The study, published Jan. 19 in Nature Human Behaviour, surveyed more than 1,500 U.S. adults and found that people's openness to gene-edited foods depended on their cultural orientation, which measured their emphasis on values like tradition, conservatism and purity.
"Across the U.S., acceptance of gene-edited foods was lower among people with traditionalist cultural orientations, who tend to be suspicious of technological change," said lead author Christina Gravert, assistant professor in the Department of Communication and the Cornell Jeb E. Brooks School of Public Policy.
This group also tended to be more skeptical about the safety of gene-edited foods.
"Those who were traditionally-minded were more likely to believe that gene-editing involves 'playing God,' which made them less likely to find gene-edited foods morally acceptable," Gravert said.
The researchers found that people's experiences with food insecurity or chronic disease also influenced their acceptance of gene-edited crops, Gravert said.
For example, they found that individuals with a history of chronic disease or in households with food insecurity were more accepting of gene-edited foods that have potential benefits for human health, such as biofortified crops that provide micronutrients.
On the other hand, individuals who perceived that certain gene-edited crops could be harmful to the environment, animals or human health tended to be less supportive of them.
The researchers also found that people were more accepting of gene-edited crops that had undergone long-term testing and were well-regulated.
"Trust in government and regulatory agencies was critical for building support for gene-edited foods," Gravert said. "Transparency about their development and regulation, as well as effective science communication, can go a long way toward establishing trust."
Despite varying levels of acceptance, the researchers found that providing information about the potential benefits of gene-edited crops increased people's acceptance.
"Providing the public with information about the potential benefits and risks of gene-edited foods can overcome negative attitudes and encourage people to consider the potential for these technologies to address food security and other societal challenges," Gravert said.
Co-authors of the study include Cornell's Anthony R. Ives and Gregory S. Abowd. The research was funded by the Cornell Atkinson Center for Sustainability.
