Consumers’ knowledge level, attitudes, behaviours and acceptance of GM foods

Nevin  Şanlıer; Aybuke Ceyhun Sezgin

doi:10.14687/jhs.v17i4.6016

Authors

Nevin Şanlıer Ankara Medipol University
Aybuke Ceyhun Sezgin Ankara Hacı Bayram Veli University https://orcid.org/0000-0003-1068-9940

DOI:

https://doi.org/10.14687/jhs.v17i4.6016

Keywords:

Biotechnology, Consumer, Genetically Modified Food

Abstract

Research aim: The aim of the study was to investigate the consumers’ opinions about genetically modified (GM) foods in Turkey. A framework was conceptualized and conducted in educated consumers. Method: A questionnaire about consumers’ knowledge, attitudes, behaviors, and perceptions was performed to 1307 individuals. Data were collected through face-to-face conversations with the questionnaire. The convenience sampling method was used for data collection and a voluntary basis was taken into account while selecting the participants. All statistical analyses were performed using SPSS 16.0. According to the results the genetically modified foods knowledge scores (4.53±0.74) of married individuals are high (p<0.001), single individuals’ GM foods attitude, behavior and perception scores have also been found to be statistically significantly high (26.55±5.95) (p<0.001). Findings: Furthermore, there exist a positive correlation between the attitude, behavior and perception scores. Age, gender and marital status of highly educated consumers’ influence their knowledge and attitudes about GM foods, but the attitude, behavior and perception scores show that individuals are concerned about GM foods. Conclusions: It is seen that consumers do not have sufficient knowledge about genetically modified foods but that they want to be informed. According to the results of this study, consumers focus more on the harmful aspects of the benefit/harm relationship of GM foods. In this study, it was determined that women were suspicious of genetically modified foods compared to men. This study reflects about consumers opinions and provides information about the studies and enforcements will be executed in this regard in the future.

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Author Biographies

Nevin Şanlıer, Ankara Medipol University

Prof. Dr., Ankara Medipol University, School of Health Sciences, Department of Nutrition and Dietetics

Aybuke Ceyhun Sezgin, Ankara Hacı Bayram Veli University

Assoc. Prof. Dr., Ankara Hacı Bayram Veli University, Faculty of Tourism, Department of Gastronomy and Culinary

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