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Szakály Z, Kovács B, Szakály M, T. Nagy-Pető D, Popovics P, Kiss M. Consumer acceptance of genetic-based personalized nutrition in Hungary. GENES & NUTRITION 2021; 16:3. [PMID: 33648454 PMCID: PMC7923598 DOI: 10.1186/s12263-021-00683-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 02/06/2021] [Indexed: 01/28/2023]
Abstract
BACKGROUND Despite the increasing number of personalized nutrition services available on the market, nutrigenomics-based level of personalization is still the exception rather than a mainstream activity. This can be partly explained by various factors of consumer acceptance of the new technology. While consumer attitudes toward genetic tests aiming to reveal the risks of a predisposition to various illnesses have already been examined by several research studies worldwide; consumer acceptance of nutrigenomics-based personalized nutrition has only been examined by a significantly lower number of papers, especially in the Central and Eastern European region. OBJECTIVE The purpose of this paper is to examine consumer acceptance of genetic-based personalized nutrition in Hungary. Therefore a national representative survey was conducted involving 1000 individuals. The starting point of the model used is the assumption that the consumer acceptance of personalized nutrition is influenced by its consumer perceptions, which are affected by psychological processes that, in a more general sense, determine acceptance of food innovations. RESULTS The results show that 23.5% of respondents accept genetic test-based personalized nutrition. Women were found to reject the new technology in a significantly smaller proportion than men. The relationship between other demographic variables (i.e. age groups, education and subjective income level) and the perception of genetic-based personalized nutrition is also significant. Our results indicate that it is perceived cost/benefit that is most strongly related to genetically based personalized dietary preferences, followed by perceived risk and subjective norms. Perceived uncertainty and perceived behavioural control, however, have only a weak relationship with genetic-based personalized dietary preferences. CONCLUSIONS Compared with the magnitude of the effect of socio-demographic criteria, it can be concluded that, on the whole, psychological processes in the individual have a greater influence on the development of preferences for genetic-based personalized nutrition than any socio-demographic factor. This also confirms the trend that there are more and more value-added products or value propositions (where a significant part of the value added is to be found in product innovation), for which psychological characteristics are/should be given more emphasis among the segmentation criteria.
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Affiliation(s)
- Zoltán Szakály
- Institute of Marketing and Commerce, Faculty of Economics and Business, University of Debrecen, Debrecen, 4032 Hungary
| | - Bence Kovács
- Institute of Marketing and Commerce, Faculty of Economics and Business, University of Debrecen, Debrecen, 4032 Hungary
| | - Márk Szakály
- Institute of Marketing and Commerce, Faculty of Economics and Business, University of Debrecen, Debrecen, 4032 Hungary
| | - Dorka T. Nagy-Pető
- Institute of Marketing and Commerce, Faculty of Economics and Business, University of Debrecen, Debrecen, 4032 Hungary
| | - Péter Popovics
- Institute of Applied Economics Sciences, Faculty of Economics and Business, University of Debrecen, Debrecen, 4032 Hungary
| | - Marietta Kiss
- Institute of Marketing and Commerce, Faculty of Economics and Business, University of Debrecen, Debrecen, 4032 Hungary
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de Roos B, Aura AM, Bronze M, Cassidy A, Conesa MTG, Gibney ER, Greyling A, Kaput J, Kerem Z, Knežević N, Kroon P, Landberg R, Manach C, Milenkovic D, Rodriguez-Mateos A, Tomás-Barberán FA, van de Wiele T, Morand C. Targeting the delivery of dietary plant bioactives to those who would benefit most: from science to practical applications. Eur J Nutr 2019; 58:65-73. [PMID: 31637468 PMCID: PMC6851046 DOI: 10.1007/s00394-019-02075-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Accepted: 08/02/2019] [Indexed: 03/19/2023]
Abstract
Background A healthy diet and optimal lifestyle choices are amongst the most important actions for the prevention of cardiometabolic diseases. Despite this, it appears difficult to convince consumers to select more nutritious foods. Furthermore, the development and production of healthier foods do not always lead to economic profits for the agro-food sector. Most dietary recommendations for the general population represent a “one-size-fits-all approach” which does not necessarily ensure that everyone has adequate exposure to health-promoting constituents of foods. Indeed, we now know that individuals show a high variability in responses when exposed to specific nutrients, foods, or diets. Purpose This review aims to highlight our current understanding of inter-individual variability in response to dietary bioactives, based on the integration of findings of the COST Action POSITIVe. We also evaluate opportunities for translation of scientific knowledge on inter-individual variability in response to dietary bioactives, once it becomes available, into practical applications for stakeholders, such as the agro-food industry. The potential impact from such applications will form an important impetus for the food industry to develop and market new high quality and healthy foods for specific groups of consumers in the future. This may contribute to a decrease in the burden of diet-related chronic diseases. Individual differences in ADME (Absorption, Digestion, Metabolism and Excretion) is believed to underpin much of the inter-individual variation in responses. Recent developments in the area of food metabolome databases and fast improvements in innovative metabotyping technologies hold great promise for improved profiling of dietary intake, exposure to individual ingredients, foods and dietary patterns, as well as our ability to identify individual responsiveness. The food industry needs well-defined population clusters or targets in order to be able to design “personalized products”. There are indeed excellent industrial opportunities for foods that modulate gut microbiota, and thereby enable the delivery of food bioactive metabolites. It is currently not clear whether knowledge on individual nutrient needs, based on genetic or metagenomic data, would affect long-term dietary and health behaviours. Data to support the development of dietary recommendations may need to be generated by new n-of-1-based study designs in the future.
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Affiliation(s)
- Baukje de Roos
- The Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen, AB25 2ZD, UK.
| | - Anna-Marja Aura
- VTT Technical Research Centre of Finland, PO Box 1000, Tietotie 2, Espoo, Finland
| | - Maria Bronze
- Instituto de Biologia Experimental e Tecnológica, Apartado 12, Oeiras, Portugal
| | - Aedin Cassidy
- Department of Nutrition and Preventive Medicine, Norwich Medical School, University of East Anglia, Norwich, UK
| | - María-Teresa Garcia Conesa
- Food and Health Laboratory. Research Group on Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, Campus de Espinardo, Murcia, Spain
| | - Eileen R Gibney
- UCD Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
| | - Arno Greyling
- Unilever Research and Development Vlaardingen, Vlaardingen, The Netherlands
| | | | - Zohar Kerem
- R.H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Jerusalem, Israel
| | | | - Paul Kroon
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Rikard Landberg
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Claudine Manach
- INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Université Clermont Auvergne, Clermont-Ferrand, France
| | - Dragan Milenkovic
- INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Université Clermont Auvergne, Clermont-Ferrand, France
| | - Ana Rodriguez-Mateos
- Department of Nutritional Sciences, Faculty of Life Sciences and Medicine, School of Life Course Sciences, King's College London, London, UK
| | - Francisco A Tomás-Barberán
- Food and Health Laboratory. Research Group on Quality, Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, Campus de Espinardo, Murcia, Spain
| | - Tom van de Wiele
- Faculty of Bioscience Engineering, Center for Microbial Ecology and Technology, Ghent University, Ghent, Belgium
| | - Christine Morand
- INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne, Université Clermont Auvergne, Clermont-Ferrand, France
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Vallée Marcotte B, Cormier H, Garneau V, Robitaille J, Desroches S, Vohl MC. Current knowledge and interest of French Canadians regarding nutrigenetics. GENES AND NUTRITION 2019; 14:5. [PMID: 30820262 PMCID: PMC6380034 DOI: 10.1186/s12263-019-0629-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 02/01/2019] [Indexed: 01/19/2023]
Abstract
Objective The purpose of this study was to draw a global portrait of the current knowledge and interest regarding nutrigenetics in a population of French Canadians from the province of Quebec (Canada). Methods A total of 2238 residents from the province of Quebec, Canada, were recruited via social networks and from the Laval University employee/student lists to participate in a 37-question online survey on nutrigenetics. Results Most participants were not familiar with the term “nutrigenetics” (82.7%). Participants with good genetic literacy (26.8%) were less interested in nutrigenetic testing (p < 0.0001). The vast majority of participants (90.7%) reported to be willing to follow a personalised diet based on nutrigenetic testing, especially if they came to know themselves as carriers of a polymorphism increasing the risk of certain diseases. Participants had a higher interest in testing related to metabolic response to macronutrients (types of sugars, fats and proteins) than to micronutrients or other nutrients related to food intolerance. Conclusions The attitude of French Canadians about nutrigenetics is very consistent with the results from other surveys published in the literature. Although few individuals are familiar with nutrigenetics, the public’s attitude towards nutrigenetics is globally favourable. Electronic supplementary material The online version of this article (10.1186/s12263-019-0629-7) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Bastien Vallée Marcotte
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Hochelaga Blvd, Quebec, QC G1V 0A6 Canada
| | - Hubert Cormier
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Hochelaga Blvd, Quebec, QC G1V 0A6 Canada
| | - Véronique Garneau
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Hochelaga Blvd, Quebec, QC G1V 0A6 Canada
| | - Julie Robitaille
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Hochelaga Blvd, Quebec, QC G1V 0A6 Canada
| | - Sophie Desroches
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Hochelaga Blvd, Quebec, QC G1V 0A6 Canada
| | - Marie-Claude Vohl
- Institute of Nutrition and Functional Foods (INAF), Laval University, 2440 Hochelaga Blvd, Quebec, QC G1V 0A6 Canada
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San-Cristobal R, Navas-Carretero S, Celis-Morales C, Livingstone KM, Stewart-Knox B, Rankin A, Macready AL, Fallaize R, O’Donovan CB, Forster H, Woolhead C, Walsh MC, Lambrinou CP, Moschonis G, Manios Y, Jarosz M, Daniel H, Gibney ER, Brennan L, Gundersen TE, Drevon CA, Gibney M, Marsaux CFM, Saris WHM, Lovegrove JA, Frewer LJ, Mathers JC, Martinez JA. Capturing health and eating status through a nutritional perception screening questionnaire (NPSQ9) in a randomised internet-based personalised nutrition intervention: the Food4Me study. Int J Behav Nutr Phys Act 2017; 14:168. [PMID: 29228998 PMCID: PMC5725967 DOI: 10.1186/s12966-017-0624-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2017] [Accepted: 10/23/2017] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND National guidelines emphasize healthy eating to promote wellbeing and prevention of non-communicable diseases. The perceived healthiness of food is determined by many factors affecting food intake. A positive perception of healthy eating has been shown to be associated with greater diet quality. Internet-based methodologies allow contact with large populations. Our present study aims to design and evaluate a short nutritional perception questionnaire, to be used as a screening tool for assessing nutritional status, and to predict an optimal level of personalisation in nutritional advice delivered via the Internet. METHODS Data from all participants who were screened and then enrolled into the Food4Me proof-of-principle study (n = 2369) were used to determine the optimal items for inclusion in a novel screening tool, the Nutritional Perception Screening Questionnaire-9 (NPSQ9). Exploratory and confirmatory factor analyses were performed on anthropometric and biochemical data and on dietary indices acquired from participants who had completed the Food4Me dietary intervention (n = 1153). Baseline and intervention data were analysed using linear regression and linear mixed regression, respectively. RESULTS A final model with 9 NPSQ items was validated against the dietary intervention data. NPSQ9 scores were inversely associated with BMI (β = -0.181, p < 0.001) and waist circumference (Β = -0.155, p < 0.001), and positively associated with total carotenoids (β = 0.198, p < 0.001), omega-3 fatty acid index (β = 0.155, p < 0.001), Healthy Eating Index (HEI) (β = 0.299, p < 0.001) and Mediterranean Diet Score (MDS) (β = 0. 279, p < 0.001). Findings from the longitudinal intervention study showed a greater reduction in BMI and improved dietary indices among participants with lower NPSQ9 scores. CONCLUSIONS Healthy eating perceptions and dietary habits captured by the NPSQ9 score, based on nine questionnaire items, were associated with reduced body weight and improved diet quality. Likewise, participants with a lower score achieved greater health improvements than those with higher scores, in response to personalised advice, suggesting that NPSQ9 may be used for early evaluation of nutritional status and to tailor nutritional advice. TRIAL REGISTRATION NCT01530139 .
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Affiliation(s)
- Rodrigo San-Cristobal
- Centre for Nutrition Research, Department of Nutrition, Food Science and Physiology, University of Navarra, C/Irunlarrea, 1, 31008 Pamplona, Spain
| | - Santiago Navas-Carretero
- Centre for Nutrition Research, Department of Nutrition, Food Science and Physiology, University of Navarra, C/Irunlarrea, 1, 31008 Pamplona, Spain
- CIBER Fisiopatología Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28023 Madrid, Spain
| | - Carlos Celis-Morales
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle Upon Tyne, NE1 7RU UK
| | - Katherine M. Livingstone
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle Upon Tyne, NE1 7RU UK
| | | | - Audrey Rankin
- Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, BT52 1SA UK
| | - Anna L. Macready
- Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, RG6 6AA UK
| | - Rosalind Fallaize
- Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, RG6 6AA UK
| | - Clare B. O’Donovan
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
| | - Hannah Forster
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
| | - Clara Woolhead
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
| | - Marianne C. Walsh
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
| | - Christina P. Lambrinou
- Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece
| | - George Moschonis
- Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece
| | - Yannis Manios
- Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece
| | - Miroslaw Jarosz
- Institute of Food and Nutrition (IZZ), 02-903 Warsaw, Poland
| | - Hannelore Daniel
- ZIEL Research Center of Nutrition and Food Sciences, Biochemistry Unit, Technische Universität München, 85354 Munich, Germany
| | - Eileen R. Gibney
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
| | - Lorraine Brennan
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
| | | | - Christian A. Drevon
- Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, 0317 Oslo, Norway
| | - Mike Gibney
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
| | - Cyril F. M. Marsaux
- Department of Human Biology, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, Maastricht, 6200 MD The Netherlands
| | - Wim H. M. Saris
- Department of Human Biology, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, Maastricht, 6200 MD The Netherlands
| | - Julie A. Lovegrove
- Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, RG6 6AA UK
| | - Lynn J. Frewer
- Food and Society Group, Newcastle University, Newcastle Upon Tyne, NE1 7RU UK
| | - John C. Mathers
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle Upon Tyne, NE1 7RU UK
| | - J. Alfredo Martinez
- Centre for Nutrition Research, Department of Nutrition, Food Science and Physiology, University of Navarra, C/Irunlarrea, 1, 31008 Pamplona, Spain
- CIBER Fisiopatología Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28023 Madrid, Spain
- Instituto de Investigaciones Sanitarias de Navarra (IDisNa), 31008 Pamplona, Spain
- Instituto Madrileño de Estudios Avanzados (IMDEA) Alimentacion, Madrid, Spain
| | - on behalf of the Food4Me Study
- Centre for Nutrition Research, Department of Nutrition, Food Science and Physiology, University of Navarra, C/Irunlarrea, 1, 31008 Pamplona, Spain
- CIBER Fisiopatología Obesidad y Nutrición (CIBERobn), Instituto de Salud Carlos III, 28023 Madrid, Spain
- Human Nutrition Research Centre, Institute of Cellular Medicine, Newcastle University, Newcastle Upon Tyne, NE1 7RU UK
- School of Psychology, University of Bradford, West Yorkshire, BD71DP UK
- Northern Ireland Centre for Food and Health, University of Ulster, Coleraine, BT52 1SA UK
- Hugh Sinclair Unit of Human Nutrition and Institute for Cardiovascular and Metabolic Research, University of Reading, Reading, RG6 6AA UK
- UCD Institute of Food and Health, UCD School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, 4 Republic of Ireland
- Department of Nutrition and Dietetics, Harokopio University of Athens, 17671 Athens, Greece
- Institute of Food and Nutrition (IZZ), 02-903 Warsaw, Poland
- ZIEL Research Center of Nutrition and Food Sciences, Biochemistry Unit, Technische Universität München, 85354 Munich, Germany
- Vitas Ltd., Oslo Science Park, Gaustadalléen 21, 0349 Oslo, Norway
- Department of Nutrition, Institute of Basic Medical Sciences, Faculty of Medicine, University of Oslo, 0317 Oslo, Norway
- Department of Human Biology, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre, Maastricht, 6200 MD The Netherlands
- Food and Society Group, Newcastle University, Newcastle Upon Tyne, NE1 7RU UK
- Instituto de Investigaciones Sanitarias de Navarra (IDisNa), 31008 Pamplona, Spain
- Instituto Madrileño de Estudios Avanzados (IMDEA) Alimentacion, Madrid, Spain
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