Safety issues of genetically modified foods: toxicological perspectives

Genetically modified foods (GM foods) refer to agricultural, livestock, and fishery products cultivated or bred using recombinant DNA techniques, which involve combining beneficial genes from one organ- ism with those of another. This definition encompasses foods, health functional foods, and food additives manufactured or processed using such raw materials. Recently, an amendment to the Food Sanitation Act, which includes revisions to genetically modified organ- ism (GMO) labeling requirements, passed the National Assembly and is set for implementation in late 2026. As conflicting perspectives emerge among consumers, the food industry, and experts, the controversy surrounding the safety of GM foods has resurfaced. Accordingly, this study aims to provide comprehensive information on the safety of GM foods from a toxicological perspective, based on established safety assessment principles and procedures.