Reports from different countries have revealed that consumers are becoming increasingly concerned that the food they eat could be harmful to health. The concern regards both the composition of the diet and the possibilities that the food may contain a number of contaminating substances. Discusses the results from some recent empirical studies in the light of the more theoretical work in this area of research. The aim is to bring out some salient features which may be important to those who communicate with the public about food‐related risks, as well as for further research in this field.
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