A comprehensive analysis from the National Academies of Sciences, Engineering and Medicine concludes genetically engineered crops appear safe to eat and do not harm the environment. Furthermore, new techniques like genome editing are “blurring the distinction between genetic engineering and conventional plant breeding” and make existing regulations calling for labeling of genetically engineered products untenable, according to an article in The New York Times.
A committee largely from academia produced the analysis. No one from crop biotechnology companies like Monsanto or DuPont served on the committee, according to the article, although it notes that some members have developed genetically engineered crops and might have been consultants to the companies. Questions still remain whether the technology significantly increases crop yields.
Read the entire article here.