Genetically modified (GM) foods affect the body in the same way as non-GM foods. In fact, multiple studies comparing the safety of GM and non-GM foods have found no difference in how these foods affect the body. For example, GM foods are not more likely to cause allergic reactions than non-GM foods, and the likelihood of modified genes from GM foods transferring into cells or microbes in the human body is extremely low.
Moreover, different GM crops have been developed with the intention of improving human health, especially in areas where nutrient deficiencies are common. As an example, scientists have developed a type of rice to have increased iron and zinc levels in the endosperm, which is the white part of the rice grain that is consumed as food. GM rice fortified with iron and zinc could become a valuable resource in the fight against iron-deficiency anemia in parts of Africa and Asia where local diets are otherwise deficient in iron-rich foods.