nutritional disorders
Overview of Nutrition
Processed Foods, Organic Foods, and Bioengineered or Genetically Modified Foods
 however, strips nutrients from foods. For example, milling removes bran and germ, and thus Fiber , resistance and possibly other disorders (eg, Overview of Coronary Artery Disease , To be labeled USDA-certified organic,organic foodsmust be grown and processed according to federal guidelines that address many factors, including soil quality, animal-raising practices, pest and weed control, and the use of additives. For example, for meat to be labeled organic, the animals must be raised in conditions that accommodate their natural behaviors (such as the ability to graze in a pasture), must be fed 100% organic feed and forage, and must not be given antibiotics or hormones. To be labeled with the USDA organic seal, a product must contain 95% organic ingredients. Although the certainty and extent of health benefits attributed to foods being organic remain unknown, the absence of antibiotics helps prevent antibiotic resistance. Synthetic pesticides may also increase risks of Autism Spectrum Disorders , Bioengineered or genetically modified foodsare foods containing genetically modified organisms (GMOs). According to the World Health Organization (WHO), these foods contain DNA that has been modified through laboratory techniques and that cannot be created through conventional breeding or found in nature. Genetically modified foods have existed in the US food supply since the early 1990s, and their safety in humans and animals is overseen by the U.S. Food and Drug Administration (FDA), the Environmental Protection Agency (EPA), and the USDA. Beginning in January 2022, foods require labeling that indicates whether they are a bioengineered food. These foods are often common ingredients and may be difficult to identify. Although consumption of bioengineered foods poses no risk to human health, food safety advocacy groups have raised concerns such as development of allergies (if the transferred DNA was taken from an allergenic food) and antibiotic resistance resulting from the consumption of herbicide-resistant crops that could theoretically transfer modified antibiotic-resistant genes to the human digestive tract. The WHO has stated that risk of such antibiotic resistance is very small, but not insignificant. 