulty of detecting subtle or long-term effects on health or the environment, the study committee found no substantiated evidence of a difference in risks to human health between current commercially available genetically engineered (GE) crops and conventionally bred crops, nor did it find conclusive cause-and-effect evidence of environmental problems from the GE crops," said the report.

"New plant varieties that have intended or unintended novel characteristics that may present potential hazards should undergo safety testing -- regardless of whether they were developed using genetic engineering or conventional breeding techniques.