. 2019 Feb 13;39(7):1546–1559. doi: 10.1111/risa.13279

Table II.

Mean and Standard Deviation for Disgust Response, Risk Perception, Benefit Perception, and Willingness to Eat (WTE) or Willingness to Drink (WTD) of Different New Food Technologies

	GM Meat	GM Fish	Nano. Film	Nano. Box	Art. Meat	Art. Milk	Syn. Food Additive
	M (SD)	M (SD)	M (SD)	M (SD)	M (SD)	M (SD)	M (SD)
Disgust response	64.82^a	65.97^a	65.59^a	53.39^b	57.65^b	54.35^b	42.49^c
	(30.75)	(29.93)	(30.38)	(29.37)	(31.69)	(31.15)	(29.72)
Risk perception	73.37^a	74.86^a	73.91^a	65.04^b	63.73^b	59.95^b	49.34^c
	(25.03)	(23.70)	(25.62)	(26.81)	(27.02)	(27.46)	(27.54)
Benefit perception	26.59^b	26.66^b	27.20^b	39.80^a	37.74^a	34.93^a	36.96^a
	(27.07)	(27.15)	(28.40)	(30.19)	(31.91)	(30.42)	(27.67)
WTE/WTD	27.16^c,d,e	24.93^d,e	23.23^e	37.36^b	32.94^b,c	30.95^b,c,d	51.80^a
	(29.17)	(27.62)	(26.51)	(30.65)	(31.69)	(30.74)	(31.09)

Note. N = 313. For each response, the sliding scale ranged from 0 to 100. Higher values mean higher disgust responses, risk and benefit perceptions, and WTE/WTD. Different superscript letters indicate significant differences at the level of p ≤ 0.001 between cells for each column. GM, genetically modified; nano. film, edible nanotechnology coating film; nano. box, nanotechnology food box; art., artificial; syn., synthetic.