GENETICALLY MODIFIED PLANTS : BENEFITS AND ENVIRONMENTAL PROBLEMS

Abstract

The major goal of this review is to assess food risks of the introduction of genetically modified (GM) crops. The author analyzes the properties of the several classes of target proteins used in the transgenic constructions and discusses the problems that arise due to the lethal action of GM crops, the horizontal transfer of the transgenic constructions, in other traditional organisms, and their instability. Particular consideration is given to elevated risks of using the GM plant varieties on human health and various environmental risks associated with their introduction in field conditions. The authors emphasizes the requirement for assessing in detail all hypothetic risks in each particular case of cultivating GM varieties; as a control, such assessment must involve a comprehensive comparison with the conventional parental forms. A detail studies are required to assess the potential environmental risks of GM crops even though the technology promises many benefits. Further we need more and precise testing methods before making GM foods available for human consumption.