The allergenicity of genetically modified foods from genetically engineered crops

During the past 2 decades, the diagnosis of food allergy has increased in industrialized countries. Immunoglobulin E (IgE) food allergies affect an estimated 4% to 8% of the American population.1,2 The reason for this increase remains unclear, but food allergy has become an increasingly difficult challenge for patients and their physicians to manage. Repeated exposures lead to significant morbidity, life-threatening anaphylaxis, and substantial health care costs. Because proteins are the primary precipitant of many allergic reactions, some members of the public have become concerned that the proteins produced in genetically modified (GM) crops will lead to an increase in allergic reactions in people who consume those crops.