“The GM crops aim at increased quantity of the crop, but genetic modification affects the nutrients also, which is different from the naturally grown food. Bio-availability of naturally grown food is always higher than GM crops, which have a different nutritive value,” says Dr. Dharini Krishnan, Nutrition Consultant with Heinz Nutrition Foundation.
As stated by the World Health Organisation (WHO), when new crops are developed using conventional methods, the characteristics can change positively or negatively. Main issues discussed were of allergic reaction, gene transfer and outcrossing due to consumption of such food.
“As a case-by-case basis study is needed to assess the GM foods and their safety because different GM crops include different genes inserted in various ways, a definite conclusion cannot be made on its health aspects as toxins can impact people differently,” says Dr. D Janardan, a senior nutritionist.
These factors highlight the need for careful assessment and evaluation of GM foods to find out its effect on health.