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Perceived health risks and perceptions of expert consensus in modern food society

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  • Anne Haukenes

Abstract

The article deals with perceptions of food and health risks. Relevant questions are: (1) To what degree do consumers associate specific negative health consequences with food additives and genetically modified food, and do their perceptions differ from the experts’ views? (2) How do consumers perceive experts’ evaluations of health risks connected to food additives and genetically modified food? The results are based on a survey of Norwegian residents in 1999/2000, and of a selected sample of Norwegian experts on food and risks. There were great differences between consumers and experts in their assessments of health risks. To varying extents, consumers associate various health consequences with the risk factors. Consumers seem to perceive experts as more united about the risk factors as health risks than experts do themselves. The findings are discussed with reference to the stigma concept and to a social constructionist perspective. The results contribute to the understanding of consumer perception of risks and their understanding of expert agreement about health risks. They also point to the importance of the interplay between consumers and experts in the public debate and communication process about food and risks.

Suggested Citation

  • Anne Haukenes, 2004. "Perceived health risks and perceptions of expert consensus in modern food society," Journal of Risk Research, Taylor & Francis Journals, vol. 7(7-8), pages 759-774, November.
    • Handle: RePEc:taf:jriskr:v:7:y:2004:i:7-8:p:759-774
    DOI: 10.1080/13669870210166194
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    1. Bredahl, Lone, 2000. "Determinants of consumer attitudes and purchase intentions with regard to genetically modified foods - Results of a cross-national survey," MAPP Working Papers 69, University of Aarhus, Aarhus School of Business, The MAPP Centre.
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    Cited by:

    1. John T. Brady, 2012. "Health risk perceptions across time in the USA," Journal of Risk Research, Taylor & Francis Journals, vol. 15(6), pages 547-563, June.

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