Research Article
Food Integrity and Food Technology Concerns in Canada: Evidence from Two Public Surveys
Table 2
Frequency distribution of ratings of concern about potential issues of food integrity: 2016 sample (N = 1795).
| | | Response | | | Do not know | Very low risk | Low risk | Moderate risk | High risk | Very high risk | | | 0 | 1 | 2 | 3 | 4 | 5 |
| | Foods with pesticide or other chemical residues | 95 (5.3) | 26 (1.5) | 125 (7.0) | 469 (26.1) | 464 (25.9) | 616 (34.3) | | Meat/fish/dairy products with hormone residues | 159 (8.9) | 41 (2.3) | 236 (13.2) | 606 (33.9) | 404 (22.6) | 343 (19.2) | | Meat/fish/dairy products with antibiotic residues | 149 (8.3) | 43 (2.4) | 228 (12.7) | 629 (35.1) | 436 (24.3) | 309 (17.2) | | Genetically modified (GM) food | 187 (10.3) | 136 (7.5) | 265 (14.5) | 520 (28.5) | 366 (20.1) | 348 (19.1) | | Foods made with ingredients that are produced with nanotechnology | 627 (34.4) | 90 (4.9) | 251 (13.8) | 442 (24.3) | 241 (13.2) | 171 (9.4) |
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Note. Percentages in parentheses (%).
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