The Paris-based International Council for Science recently released a review of 50 science reviews on applications of genetics in food and agriculture. It concluded that there is no available "evidence of any ill effects from the consumption of foods containing genetically modified ingredients.' But it warned that "this does not guarantee that no risks will be encountered as more foods are developed with novel characteristics.' It recommended: "Food safety evaluation must be undertaken on a case-by-case basis. The extent of the risk evaluation should be proportionate to the possible risks involved with particular foods.'

One worry in the case of GM foods is from