This paper describes the application of two techniques, ANAA and PIXE, used in the analyses of some available commercial food containing regular and genetically modified ingredients, as well as soybens cultivated with regular and genetically modified seeds (GMS). The aim of this work is determine their elemental composition to perform a comparative analysis. The elemental composition results of both types of food, obtained by the two techniques, were in agreement for all elements. Our results show the same elemental composition for all food samples but the quantitative analysis between soybeans seeds (regular and GM) suggested that the product made with GMS have higher concentration values, mainly for Cl, P and Zn, while for industrialized food, made with genetically modified products, a low concentration values were measured for most of the elements.
