Genomic research is providing us with tremendous potential to improve the quality of human nutrition. The International Food Information Council (IFIC) Foundation conducted research to measure consumer awareness of, and interest in the application of genomics to nutrition and personal health, a science otherwise known as nutrigenomics or “personalized nutrition.” The quantitative Web-based research survey was conducted in 2005 with 1,012 randomly-selected US adults, aged 18 years and older. Some survey questions gauged trends in consumer attitudes toward nutrition and health over time; this trending survey was first commissioned in 1998 with subsequent surveys conducted in 2000 and 2002. Questions regarding consumer perceptions of “personalized nutrition” were added in 2005.
Key Findings on Consumers’ Perceptions about Nutrition and Health
Key findings from the survey indicate that most Americans (94 percent) believe that they have some control over their own health. In addition, the majority of consumers (69 percent) believe food and nutrition play “a great role” in maintaining or improving overall health. Interestingly, more consumers (90 percent) said in 2005 than in previous years that family health history plays a “moderate” to “great” role in maintaining and improving health (82 percent in 2002, 80 percent in 2000, and 85 percent in 1998). This finding likely indicates consumers’ increasing awareness of how their unique genetic makeup, inherited from their parents, may affect their future health status.
Is It Really in the Genes?
More than two-thirds (71 percent) of Americans are favorable toward the idea of using genetic information to provide people with nutrition and/or diet-related recommendations. The primary reason given for favorability was that it can help Americans stay healthy and reduce the risk of disease. Of those who mention concerns related to this new technology, consumers identify confidentiality/ privacy as their main concern.
Approximately one in five (18 percent) have heard “a lot” or “a fair amount” about this concept. Still, most who have heard or read something about nutrigenomics can cite only general or vague information, most often saying that it can give people knowledge about the connection between their diet, genetics, and health. More than a third of consumers (37 percent) say that health professionals (physicians, dietitians, etc.) are the most believable sources of information on genetics as it relates to diet and nutrition. When asked what they thought about various terms to describe the practice of using genetic information to develop nutrition and diet-related recommendations, Americans overwhelmingly preferred either “personalized nutrition” (70 percent like “a lot” or “a little”) or “individualized nutrition” (68 percent like “a lot” or “a little”) over terms like “nutrigenomics” (19 percent like “a lot” or “a little”).
Finally, the vast majority (70 percent) of Americans surveyed are interested in learning more about the use of genetic information to provide them with nutrition and/or diet-related recommendations to optimize their health and reduce the risk of diseases to which they are genetically predisposed. Over one-quarter of these Americans are “very” interested in the concept.
An Asian Perspective
Over the last few years, several international conferences have discussed the various perspectives on this new field of study, including the consumer perspective. The 2005 IFIC consumer attitudinal research was most recently shared at the International Life Sciences Institute Southeast Asia Region’s “International Conference on Nutrigenomics—Opportunities in Asia”, which was held in Singapore, from December 7 to 9, 2005. The conference was the first in Asia to provide a comprehensive and up-to-date overview of this new frontier of nutritional science and was attended by some of the world’s top scientists and experts in the field.
The conference, held in collaboration with the Commonwealth Scientific and Industrial Research Organisation focused on ethnic diversity and genetic adaptation through human migration and dietary patterns, and explored the potential role, application and impact of nutrigenomics in addressing public health issues in Asian populations.
Plenary presentations discussed new perspectives on genes; nutrients and health; nutritional influences on molecular epidemiology and diseases; nutrient-gene interactions in healthy and disease states; the use and impact of genomics in the food supply; individual population implications; and the future of nutrigenomics in Asia.
Consumers are Primed for Personalized Messages about Foods that Provide Benefits Beyond Basic Nutrition
According to the research of the IFIC Foundation, most consumers (88 percent) agree that certain foods have health benefits that go beyond basic nutrition and may reduce the risk of disease or other health concerns. Eighty-three percent of consumers are interested in learning more about the health effects offered by these foods. Still, there are both challenges and opportunities in communicating the potential health benefits of foods and food components and how they may be associated with the technology of “personalized nutrition.”
This research indicates that the terminology preferred by consumers, the social and ethical issues this emerging science raises, and the multiple science communicators—including health professionals and journalists—will all play a role in increasing consumer awareness and understanding of nutritional genomics. As the science of nutrition and nutrigenomics or “personalized nutrition” continues to evolve, communications that consider the consumer perspective will be helpful in ensuring consumer understanding of this new and exciting technology.
