{"id":106219,"date":"2021-05-14T06:21:40","date_gmt":"2021-05-14T06:21:40","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=106219"},"modified":"2023-07-31T05:57:13","modified_gmt":"2023-07-31T05:57:13","slug":"genetically-modified-foods","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/genetically-modified-foods\/","title":{"rendered":"Genetically modified foods"},"content":{"rendered":"

Food from species whose genetic code has been modified either through selective breeding or gene transfer. Genetic changes have been introduced to improve the quality of the food, to hasten its production, or to improve its physical characteristics.<\/p>\n

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Any crop or agricultural product altered by biological engineering for drought resistance, increased growth, resistance to pests or pesticides, prolonged shelf-life, altered textures or flavors, or other economically desirable characteristics. Promoters of genetically modified foods point to their improved yields (which may have a beneficial impact on agricultural profits or world hunger). Opponents of genetic modification have raised concerns about its effects on ecosystems, human food allergies, and religious dietary laws.<\/p>\n

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Food or food components that originate from plants which have been genetically engineered intentionally to change specific attributes. In this process of genetic modification, DNA is extracted from one organism and integrated into the DNA of another organism, the recipient.<\/p>\n

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This process aims to yield benefits, such as conferring pest resistance to recipient plants, which could potentially enhance crop yields. However, it might also have drawbacks. The ecological and health implications of genetically modified (GM) foods remain subjects of continuous discussion and scrutiny.<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

Food from species whose genetic code has been modified either through selective breeding or gene transfer. Genetic changes have been introduced to improve the quality of the food, to hasten its production, or to improve its physical characteristics. Any crop or agricultural product altered by biological engineering for drought resistance, increased growth, resistance to pests […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-106219","post","type-post","status-publish","format-standard","hentry","category-g"],"yoast_head":"\nGenetically modified foods - Definition of Genetically modified foods<\/title>\n<meta name=\"description\" content=\"Food from species whose genetic code has been modified either through selective breeding or gene transfer. Genetic changes have been introduced to improve the quality of the food, to hasten its production, or to improve its physical characteristics.Any crop or agricultural product altered by biological engineering for drought resistance, increased growth, resistance to pests or pesticides, prolonged shelf-life, altered textures or flavors, or other economically desirable characteristics. Promoters of genetically modified foods point to their improved yields (which may have a beneficial impact on agricultural profits or world hunger). Opponents of genetic modification have raised concerns about its effects on ecosystems, human food allergies, and religious dietary laws.Food or food components that originate from plants which have been genetically engineered intentionally to change specific attributes. In this process of genetic modification, DNA is extracted from one organism and integrated into the DNA of another organism, the recipient.This process aims to yield benefits, such as conferring pest resistance to recipient plants, which could potentially enhance crop yields. However, it might also have drawbacks. The ecological and health implications of genetically modified (GM) foods remain subjects of continuous discussion and scrutiny.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/genetically-modified-foods\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Genetically modified foods - Definition of Genetically modified foods\" \/>\n<meta property=\"og:description\" content=\"Food from species whose genetic code has been modified either through selective breeding or gene transfer. Genetic changes have been introduced to improve the quality of the food, to hasten its production, or to improve its physical characteristics.Any crop or agricultural product altered by biological engineering for drought resistance, increased growth, resistance to pests or pesticides, prolonged shelf-life, altered textures or flavors, or other economically desirable characteristics. Promoters of genetically modified foods point to their improved yields (which may have a beneficial impact on agricultural profits or world hunger). Opponents of genetic modification have raised concerns about its effects on ecosystems, human food allergies, and religious dietary laws.Food or food components that originate from plants which have been genetically engineered intentionally to change specific attributes. In this process of genetic modification, DNA is extracted from one organism and integrated into the DNA of another organism, the recipient.This process aims to yield benefits, such as conferring pest resistance to recipient plants, which could potentially enhance crop yields. However, it might also have drawbacks. 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