Genetically modified (GM) oils are edible oils made from soybeans grown through GM technology, which are relatively low in nutritional value and lack the beneficial flavonoids. Despite this, there is still controversy about the dangers of GM oil. For example, some researchers believe that while GM crops achieve the desired effect, they also increase the amount of toxins in the food, which may accumulate in the body after long-term consumption and endanger human health. Animal tests have been conducted on GM foods in the medical community and have shown diarrhea, liver cancer, testicular hypoplasia, mastitis, infertility, and even death in animals, but no examples of harmful effects on humans have been found. Nevertheless, long-term and high consumption of GM oil may also increase the risk of disease. At the same time, consumption of GM oil may increase the chance of human allergy to GM crops because of the presence of two gene fragments in GM crops, and the genes transferred from outside may cause allergic reactions in some groups, which is not good for human health. In addition, GM oil can also affect the human body’s resistance to antibiotics, i.e., when the normal use of antibiotics to treat diseases, reducing the effectiveness of the drug, increasing the danger of infectious diseases to humans and the difficulty of cure. Therefore, it is recommended that we eat more non-GMO food, more fruits and vegetables, no partial diet, to ensure a balanced nutritional intake.