Two thirds of the processed food available in American supermarkets contains genetically engineered ingredients. Increasingly, questions are being raised about this new kind of food. The debate centers around three concerns: is this food, which has never been tested for safety by the US government, free from risk for those who eat it? Second, does genetically modified food carry an environmental price tag? And third, what possible benefits or hazards does this food present to people who live at or below the margins of hunger? Genetically engineered food, although not cheaper, more nutritious or esthetically pleasing, has been quietly introduced to the US food market within only a few years. Since there is no mandatory labeling of genetically engineered food, it is difficult – although not impossible – to discern what food has been genetically altered, for those who wish to avoid it. Assessing the risks and benefits of genetically engineered food is a significant public health and personal concern for an expanding group of health professionals and other citizens.
Learning Objectives: N/A
Presenting author's disclosure statement:
Organization/institution whose products or services will be discussed: None
I do not have any significant financial interest/arrangement or affiliation with any organization/institution whose products or services are being discussed in this session.