Modified Crops Not Seen Adding to Human Health Risks: Study
- National Academies of Sciences compared U.S., European data
- Study also points to problem of insect resistance to GMO crops
A combine harvester operates in a field of wheat near Bolshiye Achasary village in the Republic of Tatarstan.
Photographer: Andrey Rudakov/BloombergThis article is for subscribers only.
Foods produced from genetically engineered crops don’t pose additional health risks to humans compared with their conventionally bred counterparts, according to the National Academies of Sciences, Engineering and Medicine.
A NAS committee outlined findings in a 408-page report released Tuesday. It reviewed epidemiological data from the U.S. and Canada, where food made with genetically engineered (GE) plants has been consumed for the past two decades, and compared it with information from Western Europe, where such foods aren’t widely eaten.