To meet the needs of a rapidly growing population and minimize the toxic influences of traditional farming practices on the environment, the US agricultural industry has applied molecular technology to the development of food crops and livestock. By placing genes specific for highly desirable phenotypes in the DNA of plants, animals, and bacteria, farmers have increased crop and livestock survival, enhanced the nutritional quality of foods, increased industry productivity, and reduced the need for toxic pesticides and herbicides. However, introduction of genetically modified foods into the marketplace has raised a spectrum of public health issues. Physicians, as the most proximal scientific resource for most individuals, are uniquely positioned to address patient concerns regarding the safety of genetically altered foods. This report provides an overview of the inherent risks and benefits of 'agrogenetics' and offers a series of recommendations designed to promote the education of the medical community and dispel public misconception regarding genetic manipulation.