Exploring the Benefits and Risks of Genetically Modified Foods

Abstract

Background: Genetically modified (GM) foods, derived through genetic engineering techniques, are designed to express desirable traits, and offer potential benefits such as enhanced nutritional content, increased resistance to pests, and reduced reliance on chemical pesticides. This narrative review aims to assess the benefits and risks associated with GM foods, examining their impact on health and the environment. Methods: A narrative review methodology was employed, which included searching Web of Science, PubMed and Google Scholar, for articles published in the period 1994-2024. Key themes and findings were collected to provide an organized overview. Findings: GM foods have been shown to offer significant benefits, such as increased crop yields, reduced pesticide use, and improved nutritional profiles, exemplified by products such as Golden Rice. However, potential risks include allergenicity, antibiotic resistance, and gene flow leading to superweeds. Environmental impacts, such as effects on non-target species and biodiversity loss, are also noted. Conclusion: Evidence supports the belief that GM foods can contribute to food security and agricultural sustainability. However, thorough and continuous safety assessments are crucial to mitigate health and environmental risks. Policymaking should carefully weigh the benefits and risks, ensuring that the advantages of GM foods are accessible while addressing public concerns and ethical considerations. © 2026, Isfahan University of Medical Sciences(IUMS). All rights reserved.