养殖肉,通过体外培养动物细胞产生,正在获得越来越多的兴趣。使用该技术获得的首批产品在新加坡和美国获得了人类消费授权,更多的人可能会跟随世界其他地区。因此,重要的是评估不同人群对这种肉的态度,并了解其接受和拒绝的理由。目前对成年波兰人的横断面在线研究(n=1553)旨在评估养殖肉的知识,与生产和消费相关的主要原因和担忧,以及购买意愿和影响这种意愿的因素。大多数受访者(63%)熟悉养殖肉类的概念,54%的人宣布在有货的时候购买。然而,对安全的担忧是个人接受(39%)和拒绝(49%)这种肉。选择它的主要动机包括限制动物的痛苦(76%)和肉类消费的环境影响(67%)。尽管超过一半的受访者愿意购买这些产品是出于好奇心(58%)。多元逻辑回归显示,18-40岁的成年人接受养殖肉的几率(OR;95CI)显着增加(1.8;1.2-2.7);女性(1.8;1.2-2.7);肉食者(8.7;5.6-13.6);个体确信畜牧业对气候产生不利影响(7.6;3.1-18.3),地表水(3.1;1.2-8.1),和空气质量(3.0;1.2-7.6);熟悉养殖肉概念的人(4.2,2.2-8.4);以及那些表现出对经验高度开放的人(1.7;1.2-2.4)。结果突出表明,波兰人口可能适度准备接受养殖肉,并确定了对接受养殖肉有抵抗力的群体。需要精心设计和透明地推广这些产品,以增加公众对养殖肉类技术的潜在好处和挑战的理解。
Cultured meat, produced by culturing animal cells in vitro, is gaining increasing interest. The first products obtained using this technology were authorized for human consumption in Singapore and the United States, and more are likely to follow in other parts of the world. Therefore, it is important to assess the attitudes toward such meat in various populations and understand the grounds for its acceptance and rejection. The present cross-sectional online
study of adult Poles (n = 1553) aimed to evaluate knowledge of cultured meat, the main reasons and fears associated with its production and consumption, and willingness to buy it and factors influencing such willingness. Most respondents (63%) were familiar with the concept of cultured meat, and 54% declared to purchase it when available. However, concerns over safety were expressed by individuals accepting (39%) and rejecting (49%) such meat. The main motivations for choosing it included limiting animal suffering (76%) and environmental impacts of meat consumption (67%), although over half of responders willing to buy these products were driven by curiosity (58%). Multiple logistic regression revealed that odds (OR; 95%CI) for accepting cultured meat were significantly increased for adults aged 18-40 (1.8; 1.2-2.7); women (1.8; 1.2-2.7); meat eaters (8.7; 5.6-13.6); individuals convinced that animal farming adversely affects the climate (7.6; 3.1-18.3), surface waters (3.1; 1.2-8.1), and air quality (3.0; 1.2-7.6); those familiar with cultured meat concept (4.2, 2.2-8.4); and those revealing high openness to experience (1.7; 1.2-2.4). The results highlight that the Polish population may be moderately ready to accept cultured meat and identify the groups resistant to accepting it. Well-designed and transparent promotion of these products is required to increase the general public\'s understanding of the potential benefits and challenges of cultured meat technology.