Research Article
Food Integrity and Food Technology Concerns in Canada: Evidence from Two Public Surveys
Table 3
Frequency distribution of ratings of concern about potential issues of food integrity: 2017 sample (N = 1814).
| | | 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 | 93 (5.1) | 33 (1.8) | 125 (6.9) | 404 (22.3) | 492 (27.2) | 663 (36.6) | | Meat/fish/dairy products with hormone residues | 141 (7.8) | 37 (2.0) | 208 (11.5) | 600 (33.1) | 478 (26.4) | 349 (19.2) | | Meat/fish/dairy products with antibiotic residues | 134 (7.4) | 48 (2.7) | 232 (12.8) | 589 (32.6) | 453 (25.0) | 353 (19.5) | | Genetically modified (GM) food | 170 (9.5) | 140 (7.8) | 283 (15.8) | 514 (28.7) | 336 (18.8) | 346 (19.3) | | Foods made with ingredients that are produced with nanotechnology | 554 (30.9) | 93 (5.2) | 260 (14.5) | 460 (25.6) | 241 (13.4) | 186 (10.4) |
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Note. Percentages in parentheses (%).
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