A TEAM of Italian scientists examining data from multiple peer-reviewed studies on genetically engineered corn.
The study published in the renowned journal Scientific Reports concluded that the GM varieties have definite advantages over conventional corn.
From the analysis of studies performed over 20 years, the scientists from Institute of Life
Sciences reported that GM corn has enhanced grain quality and reduction of human exposure to mycotoxins (which are produced by fungus and are capable of causing
disease and death in humans and animals), and of fumonisin and thricotecens (types of mycotoxins).