Monetizing disinformation in the attention economy: The case of genetically modified organisms (GMOs)

Ryan, Camille D.; Schaul, Andrew J.; Butner, Ryan; Swarthout, John T.

doi:10.1016/j.emj.2019.11.002

Cited by 43 publications

(36 citation statements)

References 61 publications

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“…A study carried out in six European countries (France, Germany, the UK, Italy, Poland, and Portugal) revealed that a third of the population in these countries would not use any type of food with GMOs [ 90 ]. More recently, several studies [ 91 , 92 , 93 , 94 ] have continued to emphasize the importance of the presence or absence of GMOs as a factor in food choice and consumption. This assertion being true, which the present study brings as a novelty, is the fact that the strength of this attribute, although significant, is far less robust than health concerns, chosen as the most critical factor.…”

Section: Discussionmentioning

confidence: 99%

The Organic Food Choice Pattern: Are Organic Consumers Becoming More Alike?

Nunes

Madureira

Veiga

2021

Foods

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There is no doubt that the search for organic products is already more than a trend; it is an indisputable reality. More and more people are opting for a healthier lifestyle that starts with food, which has awakened a growing interest in understanding the reasons for these purchases. The motivational attributes of consumers’ decisions regarding the consumption of organic products are the main aim of this study. The survey included 250 respondents that filled a questionnaire by email and by personal interviews. We used a non-probabilistic sampling method, namely convenience sampling and the best–worst scaling method to analyze 10 attributes of organic purchasing decisions. Then, we studied the impact of the classification variables age, gender, academic level, place of residence, children under 18 living at home, and place of purchase of organic products on the attributes. Applying a chi-square test, we only obtained statistically significant differences for children under 18 living at home and the certification warranty (p = 0.011). The results show the dominance of credence attributes and egoistic motivations on organic consumption and may indicate a path towards the standardization of the organic consumer profile. This study emphasized that we may be facing a new organic consumer, for whom health-related factors are not just significant but overwhelming as well.

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Section: Discussionmentioning

confidence: 99%

The Organic Food Choice Pattern: Are Organic Consumers Becoming More Alike?

Nunes

Madureira

Veiga

2021

Foods

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“…This latter strategy has been termed the ‘monetization of disinformation’ and may raise millions of dollars per year for groups that employ this strategy as a fundraising tool. A recent study analyzing 95,000 online articles found that those receiving the most attention appeared not in conventional media but were published by “a small group of alternative health and pro-conspiracy sites.” 21 …”

Section: Discussionmentioning

confidence: 99%

The state of the ‘GMO’ debate - toward an increasingly favorable and less polarized media conversation on ag-biotech?

Evanega

Conrow

Adams³

et al. 2022

GM Crops & Food

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“…Recent publications, such as Winter and Jara (2015), Winter et al (2019), andReeves et al (2019), have attempted to provide more information about the process for risk assessment of pesticides conducted by regulatory agencies. Moreover, timely communications from regulatory agencies, such as BfR responding to reports of residues in food, German beer, or urine (BfR, 2016(BfR, , 2017, provide helpful information from what should be a trustworthy source in the face of widespread social media communications about food and agriculture (Ryan et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Residues of glyphosate in food and dietary exposure

Vicini

Jensen

Young

et al. 2021

Comp Rev Food Sci Food Safe

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Glyphosate is the active ingredient in Roundup R brand nonselective herbicides, and residue testing for food has been conducted as part of the normal regulatory processes. Additional testing has been conducted by university researchers and nongovernmental agencies. Presence of residues needs to be put into the context of safety standards. Furthermore, to appropriately interpret residue data, analytical assays must be validated for each food sample matrix. Regulatory agency surveys indicate that 99% of glyphosate residues in food are below the European maximum residue limits (MRLs) or U.S. Environmental Protection Agency tolerances. These data support the conclusion that overall residues are not elevated above MRLs/tolerances due to agricultural practices or usage on genetically modified (GM) crops. However, it is important to understand that MRLs and tolerances are limits for legal pesticide usage. MRLs only provide health information when the sum of MRLs of all foods is compared to limits established by toxicology studies, such as the acceptable daily intake (ADI). Conclusions from dietary modeling that use actual food residues, or MRLs themselves, combined with consumption data indicate that dietary exposures to glyphosate are within established safe limits. Measurements of glyphosate in urine can also be used to estimate ingested glyphosate exposure, and studies indicate that exposure is <3% of the current European ADI for glyphosate, which is 0.5 mg glyphosate/kg body weight. Conclusions of risk assessments, based on dietary modeling or urine data, are that exposures to glyphosate from food are well below the amount that can be ingested daily over a lifetime with a reasonable certainty of no harm.

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Monetizing disinformation in the attention economy: The case of genetically modified organisms (GMOs)

Cited by 43 publications

References 61 publications

The Organic Food Choice Pattern: Are Organic Consumers Becoming More Alike?

The Organic Food Choice Pattern: Are Organic Consumers Becoming More Alike?

The state of the ‘GMO’ debate - toward an increasingly favorable and less polarized media conversation on ag-biotech?

Residues of glyphosate in food and dietary exposure

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