Health risk assessment of the adjuvant effects of Cry proteins from genetically modified plants used in food and fodder

The Norwegian Scientific Committee for Food Safety (VKM) finds it unlikely that Cry proteins in processed genetically modified (GM) maize and soya pose an increased health risk compared with food based on isogenic non-modified plants. 
This is concluded from VKM's health risk assessment of food and feed based on GM plants that have one or more cry genes inserted from Bacillius thuringiensis (Bt) to make them resistant to insect attack.