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Vasileva B, Krasteva N, Hristova-Panusheva K, Ivanov P, Miloshev G, Pavlov A, Georgiev V, Georgieva M. Exploring the Biosafety Potential of Haberlea rhodopensis Friv. In Vitro Culture Total Ethanol Extract: A Comprehensive Assessment of Genotoxicity, Mitotoxicity, and Cytotoxicity for Therapeutic Applications. Cells 2024; 13:1118. [PMID: 38994970 PMCID: PMC11240332 DOI: 10.3390/cells13131118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 06/22/2024] [Accepted: 06/26/2024] [Indexed: 07/13/2024] Open
Abstract
The escalating elderly population worldwide has prompted a surge of interest in longevity medicine. Its goal is to interfere with the speed of ageing by slowing it down or even reversing its accompanying effects. As a field, it is rapidly growing and spreading into different branches. One of these is the use of nutraceuticals as anti-ageing drugs. This field is gaining massive popularity nowadays, as people are shifting towards a more natural approach to life and seeking to use natural products as a source of medicine. The present article focuses on the cellular effect of Haberlea rhodopensis Friv. in vitro culture total ethanol extract (HRT), produced by a sustainable biotechnological approach. The extract showed a similar phytochemical profile to plant leaf extract and was rich in primary bioactive ingredients-caffeoyl phenylethanoid glycosides, myconoside, and paucifloside. This study examined the biosafety potential, cytotoxicity, genotoxicity, and mitochondrial activity of the extract using in vitro cultures. The results showed high cell survival rates and minimal cytotoxic effects on Lep3 cells, with no induction of reactive oxygen species nor genotoxicity. Additionally, the extract positively influenced mitochondrial activity, indicating potential benefits for cellular health. The results are promising and show the beneficial effect of HRT without the observation of any adverse effects, which sets the foundation for its further testing and potential therapeutic applications.
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Affiliation(s)
- Bela Vasileva
- Laboratory of Molecular Genetics, Epigenetics and Longevity, Institute of Molecular Biology "Roumen Tsanev", Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Natalia Krasteva
- Institute of Biophysics and Biomedical Engineering, Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | | | - Penyo Ivanov
- Laboratory of Molecular Genetics, Epigenetics and Longevity, Institute of Molecular Biology "Roumen Tsanev", Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - George Miloshev
- Laboratory of Molecular Genetics, Epigenetics and Longevity, Institute of Molecular Biology "Roumen Tsanev", Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
| | - Atanas Pavlov
- Laboratory of Cell Biosystems, Institute of Microbiology, Bulgarian Academy of Sciences, 4000 Plovdiv, Bulgaria
- Department of Analytical Chemistry and Physical Chemistry, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
| | - Vasil Georgiev
- Laboratory of Cell Biosystems, Institute of Microbiology, Bulgarian Academy of Sciences, 4000 Plovdiv, Bulgaria
| | - Milena Georgieva
- Laboratory of Molecular Genetics, Epigenetics and Longevity, Institute of Molecular Biology "Roumen Tsanev", Bulgarian Academy of Sciences, 1113 Sofia, Bulgaria
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Fasakin I, von Massow M. Consumer's preferences and willingness to pay for immune enhanced dairy products in Canada. Appetite 2024; 196:107156. [PMID: 38103791 DOI: 10.1016/j.appet.2023.107156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/19/2023]
Abstract
This study examined consumer preferences for, willingness to pay for, and the most preferred mode of delivery for immune enhanced dairy products across Canada. Two sets of choice experiments were designed to evaluate preferences for functional foods and nutraceuticals as the modes of delivery for immune enhanced dairy products. Data (N = 1001) was collected through an online stated preference survey and analyzed using conditional logit model. Results revealed that there is a general consumer interest in immune enhanced dairy products, and consumers place a premium on them. Also, the presence of children below the age of fifteen in a household was a major factor that increased consumer receptivity towards the products. Further results revealed that individuals who usually consume functional foods are less likely to be interested in nutraceuticals, and vice versa, implying that the preferred mode of delivery depended on consumer preferences for either functional foods or nutraceuticals.
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Affiliation(s)
- Ifeoluwa Fasakin
- Department of Food, Agricultural and Resource Economics, University of Guelph, ON, N1G 2W1, Canada
| | - Michael von Massow
- Department of Food, Agricultural and Resource Economics, University of Guelph, ON, N1G 2W1, Canada.
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Lordan R. A new era for food in health? The FDA announces a qualified health claim for yogurt intake and type 2 diabetes mellitus risk reduction. Diabetes Metab Syndr 2024; 18:103006. [PMID: 38615571 DOI: 10.1016/j.dsx.2024.103006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/05/2024] [Accepted: 04/07/2024] [Indexed: 04/16/2024]
Abstract
INTRODUCTION Over the last two decades research has grown regarding dairy intake and health. It has been reported by many that yogurt intake may be associated with reduced risk of type 2 diabetes mellitus (T2D). In this report, the United States Food and Drug Administration (FDA) decision to announce a qualified health claim for yogurt products regarding reduced risk of T2D in response to a Danone North America petition is discussed. METHODS Relevant literature cited in the petition along with supporting evidence from PubMed and Google Scholar databases until April 1st, 2024 were used. Literature was found using relevant keywords. RESULTS On March 1st, 2024, the United States Food and Drug Administration (FDA) announced the first ever qualified health claim, stating that eating yogurt regularly may reduce the risk of T2D according to limited scientific evidence. The enforcement discretion letter was critically reviewed and discussed regarding its future implications for people with T2M and public health. CONCLUSIONS It is unclear how this FDA decision will affect public health and nutrition in the long-term. Limited scientific evidence suggests that at least 3 servings of yogurt per week may reduce the risk of T2D incidence for the general population. Yogurt will not cure or treat people with T2D.
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Affiliation(s)
- Ronan Lordan
- Institute of Translational Medicine and Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA; Department of Medicine, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA; Department of Systems Pharmacology and Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA.
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Kasza G, Szabó E, Izsó T, Ózsvári L. How Many Hungarian Consumers Choose Lactose- and Gluten-Free Food Products Even When They Do Not Necessarily Need to? Foods 2023; 12:3984. [PMID: 37959103 PMCID: PMC10649371 DOI: 10.3390/foods12213984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
The popularity of "free-from" food products (FFFPs), which exclude several ingredients such as lactose, gluten, or sugar, is increasing globally. However, experts agree that avoiding these ingredients without medical reasons can lead to nutritional deficiencies. A representative consumer survey was conducted in Hungary (n = 1002); it focused on behaviors related to FFFPs, particularly lactose- and gluten-free products. This study revealed that consumers often consider "free-from" claims during shopping. Lactose- and gluten-free foods were popular, even among those without specific dietary needs. A distinct "free-from consumer group" (7.8% of the sample, predominantly women) was identified, who consume both lactose- and gluten-free foods frequently. However, only 15.4% of the group had medical reasons for their preference, such as lactose intolerance or gluten sensitivity. The majority (75.6%) chose these products without medical justification, relying on self-diagnosis, through the involvement of family members, or the belief that they were healthier. This consumer group accounts for nearly 6% of Hungary's adult population, exceeding 470,000 individuals. Extrapolating these figures to other European countries suggests that 25-30 million EU citizens might be in a similar situation, highlighting the need for improved health education and awareness-raising campaigns to prevent imbalanced nutrition and foster the recognition and treatment of real health problems.
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Affiliation(s)
- Gyula Kasza
- Department of Applied Food Science, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary;
| | - Erika Szabó
- Department of Veterinary Forensics and Economics, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary; (E.S.); (L.Ó.)
| | - Tekla Izsó
- Department of Applied Food Science, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary;
| | - László Ózsvári
- Department of Veterinary Forensics and Economics, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary; (E.S.); (L.Ó.)
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Kwon HY. Who persistently consumes dietary supplements? A multifaceted analysis using South Korea's nationally representative health and nutrition examination survey data. Front Nutr 2023; 10:1243647. [PMID: 37781124 PMCID: PMC10534002 DOI: 10.3389/fnut.2023.1243647] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 08/30/2023] [Indexed: 10/03/2023] Open
Abstract
Objective This study aimed to identify multifaceted factors affecting intake of dietary supplements among Koreans. Methods Korean National Health and Nutrition Examination Survey (KNHANES) data from 2018 to 2020 were obtained, pertaining to functional food intake, health related behaviors and morbidities. A total of 12,031 participants representing the Korean adult population were identified into two groups: 1 year more consumer group (N = 4,345) vs. non-consumer group (N = 7,686). A logistic regression analysis was performed to analyze the predictors of dietary supplement consumptions. Results Sociodemographic variables were associated with dietary supplement use. Participants who were female (odds ratio [OR] = 1.85; 95% CI, 1.59-2.15), older (OR = 1.06; 95% CI, 1.04-1.08), married (OR = 6.39; 95% CI, 3.44-11.85), highly educated, and high income earners consumed significantly more dietary supplements. Non-smoking (OR = 1.27; 95% CI, 1.06-1.53) and performing aerobic exercise (OR = 1.28; 95% CI, 1.13-1.46) predict dietary supplement consumption. Self-rated health status and health-related quality of life increased the likelihood of dietary supplement intake by 1.86 (OR = 1.86; 95% CI, 1.04-3.32) and 7.77 times (OR = 7.77; 95% CI, 1.66-33.40), respectively. The number of chronic diseases, cancer, or stroke was not significantly associated with intake. Those with obesity tended to less consume dietary supplements (OR = 0.85; 95% CI, 0.74-0.97). Hypertension (OR = 3.14; 95% CI, 1.36-7.21), osteoporosis (OR = 1.47; 95% CI, 1.11-1.95), and asthma (OR = 0.44; 95% CI, 0.27-0.73) were significantly associated with the intake. Conclusion Considering that healthy behaviors and subjective health led to the consumption of dietary supplements, whereas current disease or catastrophic experience did not, the intake of dietary supplements should be included in health promotion in Korea.
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Affiliation(s)
- Hye-Young Kwon
- Department of Public Health, Mokwon University, Daejeon, Republic of Korea
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Jadhav HB, Sablani S, Gogate P, Annapure U, Casanova F, Nayik GA, Alaskar K, Sarwar N, Raina IA, Ramniwas S, Mousavi Khaneghah A. Factors governing consumers buying behavior concerning nutraceutical product. Food Sci Nutr 2023; 11:4988-5003. [PMID: 37701202 PMCID: PMC10494648 DOI: 10.1002/fsn3.3518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/16/2023] [Accepted: 06/13/2023] [Indexed: 09/14/2023] Open
Abstract
In recent years, consumers are increasingly attracted to nutraceuticals, an important part of food considered propitious for human health. Therefore, consumers are willingly switching to nutraceuticals and are ready to pay the premium price. This review aims to identify various factors that govern consumer purchasing of nutraceutical products. The outcomes presented in the review provide a closer understanding of consumer attitudes toward buying behavior and their impact on the growth of the global nutraceutical market. The nutraceutical market has been identified depending on the type of nutraceuticals, forms, and regions governing the nutraceutical market. Factors such as health consciousness, knowledge about a product, product availability, price, marketing strategies, and social factors influence consumers' actual buying behavior toward nutraceutical products. A mini survey in Mumbai city of India was conducted to add practical data to the review, and factors affecting consumers' willingness to buy nutraceutical products were identified. It was observed that the decision-making toward buying nutraceutical products was affected by gender, age, education level, and acculturation. It was also identified that the legislation governing nutraceuticals needs to be harmonized throughout many parts of the world, which restricts the growth of this sector to some extent. The findings elucidate that nutraceutical industries should overcome the regulatory barriers and focus on developing innovative products, which will keep current consumers intact and help increase the consumer base and thus expand the nutraceutical market globally.
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Affiliation(s)
- Harsh B. Jadhav
- Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMumbaiIndia
| | - Shyam Sablani
- Biological Systems Engineering DepartmentWashington State UniversityPullmanWashingtonUSA
| | - Parag Gogate
- Department of Chemical EngineeringInstitute of Chemical TechnologyMumbaiIndia
| | - Uday Annapure
- Department of Food Engineering and TechnologyInstitute of Chemical TechnologyMumbaiIndia
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food InstituteTechnical University of DenmarkKongens LyngbyDenmark
| | - Gulzar Ahmad Nayik
- Department of Food Science and TechnologyGovernment Degree CollegeShopianJammu & KashmirIndia
| | - Kamal Alaskar
- Department of Computer ApplicationBharathi Vidyapeeth Institute of ManagementKolhapur, PuneMaharashtraIndia
| | - Nazmul Sarwar
- Department of Food Processing and EngineeringChattogram Veterinary and Animal Sciences UniversityChattogramBangladesh
| | - Irfan Ahmad Raina
- Department of Food Science and TechnologyUniversity of KashmirSrinagarJammu & KashmirIndia
| | - Seema Ramniwas
- University Centre for Research and DevelopmentChandigarh UniversityMohaliPunjabIndia
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product TechnologyProf. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology – State Research InstituteWarsawPoland
- Department of Technology of ChemistryAzerbaijan State Oil and Industry UniversityBakuAzerbaijan
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Song M, Wu Q, Liu B, Li P, Jiang L, Wang Y, Dong S, Xiong Y, Hammock BD, Zhang C. Using a quantum dot bead-based lateral flow immunoassay to broadly detect the adulteration of PDE-5 inhibitors in functional foods. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2022; 14:2586-2595. [PMID: 35723455 PMCID: PMC11257028 DOI: 10.1039/d2ay00580h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
In this study, a designed hapten possessing the classic structure of PDE-5 inhibitors was synthesized. A monoclonal antibody (mAb) with broad recognition for six PDE-5 inhibitors was further produced. For the determination of lodenafil, methisosildenafil, mirodenafil, udenafil and tadalafil, the limit of detection (LOD) and IC50 ranged from 1.01 to 26.91 ng mL-1 and 12.75 to 278 ng mL-1, respectively. Thereafter, a quantum dot bead-based lateral flow immunoassay (QB-LFIA) was developed, which improved the LOD and IC50 to 0.32-6.52 ng mL-1 and 7.45-133.8 ng mL-1, respectively. Method validation was conducted using honey and capsule samples spiked with PDE-5 inhibitors, and the recoveries of the intra- and inter-assays ranged from 81.01% to 108.16%, with coefficients of variation below 12.71%. In addition, the validity and the consistency have been confirmed with a comparison between QB-LFIA and HPLC-MS/MS (R2 = 0.9957). Furthermore, the developed QB-LFIA was employed for the inspection of real products, and several samples were found to be adulterated with lodenafil and methisosildenafil.
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Affiliation(s)
- Mingshu Song
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, P. R. China.
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
| | - Qin Wu
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
| | - Beibei Liu
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
| | - Pan Li
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
| | - Lan Jiang
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
| | - Yulong Wang
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
| | - Sa Dong
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
| | - Yonghua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, P. R. China.
| | - Bruce D Hammock
- Department of Entomology, Nematology and UCD Comprehensive Cancer Center, University of California Davis, California, 95616, USA
| | - Cunzheng Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang, 330047, P. R. China.
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, 50 Zhongling Street, Nanjing, 210014, China.
- School of Biology and Food Engineering, Jiangsu University, Zhenjiang, 212000, P. R. China
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Health-related nutritional preferences of older adults: A segmentation study for functional food development. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105065] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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Baker MT, Lu P, Parrella JA, Leggette HR. Investigating the Effect of Consumers' Knowledge on Their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis. Foods 2022; 11:1135. [PMID: 35454722 PMCID: PMC9028956 DOI: 10.3390/foods11081135] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/06/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Inconsistent results published in previous studies make it difficult to determine the precise effect of consumer knowledge on their acceptance of functional foods. We conducted a systematic review and meta-analysis by identifying and collecting relevant literature from three databases. Of the 1050 studies reviewed, we included 40 in the systematic review and 18 in the meta-analysis. Based on the focus of each included study, we operationally defined knowledge as knowledge of the functional food concept, nutritional-related knowledge, and knowledge of specific functional products. Results from the systematic review indicate that most participants from the included studies had low knowledge, especially nutrition-related knowledge associated with consuming functional foods, and were generally not familiar with the concept of functional foods. Results from the meta-analysis generated a summary effect size (r = 0.14, 95% CI [0.05; 0.23]), measured by the correlation coefficient r, which indicates a small positive relationship exists between consumers' level of knowledge and their acceptance of functional foods. Results from our study demonstrate the importance of increasing consumers' functional foods knowledge to improve their acceptance of such products. Agricultural and health communicators, educators, and functional foods industry professionals should prioritize increasing consumers' knowledge through their communications, marketing, and programmatic efforts.
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Affiliation(s)
- Mathew T. Baker
- Department of Agricultural Leadership, Education and Communications, Texas A&M University, College Station, TX 77843, USA; (P.L.); (J.A.P.); (H.R.L.)
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Udimal TB, Peng Z, Luo M, Liu Y. The impact of COVID-19 on consumers' eating and purchasing habits of agricultural products in China: key determinants and policy implications. BULLETIN OF THE NATIONAL RESEARCH CENTRE 2022; 46:7. [PMID: 35035210 PMCID: PMC8743059 DOI: 10.1186/s42269-021-00694-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Accepted: 12/27/2021] [Indexed: 05/11/2023]
Abstract
BACKGROUND The study looks at a changed in consumer's eating and purchasing habits during COVID-19 period. There are several modes of transmission but transmission through food as being speculated is one area that has not been confirmed through research. The study, therefore, looks at how speculations about COVID-19 spreading through food has affected consumers' eating and purchasing habits. This study through probit model analysed how consumers' eating and purchasing habits have been influenced. RESULTS The result shows that age, gender and education have negatively influenced consumer's eating and purchasing habits during the COVID-19 pandemic compared to pre-pandemic period. The preference for imported food items, preference for frozen food, been infected or knowing someone who has been infected by the virus, and been infected through agricultural source or knowing someone who has been infected by the COVID-19 through agricultural source have negatively affected consumers' eating and purchasing habits compared to pre-pandemic period. The result, however, suggests that consumers who trust in the cold-chain food systems ability to limit the spread of the COVID-19 still maintain a positive eating and purchasing habits. CONCLUSIONS The study provides evidence on the impact of COVID-19 on consumer's eating and purchasing habits. Therefore, there is the need to institute proper sanitary measures, especially at cold-chain food systems to help curb the spread and also boost consumers' confidence.
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Affiliation(s)
| | - Zhiyuan Peng
- School of Economics and Management, Southwest Forestry University, Kunming, China
| | - Mingcan Luo
- School of Economics and Management, Southwest Forestry University, Kunming, China
| | - Yan Liu
- School of Economics and Management, Southwest Forestry University, Kunming, China
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Chopra AS, Lordan R, Horbańczuk OK, Atanasov AG, Chopra I, Horbańczuk JO, Jóźwik A, Huang L, Pirgozliev V, Banach M, Battino M, Arkells N. The current use and evolving landscape of nutraceuticals. Pharmacol Res 2021; 175:106001. [PMID: 34826602 DOI: 10.1016/j.phrs.2021.106001] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 12/13/2022]
Abstract
The nutraceutical market is currently a high-impact multi-billion-dollar industry, and it is anticipated to grow rapidly over the next decade. Nutraceuticals comprise diverse food-derived product categories that have become widespread due to increased consumer awareness of potential health benefits and the need for improved wellness. This targeted review is designed to identify the current global trends, market opportunities, and regulations that drive the nutraceutical industry. Safety and efficacy concerns are also explored with a view to highlighting areas that necessitate further research and oversight. Key drivers of the nutraceutical market include aging populations, consumer awareness, consumer lifestyle, increasing cost of healthcare, and marketing channels. Although some nutraceuticals hold promising preventive and therapeutic opportunities, there is a lack of a universal definition and regulatory framework among countries. Moreover, there is a lack of adequate evidence for their efficacy, safety, and effectiveness, which was even further highlighted during the ongoing coronavirus pandemic. Future prospective epidemiological studies can delineate the health impact of nutraceuticals and help set the scientific basis and rationale foundation for clinical trials, reducing the time and cost of trials themselves. Together, an understanding of the key drivers of the nutraceutical market alongside a consistent and well-defined regulatory framework will provide further opportunities for growth, expansion, and segmentation of nutraceuticals applications.
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Affiliation(s)
| | - Ronan Lordan
- Institute for Translational Medicine and Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, United States; Department of Systems Pharmacology and Translational Therapeutics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, United States.
| | - Olaf K Horbańczuk
- Warsaw University of Life Sciences, Faculty of Human Nutrition, Nowoursynowska 159 C, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, 05-552 Jastrzebiec, Poland; Ludwig Boltzmann Institute for Digital Health and Patient Safety, Medical University of Vienna, Spitalgasse 23, 1090 Vienna, Austria.
| | | | - Jarosław O Horbańczuk
- Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, 05-552 Jastrzebiec, Poland
| | - Artur Jóźwik
- Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, 05-552 Jastrzebiec, Poland
| | - Linfang Huang
- Institute of Medicinal Plant Development (IMPLAD), Peking Union Medical College, Chinese Academy of Medical Sciences (CAMS), Beijing, PR China
| | - Vasil Pirgozliev
- National Institute of Poultry Husbandry, Harper Adams University, Shropshire TF10 8NB, UK
| | - Maciej Banach
- Department of Preventative Cardiology and Lipidology, Medical University of Lodz, Lodz, Poland
| | - Maurizio Battino
- Department of Clinical Sciences, Università Politecnica delle Marche, Ancona, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, PR China
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Nystrand BT, Olsen SO. Relationships between functional food consumption and individual traits and values: A segmentation approach. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104736] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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14
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Liu X, Chen H, Zhou Q, Zhang H, Asawasirisap P, Kearney J. Knowledge, Attitude and Practices (KAP) towards Diet and Health among International Students in Dublin: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:E3182. [PMID: 32375227 PMCID: PMC7246780 DOI: 10.3390/ijerph17093182] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/26/2020] [Accepted: 05/01/2020] [Indexed: 12/18/2022]
Abstract
International students may have difficulties in dietary acculturation. This study aimed to evaluate the knowledge, attitude and practices (KAP) of diet and health during the acculturation of international students. A cross-sectional survey was conducted among a convenience sample of 473 international students in Dublin. Knowledge, attitude and practices towards diet and health were evaluated by a questionnaire with open- and closed-ended questions. It was found that 45.3% of participants had a broad concept of a healthy diet, while few knew its specific contents. Furthermore, 75.3% of participants could explain the term functional food, and among them, 62.1% knew the appropriate definition of functional food. Participants who perceived their health very good and excellent were more likely to believe that their health status was determined by their own control. The consumption rate of functional food varied among regions and South and Central America students had the highest usage rate (44.5%) and Asian students had the highest daily usage rate (52.7%). Participants who were younger, single, from African and South and Central American countries, or who were in Ireland for less than one year were more likely to report dietary change after immigration. In conclusion, insufficient knowledge and self-perception towards diet and health as well as unhealthily dietary changes exist among international students living in Dublin.
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Affiliation(s)
- Xiyao Liu
- Department of Maternal and Child Health, School of Public Health, Peking University, Beijing 100191, China; (X.L.); (H.C.)
| | - Haoyue Chen
- Department of Maternal and Child Health, School of Public Health, Peking University, Beijing 100191, China; (X.L.); (H.C.)
| | - Qianling Zhou
- Department of Maternal and Child Health, School of Public Health, Peking University, Beijing 100191, China; (X.L.); (H.C.)
| | - Huifeng Zhang
- Nutritional Epidemiology Group, School of Food Science & Nutrition, University of Leeds, Leeds LS2 9JT, UK;
| | - Phensiri Asawasirisap
- School of Biological Sciences, Dublin Institute of Technology, D08 X622 Dublin, Ireland; (P.A.); (J.K.)
| | - John Kearney
- School of Biological Sciences, Dublin Institute of Technology, D08 X622 Dublin, Ireland; (P.A.); (J.K.)
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Presseau T, Malla S, Klein KK. Health claim regulations on foods: impacts on life expectancy in Canada and the United States. Canadian Journal of Public Health 2020; 111:705-715. [PMID: 32314295 DOI: 10.17269/s41997-020-00314-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Accepted: 03/03/2020] [Indexed: 11/17/2022]
Abstract
OBJECTIVES Chronic disease accounts for 70% of deaths globally and causes substantial economic burdens. Research indicates diet can significantly reduce the risk of many chronic diseases. Governments regulate health claims that can inform consumers of foods' health attributes and encourage them to consume healthy diets. This paper evaluates how the health status of North Americans has changed over time and after the approval of health claims in Canada and the United States. METHODS Data were obtained from the OECD Health Statistics database. A logarithmic health status function with country fixed-effects for Canada and the USA is used to evaluate changes in life expectancies over time. RESULTS The findings indicate the health claims significantly affected female but not male life expectancies. However, both female (0.303%/year) and male (0.611%/year) life expectancies improved over the period, suggesting they are responsive to external health information. CONCLUSION This paper provides insights and discusses policy options regarding the efficacy of specific health claims in Canada and the USA at nudging consumers to improve health outcomes.
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Affiliation(s)
| | - Stavroula Malla
- Department of Economics, University of Lethbridge, 4401 University Drive, Lethbridge, AB, T1K 3M4, Canada.
| | - K K Klein
- University of Lethbridge, Lethbridge, Canada
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Juríková T, Viczayová I, Mlček J, Sochor J, Balla Š, Baroň M. Fruit and vegetable intake among college students in nitra - comparative study. POTRAVINARSTVO 2016. [DOI: 10.5219/639] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the study was to collect and analyse the frequency of fruit (fresh, dried, canned and nuts) and vegetable (fresh, tinned, legumes, soya) consumption in the group of 242 respondents aged 19 - 22 years-students of Constantine the Philosopher University in Nitra; to evaluate differences according to field of study and language in which they study (Hungarian or Slovak) by questionnaire method. On the base of collected data it can be concluded that in general the consumption of fresh fruits and vegetables can be considered as very low (only once a day) together with canned and dried fruit (nuts) and tinned vegetable (rarely). Furthermore, the majority of respondents took legumes only 1 - 3 times a week or rarely and soya had never been consumed. The statistically significant differences between college students of PEEH and the rest of assayed group of students had not been confirmed so the higher level of knowledge in health has not been connected with the higher consumption of fruits and vegetables. On the other hand, statistically significant differences have been proved between the following assayed groups of university students: RTH ↔ RTS (χ 7.90, p <0.05), J ↔ RTH (χ 9.99, p <0.05), J ↔ RTS (χ 10.00, p <0.05), J ↔ PEES - SK (χ 9.91, p <0.05). Statistically significant differences were assayed also in consumption of dried fruits or nuts among the following field of study: J ↔RTS (χ 9.48, p <0.01), RTH ↔ RTS (χ 12.57, p <0.05), RTS↔PEES (χ 8.19, p <0.01). Consumption of fresh vegetables was statistically different between the students J↔RTS (χ 9.95, p <0.05) and RTS ↔PEES (χ 8.19, p <0.01).
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Priven M, Baum J, Vieira E, Fung T, Herbold N. The Influence of a Factitious Free-From Food Product Label on Consumer Perceptions of Healthfulness. J Acad Nutr Diet 2015; 115:1808-14. [PMID: 25963603 DOI: 10.1016/j.jand.2015.03.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 03/12/2015] [Indexed: 11/29/2022]
Abstract
BACKGROUND Given the rapid rise of free-from products available in the marketplace (especially gluten-free), more research is needed to understand how these products influence consumer perceptions of healthfulness. OBJECTIVE To determine whether perceptions of healthfulness can be generated about free-from products in the absence of risk information. DESIGN A survey was administered to 256 adults. Two picture-based food product questions evaluated which products consumers perceived to be healthier. One free-from designation was fabricated (MUI-free), whereas gluten-free was used as the comparison designation. For each question, participants chose which product they thought was healthier (free-from, conventional, or equally healthy). STATISTICAL ANALYSES A χ(2) test was run to assess the difference between responses to picture-based food product questions. Multinomial regression assessed variance in responses attributable to participant demographic characteristics. RESULTS Among the respondents, 21.9% selected the MUI-free product as healthier, whereas 25.5% selected the gluten-free product as healthier. Frequency data showed that a significant number of participants chose both free-from products as healthier than the conventional products (P<0.001). Regression analysis found that individuals who identified as gluten intolerant or unsure of a gluten intolerance were significantly more likely than other participants to choose the free-from product as healthier compared with choosing "equally healthy" (P=0.040). Hispanics and those with an associate's degree or vocational training were significantly more likely than their referent groups (whites and those with a doctoral degree, respectively) to choose the free-from product as healthier compared with choosing "equally healthy" (P=0.022 and 0.034, respectively). Finally, African Americans were more likely than whites to choose the conventional product as healthier compared with choosing "equally healthy" (P=0.016). CONCLUSIONS Frequency data demonstrated that free-from products can generate perceptions of healthfulness in the absence of risk information. Self-reported intolerance data suggest that individuals with a heightened concern about the risks associated with gluten may perceive the larger category of free-from products as more healthful. In addition, ethnicity and education level appear to play a role in free-from product perception.
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18
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A conjoint study on apple acceptability: Sensory characteristics and nutritional information. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.08.007] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Understanding heterogeneity among elderly consumers: an evaluation of segmentation approaches in the functional food market. Nutr Res Rev 2014; 27:159-71. [PMID: 24924413 DOI: 10.1017/s0954422414000092] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
It is beneficial for both the public health community and the food industry to meet nutritional needs of elderly consumers through product formats that they want. The heterogeneity of the elderly market poses a challenge, however, and calls for market segmentation. Although many researchers have proposed ways to segment the elderly consumer population, the elderly food market has received surprisingly little attention in this respect. Therefore, the present paper reviewed eight potential segmentation bases on their appropriateness in the context of functional foods aimed at the elderly: cognitive age, life course, time perspective, demographics, general food beliefs, food choice motives, product attributes and benefits sought, and past purchase. Each of the segmentation bases had strengths as well as weaknesses regarding seven evaluation criteria. Given that both product design and communication are useful tools to increase the appeal of functional foods, we argue that elderly consumers in this market may best be segmented using a preference-based segmentation base that is predictive of behaviour (for example, attributes and benefits sought), combined with a characteristics-based segmentation base that describes consumer characteristics (for example, demographics). In the end, the effectiveness of (combinations of) segmentation bases for elderly consumers in the functional food market remains an empirical matter. We hope that the present review stimulates further empirical research that substantiates the ideas presented in this paper.
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Vella MN, Stratton LM, Sheeshka J, Duncan AM. Functional food awareness and perceptions in relation to information sources in older adults. Nutr J 2014; 13:44. [PMID: 24886306 PMCID: PMC4032390 DOI: 10.1186/1475-2891-13-44] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Accepted: 05/12/2014] [Indexed: 11/25/2022] Open
Abstract
Background The functional food industry has experienced innovative and economic expansion, yet research into consumer perceptions of functional foods and their associated health claims is limited. Among consumers, older adults could benefit from functional foods due to age-related issues pertaining to food and health. The purpose of this research was to identify the need for information related to functional foods among older adults (≥60 years old) and to assess awareness and perceptions of health claims on functional food packages. Methods Community-dwelling older adults (n = 200) completed a researcher administered questionnaire designed to collect information about functional foods including current consumption, motivating factors for consumption, perceived need for information, sources of information for functional foods and awareness of health claims. Results Prevalence of functional food consumption among participants was 93.0%. Increased awareness and knowledge was the most commonly reported factor that would promote functional food consumption (85.5%) and 63.5% of participants wanted more information about functional foods with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). Participants were predominately (93.5%) aware of health claims on functional foods and those with more education were more likely to report being aware of health claims (p = 0.045). Conclusions Although functional food consumption among older adults in this sample is high, there is a need for further information regarding functional foods. These results inform stakeholders regarding the potential for information to influence functional food acceptance among older adult consumers.
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Affiliation(s)
| | | | | | - Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, 50 Stone Road East, Guelph, Ontario, Canada N1G 2W1.
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Duncan AM, Dunn HA, Stratton LM, Vella MN. Translating knowledge into dietetic practice: a Functional Foods for Healthy Aging Toolkit. Appl Physiol Nutr Metab 2014; 39:600-3. [PMID: 24766248 DOI: 10.1139/apnm-2013-0432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The advance of functional foods has evolved because of research linking functional foods to health, a regulatory environment that allows health claims on foods, and consumer demand for health-promoting food products. Among consumers, the rapidly growing older adult segment is poised to benefit from functional foods because of age-related health issues that are linked to food and health. Registered Dietitians (RDs) are recognized as food and nutrition experts and are well positioned to communicate the benefits of functional foods. The Functional Foods for Healthy Aging Toolkit was developed to provide guidance and resource materials to assist RDs in communicating with older adults about functional foods. The toolkit provides background on functional foods, including definitions, regulations, and case studies of functional food product labels. The role of functional foods in Canada's aging demographic is examined and the relevance to disease risk is discussed. The toolkit is appended with educational resource sheets on common functional food bioactives, including antioxidants, dietary fibre, omega-3 fatty acids, plant sterols, prebiotics, and probiotics. This publicly available toolkit can help RDs and other healthcare professionals in their interactions with older adults to maximize the value and health benefits that dietary inclusion of functional foods can offer.
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Affiliation(s)
- Alison M Duncan
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
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22
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Ozen AE, Bibiloni MDM, Pons A, Tur JA. Sociodemographic and Lifestyle Determinants of Functional Food Consumption in an Adult Population of the Balearic Islands. ANNALS OF NUTRITION AND METABOLISM 2013; 63:200-7. [DOI: 10.1159/000354559] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2013] [Accepted: 07/18/2013] [Indexed: 12/27/2022]
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23
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Selinger CP, Bell A, Cairns A, Lockett M, Sebastian S, Haslam N. Probiotic VSL#3 prevents antibiotic-associated diarrhoea in a double-blind, randomized, placebo-controlled clinical trial. J Hosp Infect 2013; 84:159-65. [PMID: 23618760 DOI: 10.1016/j.jhin.2013.02.019] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2012] [Accepted: 02/25/2013] [Indexed: 12/13/2022]
Abstract
BACKGROUND Antibiotic-associated diarrhoea (AAD) is a frequent complication of systemic antibiotic therapy and Clostridium difficile-associated diarrhoea (CDAD) is its most serious form due to associated morbidity and mortality. AIM This trial aimed to investigate whether the probiotic VSL#3 prevents AAD and CDAD in average-risk hospital patients. METHODS Adult hospital inpatients exposed to systemic antibiotics were recruited to this multicentre, randomized, double-blind, placebo-controlled trial. One sachet of VSL#3 or placebo was given twice daily for the length of the antibiotics course and for seven days thereafter. Primary outcomes were AAD and CDAD. FINDINGS Patients randomized to active (N = 117) and placebo (N = 112) groups were well-matched for baseline demographic patient data. No cases of CDAD were detected. The rate of AAD was significantly lower in the active group on per protocol analysis (0% active vs 11.4% placebo; P = 0.006). On intention-to-treat analysis the difference in AAD incidence (4.3% active vs 8.9% placebo; P = 0.19) was not significant. CONCLUSIONS VSL#3 is associated with a significant reduction in the incidence of AAD in average-risk hospital inpatients exposed to systemic antibiotics. As the incidence of CDAD has fallen sharply, no cases of CDAD were found. Probiotic administration as prophylaxis for CDAD may not be indicated in average-risk hospital patients.
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Affiliation(s)
- C P Selinger
- Department of Gastroenterology, Salford Royal Hospital NHS Foundation Trust, Manchester, UK.
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Vella MN, Stratton LM, Sheeshka J, Duncan AM. Exploration of functional food consumption in older adults in relation to food matrices, bioactive ingredients, and health. J Nutr Gerontol Geriatr 2013; 32:122-144. [PMID: 23663212 DOI: 10.1080/21551197.2013.781419] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The functional food industry is expanding, yet research into consumer perceptions of functional foods is limited. Older adults could benefit from functional foods due to age-related food and health issues. This research gathered information about functional foods from community-dwelling older adults (n = 200) who completed a researcher-administered questionnaire about consumption, food matrices, bioactive ingredients, and health areas addressed through functional foods. Overall prevalence of functional food consumption was found to be 93.0%. Commonly consumed foods included yogurt with probiotics (56.0%), eggs with omega-3 fatty acids (37.0%), and bread with fiber (35.5%). Functional food matrices primarily consumed were yogurt (51.5%), bread (44.0%), and cereal (40.0%). The primary functional food bioactive consumed was dietary fiber (79.5%). Most participants (86.2%) indicated that they consume functional foods to improve health, and the major areas specified were osteoporosis/bone health (67.5%), heart disease (61.0%), and arthritis (55.0%). These results inform health professionals regarding the potential of functional foods to support health among older adults.
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Affiliation(s)
- Meagan N Vella
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada
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Abstract
The present systematic review was performed to assess differences in the worldwide consumption of functional foods. The Medline and Scopus databases were used to search the existing literature. A total of 23 studies that examined functional food consumption and included information on the country, gender, and age of participants were identified for inclusion. The studies investigated a variety of functional foods, and analysis of the findings indicates it is not possible to reach generalized conclusions about consumer choices regarding functional food consumption. Gender, age, level of education, and personal health status may each predict consumption of one or more functional foods. Further studies aimed at gaining a better understanding of the factors that influence consumption of functional foods are needed.
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Affiliation(s)
- Asli E Ozen
- Research Group on Community Nutrition and Oxidative Stress, University of Balearic Islands, 07122 Palma de Mallorca, Spain
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27
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Shepherd R, Dean M, Lampila P, Arvola A, Saba A, Vassallo M, Claupein E, Winkelmann M, Lähteenmäki L. Communicating the benefits of wholegrain and functional grain products to European consumers. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.01.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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Szakály Z, Szente V, Kövér G, Polereczki Z, Szigeti O. The influence of lifestyle on health behavior and preference for functional foods. Appetite 2012; 58:406-13. [DOI: 10.1016/j.appet.2011.11.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2011] [Revised: 11/02/2011] [Accepted: 11/05/2011] [Indexed: 10/15/2022]
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29
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O’Brien GM, Stewart-Knox BJ, McKinley A, de Almeida MDV, Gibney MJ. Perceived risk of metabolic syndrome and attitudes towards fat-modified food concepts among European consumers. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2011.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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30
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van der Horst K, Siegrist M. Vitamin and mineral supplement users. Do they have healthy or unhealthy dietary behaviours? Appetite 2011; 57:758-64. [DOI: 10.1016/j.appet.2011.08.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2011] [Revised: 08/26/2011] [Accepted: 08/30/2011] [Indexed: 12/01/2022]
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31
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Pounis GD, Makri S, Gougias L, Makris H, Papakonstantinou M, Panagiotakos DB, Kapsokefalou M. Consumer perception and use of iron fortified foods is associated with their knowledge and understanding of nutritional issues. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.05.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Mauleón J. Nuevos alimentos: la percepción del consumidor. REVISTA ESPAÑOLA DE NUTRICIÓN HUMANA Y DIETÉTICA 2011. [DOI: 10.1016/s2173-1292(11)70021-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Lee HM, Lee BJ. A novel approach to simultaneous screening and confirmation of regulated pharmaceutical compounds in dietary supplements by LC/MS/MS with an information-dependent acquisition method. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011; 28:396-407. [DOI: 10.1080/19440049.2011.551947] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Abstract
Health claims on food products, which aim at informing the public about the health benefits of the product, represent one type of nutrition communication; the use of these is regulated by the European Union. This paper provides an overview of the research on health claims, including consumers’ perceptions of such claims and their intention to buy products that carry health-related claims. This is followed by a discussion on the results from some recent studies investigating public perceptions and willingness to use products with health claims. In these studies, claims are presented in the form of messages of different lengths, types, framing, with and without qualifying words and symbols. They also investigate how perceptions and intentions are affected by individual needs and product characteristics. Results show that adding health claims to products does increase their perceived healthiness. Claim structure was found to make a difference to perceptions, but its influence depended on the level of relevance, familiarity and individuals’ need for information. Further, the type of health benefit proposed and the base product used also affected perceptions of healthiness. The paper concludes that while healthiness perceptions relating to products with health claims may vary between men and women, old and young and between countries, the main factor influencing perceived healthiness and intention to buy a product with health claim is personal relevance.
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Gyles CL, Carlberg JG, Gustafson J, Davlut DA, Jones PJH. Economic valuation of the potential health benefits from foods enriched with plant sterols in Canada. Food Nutr Res 2010; 54:5113. [PMID: 20941328 PMCID: PMC2952539 DOI: 10.3402/fnr.v54i0.5113] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2010] [Revised: 05/11/2010] [Accepted: 09/03/2010] [Indexed: 11/25/2022] Open
Abstract
Background Increased consumption of foods containing plant sterols has the potential to reduce the incidence of coronary heart disease (CHD) and thus reduce costs associated with treating that disease in a significant way. This paper reports the results of an investigation of the potential monetary benefits of allowing foods enriched with plant sterols to be marketed in Canada. Objective The objective of this research was to estimate the annual savings that would accrue to Canada's single-payer publicly funded health care system if plant sterols were approved for use. If foods containing plant sterols are consumed at a sufficient rate, a reduction in CHD should follow. Given the significant costs associated with CHD, approval of plant sterols in Canada has important public policy implications. Design This research employs a variation of traditional cost-of-illness analysis entailing four steps: (1) estimation of a ‘success rate’ (proportion of persons who would consume plant sterols at the necessary rate); (2) presumption of blood cholesterol reduction due to plant sterol consumption; (3) assumption of reduction in CHD that follows from blood cholesterol reduction; and (4) calculation of cost savings associated with reduced incidence of CHD. Results Calculations were carried out for four scenarios: ideal, optimistic, pessimistic, and very pessimistic. It was estimated that between $38 million (very pessimistic scenario) and $2.45 billion (ideal scenario) could be saved annually by Canada's health care system with plant sterol-enriched food products being made available for sale. Conclusion Significant expenditure reductions within Canada's publicly funded health care system could be realized with plant sterols approved for sale. Reduced CHD resulting from lower blood cholesterol levels would lessen the financial burden of disease in Canada.
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Affiliation(s)
- Collin L Gyles
- Department of Agribusiness & Agricultural Economics, University of Manitoba, Winnipeg, Canada
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Ares G, Besio M, Giménez A, Deliza R. Relationship between involvement and functional milk desserts intention to purchase. Influence on attitude towards packaging characteristics. Appetite 2010; 55:298-304. [PMID: 20609376 DOI: 10.1016/j.appet.2010.06.016] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2010] [Revised: 04/27/2010] [Accepted: 06/29/2010] [Indexed: 11/28/2022]
Abstract
Consumers perceive functional foods as member of the particular food category to which they belong. In this context, apart from health and sensory characteristics, non-sensory factors such as packaging might have a key role on determining consumers' purchase decisions regarding functional foods. The aims of the present work were to study the influence of different package attributes on consumer willingness to purchase regular and functional chocolate milk desserts; and to assess if the influence of these attributes was affected by consumers' level of involvement with the product. A conjoint analysis task was carried out with 107 regular milk desserts consumers, who were asked to score their willingness to purchase of 16 milk dessert package concepts varying in five features of the package, and to complete a personal involvement inventory questionnaire. Consumers' level of involvement with the product affected their interest in the evaluated products and their reaction towards the considered conjoint variables, suggesting that it could be a useful segmentation tool during food development. Package colour and the presence of a picture on the label were the variables with the highest relative importance, regardless of consumers' involvement with the product. The importance of these variables was higher than the type of dessert indicating that packaging may play an important role in consumers' perception and purchase intention of functional foods.
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Affiliation(s)
- Gastón Ares
- Sección Evaluación Sensorial, Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124., Montevideo, Uruguay.
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Hailu G, Boecker A, Henson S, Cranfield J. Consumer valuation of functional foods and nutraceuticals in Canada. A conjoint study using probiotics. Appetite 2008; 52:257-65. [PMID: 19007828 DOI: 10.1016/j.appet.2008.10.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2007] [Revised: 10/15/2008] [Accepted: 10/16/2008] [Indexed: 11/25/2022]
Abstract
This paper applied conjoint analysis to elicit consumer preferences over attributes of functional foods and nutraceuticals using probiotics as the functional compound of interest. Data were gathered through a mall intercept survey in Guelph, Canada. Cluster analysis and chi-square tests were used to examine the relationship between respondents' characteristics and preferences for product variants. On the basis of cluster analysis of the part-worth scores from the conjoint analysis, three clusters were identified. Clusters differed predominantly according to the preferred mode of delivery and source of health claims. The value attached to health claims related to probiotics was also explored. The results suggested that consumers place a strong premium on claims verified by government, but little value on 'non-verified' claims made by product manufacturers.
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Affiliation(s)
- Getu Hailu
- Department of Food, Agricultural and Resource Economics, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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