Consumers with allergic reaction to food - Perception of and response to food risk in general and genetically modified food in particular

This article examines perceptions of and response to food risk by consumers who are allergic to or intolerant of certain food types. Food risk in general and risk related to genetically modified (GM) food are discussed, as well as issues of responsibility and judgment regarding food labeling. Eight hundred individuals were recruited for a postal questionnaire study. The response rate was 63% for allergic people and 59% for nonallergic. The results suggest that the experience of personal harm from food in the form of allergic or intolerant reactions can influence how people evaluate food risk. For example, the ranking of food risks demonstrated a difference of perception with respect to naturally occurring food allergens. The allergic group was more disposed to buy genetically modified products that had been engineered not to contain allergens. Allergic consumers also were inclined to take more individual responsibility for risk avoidance than consumers without allergies.