Consumer attitudes to food and risk assessment concern how people perceive, evaluate, and respond to the potential hazards and benefits associated with what they eat, and how those perceptions shape food choices. Risk assessment in the food context is the structured process of identifying hazards such as microbial c…
Consumer attitudes to food and risk assessment concern how people perceive, evaluate, and respond to the potential hazards and benefits associated with what they eat, and how those perceptions shape food choices. Risk assessment in the food context is the structured process of identifying hazards such as microbial contamination, chemical residues, additives, or allergens, and estimating the likelihood and severity of harm. Consumer attitudes, however, are influenced not only by this scientific evidence but also by trust in food producers and regulators, media coverage, cultural and personal values, familiarity, and the perceived naturalness or benefit of a food. As a result, the level of concern the public expresses about a particular food issue does not always match the magnitude of the measured risk. Understanding this gap is important for effective risk communication, labeling, and public health policy that respects consumer concerns while conveying accurate information. The International Journal of Nutrition, the OpenAccessPub journal hosting this page, publishes peer-reviewed, open-access research on food, diet, and nutrition, including food safety and dietary behavior. This page gathers open-access scholarship relevant to consumer attitudes to food and food risk assessment.
2 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 2 articles above have been cited 7 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Consumer Attitudes to Food and Risk Assessment, linking to each citing work.