Uniquely disgusting? Physiological disgust and attitudes toward GM food and other food and health technologies

Abstract

Despite scientific consensus that genetically modified (GM) food is safe to eat, the American public remains skeptical. This study (N=73) investigates the proposed role of disgust in driving opposition to GM food, which is debated in extant literature. Using physiological measures of disgust, alongside self-report measures, this study suggests that disgust plays a role in driving skepticism toward GM food, but not other food and health technologies. We further discuss the possible influence of risk sensitivity and perceptions of unnaturalness on attitudes toward novel science.

How are genetically modified foods discussed on TikTok? An analysis of #GMOFOODS

“…Another study confirmed that disgust sensitivity influences the perception of risk from GMFs (27). TikTok videos may be mislabeling foods as GMFs if there is an abnormality with the food rather than verifying that the food is actually GM.…”

U.S. adult viewers of information treatments express overall positive views but some concerns about gene editing technology

“…An increasing interest in natural, organic foods may influence attitudes toward genetically engineered foods [Scott et al, 2018], as may environmental concerns toward food production [Rose, Brossard & Scheufele, 2020;Stofer & Schiebel, 2017]. Consumers prefer food that has been minimally altered, and they may perceive genetic modifications as violating such naturalness, even disgusting or more risky [Chinn & Hasell, 2021]. In 2013, a majority of American adults reported opposition to genetically engineering plants and animals, with a large portion of those opposed reporting so-called moral absolutists who felt that food produced from genetically modified crops was unacceptable since it violated basic moral principles.…”