Nevertheless, consumer experts are concerned that this concept has only limited value. First of all, it is very difficult to assess substantial equivalence. When there is no full substantial equivalence, safety should be assessed carefully. Too much importance is attached to digestibility tests for assessing safety. Finally, there is a lack of available scientific data on safety of the traditional foodstuffs used for comparison with GEFs.
Genetic engineering can have large impact on the toxins, allergens and nutrients in foods.
Food allergies could be exacerbated by genetic engineering. The use of antibiotic resistance genes poses health concerns. For these reasons, comprehensive, well-enforced food safety and labelling regulations are important at national and international levels. Finally, consumers need clear and concise information both about the social and environmental consequences of genetically engineering food and about the products themselves. This paper focuses on the food safety aspects only.