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比利时营养学家对转基因食品和转基因生物的知识,感知和推意愿
Mathias De Mesmaeker1, Duc Tran2, Vincent Verbeecke3
1Department of Health Sciences, Odisee University College, Ghent, Belgium.
概括
营养学家对转基因生物 (GMO) 的了解有限. 虽然许多人会推转基因生物用于营养或可持续性,但负面信息会影响他们的信任和推这些食物的意愿.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 生物技术是生物技术.
背景情况:
- 营养学家是公众对食品的看法和可持续食品系统的关键利益相关者.
- 转基因生物 (GMO) 提供了对食品可持续性的潜在贡献.
- 这项研究调查了欧洲营养学家的知识,感知和推 (WTR) 转基因食品的意愿.
研究的目的:
- 评估营养学家对转基因生物的知识水平.
- 了解营养学家对转基因食品的看法和WTR.
- 确定影响营养学家转基因食品WTR的因素.
主要方法:
- 在比利时 (n=98) 的佛兰德营养师协会的成员中分发了一项在线调查.
- 使用多变量线性回归来分析影响WTR的因素.
- 独立变量包括社会人口统计学,知识和态度因素.
主要成果:
- 佛兰德的营养学家对转基因生物的了解有限,他们正确回答了大约一半的问题.
- 大多数人 (53%-76%) 将推具有积极营养或可持续性影响的转基因生物,但较少的人 (19%-27%) 将推其他转基因应用.
- 对转基因信息来源的信任和感知到的好处显著预测了积极的WTR,而负面的信息与低的信任和WTR相关.
结论:
- 提供关于转基因生物的中立,事实信息可以增强信任并改善营养学家的看法.
- 需要对营养学家对转基因生物和基因编辑产品的看法进行进一步的全球研究.
- 了解这个未被充分曝光的利益相关者群体的观点对于公众对转基因食品的知情讨论至关重要.
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