Potential benefits of genetically engineered food include:

- More nutritious food
- Tastier food
- Disease- and drought-resistant plants that require fewer environmental resources (such as water and fertilizer)
- Decreased use of pesticides
- Increased supply of food with reduced cost and longer shelf life
- Faster growing plants and animals
- Food with more desirable traits, such as potatoes that absorb less fat when fried
-Medicinal foods that could be used as vaccines or other medicines

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In addition to the FDA, the U.S. Environmental Protection Agency (EPA) and the U.S. Department of Agriculture (USDA) regulate bioengineered plants and animals.

Genetically engineered foods are generally regarded as safe. There has not been enough testing, however, to ensure complete safety. There are no reports of illness or injury due to genetically engineered foods. Each new genetically engineered food will have to be judged individually.
https://www.nlm.nih.gov/medlineplus/ency/article/002432.htm