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Are genetically engineered plants dangerous to eat?

Updated: 8/17/2019
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10y ago

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Nobody really knows.

The educated guess is that: Genetically engineered plants are not dangerous to eat. The DNA of the altered plant or animal cannot directly affect our own DNA. All the food we eat is made of cells, which have genes. It does not make any difference if the genes came from a wild plant, from a plant crossbred by farmers, or a plant engineered in a lab by geneticists.

The function of the proteins that the DNA codes for is usually not dangerous directly to humans, but can have ecological ramifications. An example would be the proteins that BT corn produces, affecting the larval stage of many arthropods in the ground and in the ground water surrounding any BT crop, field or anywhere unprocessed BT corn is stored or used.

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Q: Are genetically engineered plants dangerous to eat?
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People prefer to eat foods that are not genetically engineered because the long term effects of eating genetically engineered plants is unknown.


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People have genetically modified foods to make them more insect-repellant, to give higher crop yields, to give products with more appealing qualities (flavour, texture, shelf life); this provides benefits for both producer and consumer. Some crop have been modified to be resistant to certain brands of herbicides, so that the plants are not affected when the farmer sprays the area for weeds (see the Monsanto website). Other modifications take the form of plants that are modified to be resistant to saline soils, or drought conditions. These benefits can increase the yields of crops in poorer or arid parts of the world which are normally susceptible to food shortages.


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