Public Health Perspectives of Genetically Modified Food: A Comprehensive Review

Public Health Perspectives of Genetically Modified Food


  • Muhammad Asif Ilyas Department of Plant Pathology, Bahauddin Zakariya University, Multan, Pakistan
  • Mansoor Ali Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan
  • Maryum Aslam Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
  • Ayesha Hassan Department of Environmental Science, Lahore College for Women University, Lahore, Pakistan
  • Rehmana Muqaddas Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
  • Naheed Akhtar Horticultural Research Sub-Station, Dera Ghazi Khan, Punjab, Pakistan
  • Muhammad Zahid Aslam Cotton Research Station, Bahawalpur, Punjab, Pakistan
  • Sisay Ketema Department of Public Health, Collage of Health Science, Mizan, Ethiopia
  • Syeda Fiza Nayab Sorghum Research Sub-Station, Dera Ghazi Khan, Pakistan
  • Naeem Arshad Maan Regional Agricultural Research Institute, Bahawalpur, Punjab, Pakistan
  • Zarafshan Razaq Department of Plant Pathology, Bahauddiz Zakariya University, Multan, Pakistan
  • Ikram ullah College of Landscape and Horticulture, Yunnan Agricultural University, Kunming, China



Food production, Genetically Modified Foods, Microbial Proteins, Human Health


Now a day food fortification using genetically modified organism was highly popular, secured and affordable for the current food demanded population.  Many commendable uses of microbes were found in genetically modified Food. This review paper attempted to address the impact of microorganisms employed in genetically modified food. PubMed, Science Direct, Google Scholar, and other search engines were used to collect papers. The impact of microorganisms in Food Productions was briefly explored and illustrated in the table and figures. Climate resilience, high yield, environmental adaptability, and high protein, 40–50% and 20–40% produced by bacteria and alga respectively, were only a few advantages of foods that have been genetically modified foods with microbes. Additionally, it improves human health by reducing poverty, ensuring food security, and preventing disease. Therefore, genetically modified foods brought a positive impact for human health.


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DOI: 10.54393/pjhs.v3i06.165
Published: 2022-11-30

How to Cite

Asif Ilyas, M. ., Ali, M. ., Aslam, M. ., Hassan, A. ., Muqaddas, R., Akhtar, N. ., Zahid Aslam, M. ., Ketema, S. ., Fiza Nayab, S. ., Arshad Maan, N. ., Razaq, Z. ., & ullah, I. (2022). Public Health Perspectives of Genetically Modified Food: A Comprehensive Review: Public Health Perspectives of Genetically Modified Food. Pakistan Journal of Health Sciences, 3(06), 13–18.



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