Knowledge and attitudes toward genetically modified (GM) food among health sciences university students in Karachi, Pakistan

• Published in: Nutrition and food science 2021-09, Vol.51 (7), p.1150-1162
• Main Authors: Amin, Rafat, Khan, Sadaf, Zeb, Tehseen Fatima, Ali, Shaukat, Baqai, Neha, Baqai, Maham, Shuja, Shajiha
• Format: Article
• Language: English
• Subjects: Acceptance; Attitudes; Biotechnology; College students; Colleges & universities; Consumers; Crops; Food; Food consumption; Food safety; Food security; Genetic modification; Genetically altered foods; Genetically modified organisms; Health sciences; Knowledge; Organisms; Questionnaires; Students; University students; Young adults
• ISSN: 0034-6659; 1758-6917
• DOI: 10.1108/NFS-01-2021-0019

Purpose Genetically modified (GM) foods have global importance as they can significantly improve food security challenges. However, risks associated with the consumption of GM foods have affected consumers’ acceptance. This study aims to assess the student’s awareness regarding GM foods. Design/methodology/approach A cross-sectional survey-based study was conducted to explore the knowledge and attitude of health sciences university students toward GM foods. Students (n = 400) from different academic disciplines were participated in the study. Findings The majority of the university students heard about GM organisms and GM food (67.5% and 60.8%, respectively) and have correctly defined GM foods (48.2%). The mean percentage score of knowledge and attitude toward GM foods among university students was 36.0 ± 29.4% and 29.8 ± 23.1%, respectively. No significant difference was observed in knowledge and attitude between undergraduate and postgraduate students. A significant difference was found toward the acceptability of GM food in students from different health sciences disciplines (p = 0.006). Originality/value The findings indicate that educational programs are needed to improve the knowledge of students about GM food and food safety challenges.