Of Society, Nature, and Health: How Perceptions of Specific Risks and Benefits of Genetically Engineered Foods Shape Public Rejection
Kathleen M. Rose, Dominique Brossard, Dietram A. Scheufele
Abstract
Recent gene editing technologies advances, such as CRISPR/Cas9, will continue to shape the future of agriculture and genetically engineered crops. Using a representative survey of a North American Midwestern state, we examine the relative weights of specific risks and benefits associated with GMO foods in impacting potential rejection of the technology. Controlling for established predictors, we find perceptions of specific risks and benefits of the technology have a significant and substantial impact on GMO rejection, with risk aspects playing a relatively greater role. Two risks, viewing GMOs as benefiting food manufacturers and causing allergies and illness, are among the strongest predictors of GMO food rejection, suggesting social dimensions are important to consider and present in the public mind. Supplementing this, people also consider aspects related to health and nature. We discuss implications for communication efforts about GE foods and crops, and for the future of gene editing in food production.