Genetically Modified Foods: Benefits and Risks

Genetically Modified Foods: Benefits and Risks

Genetically Modified food products have flooded the market over the past 20 years, now accounting for more than 90% of US corn and soy produced in the US, yet their impact on human health is still widely debated. This CME activity describes the history and background of GMOs, and presents a balanced evaluation of the scientific evidence about the health risks and benefits, as well as a summary of the positions of various consumer and medical organizations on the issue.

Learning Objectives

  • Define genetic engineering and genetically modified organisms (GMOs)
  • Explain the evidence of the health risks and benefits of genetically modified foods.
  • Review the controversies and opposition to genetically modified foods.
  • Summarize the opinions of consumer and medical groups on GMOs.

Course Fees
MMS Member Physicians: $12
Nonmember Physicians: $22
Allied Health Professionals: $9.60

Format: Text

CME Credit: 1 AMA PRA Category 1 Credit™

The Massachusetts Medical Society designates this enduring material for a maximum of 1 AMA PRA Category 1 Credit™. Physicians should claim only credit commensurate with the extent of their participation in the activity.

The Massachusetts Medical Society is accredited by the Accreditation Council for Continuing Medical Education to provide continuing medical education for physicians.

A score of 70% or higher is required to receive AMA PRA Category 1 Credit™.

System requirements:

Windows, XP, Vista, 7, 8
Mac OSX 10.6 higher
Most modern browsers including:
Firefox 18.0+
Chrome 26+
Safari 5+
Flash player  is required for some Online CME courses.

iOS devices beginning with OS version 5 or higher (includes, iPhone, ipad and iTouch devices)
Android devices including tablets and phones.
Windows RT and tablets on Windows 8 are also supported.


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