大学生对食品添加剂风险认知现状及影响因素-食品科学.pdf

※营养卫生 食品科学 2014, Vol.35, No.13 245 大学生对食品添加剂风险认知现状及影响因素 1 2 2 1,* 1 1 1 陈 思 ，路 西 ，吴 昊 ，钟 凯 ，郭丽霞 ，赵 洁 ，罗晓静 （1.国家食品安全风险评估中心风险交流部，北京 100022；2.北京大学心理系，北京 100871） 摘  要：目的：了解大学生对食品添加剂的认知状况和影响因素，为食品添加剂风险交流提供依据。方法：采用随 机抽样方法，对北京大学学生进行自填式问卷调查。结果：北京大学学生对于食品添加剂有较高的风险认知和负性 情绪。知识和企业风险控制等对于降低风险认知和负性情绪都有显著影响。但是，知识知晓和企业风险控制评价的 情况均较差，71.4% 的受访者将违法添加物三聚氰胺等视为食品添加剂，仅8.9%的受访者认为企业会按标准使用食 品添加剂。结论：要促进食品添加剂的科学认知、降低负性情绪，应加强食品添加剂知识的科普宣教、并规范企业 遵纪守法的行为。 关键词：食品添加剂；风险认知；知识；风险控制 ’ College Student s Perception of the Safety Risks of Food Additives and Its Main Influencing Factors 1 2 2 1,* 1 1 1 CHEN Si , LU Xi , WU Hao , ZHONG Kai , GUO Li-xia , ZHAO Jie , LUO Xiao-jing (1. Division of Risk Communication, China National Center for Food Safety Assessment, Beijing 100022, China; 2. Department of Psychology, Peking University, Beijing 100871, China) Abstract: ’ Purpose: This study investigated undergraduates attitudes toward the safety risks of food additives and the ’ influencing factors, aiming to support the government s strategies for risk communication. Method: Undergraduate students from Peking University were randomly enrolled into the survey and filled the self-reported questionnaires. Results: Participants perceived high risk of food additives and showed strong negative attitudes toward the safety risks of food additives. Knowledge and risk control reduced the risk perception and negative affects effectively. However, the