What determines trust in information about food-related risks? Underlying psychological constructs

Area of Science:

• Food safety communication
• Risk perception studies
• Public trust in science

Background:

• Public trust in risk information sources significantly influences reactions to food-related hazards.
• Existing research often uses investigator-generated questions and lacks domain specificity.
• Industry and government frequently face public distrust, unlike consumer organizations, media, or medical professionals.

Purpose of the Study:

• To identify constructs determining trust and distrust in food-related risk information sources.
• To understand public terminology for distinguishing information sources.
• To validate findings through large-scale survey research.

Main Methods:

• Semistructured interviews (n=35) to elicit trust constructs.
• Repertory grid method (n=35) for source terminology, analyzed with generalized Procrustes analysis.
• Survey research (n=888) for validation using factor analysis.

Main Results:

• Knowledge alone does not foster trust; multiple positive attributes characterize trusted sources.
• Sources with moderate accountability are perceived as more trustworthy than those with complete freedom.
• Public trust is linked to a combination of perceived source qualities.

Conclusions:

• Trust in food risk information is complex, depending on source attributes beyond mere knowledge.
• Moderate accountability appears to be a key factor in building public trust.
• Future risk communication strategies should focus on cultivating these positive attributes and accountability.