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Effects of Genetically Modified Food on Human


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Cavite State University – Main

Indang, Cavite

College of Engineering and Information Technology

Department of Agriculture and Food Technology

Introduction to Environmental Science

Term Paper
Effects of Genetically Modified Food on Human

Amoguis, Jenina R.
ECE 3 – 1

Engr. David L. Cero
Introduction Genetically modified (GM) foods are foods derived from organisms whose genetic material (DNA) has been modified in a way that does not occur naturally, e.g. through the introduction of a gene from a different organism. Currently available GM foods stem mostly from plants, but in the future foods derived from GM microorganisms or GM animals are likely to be introduced on the market. Most existing genetically modified crops have been developed to improve yield, through the introduction of resistance to plant diseases or of increased tolerance of herbicides. In the future, genetic modification could be aimed at altering the nutrient content of food, reducing its allergenic potential, or improving the efficiency of food production systems. The main purpose of genetic modification of food is to improve its taste, output, and make plants disease resistant. Despite these advantages, many people refuse to eat genetically modified foods over concerns that it could be dangerous to their health. However, there is still no detailed study about the long term effects of eating genetically modified foods. Genetically modified foods have more research challenges but also there are misgivings about its implications in the long run. All these applications have to be assessed for any potential long term health hazards and people have to put methodologies in place to institute safety measures.

Objectives 1. To determine the effects of Genetically Modified Food on human. 2.

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