The analysis of over 6,000 peer-reviewed studies covering 21 years of data found that GMO corn increased yields up to 25 percent and dramatically decreased dangerous food contaminants. The study, published in Scientific Reports, analyzed field data from 1996, when the first GMO corn was planted, through 2016 in the United States, Europe, South America, Asia, Africa and Australia.
The researchers’ key findings:
• GMO corn varieties increased crop yields 5.6 to 24.5 percent relative to their non-GMO equivalents.
• GMO corn crops had lower percentages of mycotoxins (-28.8 percent), fumonisins (-30.6 percent) and thricotecens (−36.5 percent), all of which can lead to economic losses and harm human and animal health.
The analysis also reaffirmed the scientific consensus that genetically modified corn does not pose risks to human health.
“This analysis provides an effective synthesis on a specific problem that is widely discussed publicly,” study coauthor Laura Ercoli told Italian newspaper la Repubblica. Read more