Public knowledge, attitudes, and perceptions toward genetically modified foods in Lebanon.

Genetically modified foods (GMFs) have garnered significant attention due to their implications for health, agriculture, and food security. Understanding knowledge and perceptions of GMFs is essential, as these factors influence acceptance and attitudes. This study, the first of its kind in Lebanon, aimed to assess the knowledge, attitudes, and perceptions regarding GMFs and to explore their association with socio-demographic characteristics. A cross-sectional study was conducted with 1,001 participants who completed a 50-item questionnaire, followed by a 15-minute educational session on GMFs. Statistical analysis was performed using SPSS. Prior to the educational session, participants had an average knowledge score of 60.3 ± 17.4%, which significantly increased to 83.0 ± 15.8% afterward. Attitude and perception scores improved from an average of 30.3 ± 25.1% pre-intervention to 38.9 ± 12.4% post-intervention. Females demonstrated significantly higher knowledge scores, and educational attainment was positively correlated with knowledge levels both pre- and post-intervention. Younger participants and those in health-related fields scored higher before the intervention, while unemployed individuals scored lower. Additionally, higher educational levels and health-related educational backgrounds were linked to better attitudes and perceptions pre-intervention, while unemployment correlated with lower scores. Interestingly, multivariate regression analysis indicated that being under 35 years of age, having a health-related educational background, and holding a university degree were predictors of higher GMF knowledge. Consequently, individuals with initially lower knowledge level benefited the most from the educational intervention, exhibiting the greatest knowledge increases post-education. Our findings underscore the importance of targeted educational initiatives to bridge knowledge gaps and address misconceptions regarding GMFs.