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Nearly 70 Percent of Health Professionals Support Biotechnology's Use in Food Products
Date:3/31/2009

many of these benefits.

More specifically, health professionals reported that knowing about the near-term advances in increased isoflavone, increased omega-3 and low-saturate soybeans make them more likely to recommend soyfoods at 62, 59 and 53 percent, respectively.

The self-administered survey analyzed a representative sample of 200 dietitians, nurse practitioners, and physician assistants. It has a margin of error of +/- 4.2 to 6.9 percent, with a confidence interval of 95 percent.

The American Dietetic Association (ADA) firmly supports the use of biotechnology in food production when used to enhance the quality, safety and nutritional value of food. In its position statement published in the Journal of the American Dietetic Association, ADA encourages the availability of these products in the marketplace.

Consumers have long recognized soyfoods as healthy, as well. USB's Consumer Attitudes about Nutrition study has tracked an impressive 26 point climb in awareness of soy as healthy from 1997 to 2008, reaching 85 percent last year. In fact, Mintel's December 2008 report on Soy Based Food and Drink cites "healthfulness" as the top reason consumers choose to eat soyfoods.

According to the International Food Information Council's 2008 Food Biotechnology Survey, Americans continue to be receptive to benefits of plant biotechnology, with concerns about use of biotechnology in food production as low as one percent. The majority of Americans would likely purchase foods made using biotechnology for specific benefits. Seventy-eight percent would purchase foods produced through biotechnology to provide more healthful fats like omega-3s, and 67 percent would buy foods with reduced saturated fat content.

The United Soybean Board is comprised of 68 farmer-directors who oversee the investments of
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SOURCE United Soybean Board
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