If any safety concern is identified, the risk associated with it should be characterized to determine its relevance to human health. This begins with the description of the host and donor organisms and the characterization of the genetic modification. The subsequent safety assessment should consider factors such as toxicity, tendencies to provoke allergic reaction (allergenicity), effects of changed composition of key nutrients (antinutrients) and metabolites, the stability of the inserted gene and nutritional modification associated with genetic modification. If the entire assessment of these factors concludes that the GM food in question is as safe as its conventional counterpart, the food is then considered safe to eat.