Genetically Modified Foods and Their Effects on Human Health

Abstract

The area of genetic engineering, where genetic codes of organism are changed, has still been being debated in the scientific community for years. Groups that support the use of genetically modified organisms claim that this technology is useful in increasing both the food quality and the pros for health, in helping shelf lives of the fruits, vegetables and the organoleptic qualities increase, escalating vegetable and animal product yield, producing edible vaccines and drugs, uses in human diseases and organ transplantations as well as environmental advantages. On the other hand, groups that oppose to the use of these organisms think that there might be risks in the change of food quality, food safety, allergenic reactions and their health effects. They also worry that there may/will be some other concerns such as: labeling of the genetically modified products, environmental problems, and problems about religious, cultural and ethical issues. Since gene technology is a new and a rapidly developing technology, there are no sufficient scientific data that prove or support all the existing claims or views. Observations and researches in time would better shed light on this field.

Keywords

• gdo
• i̇nsan sağlığı
• gmo
• human health