Attitudes towards genetically modified food with a specific consumer benefit in food allergic consumers and non-food allergic consumers

Journal of Risk Research

Volumn 9, Issue 7, 2006, Pages 801-813

  Miles, Susan ^a   Hafner, Christine ^b   Bolhaar, Suzanne ^c   Mancebo, Eloina González ^d   Fernández Rivas, Montserrat ^e   Knulst, André ^c   Hoffmann Sommergruber, Karin ^f  

^a UNIVERSITY OF EAST ANGLIA   (United Kingdom)

^b Universitatsklinik fur Dermatologie   (Austria)

^c UNIVERSITY MEDICAL CENTER UTRECHT   (Netherlands)

^d HOSPITAL UNIVERSITARIO DE FUENLABRADA   (Spain)

^e HOSPITAL CLÍNICO SAN CARLOS   (Spain)

^f MEDICAL UNIVERSITY OF VIENNA   (Austria)

Author keywords

Consumer attitudes; Consumer benefit; Food allergy; Genetically modified food; Low Allergen food

Indexed keywords

ALLERGIES; BEHAVIORAL RESEARCH; GENETIC ENGINEERING; HEALTH CARE; MEDICAL PROBLEMS;

CONSUMER ATTITUDES; CONSUMER BENEFITS; FOOD ALLERGY; GENETICALLY MODIFIED FOOD; LOW-ALLERGEN FOOD;

FOOD PRODUCTS;

EID: 33750066321     PISSN: 13669877     EISSN: 14664461     Source Type: Journal    
DOI: 10.1080/13669870600958061     Document Type: Article

References (27)

1. Astwood, J. D. and Fuchs, R. L. (1996) Preventing food allergy: emerging technologies, Trends in Food Science and Technology, 7, pp. 219-226.
2. Brown, J. L. and Ping, Y. (2003) Consumer perception of risk associated with eating genetically engineered soybeans is less in the presence of a perceived consumer benefit, Journal of the American Dietetic Association, 103, pp. 208-214.
3. Eurobarometer (2001) Eurobarometer 55.2: Europeans, science and technology, Available at http:// europa.eu.int/comm/dg10/epo/eb/eb55/ eb552_sctech.html (accessed 15 July 2006).
4. Fernández-Rivas, M. and Miles, S. (2004) Food allergies: Clinical and psychosocial perspectives, In: E. N. C. Mills & P. R. Shewry (Eds) Plant Food Allergies, pp. 1-23 (Oxford: Blackwell Science Ltd).
5. Frewer, L. J., Howard, C., Hedderley, D. and Shepherd, R. (1997) Consumer attitudes towards different food-processing technologies used in cheese production: The influence of consumer benefit, Food Quality and Preference, 8, pp. 1-10.
6. Frewer, L. J., Howard, C. and Shepherd, R. (1996) The influence of realistic product exposure on attitudes towards genetic engineering of food, Food Quality and Preference, 7, pp. 61-67.
7. Fuchs, R. L. and Goodman, R. E. (1998) Products from plant biotechnology, Allergy, 53(Suppl. 46), pp. 93-97.
8. Gaskell, G., Allum, N., Bauer, M., Durant, J., Allansdottir, A., Bonfadelli, H., Boy, D., de Cheveigné, S., Fjaestad, B., Gutteling, J. M., Hampel, J., Jelsøe, E., Jesuino, J. C., Kohring, M., Kronberger, N., Midden, C., Nielsen, T. H., Przestalski, A., Rusanen, T., Sakellaris, G., Torgersen, H., Twardowski, T. and Wagner, W. (2002) Biotechnology and the European public, Nature Biotechnology, 18, pp. 935-938.
9. Gaskell, G., Allum, N. and Stares, S. (2003) Europeans and Biotechnology in 2002: Eurobarometer 58.0, DG Research, European Commission. Available at http://www.europa.eu.int/comm/public_opinion/ archives/eb/ebs_177_en.pdf (accessed 15 July 2006).
10. Gaskell, G., Allum, N., Wagner, W., Kronberger, N., Torgersen, H., Hampel, J. and Bardes, J. (2004) GM foods and the misperception of risk perception, Risk Analysis, 24(1), pp. 185-194.
11. Gaskell, G., Bauer, M. W. and Durant, J. (1998) Public perceptions of biotechnology in 1996: Eurobarometer 46.1, in: J. Durant, M. W. Bauer & G. Gaskell (Eds) Biotechnology in the Public Sphere: A European Sourcebook, pp. 189-214 (London: Science Museum).
12. Health Which? (2002) GM food allergies, Health Which?, June 2002, pp. 16-18.
13. Hileman, B. (2002) What's hiding in transgenic foods? Chemical and Engineering News, 80, pp. 20-22.
14. Lähteenmäki, L., Grunert, K., Ueland, Ø., Åstrom, A., Arvola, A. and Bech-Larsen, T. (2002) Acceptability of genetically modified cheese presented as real product alternative, Food Quality and Preference, 13, pp. 523-533.
15. Lusk, J. L., House, L. O., Valli, C., Jaeger, S. R., Moore, M., Morrow, J. L. and Traill, W. B. (2004) Effect of information about benefits of biotechnology on consumer acceptance of genetically modified food: evidence from experimental auctions in the United States, England and France, European Review of Agricultural Economics, 31(2), pp. 179-204.
16. Mendieta, N. L. R., Nagy, A-M. and Lints, F. A. (1997) The potential allergenicity of novel foods, The Journal of Science, Food and Agriculture, 75, pp. 405-411.
17. Miles, S., Bolhaar, S., González-Mancebo, E., Hafner, C., Hoffmann-Sommergruber, K., Fernández-Rivas, F. and Knulst, A. (2005) Attitudes towards low-allergen food in food allergic consumers, Nutrition and Food Science, 35(3&4), pp. 220-228.
18. Miles, S. and Frewer, L. J. (2001) Investigating specific concerns about different food hazards, Food Quality and Preference, 12, pp. 47-61.
19. Moon, W. and Balasubramanian, S. K. (2003) Willingness to pay for non-biotech foods in the US and the UK, The Journal of Consumer Affairs, 37(2), pp. 317-339.
20. Moseley, B. E. B. (2001) How to make foods safer - genetically modified foods, Allergy, 56, pp. 61-63.
21. Rowe, G. (2004) How can genetically modified foods be made publicly acceptable? Trends in Biotechnology, 22(3), pp. 107-109.
22. Saba, A., Moles, A. and Frewer, L. J. (1998) Public concerns about general and specific applications of genetic engineering: A comparative study between the UK and Italy, Nutrition and Food Science, 1, pp. 19-29.
23. Saba, A., Rosati, S. and Vassallo, M. (2000) Biotechnology in agriculture. Perceived risk, benefits and attitudes in Italy, British Food Journal, 102, pp. 114-121.
24. Scholderer, J., Balderjahn, I., Bredahl, L. and Grunert, G. K. (1999) The perceived risks and benefits of genetically modified food products: Expert versus consumers, in: B. Dubois, T. Lowrey, L. J. Shrum & M. Vanhuele (Eds) European Advances in Consumer Research (Vol. IV), pp. 123-129 (Provo, UT: Association of Consumer Research).
25. Tenbült, P., de Vries, N. K., Dreezens, E. and Martijn, C. (2005) Perceived naturalness and acceptance of genetically modified food, Appetite, 45, pp. 47-50.
26. Townsend, E. and Campbell, S. (2004) Psychological determinants of willingness to taste and purchase genetically modified food, Risk Analysis, 24(5), pp. 1385-1393.
27. Wagner, W., Torgerson, H., Einsiedel, E., Jelsoe, E., Fredrickson, H., Lassen, J., Rusanen, T., Boy, D., de Cheveigne, S., Hampel, J., Stathopoulou, A., Allansdottir, A., Midden, C., Nielsen, T., Przestalski, A., Twardowski, T., Fjaestad, B., Olsson, S., Olofsson, A., Gaskell, G., Durant, J., Bauer, M. and Liakopoulos, M. (1997) Europe ambivalent on biotechnology, Nature, 387, 26 June, pp. 845-847.