Scientists from Spain conducted a risk-benefit analysis to review the impact of genetically modified (GM) products on human, animal, and environmental health. Despite the limited data on their long-term implications that make it difficult to assess the long-term risk of consuming GM crops, scientific evidence shows that GM crop use did not bring any harm to date. Rather, economic, environmental, and health benefits for the public have resulted from GM crop commercialization.
Researchers at the University of California, Davis (UC Davis) have developed a genetically modified (GM) lettuce that produces a drug which protects against bone density loss in microgravity. This breakthrough can help astronauts grow and eat nutritious plants than help them prevent diseases caused by long spaceflights.
To help growers better understand the function of different genes in mango and macadamia trees, Queensland University of Technology (QUT) researchers are developing new tools for testing gene function to speed up the development of elite cultivars for both tree industries to respond quickly to challenges like pests, diseases, and climate change.
The University of Washington and partners conducted a study with farmers using regenerative farming practices to analyze their impact on the nutritional content of food. The results are published in PeerJ.
