> The National Research Council recently evaluated the safety of genetically engineered foods (NRC 2004). The NRC report noted that because most crops can produce allergens, toxins, or anti- nutritional substances, both conventional breeding methods as well as genetic engineering have the potential to produce unexpected and unintended changes in a food crop. Hence, the issue of food safety with respect to GM and PMP crops is a matter of degree rather than kind. Furthermore, the NRC found that no adverse health effects in the human population attributed to genetic engineering had been documented. 

Economic Implications of Plant-made Pharmaceutical Production in North Carolina
Christopher F. Dumas, et al
The Rural Advancement Foundation International

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