Is genetically modified food a risk or benefit? US remains cautious
Dated: 28 February 2006
When it comes to genetically engineered (GE) foods, Americans have grown slightly more skeptical, according to a new Cornell University study. An important finding, given that more than two-thirds of the food in US markets has at least some amount of a crop that has been genetically engineered.
Although more than two-thirds of US foods have some amount of a crop that has been genetically engineered, the lion's share is in corn- and soybean-derived products or in processed food with cottonseed or canola oil. Of fresh produce, only papaya, yellow crook-neck squash or green zucchini may be genetically engineered, but very few are available.
"Depending on whom you ask, the technology is either beneficial or has negative effects on health and environment," explains James Shanahan, associate professor of communication at Cornell and lead researcher of the study. "Our study, which consisted of seven data sets, finds continuing ambivalence about GE foods, despite their successful use in agricultural production."
Women generally and nonwhites of both genders reportedly perceived higher risk in using biotechnology in food production than men and whites of both genders.
The study included four annual national surveys from 2003 to 2005 (with samples of about 750 respondents each year) and three annual surveys of New Yorkers from 2003 to 2005 (about 850 respondents each year). The national survey measured support for GE food using a scale from 1 to 10, while the New York survey used a similar scale to measure the perceived health risks of GE food.
"The results of the state and national surveys were very consistent with each other," said Shanahan. "And both showed a slight but significant shift over time toward a little less support and more risk perception."
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