Genetically modified (GM) foods relate to health and nutrition by offering potential benefits and raising concerns. GM foods are engineered to enhance traits such as resistance to pests, improved nutritional content, and increased shelf life. Some studies suggest that they may help address food security and nutrient deficiencies globally. However, debates persist regarding potential long-term health effects, environmental impact, and ethical considerations concerning biodiversity. Understanding both the benefits and risks associated with GM foods is essential for informed dietary choices and public health discussions.