Consumer Acceptance of Nutritionally Enhanced Genetically Modified Food: Relevance of Gene Transfer Technology
Consumer Acceptance of Nutritionally Enhanced Genetically Modified Food: Relevance of Gene Transfer Technology
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消费者对营养强化型转基因食品的接受度：基因转移技术的相关性
DOI：
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发表时间：
2004
影响因子：
1.4
通讯作者：
R. Nayga
中科院分区：
文献类型：
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作者：
Benjamin M. Onyango;R. Nayga
本研究调查了消费者消费不同类型营养强化食品（即含有钙、欧米茄脂肪酸或抗氧化剂的早餐麦片）的意愿，这些食品源自使用两种技术进行转基因的谷物：植物间基因转移技术和动物间基因转移技术。调查结果显示，大多数受访者愿意或有些愿意食用这三种营养强化型转基因早餐麦片，但如果转基因产品来自动物到植物基因转移技术，则他们的意愿低于来自植物到植物基因转移技术的转基因产品。然而，有序概率模型的结果表明，有些消费者群体不会赞成使用任何一种类型的基因转移技术，即使产品中存在增强的营养益处。
This study examines consumer's willingness to consume different types of a nutritionally enhanced food product (i.e., breakfast cereal with calcium, omega fatty acids, or anti-oxidants) derived from grains genetically modified using two types of technologies: plant-to-plant gene transfer technology and animal-to plant gene transfer technology. Findings indicate a majority of the respondents are willing or somewhat willing to consume the three types of nutritionally enhanced genetically modified breakfast cereal, but are less willing if the genetically modified product is derived from animal-to-plant gene transfer technology than from plant-to-plant gene transfer technology. However, the results of the ordered probit models suggest there are groups of consumers who will not approve of the use of either type of gene transfer technology even with the presence of an enhanced nutritional benefit in the product.