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(HealthNewsDigest.com) – Despite having more access to information than even before and despite being more educated than at any time in history, a large percentage of people distrust science and scientific facts. Researchers wrongly believe if they present facts in a logical way, people will accept them. We are finding, however, that this is less and less the case.
In a recent editorial commentary, published in the Journal of Management, the authors attempt to explain why when presented with the best available evidence, many people choose not to believe research findings and other established facts. In fact, the confidence in science and the American food supply is declining. In 2009, 66% of Americans believed science had a positive effect on the foods available to eat in the US. By 2014 that number had dropped to 62%, leaving a third of the population skeptical about the positive scientific contribution to our nation’s food supply.
In the past, the explanation of science was traditionally based on the Deficit Model. A person or group of people were uninformed and simply needed a clearer explanation of the facts. What followed was the assumption that people would drop their ideological or emotion-based beliefs and come around to the correct scientific reality. This is not the case.
The gap between what scientists believe to be true and what consumers believe is widening. Comparing US adults to members of the American Association for the Advancement of Science, the results were very interesting.
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Only 28% of adults thought foods grown with pesticides were safe but 68% of scientists saw few if any problems.
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Only 37% of people felt GM (genetically modified) foods were safe to eat, but 88% of scientist felt GM foods were perfectly safe.
For both issues, over the years, ample scientific facts have been presented, yet the position of the groups becomes ever more polarized.
People increasingly believe that industrialized food production is too impersonal and that big food companies create more chances for error which creates public safety issues. The number of food recalls and foodborne illness outbreaks only confirms their beliefs. What is often overlooked is that surveillance, inspections and tracking points from farm to table have actually made our food supply safer and big companies initiate these systems continuously and effectively. The media alerts when a problem occurs, actually short-circuits many illnesses and deaths. What many consumers perceive, instead, is that big food companies and large farms are producing unsafe food, which is the opposite of what is happening.
These worried consumers often turn to farmers’ markets and smaller food companies to buy what they believe to be safer food choices. What they don’t realize is that many of their favored, smaller, niche companies thrive and grow because they are quickly gobbled up by larger food brands. And, a five year study done by Penn State showed that many farmers’ market vendors were lacking basic food safety skills and needed training to reduce foodborne illness risk.
Science is the pursuit and application of knowledge whose results are always provisional and may be overturned or improved by future research. This provisional quality of science is troubling to people. Scientists told us 30 years ago to stop eating fat. Today they tell us to worry more about which kind of fat we eat rather than how much. If this can change, why should people believe science when it says GM foods are safe or no-calories sweeteners are harmless.
People seek information that already conforms to their existing beliefs. Food studies are often simplified or misconstrued by the news media that needs a catchy title or on the internet by self-styled experts. Strong beliefs about risks – pesticides, nonorganic foods, GM – change very slowly and are extraordinarily persistent despite contrary evidence.
© NRH Nutrition Consultants, Inc.
Jo-Ann Heslin, MA, RD, CDN is a registered dietitian and the author of 30 books. Available as eBooks from iTunes and Kindle/Amazon:
Diabetes Counter – the most up-to-date information on managing diabetes
Calorie Counter – a weight loss guide that won’t let you down
Protein Counter – put the latest protein recommendations to work for you
Healthy Wholefoods Counter – planet-friendly eating made easy
Complete Food Counter – food counts and nutrition information at your fingertips
Fat and Cholesterol Counter – newest approach to heart-healthy eating
Available in print from Gallery Books:
Most Complete Food Counter, 3rd Ed.
Your Complete Food Counter App: http://itunes.apple.com/us/app/your-complete-food-counter/id444558777?mt=8
For more information on Jo-Ann and her books, go to: www.TheNutritionExperts.com.