The utilization of nanotechnology in food production can be seen as both good and bad depending on how it is used. One argument against its use is that it might lead to unknown health risks due to lack of adequate safety testing before approval by regulatory bodies like the FDA. Nanomaterials are so small they can easily pass through cell walls which may cause genetic mutations or other health complications with long-term exposure. Additionally, some worry about a lack of transparency within corporations using nanotech for new foods or ingredients since much of the research behind these products remains proprietary information not available for public review.
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