ABSTRACT

This study examines the knowledge, attitude and utilization of genetically modified foods in Umuahia metropolis in Abia State. The study was a cross-sectional study. A multi- stage sampling technique was used to select a total of 440 respondents. Data on socio- demographic/economic characteristics, knowledge, attitude, utilization of genetically modified foods and anthropometric status of the respondents were collected using structured and validated questionnaire. The IBM SPSS version 23.0 computer software was used to analyse the data. Data obtained were described using frequency, percentage, mean and standard deviation. Pearson correlation was used to analyze the relationship between knowledge, attitude and utilization of genetically modified foods to their socio- economic and nutritional status. Significant relationship was judged at p ≤ 0.05. Result from the study showed that many (53%) of the respondents were male while 55.2% of them are married. Although 82.5% of the respondents were aware of genetically modified foods, most (72.5%) of them had poor knowledge of GM foods while 69.3% had a negative attitude towards GM foods. However, 57.5% of the respondents buy/use GMFs, 69.3% rarely consume it while 24.8% of them do not intend to use it. The anthropometric indices of the respondents revealed that more male (15%) than the female (11.8%) respondents were overweight. Majority (91.8%) were at high risk of developing cardiovascular diseases. There was a significant positive relationship (p= 0.003) between knowledge of genetically modified foods and the body mass index of the respondents. There was also a significant relationship between attitude of the respondents, their income status (p=0.013) and waist hip ratio (p=-0.0028). These results therefore suggest that projects seeking to promote consumption of genetically modified foods and sensitization of communities on their benefits should be considered.

TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgement iv

Table of contents vi

List of tables xi

Abstract xii

CHAPTER 1 INTRODUCTION

1.1.1 Background of the Study 1

1.2 Statement of the Problem 4

1.3.1 Objectives of the Study 6

1.3.2 General Objective of the Study 6

1.3.2 Specific objective 6

1.4 Significance of Study 7

CHAPTER 2 LITERATURE REVIEW

2.1 Genetically Modified Food 8

2.1.1 Classification of genetically modified foods 11

2.2 Advantages of Genetically Modified Foods 13

2.2.1 Insect Resistance 13

2.2.2 Herbicide 14

2.2.3 Disease Resistance 14

2.2.4 Nutritional and Other Enhancements 15

2.2.5 Cold tolerance 15

2.2.6 Drought tolerance/salinity tolerance 15

2.2.7 Nutrition 16

2.2.8 Pharmaceuticals 16

2.2.9 Phytoremediation 17

2.2.10 Other Benefits 17

2.3 Application of Transgenic Plants in Human Nutrition 17

2.4 Genetically Modified Crops 18

2.4.1 Bt Cotton 18

2.4.2 Golden Rice 21

2.4.3 Potatoes 23

2.4.4 Bt Brinjal 35

2.5 Some Criticisms Against GM Foods 26

2.5.1 Environmental Hazards 26

2.5.2 Human Health Risks 27

2.5.3 Economic Concerns 28

2.6 Safety Aspects of Genetically Modified Food 28

CHAPTER 3

MATERIALS AND METHODS

3.1 Study Design 31

3.2 Area of Study 31

3.3 Population of the Study 33

3.4 Sampling and Sampling Technique 33

3.4.1 Sample size determination 33

3.4.2 Sampling Procedure 34

3.5 Preliminary Activities 35

3.5.1 Preliminary visits 35

3.5.2 Training of research assistants 35

3.5.3 Informed Consent 35

3.6 Data Collection 36

3.6.1 Questionnaire Design and Validation 36

3.6.2 Questionnaire administration 37

3.6.3 Anthropometric measurement 37

3.6.3.1 Weight Measurement 37

3.6.3.2 Height measurement 38

3.6.3.3 Hip Circumference Measurement 38

3.6.3.4 Waist circumference measurement 39

3.7 Data Analysis 39

3.8 Statistical Analysis 41

CHAPTER 4

RESULTS AND DISCUSSION

4.1 Socio-Economic/Demographic Characteristics of the Respondents 42

4.2 Awareness and Knowledge of Genetically Modified Foods 47

4.2.1 Awareness of Genetically Modified Foods 47

4.2.2 Knowledge of Genetically Modified Foods 49

4.3 Attitude of the Respondents towards Consumption of Genetically

Modified Foods 54

4.4 Utilization of Genetically Modified Foods 61

4.5 Anthropometric Indices of the Respondents 64

4.6 Relationship between Knowledge, Attitude and Utilization of Genetically Modified Foods to Their Socio-Economic And

Nutritional Status of the Respondents. 67

CHAPTER 5

CONCLUSION AND RECOMMENDATION

5.1 Conclusion 69

5.2 Recommendation 70

References 71

Appendix 80

LIST OF TABLES

Table 4.1 Socio-Economic/Demographic characteristics of the respondents 44

Table 4.2 Awareness of Genetically Modified Foods 48

Table 4.3a Knowledge of genetically modified foods 50

Table 4.3b Knowledge level of genetically modified food 53

Table 4.4a Attitude of the Respondents towards consumption of Genetically Modified Foods 56

Table 4.4b Attitude level towards genetically modified foods 61

Table 4.5 Utilization of Genetically Modified Foods by the Respondents 62

Table 4.6a Body Mass Index of the Respondents 65

Table 4.6b Waist circumference and waist-hip ratio of the respondents 66

Table 4.7 Relationship between knowledge, attitude and utilization of genetically modified foods to their socio-economic and nutritional status of the Respondents. 68

CHAPTER ONE

INTRODUCTION

1.1  BACKGROUND OF THE STUDY

Genetically modified (GM) crops and foods (crops or organisms in which the genetic material has been altered in a way that does not occur naturally by mating and/or natural recombination.) have been widely debated during all generations of GM technology (Widmar et al., 2017). GMOs have widespread applications as they are used in biological and medical research, production of pharmaceutical drugs, experimental medicine, and agriculture. The use of gene technology in food production has become interesting due to increased needs of food as well as its improved quality. With the application of gene technology to plants and animals, goals can be achieved more quickly than by traditional selection (Christoph et al. 2008).

A genetically modified (GM) food or genetically modified organism (GMO) results from the use of recombinant DNA biotechnological procedures that allow the genetic makeup of a food or organism to be altered in some way (Pardo et al., 2002). This „recombination‟ can be accomplished by moving genes from one organism to another or by changing genes

in an organism that are already present. These changes result in the expression of attributes not found in the original organism. Examples of foods that have been genetically engineered include cotton, golden rice, potatoes, soybean and many others. Biotechnology offers a variety of potential benefits (Pardo et al., 2002). It has enhanced food production by making plants less vulnerable to drought, frost, insects, and viruses and by enabling plants to compete more effectively against weeds for soil nutrients (World Health Organization (WHO), 2013). In a few cases, it has also improved the quality and nutrition of foods by altering their composition.

However, literature has shown that consumers have both positive and negative perceptions of GM products that are offset by personal values and ethics. It has been argued that the acceptance of GM technology is greatly influenced by the values held by members of a particular society. The extent that consumers view GM foods to be unnatural has been associated with acceptance of these products (Frewer et al., 2014). Consumer acceptance level of GM food products have also been shown to moderate between perceived benefits, risks, attitude of GM technology and scientific knowledge. (Frewer et al., 2014).

Many concerns of the public (consumers) can be attributed to a lack of understanding of the scientific and science principles, and the processes and applications of biotechnology (Alberts and Labov, 2003). It has been recognized that additional knowledge can influence the ability to identify key issues and enhance understanding (Lewis and Leach, 2006). Better knowledge of biotechnology results in more positive attitudes (Prokop et al., 2007), while lack of knowledge and reflection create anxiety (Rodríguez Yunta et al., 2005). In practice, high media coverage and attention from environmental groups, in combination with very limited knowledge on the part of the public and abundant criticism, have failed to generate any significant contribution to the debate (pro, against) (Pardo et al., 2002).

Consumer acceptance can be understood as the combined attitudes of individuals on certain issues, such as those arising from technological innovations (Aerni, 2009). An individual‟s attitude towards a new technology depends on a number of related factors such as his or her perception of its risks and benefits, socially communicated values, and trust in institutions representing these technologies. With respect to public perception of genetic modification, Kelley (2004). proposed that attitudes to genetic engineering are determined by the perceived worth of potential benefits offered, knowledge of genetic engineering, and

having a scientific world-view, discounted by the perceived risk (rational worries) and anxieties or fears (irrational worries) and various minor factors such as background variables. Other studies have concluded that the acceptability of biotechnology by the public is primarily driven by risks and benefits perception (Frewer et al., 2004) as well as moral considerations (Knight, 2007).

1.2  STATEMENT OF THE PROBLEM

Our food is an important determinant of our health. With the use of pesticides and herbicides, our food has changed. Industry has argued that we need genetically modified (GM) foods because they will reduce production costs by reducing the need for additional chemicals (pesticides and fertilizers). Theoretically, these cost savings could be passed on to the consumer. The nutritional implications are also often cited as an obvious benefit for consumers, since the bioengineering could create plants that could produce more nutritious food. An example of one such product that is currently being evaluated is “Golden Rice” (Golden Rice Humanitarian Board (GRHB), 2014).

Malnutrition is common in third world countries where impoverished peoples rely on a single crop such as rice for the main staple of their diet. However, rice does not contain

adequate amounts of all necessary nutrients to prevent malnutrition. Through genetic modification, this variety of rice is able to produce beta-carotene, which the body converts into vitamin A. Developing countries such as Nigeria, that rely on rice as their major food source often are the same countries that suffer from high rates of vitamin A deficiency (VAD). The World Health Organization in 2012 reported that about 250 million preschool children suffer from VAD. Providing these children with a source of vitamin A could prevent one-third of all under-five deaths (Golden Rice Humanitarian Board (GRHB), 2014). Genetically modified foods are developed because of some perceived benefits to the consumers (United States Food and Drug Administration (USDA), 2013). GM plants can be used for phytoremediation (use of plants to detoxify soil or groundwater), to conserve natural resources, to decrease nutrient runoff in the rivers, and to help meet the increasing world food demands using a limited amount of land (USDA, 2013). Hardier crops can be created to better endure harsher climates, lessening the amount of fuel, labor, fertilizer, and water needed. Such innovations can help mitigate the effects of climate change (USDA, 2013).

Despite significant developments in modern biotechnology and genetically modified foods worldwide and in Nigeria, the consumer‟s overall knowledge and attitude towards GM

foods are still limited. Better knowledge of biotechnology results in more positive attitudes which can influence its acceptance (Prokop et al., 2007), while lack of knowledge and reflection create anxiety (Rodríguez-Yunta et al. 2005). Public knowledge and attitude towards genetically modified (GM) foods has to be adequately addressed in order for their potential economic and social benefits to be realized. It becomes necessary to assess the knowledge, attitude and utilization of genetically modified foods in Umuahia metropolis in Abia State.

1.3      OBJECTIVES OF THE STUDY

1.3.1        General Objective of the Study

To assess the knowledge, attitude and utilization of genetically modified foods in Umuahia metropolis in Abia State.

1.3.2  Specific objective

The specific objective include to:

1.      To determine the socio-economic/demographic characteristics of the study population.

2.      To assess the knowledge, attitude and utilization of genetically modified foods among consumers

3.      To determine the anthropometric status of the respondents using Body Mass Index and Waist Hip Ratio

4.      To determine relationship between knowledge, attitude and utilization of genetically modified foods to their socio-economic and nutritional status of the respondents.

1.4  SIGNIFICANCE OF STUDY

The knowledge gained from this study will help the target population (consumers) in proper understanding of the scientific applications of biotechnology. It will also help in creating awareness about genetically modified foods. Consumers will also gain additional knowledge which can influence more positive attitudes towards genetically modified foods. The study would also be useful to nutritionists, corporate and professional bodies by providing sufficient information which would serve as a medium or basis for further researches to be carried out in the near future.