Effects of Genetically Modified (GM) Foods in Human Being: A Brief Review

The genetic modification of an organism entangle transferring DNA (Deoxyribo Nucleic Acid), the genetic component from a plant or bacterium, or even an animal, into a different organism.Opportunity presented by proponents of GM technology include development in fruit and vegetable shelf-life and organoleptic quality, prosperous nutritional quality and health benefits in foods, elevated protein and carbohydrate content of foods, exalted fat quality, high quality and quantity of meat, milk and livestock.In addition, some more common concerns include environmental pollution, unintentional gene alteration to wild plants, probable creation of new viruses and toxins, restricted access to seeds due to patenting of GM food plants, impedance to crop genetic diversity, religious, cultural and ethical concerns, as well as fear of the unknown.Booster of GM technology include private industries, research scientists, some consumers, U.S. farmers and regulatory agencies.Ways of shorten potential risks and maximizing the profits of GM foods are suggested.Because the advantage of GM foods ostensibly far out weight the risks, regulatory agencies and industries engaged in GM food business should increment public awareness in this technology to prolong worldwide acceptability of GM foods.This can be acquired through openness, education, and research.