Question

Scientists have been genetically modifying food crops since the mid-1990's. As a result, scientists have been able to produce crops that are more disease resistant. What could be seen as a risk associated with using genetically modified crops?
A) reduction in nutritional value of the food crop
B) plants can be "tailor-made" for the desired trait
C) crops may cause an increase of allergic reactions in humans
D) crop production would be increased due to greater disease resistance

Answer 1

Answer: Option C

Explanation:

A risk associated with using genetically modified crops is that they may cause an increase of allergic reactions in humans.

Genetically modified crops already have their genome (entire genetic material) altered by the insertion of a new DNA portion or the deletion of a DNA coding portion; either of these steps could pose risk to human consumers in that the newly added gene could illicit a cellular response from the antibodies invivo, or could deprive certain enzymes of important substrates for an healthy immune system

Option A is not the answer because the nutritional value of genetically modified crops could even be higher than its wild strain (normal crops).

So, allergies may be provoked in humans consumers who definitely have different immune strengths

Answer 2

Answer:

C) crops may cause an increase of allergic reactions in humans

Explanation:

most genetically modified crops are produced to increase the productivity and increase resistant against plant disease. During genetic engineering, a mutation is induced in the genome of  plant either in the form of induction of gene from other plants species whose aim is to increase the stability and production of plants.

due to above change in genome, these crops may cause allergic reactions in the human body due to immunologic reactions against the genetically modified plants