Genetically Engineered Foods

August 5, 1994 • Volume 4, Issue 29
Do They Pose health and Environmental Hazards?
By Susan C. Phillips


Genetic engineering, the science of moving pieces of DNA from one organism to another, is a high-profile component of the high-stakes world of biotechnology. It has produced new drugs, new ways of making old drugs, new insights into the genetic roots of disease, and aroused little public controversy along the way. But for years, genetic engineers have been using the same techniques to transform the plants and animals we use for food, and the fruits of their labors are beginning to reach the market. Supporters say genetic engineering will produce healthier, cheaper and better-tasting foods. But critics say scientists do not fully understand the impact genetic alterations will have on the nutritional quality or toxicity of foods. They also fear the technology has the power to produce unintended and dangerous environmental changes.

ISSUE TRACKER for Related Reports
Farm Policy
Nov. 02, 2018  Organic Farming Boom
May 01, 2012  Farm Subsidies
Dec. 02, 1994  Farm Policy
Aug. 05, 1994  Genetically Engineered Foods
Mar. 25, 1983  Farm Policy's New Course
Oct. 28, 1977  Farm Policy and Food Needs
Apr. 06, 1966  Reversal of Farm Policy
May 02, 1962  Milk Surpluses
Dec. 07, 1949  Brannan Plan
May 01, 1939  Agriculture Under the Trade Agreements
Sep. 20, 1937  Farm Legislation and the Ever-Normal Granary
Nov. 05, 1935  Potato Control Under the A.A.A.
Apr. 25, 1934  Stabilization of the Dairy Industry
Jan. 24, 1930  The Federal Farm Board
Sep. 24, 1928  Wheat Pools in Canada and the United States
Feb. 10, 1927  The McNary-Haugen Bill
Dec. 10, 1924  The President's Agricultural Conference
Agricultural Research
Farm Produce and Commodities