What are the essential equivalence between genetically modified food and traditional food?

Evaluating the safety of genetically modified crops involves an important principle: substantial equivalence. The substantial equivalence between genetically modified food and traditional food includes: ① phenotypic traits, such as plant morphology, yield, insect resistance and so on; ② Ingredients: including key nutrients (such as fat, protein and carbohydrates) and toxic substances (such as solanine in potatoes and α -lycopene in tomatoes); ③ Specific differences: If there are specific differences between genetically modified food and traditional food, safety analysis should focus on these specific differences. For example, whether the introduced genes encode one or more protein, whether new compounds are produced, and the safety of the new protein. During the period of 1996, the second FAO and the World Health Organization (WHO) divided the plants, animals and microorganisms of transgenic plants into three categories: ① they are essentially equal to the traditional foods sold in the market; Except for some specific differences, it is essentially equivalent to traditional food; ③ It is not the same as traditional food in essence.