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Evaluation of Lithuanian consumers’ attitudes to genetically modified food

100%

Lukosiute I., Petrauskaite-Senkevic L.

Journal of Agribusiness and Rural Development

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2017

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nr 1[43]

The aim of this investigation is to present the results obtained during the survey of Lithuanian consumers in order to identify their attitudes towards food with genetically modified organisms (GMO). Investigating the consumers approach to genetically modified (GM) food, the following were considered: consumers’ opinions on GMO were analyzed, their knowledge about the presence of food containing GMO on the Lithuanian market, the mandatory GM food labelling, the behavior to a transgenic product while shopping, as well as consumers’ willingness to purchase such products. Data were gathered through a survey of 1000 Lithuanian residents. The empirical results indicated that the majority of the respondents’ attitudes towards food containing GMO are negative. The older consumers with less income are more against GM food compared to younger, wealthier households. 72% of consumers know that if the food contains GMO it must be indicated on the label. However, many consumers who oppose GMO do not try to avoid paying attention to the components of the product listed on its label. Only about a quarter of consumers while buying a product look for such information. This indicates that consumers are not really interested in whether or not the product contains GMO.

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Genetically modified food - assessment of consumer acceptance of novel food

86%

Gebski J., Kosicka-Gebska M.

Acta Scientiarum Polonorum. Oeconomia

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2009

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tom 08

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nr 4

3

Transgenic plants - genetically modified food

86%

Baranowska A., Zarzecka K.

Rozprawy Naukowe. Państwowa Wyższa Szkoła Naukowa im. Papieża Jana Pawła II w Białej Podlaskiej

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2009

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tom 03

The analysis of changes undergoing in plant production and food industry enables concluding that food production in the XXIst century will additionally be based on genetically modified organisms. The article reports on general ideas concerning genetically modified organisms, selected transgenic plants and crop acreage planted to genetically modified plants in Poland and world wide. The government policy on transgenic food is analysed as well.

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The effect of food-processing conditions on detection of the iap gene of Listeria monocytogenes performed using polymerase chain reaction technique [PCR]

86%

Dabrowski W., Grochulska I., Medrala D., Czeszejko K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2002

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tom 05

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nr 2

The effect of physicochemical factors: temperature (20°C, 60°C, 100°C, 121.1°C), pH (2-9), inorganic and organic components, i.e. sodium chloride (5%, 10%, 15%, 20%), carbohydrates: glucose and starch (10%, 20%, 40%), proteins: casein (2.5%, 5%, 10%) and their combinations (e.g. prolonged incubation time at low pH) on in vitro detection of specific fragment of L. monocytogenes iap gene (453 bp) carried out using polymerase chain reaction (PCR) were examined. The possibility of detection of the iap gene during apple and tomato processing as well as in their processed products was also tested. Results showed that two factors hindering detection of the iap gene were casein at all concentrations and processing applied to apples (initial pH 2.5-3.0) and tomatoes (initial pH 4.0-4.5) as well as prolonged incubation in low pH at 60°C.

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Genetically modified foods in consumer consciousness

72%

Popis M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2012

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nr 4

6

Preferences of functional food without or with genetically modified technology in the perspective of perceived health risk related to metabolic syndrome

72%

Jezewska-Zychowicz M., Wadolowska L., Danowska-Oziewicz M., Vaz de Almeida M. D., Stewart-Knox B.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

The objective is to investigate the importance of perceived health risk for consumers’ preferences to purchase functional food without and with genetically modified technology. An interview-assisted questionnaire on attitudes towards the metabolic syndrome, potential agro-food technologies and genetics in nutrition was applied within a Polish representative sample of 1005 adults. There was a tendency to consider central obesity as medium-risk condition (34.5%), high blood pressure as high and very high-risk condition (42.4%), high stress level as both medium- (34.0%) and high and very high-risk conditions (38.1%). Both high cholesterol and high blood sugar were considered as low- (34.2% and 39.5%, relatively) and high- and very high-risk conditions (36.7% and 34.2%, relatively). The functional food products were preferred by higher amount of respondents in comparison with the same functional products including genetic modifications. The perceived health risks related to metabolic syndrome correlated with intentions to eat only two products representing functional food produced with and without using GM tecnology – poultry and butter.

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Role of psychological factors in food choice - a review

72%

Babicz-Zielinska E.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

Psychological factors such as motives, personality and attitudes towards food and nutrition have been reviewed, and shown to essentially influence nutritional behavior. Even rational motives, like the wish to be healthy and slim, may result in eating disorders, especially in orthorexia and anorexia nervosa. Both the effect of ingested food on emotional status and the effect of emotions on food choice have been demonstrated. The results of research on consumer attitudes towards transgenic, functional, ecological and unfamiliar foods have been presented. The improper attitudes towards various forms of food and eating have often resulted from unfamiliarity of foods (neophobia) or their effects on health (functional food). The results obtained show that the knowledge of consumers’ motives and attitudes is an important factor permitting the food producers to implement the best marketing strategy to increase sales, as well as allowing the dietetics and physicians to asses the risks of development of eating disorders and to change them into healthy attitudes.

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European consumers and GM-foods. A lecture presented at a session organised by the Biotechnology Committee of the Polish Academy of Sciences, Warsaw, 26 April, 2012

58%

Moses V.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2012

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tom 93

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nr 3

9

Postawy konsumentow w stosunku do zywnosci genetycznie modyfikowanej

44%

Kabacinska A., Babicz-Zielinska E.

Bromatologia i Chemia Toksykologiczna

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2005

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tom 38

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nr Supl.

315-319

Celem badań ankietowych była ocena postaw konsumentów w stosunku do żywności genetycznie modyfikowanej. Badania naukowe nad żywnością genetycznie modyfikowaną spotkały się z dużym poparciem ankietowanych przy jednoczesnym dość dużym zainteresowaniu tym tematem. Respondenci jednak, szczególnie kobiety z wykształceniem zawodowym i średnim, wykazują dużą ostrożność i mają poważne obawy co do bezpieczeństwa żywności transgenicznej. Według badanej grupy ilość informacji w mediach na temat żywności genetycznie modyfikowanej jest niewystarczająca a wiadomości nie są podawane w sposób zrozumiały.

Ograniczanie wyników

Evaluation of Lithuanian consumers’ attitudes to genetically modified food

Genetically modified food - assessment of consumer acceptance of novel food

Transgenic plants - genetically modified food

The effect of food-processing conditions on detection of the iap gene of Listeria monocytogenes performed using polymerase chain reaction technique [PCR]

Genetically modified foods in consumer consciousness

Preferences of functional food without or with genetically modified technology in the perspective of perceived health risk related to metabolic syndrome

Role of psychological factors in food choice - a review

European consumers and GM-foods. A lecture presented at a session organised by the Biotechnology Committee of the Polish Academy of Sciences, Warsaw, 26 April, 2012

Postawy konsumentow w stosunku do zywnosci genetycznie modyfikowanej