Psychosocial and cultural factors affecting the perceived risk of genetically modified food: an overview of the literature

How socio-psychological and cultural factors may affect public perceptions of the risk of genetically modified (GM) food is described and psychological, sociological, and anthropological research on risk perception is presented as a framework for understanding cross-national differences in reactions to GM food.

Abstract

The rapid globalization of the world economy has increased the need for an astute understanding of cultural differences in perceptions, values, and ways of thinking about new food technologies. In this paper, we describe how socio-psychological and cultural factors may affect public perceptions of the risk of genetically modified (GM) food. We present psychological, sociological, and anthropological research on risk perception as a framework for understanding cross-national differences in reactions to GM food. Differences in the cultural values and circumstances of people in the US, European countries, and the developing world are examined. The implications of cultural theory for risk communication and decision making about GM food are discussed and directions for future research highlighted.