By Laura Gorham
Floridians are generally uncertain about genetically modified foods, according to a UF/IFAS Center for Public Issues Education study.
The PIE Center explored Floridians’ attitudes, perceptions and opinions of food issues such as food safety, food security and genetically modified food in an online survey. Participants were asked a series of questions focused on general beliefs, advantages and disadvantages of genetically modified food. More than 500 Floridians responded to the online survey, and PIE Center researchers weighted responses to be representative of 2010 Census demographics.
Respondents’ answers to the online survey questions about genetically modified foods, or GMOs, varied across the spectrum, with the majority indicating neutral responses for most questions, according to PIE Center researcher Joy Rumble.
“The public has a lack of understanding and they don’t feel prepared enough to make an educated decision about genetically modified foods,” she said. Rumble is an assistant professor in the Department of Agricultural Education and Communication.
Respondents were unsure regarding the possible advantages and disadvantages to genetic modification. In addition, 43 percent of respondents were unsure if food technology had improved their quality of life.
Further, 40 percent of Floridians in the study couldn’t decide if scientists should modify plants’ genetic material to develop crops that are resistant to certain diseases, and 39 percent didn’t know if they had purchased or consumed genetically modified food.
Rumble said the variety of responses showed respondents’ lack of knowledge about the subject of genetically modified food products.
Fifty-seven percent of respondents agreed or strongly agreed that the quality of food used to be better and 45 percent believed that genetically modified food presented a greater risk for food allergies and food poisoning.
“Although about half the respondents in the study agreed or strongly agreed that they had purchased or consumed genetically modified food, the actual percentage is much greater,” PIE Center Director Tracy Irani said. “There’s a knowledge gap there that we try to point out.”
She attributed the variety of responses to a general lack of knowledge about the specific attributes of genetically modified organisms.
According to a Food and Drug Administration report, more than 94 percent of cotton, 93 percent of soybeans, and 88 percent of field corn are genetically engineered crops. These crops are genetically engineered to be pest resistant and to tolerate herbicides.
These crops are commonly used in a variety of ingredients purchased or consumed by consumers, such as cornstarch, corn syrup and oils used in condiments such as mayonnaise and salad dressings, as well as cereals, breads and snack foods.
With regard to environment, the United States Department of Agriculture reports that biotechnology in agriculture has benefitted consumers, farmers, producers and the environment.
Herbicide-tolerant soybeans, cotton and corn enable the use of reduced-risk herbicides that break down more quickly in soil and are nontoxic to wildlife and humans, according to the website.
The USDA, FDA and Environmental Protection Agency all oversee and regulate genetically modified organisms. The agencies evaluate plants to determine and ensure genetically modified crops do not have the characteristics of weeds or invasive species. In addition, the crop is assessed to include any threats to birds, mammals, insects, worms and other organisms to ensure no unintended consequences on wildlife and insects occur from the genetically modified organism.
The EPA and the FDA examine the proteins produced by the changed DNA strand to determine potential toxicity and potential cause for an allergic response.
The USDA, the EPA and the FDA work to ensure that crops produced through genetic modification for commercial use are properly tested and studied to make sure they pose no significant risk to consumers or the environment.
Respondents’ confusion over genetically modified foods can be attributed to the lack of understanding about genetically modified organisms, Rumble said.
“There is just so much lack of understanding, consumers can’t make a decision,” she said. “The lack of understanding of GMOs shows the opportunity to clarify the science and communicate about it in an effective manner.”
This study aimed at understanding perceptions of food production practices, specifically targeting food safety, food security and genetically modified food. More than 500 Floridians responded to the online survey, and PIE Center researchers weighted responses to be representative of 2010 Census demographics.
The survey will repeat annually to track changes in public opinion over time, along with previous installments of the PIE Center’s series of public opinion surveys: water quality and quantity, immigration reform and endangered species.
