GMOs Are 'Safe as Conventional Choices,' says Tufts Study

Genetically modified foods should be considered “as safe as conventional choices,” according to Timothy Griffin, associate professor at Tufts’ Friedman School of Nutrition Science and Policy, and director of the Agriculture, Food and Environment program.  Griffin and 20 other scientists reviewed 900 research publications and concluded in their 398-page report that “genetically engineered crops are as safe as conventionally grown crops.” The extensive two-year review found no apparent health risk or environmental impact of growing and consuming genetically modified crops. Most Americans are familiar with the term genetically modified, or GMOs. Many producers now mark their products with a “GMO-free” label. “Claiming that a food is made without GMOs doesn’t mean that particular food is healthy, and I think that’s where some consumers get hung up,” says  Lindsey Stevenson, nutrition and health education specialist for University of Missouri Extension. “I like to compare genetic modification of crops to vaccines for humans. In many cases, altering the genes helps the crops fight off certain diseases and pests. Without GMOs, we wouldn’t be able to produce this volume of food that feeds the world,” says Jill Scheidt, agronomy specialist with University of Missouri Extension.