Throughout the ages, humans  have  used  selective breeding  techniques  to  create plants  and  animals with  desirable  genetic  traits.  One type of technology, however, has given rise to a host of concerns and questions, namely Genetically Modified Organisms (GMOs). GMOs are those organisms that have been modified by the application of recombinant DNA technology or genetic engineering, a technique used for altering a living organism’s genetic material. With the rapid advances in biotechnology, a number of genetically modified (GM) foods or transgenic crops carrying novel traits have been developed and released for commercial agriculture production. A number of commercialized,  genetically  engineered  (GE)  varieties,  most  notably  canola,  cotton,  maize  and  soybean,  were created  using  this  technology,  and  at  present  the  traits  introduced  are  herbicide  and pest  tolerance.  Gene technology enables the  increase  of  production    in  plants,  as  well  as  the  rise  of  resistance  to  pests,  viruses,  frost,  etc.  Gene transfer is used to modify the physical and chemical composition and nutritional value of food. On the other hand, negative effects of gene technology on animals, human, and environment should be considered. The present review article is the compilation of various studies that present both positive and negative impacts of genetically modified food on human health and environment.