Table of contentsIntroductionBackgroundAim and objectivesFood allergy riskSynthesis of toxic compoundsDevelopment of antibiotic resistanceAllergic reactionsDecreased effectiveness of antibioticsNew diseasesConclusionReferencesIntroductionGenetically modified (GM) plants, too called transgenic plants, are engineered to acquire useful quality attributes such as insect resistance, herbicide tolerance, abiotic stress tolerance, disease resistance, high nutritional quality, high yield potential, delayed ripening , improved ornamental value, male sterility and production of edible vaccines. Another major objective of growing genetically modified plants is their application as bioreactors for the production of nutraceuticals, therapeutic agents, antigens, biopolymers of monoclonal antibody fragments, etc. As a result, genetically modified plants can affect many aspects of modern society, including agricultural production and medical treatments. Due to the sharp increase in the world's population and the expected adverse effects of climate change, the use of modern agriculture and genetically modified plants now plays a key role in meeting global demand. Despite their known benefits and potential applications, the development and use of genetically modified plants still raises safety concerns and their impact on organisms and the environment remains controversial. Say no to plagiarism. Get a tailor-made essay on “Why Violent Video Games Should Not Be Banned”? Get an original essay Some people believe that the impact of genetically modified crops on human health is not fully understood. There are concerns about the use of viral DNA during the modification process, and some wonder whether new diseases would be created if genes introduced into a genetically modified crop were absorbed into the human body. As genetically modified foods begin to invade our diets, people are concerned about their safety. Background The first genetically modified plant was produced in 1983, using an antibiotic-resistant tobacco plant. China was the first country to commercialize a genetically modified crop in the early 1990s, with the introduction of virus-resistant tobacco. In 1994, the GM “Flavor Saver” tomato was approved by the Food and Drug Administration (FDA) for marketing in the United States. The modification allowed the tomato to delay its ripening after picking. In 1995, few genetically modified crops received marketing authorization. This includes modified oil canola (Calgene), Bacillus thuringiensis (Bt) corn (Ciba-Geigy), cotton resistant to the herbicide bromoxynil (Calgene), Bt cotton (Monsanto), potatoes Bt (Monsanto), soybeans resistant to the herbicide glyphosate (Monsanto), virus-resistant squash (Asgrow), and delayed-ripening tomatoes (DNAP, Zeneca/Peto and Monsanto). In 2013, genetically modified crops were planted in 27 countries, 19 were developing countries and 8 were developed countries. . 18 million farmers were growing genetically modified crops; about 90% were smallholder farmers in developing countries. Between 1996 and 2015, the total area of ​​land cultivated with genetically modified crops increased 100-fold, from 17,000 km2 (4.2 million acres) to 1,797,000 km2 (444 million acres). In 2010, 10% ofThe world's arable land was planted with genetically modified crops. In the United States, in 2014, 94% of the acreage planted to soybeans, 96% to cotton, and 93% to corn were genetically modified varieties. The use of genetically modified crops has grown rapidly in developing countries, with an estimated 18 million farmers growing 54% of the world's genetically modified crops in 2013. A 2014 meta-analysis concluded that adoption of genetically modified technology had reduced the use of chemical pesticides by 37% and increased crop yields by 22%. %, and an increase in farmers' profits by 68%. Purpose and Objectives The purpose of this article is to review the main concerns regarding the potential risk to human health associated with genetically modified plants. Health risk is something that will increase the risk of developing a disease. Genetically modified plants can create unpredictable and difficult to detect side effects, including allergies, toxins, new diseases and nutritional problems. food allergy This article states that the transfer of genes from the cells of an organism to the cell nuclei of Another organism causes the expression and synthesis of new proteins, previously absent in the parental cells. The sequence of amino acids forming the structure of a given protein poses the primary risk for the development of food allergies due to exposure to transgenic foods. The term allergy designates a pathological immune reaction, resulting from a response to an antigen carried by a specific food component. The main allergens would be food proteins, the consumption of which can successively induce skin reactions, alterations of the respiratory system and the circulatory system, up to the induction of anaphylactic shock, creating serious negative effects on health. It is estimated that food components cause allergies in approximately 2% of adults worldwide and up to 6% of children [5]. Synthesis of toxic compounds An important problem linked to the effects of GMOs on the health and lives of consumers is the potential for synthesis in their cells and tissues of products that are anti-food, toxic or increase the risk of activation of neoplastic processes. This can be illustrated by the events in Spain in 1983, when a modified rapeseed oil with a pronounced toxic effect was allowed to enter the general market. Oil consumption has led to the death of a significant number of consumers. It has been hypothesized that intoxication induces the so-called toxic oil syndrome (TOS), reflecting the contamination of the oil by aniline or its derivatives, responsible for the toxic signs. Development of a antibiotic resistanceAt the early stage of the transgenesis process, bacteria are frequently used, similar to bacterial genes resistant to therapeutic antibiotics, playing in parallel the role of markers or elements allowing to distinguish transformed cells from cells not accepting alleles coding. Séralini GE, Cellier D, de Vendomois JS. New analysis of rat feeding study with genetically modified corn reveals signs of hepatorenal toxicity. Archives of Environmental Contamination and Toxicology.52(4):596–602, 2007. This article reports that in a 90-day experiment, rats treated with GM corn MON863 caused growth variations, hepatorenal toxicity and hormonal disturbances, the intensity of which depended on sex, duration and concentration. In a two-year study, rats treated with GM NK603 corn caused severe organ damage, including