A potential health risk of GM crops is:

A potential health risk of GM crops is:

• A. Increased flavor
• B. Transfer of allergens from the gene source to the food
• C. Reduced nutritional value
• D. Higher protein content

Answer: (B)

When a gene from another organism is added to a crop, the protein it encodes can end up in the edible part of the plant. If the source gene is an allergen or produces a protein that behaves like a known allergen, consuming the food could trigger allergic reactions in people with sensitivities. This possibility is why allergenicity is a major focus of GM safety assessments: scientists evaluate how similar the new protein is to known allergens, how much of it is produced, and how stable it remains during digestion and processing. That’s why the health risk described here is the transfer of allergens from the gene source to the food. The other options reflect changes in taste or nutritional content, which are about quality or nutritional profile rather than a direct health risk in the same sense. They’re not the primary safety concern raised by GM crops.

When a gene from another organism is added to a crop, the protein it encodes can end up in the edible part of the plant. If the source gene is an allergen or produces a protein that behaves like a known allergen, consuming the food could trigger allergic reactions in people with sensitivities. This possibility is why allergenicity is a major focus of GM safety assessments: scientists evaluate how similar the new protein is to known allergens, how much of it is produced, and how stable it remains during digestion and processing. That’s why the health risk described here is the transfer of allergens from the gene source to the food.

The other options reflect changes in taste or nutritional content, which are about quality or nutritional profile rather than a direct health risk in the same sense. They’re not the primary safety concern raised by GM crops.