Study Reveals Consumer Acceptance of Gene-Edited Food

A study conducted by researchers from FLAME University, Arkansas Tech University, and the University of Nebraska-Lincoln explored the role of knowledge, trust, and information in consumer acceptance of gene-edited food. The study focused on wheat flour developed using CRISPR to produce lower levels of the potentially carcinogenic compound acrylamide.

An online survey of 1,638 individuals was conducted to examine consumer preferences, attitudes, and willingness to pay for CRISPR-based food products that enhance safety and health benefits. Preliminary results showed that although most participants had low subjective and objective knowledge scores, they were more inclined to seek additional information. The use of CRISPR and GM technology in crops was more acceptable to the respondents than its use in animals or humans. The most cited concern was the possible negative effects of CRISPR and limited access to technology. These concerns were evident among those who had less knowledge or understanding of CRISPR.

The study found that universities and the United States Department of Agriculture (USDA) were more trusted over multinational cooperations and domestic startups as developers. The results also showed that USDA and medical professionals were more trusted as a source of information. Based on the results, the researchers said that this is an opportunity for targeted education interventions to increase knowledge and consumer acceptance of gene-edited food.

For more information, read the preliminary results from the University of Nebraska-Lincoln.