Belgian dietitians' knowledge, perceptions and willingness-to-recommend of genetically modified food and organisms.

Autor: De Mesmaeker M; Department of Health Sciences, Odisee University College, Ghent, Belgium., Tran D; Department of Agricultural Economics, Division of Agri-Food Marketing and Chain Management, Ghent University, Ghent, Belgium., Verbeecke V; Laboratory of Functional Plant Biology, Department of Biology, Ghent University, Gent, Belgium., Ameye F; Department of Health Sciences, Odisee University College, Ghent, Belgium., Dubaere P; Department of Health Sciences, Odisee University College, Ghent, Belgium., Strobbe S; Laboratory of Functional Plant Biology, Department of Biology, Ghent University, Gent, Belgium., Van Der Straeten D; Laboratory of Functional Plant Biology, Department of Biology, Ghent University, Gent, Belgium., De Steur H; Department of Agricultural Economics, Division of Agri-Food Marketing and Chain Management, Ghent University, Ghent, Belgium.
Jazyk: angličtina
Zdroj: Journal of human nutrition and dietetics : the official journal of the British Dietetic Association [J Hum Nutr Diet] 2024 Feb; Vol. 37 (1), pp. 142-154. Date of Electronic Publication: 2023 Sep 26.
DOI: 10.1111/jhn.13238
Abstrakt: Background: Dietitians play a critical role in the public's relationship with food and are often overlooked as an important stakeholder group in the general debate about sustainable food. Genetically modified organisms (GMOs) are one type of modern food source that could contribute to a more sustainable food system. This case study is the first to examine the knowledge, perception and willingness-to-recommend (WTR) genetically modified (GM) foods by dietitians in Europe.
Methods: An online survey was addressed to all members of the Flemish Association of Dietitians (Belgium) in 2021, resulting in a sample of 98 valid responses. Multivariate linear regression included sociodemographic, knowledge, and attitudinal factors as the independent variables to explain dietitians' WTR.
Results: Flemish dietitians had limited knowledge of GMOs; only about half of the GM questions were answered correctly. Most dietitians (53%-76%) would recommend GMOs with positive effects on human nutrition or sustainability, whereas few dietitians (19%-27%) would recommend other GMO applications. Trust in GMO information sources and perceived GM benefits significantly influenced a positive WTR of GM foods. Predominant negative information about GM foods was significantly associated with dietitians' low trust and WTR such foods.
Conclusions: Countering the predominantly negative portrayal with more neutral and factual information could improve trust, which in turn could positively influence dietitians' perceptions towards GMOs. By further examining the knowledge and perception of dietitians worldwide GMOs and gene-edited products, new insights could be could gathered into the positioning of this underexposed stakeholder group.
(© 2023 British Dietetic Association.)
Databáze: MEDLINE
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