Genetically modified organisms are organisms with altered genetic material, which have been developed for nearly three decades using recombinant DNA technology (genetic engineering). Genes (fragments of DNA) containing the desired traits from either a related or unrelated species are introduced into specific organisms, thereby creating genetically changed (modified) organisms with improved features, which in turn enable significant improvements to various areas of human activity, especially in agriculture and biotechnology. While the products of genetically modified organisms, such as various proteins, smart drugs, hormones and vaccines, are generally accepted and applied in medicine and pharmacology without much criticism, in some countries, especially in Europe, the introduction of genetically modified food in nutrition has been met with great apprehension and criticism. Bearing possible health risks in mind, each genetically modified cultivar has to undergo rigorous testing, before a permit for commercial production and distribution is issued. Each genetically modified product is then also compared to its equivalent conventional counterpart, as possible differences lead to further toxicological and allergy testing. Special attention is thereby being paid to discovering potentially allergenic proteins and other compounds, which could act toxic, carcinogenic or even cause resistance to antibiotics. While numerous scientific papers pertaining to the possible health risks of consuming genetically modified food have been published, the large majority of them have not established any evidence of a statistically significant risk to human health. However, a smaller fraction of such scientific papers does highlight certain health risks with regard to the long-term exposure to genetically modified products. Consequently, The WHO has aligned itself with these findings, proclaiming that there has not been any evidence suggesting that genetically modified food is more dangerous than conventional food. Concurrently, more than 170 Nobel Prize laureates support the continuation of the research and production of genetically modified food, thereby underscoring the numerous benefits, which such food can bring about, especially in countries battling with food shortage. However, there are also situations in which genetically modified food can improve the health and general welfare of humans: an increased nutrient intake, the elimination of existing allergens and toxic compounds, as well as numerous other advantages.