This synopsis reviews published in vivo studies on possible health consequences of genetically modified food and feed where the ingredients in question have consisted of genetically modified plant materials. The following, however, have not been taken into consideration:-ingredients consisting of genetically modified microorganisms or parts of animals/fish -ingredients produced by/from genetically modified organisms but without any DNA present -studies on consequences for the environment or biodiversity -in vitro studies or computer simulations According to a Norwegian report "Gen-mat" (NOU 2000:29), and a more recent search in Medline and Citations Index, to our knowledge a total of ten studies have been published on the health effects of GM-foods and feeds. In this minireview the data made available in these published studies is discussed.In their study Noteborn et al (1995) used a GM-tomato developed at a Dutch research institute, with a gene expressing the Bt Cry1A(b) toxin. The toxin was expressed at as little as 7,5 ng/mg protein in the fresh GM-tomato. A commercial semi-synthetic animal feed (no composition given), and the same feed mixed with 10% of lyophilised tomatoes (the GM-tomato or the unmodified parent) were fed to young male and female rats (weanlings) for 91 days. Rats given tomato-diets ate on average what corresponds to 20 g of fresh tomatoes a day. Percent survivals, terminal body weights and organ weights

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