One; is the problem of toxicity. Some researchers and scholars believe that for the artificial refinement and addition of genes, it may achieve certain effects that people want to achieve at the same time, but also increase and accumulate trace toxins originally found in food.

Two; is the problem of allergic reactions. People who are allergic to one food sometimes develop an allergy to a food that they were not previously allergic to.

Three; is is a nutritional problem. Scientists believe that foreign genes can destroy the nutrients in food in a way that people don't quite understand yet.

Four; is is resistance to antibiotics. When scientists add a foreign gene to a plant or bacteria, that gene is linked to other genes. When people take this modified food, the food passes the resistance gene to the disease-causing bacteria in the body, making the body resistant.

Five; is a threat to the environment. In many genetically improved varieties contain bacterial genes derived from bacilli that produce a protein that is toxic to insects and pests, ecologists believe that other species that are not within the scope of the improvement

are at risk of becoming victims of the improved species, and biologists are concerned that in order to cultivate some of the more desirable traits, the traits are likely to be transmitted through vectors such as pollen to the wild species.