CRISPR Gen Düzenleme Teknolojisinin Besinlerde Kullanımına Yönelik Tüketici Tutumları: Bilgi Düzeyi, Beklentiler ve Endişeler

Feray Gençer Bingöl; Ahsennur  Sarıkaya; Esile Kaynar; Beyza Sude Tabakoğlu; Gizem Yılmaz; Şule Tak

doi:10.24925/turjaf.v13is2.3529-3537.8110

Authors

Feray Gençer Bingöl Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetics, 15030, Burdur, Türkiye https://orcid.org/0000-0001-5754-7208
Ahsennur Sarıkaya Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetics, 15030, Burdur, Türkiye https://orcid.org/0009-0004-5198-4596
Esile Kaynar Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetics https://orcid.org/0009-0005-1733-1070
Beyza Sude Tabakoğlu Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetics https://orcid.org/0009-0004-6602-9145
Gizem Yılmaz Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetics https://orcid.org/0009-0004-9169-5457
Şule Tak Burdur Mehmet Akif Ersoy University, Faculty of Health Science, Department of Nutrition and Dietetics https://orcid.org/0009-0009-8474-1925

DOI:

https://doi.org/10.24925/turjaf.v13is2.3529-3537.8110

Keywords:

CRISPR Technology, Gene Editing, Food Neophobia, Nutrition Literacy, Food Technology Neophobia

Abstract

Gene editing is the technology of making specific changes to the genome of living organisms, essentially for customizing genetic structure. This cross-sectional study examined consumer knowledge, expectations, and concerns regarding the use of CRISPR gene editing technology in foods. Data were collected through an online survey assessing knowledge, expectations, concerns, food neophobia, food technology neophobia, and nutritional literacy regarding CRISPR technology. The study included 1201 young adults (aged 18-40). Among participants, 87.8% had not heard of CRISPR technology, and 55.0% were open to trying a food produced with this technology. The regression model showed that the level of expectation regarding CRISPR technology decreased as age, food neophobia, and food technology neophobia increased, while the level of expectation increased as nutritional literacy increased. The level of concern regarding CRISPR technology increased as food neophobia, food technology neophobia, and nutrition literacy increased. These results suggest that CRISPR technology is still not well-known in society, but neophobia decreases expectations and increases concerns about this technology. Therefore, to increase consumer acceptance, there is a need not only to improve general nutrition literacy but also to develop knowledge-based and targeted communication strategies specific to CRISPR technology

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Consumer Attitudes Towards the Use of CRISPR Gene Editing Technology in Food: Knowledge Level, Expectations, and Concerns

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