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3. Are foods from genetically engineered plants safe?
Foods from genetically engineered plants must meet the same requirements, including safety requirements, as foods from traditionally bred plants. FDA has a consultation process that encourages developers of genetically engineered plants to consult with FDA before marketing their products. This process helps developers determine the necessary steps to ensure their food products are safe and lawful. The goal of the consultation process is to ensure that any safety or other regulatory issues related to a food product are resolved before commercial distribution. Foods from genetically engineered plants intended to be grown in the United States that have been evaluated by FDA through the consultation process have not gone on the market until the FDA’s questions about the safety of such products have been resolved.
The majority of genetically engineered plants - corn, canola, soybean, and cotton - are typically used to make ingredients that are then used in other food products. Such ingredients include cornstarch in soups and sauces, corn syrup as a general purpose sweetener, and cottonseed oil, canola oil, and soybean oil in mayonnaise, salad dressings, cereals, breads, and snack foods.
7. Are foods from genetically engineered plants less nutritious than comparable foods?
Nutritional assessments for foods from genetically engineered plants that have been evaluated by FDA through the consultation process have shown that such foods are generally as nutritious as foods from comparable traditionally bred plants.
8. Are foods from genetically engineered plants more likely to (1) cause an allergic reaction or (2) be toxic?
The foods we have evaluated through the consultation process have not been more likely to cause an allergic or toxic reaction than foods from traditionally bred plants. When new genetic traits are introduced into plants, the developer evaluates whether any new material could be (1) allergenic or (2) toxic if consumed in foods made from the genetically engineered plants or from ingredients derived from these plants.
9. Why aren’t foods from genetically engineered plants labeled?
We recognize and appreciate the strong interest that many consumers have in knowing whether a food was produced using genetic engineering. Currently, food manufacturers may indicate through voluntary labeling whether foods have or have not been developed through genetic engineering, provided that such labeling is truthful and not misleading. FDA supports voluntary labeling that provides consumers with this information and has issued draft guidance to industry regarding such labeling.
10. Are there long-term health effects of foods from genetically engineered plants?
When evaluating the safety of food from genetically engineered plants, scientists with experience in assessing the long-term safety of food and food ingredients consider several factors, such as information about the long-term safety of the food from traditionally bred crops in combination with information on the food safety of the newly introduced traits. Foods from genetically engineered plants that have been evaluated by FDA through the consultation process have not gone on the market until the FDA’s questions about the safety of such products have been resolved.
