A TEAM of Italian scientists examining data from multiple peer-reviewed studies on genetically engineered corn.
The study published in the renowned journal Scientific Reports concluded that the GM varieties have definite advantages over conventional corn.
From the analysis of studies performed over 20 years, the scientists from Institute of Life
Sciences reported that GM corn has enhanced grain quality and reduction of human exposure to mycotoxins (which are produced by fungus and are capable of causing
disease and death in humans and animals), and of fumonisin and thricotecens (types of mycotoxins).
The study also confirmed the reduction of the parasitoid of the target and the lack of consistent effects on other non-target organisms.
Other conclusions from the analysis are; Genetically engineered corn had 5.6 to 24.5 percent higher yield than similar nonengineered varieties; Biomass decomposition was higher in genetically engineered corn.
The study also stated that genetically engineered crops is the fastest adopted crop technology globally, noting that 1.7 million hectares were planted in 1996, the first year of commercialisation, and 185.1 million hectares were planted in 2016.
The scientistist indicated their study should not be the last word on the safety of genetic modification. Of 6,006 peer-reviewed studies available, the scientists found only 76 eligible for meta-analysis.
“This selection suggests there is a need for more field research with a wider geographic coverage and having appropriate comparators and field design allowing robust
statistical analyses,” the paper said.
