Are GMOs Safe to Eat?

Genetically Modified Organisms (GMOs) have been part of the U.S. food system since 1996 and are widely considered safe for consumption. Over the past few decades, GMOs have provided benefits to both people and the environment, such as improved crop yields and reduced pesticide use. However, as with any new technology, GMOs have sparked ongoing debate and public concern—particularly around food safety.

What Does the Science Say?

Extensive research shows that GMO foods are just as safe to eat as their non-GMO counterparts. In fact, GMOs are among the most thoroughly studied food products in history. Most GMO crops differ from conventional varieties by the addition of one or two genes that produce specific proteins. These proteins are carefully evaluated to ensure they do not cause allergic reactions or other health issues.

The National Academies of Sciences, Engineering, and Medicine—a leading independent scientific body in the U.S., has concluded that GMO foods are safe for human health. This conclusion is supported by numerous respected organizations worldwide, including the World Health Organization (WHO), the American Medical Association (AMA), and the European Food Safety Authority (EFSA).

Importantly, in over 25 years of GMO use, there have been no verified health problems linked to the consumption of genetically modified foods.

What About Health Benefits?

Currently, GMO foods are not inherently more nutritious than non-GMO foods. However, this may change as biotechnology advances. Scientists are actively developing genetically engineered crops with enhanced nutritional profiles, such as rice enriched with vitamin A (Golden Rice) and soybeans with healthier oil compositions.

Updated June, 2025