Beginning in 1996, genes from bacteria and viruses have been forced into the DNA of soy, corn, cotton, and canola plants, which are used for food. Ohio allergist John Boyles is one of a growing number of experts who believe that these genetically modified (GM) foods are contributing to the huge jump in food allergies in the US, especially among children.

The UK is one of the few countries that conduct a yearly food allergy evaluation. In March 1999, researchers at the York Laboratory were alarmed to discover that reactions to soy had skyrocketed by 50% over the previous year.

Genetically modified soy had recently entered the UK from US imports and the soy used in the study was largely GM. John Graham, spokesman for the York laboratory, said, “We believe this raises serious new questions about the safety of GM foods.”