[toufka]

Figure out what is actually being done. What I found was that a single enzyme found in a closely related species was being imported into this species. It is a more efficient enzyme than a very similar enzyme that is already present. So having this new enzyme (a protein) in the modern cultivated banana pushes the equilibrium slightly towards the manufacture of Vitamin A over its precursor. This might subtly effect the equilibrium metabolism of the plant, but likely no more than a particularly hot or cold day would. Further, the enzyme is only expressed in the fleshy portion of the plant, and so has little bearing the 'plant', only its fruit.

As for the health of the consumer, there is more variation and deviation between two species of banana (of this same kind) than there is between the modified and cultivated varieties. And keep in mind too that the cultivated varieties as we currently eat them are so far removed from their genetic capacity to survive as to actually be sterile.

A single, more efficient protein from a similar species was imported from a non-cultivated species into the more common, sterile, cultivated species to shift the fruit's own biochemical equilibrium along a single metabolic axis towards a few-fold increase in the production of Vitamin A.

On the scale of risk, this one is very near the bottom.