Genetically Engineered Food Products Increase Risks to Children’s Health, Medical Doctors Say

(Beyond Pesticides, April 10, 2026) An important study not previously covered in Daily News, “Use of Genetically Modified Organism (GMO)-Containing Food Products in Children,” raises serious concerns about children’s dietary exposure to pesticides, particularly the weed killer glyphosate, that are heavily used in the production of genetically engineered crops. Published in Pediatrics by the American Academy of Pediatrics, the lead authors Steven A. Abrams, MD, FAAP, Jaclyn Lewis Albin, MD, FAAP, and Philip J. Landrigan, MD, FAAP call attention to the widespread use of genetic engineering (GE) and GMOs in the U.S. food supply and the subsequent health risks for children and consumers.

The authors, in collaboration with the Committee on Nutrition, Council on Environmental Health and Climate Change Executive Committee, and additional medical professionals and researchers, also maintain that pediatricians have the opportunity to provide education and “lead conversations with families about the health impact of certain foods, provide nutritional guidance, and help filter the overwhelming volume of information.” By supporting parents in making informed nutrition choices, pediatricians can help shape decisions that impact the long-term health of children and advocate for choosing organic certified products.

As the authors state: “Although GMO technology could be used to increase the micronutrient content of foods, this does not occur in the United States; instead, GMO technology has been used to make crops resistant to chemical herbicides. As a result, herbicide use has increased exponentially.” Glyphosate, as a herbicide widely used with these crops, has measurable quantities detected in food products and is listed as a probable human carcinogen by the World Health Organization’s (WHO) International Agency on Research for Cancer (IARC).