1
|
Sandri E, Borghesi D, Cantín Larumbe E, Cerdá Olmedo G, Vega-Bello MJ, Bernalte Martí V. Intermittent Fasting: Socio-Economic Profile of Spanish Citizens Who Practice It and the Influence of This Dietary Pattern on the Health and Lifestyle Habits of the Population. Nutrients 2024; 16:2028. [PMID: 38999776 PMCID: PMC11243379 DOI: 10.3390/nu16132028] [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: 05/18/2024] [Revised: 06/15/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Intermittent fasting (IF) is a dietary approach that has gained popularity in recent years. More and more Spanish people are following this eating pattern, which consists of alternating periods of fasting with periods of food intake. Its benefits include improved metabolic and vascular health and weight loss. OBJECTIVES 1. To study the prevalence of IF among the Spanish population. 2. To explore how demographic factors influence the choice to adopt this dietary approach. METHODS A descriptive cross-sectional study was conducted on the Spanish population using the NutSo-HH questionnaire, which was constructed, validated, and disseminated by the research team through a non-probabilistic snowball sampling approach, collecting socio-demographic data and nutritional, social and lifestyle habits of the population. RESULTS AND CONCLUSIONS A valid sample of 22,181 people participated, of whom 4.59% (n = 1018) said they practiced IF. The data show that more middle-aged men than women practice IF. In addition, individuals who follow IF methods are less likely to have no control over their food intake, are less scared to gain weight and have a higher body image, but no differences were found related to unhealthy food and nights out. There were also no significant differences in terms of the level of education, income, size of municipality, or region of residence. In conclusion, a person who practices IF seems to have adopted a healthier lifestyle and social habits.
Collapse
Affiliation(s)
- Elena Sandri
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo, 2, 46001 Valencia, Spain; (E.S.); (G.C.O.)
- Doctoral School, Catholic University of Valencia San Vicente Mártir, c/Quevedo 2, 46001 Valencia, Spain
| | - Daniele Borghesi
- Master’s Degree in Data Science and Business Informatics, University of Pisa, Lungarno Pacinotti 43, 56126 Pisa, Italy;
| | - Eva Cantín Larumbe
- Degree in Data Science, Polytechnical University of Valencia, Camí de Vera, s/n, 46022 Valencia, Spain;
| | - Germán Cerdá Olmedo
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo, 2, 46001 Valencia, Spain; (E.S.); (G.C.O.)
| | - María Jesús Vega-Bello
- Faculty of Medicine and Health Sciences, Catholic University of Valencia San Vicente Mártir, c/Quevedo, 2, 46001 Valencia, Spain; (E.S.); (G.C.O.)
| | - Vicente Bernalte Martí
- Predepartmental Nursing Unit, Faculty of Health Sciences, Jaume I University, Avda. Sos Baynat, s/n, 12071 Castellón, Spain;
| |
Collapse
|
2
|
Ford H, Gould J, Danner L, Bastian SEP, Yang Q. "I guess it's quite trendy": A qualitative insight into young meat-eaters' sustainable food consumption habits and perceptions towards current and future protein alternatives. Appetite 2023; 190:107025. [PMID: 37696470 DOI: 10.1016/j.appet.2023.107025] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 09/01/2023] [Accepted: 09/02/2023] [Indexed: 09/13/2023]
Abstract
As the market for sustainable food continues to expand, there is a need to understand how consumers' consumption habits and perceptions are changing. Targeting the younger populations is of interest as they arguably will shape the future of food. Therefore, the present study aimed to provide in-depth consumer insights on a range of topics from current consumption habits (i.e., meat reduction, plant-based meat/seafood (PBM/S)), towards future protein alternatives (i.e., cell-based meat/seafood (CBM/S), precision fermented dairy (PFD)). Online focus groups were conducted in the UK with meat-eaters (n = 38) aged 18-34. Codebook thematic analysis was applied using the Framework Matrix as a tool for data analysis. Key themes were presented using the COM-B model (Capability, Opportunity, Motivation), which identified areas of behavioural change. Results found a trend towards meat reduction, partially initiated by moving away from home and limited food budgets. Overall, participants acknowledged the environmental impact of food, but a notable knowledge gap was apparent when quantifying the effect, especially for dairy and seafood. Compared to PBM, few participants had tried PBS products, partially due to lower availability and familiarity. Enablers for PBM/S included convenience, positive sensory experiences and the influence of others, whilst barriers related to negative health connotations and over-processing. For CBM/S and PFD, animal welfare, curiosity and optimised nutrition acted as enablers, whilst barriers related to wider consumer acceptance, affordability and unnaturalness. In general, participants felt changing food consumption habits can have an impact on climate change and were optimistic about novel technologies supporting future protein transitions. Increasing public understanding around the environmental impact of food, especially seafood and dairy, and prioritising the affordability of sustainable food are suggested as intervention strategies to encourage sustainable food consumption.
Collapse
Affiliation(s)
- Hannah Ford
- Sensory Science Centre, Division of Food, Nutrition & Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom; School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia, 5064, Australia
| | - Joanne Gould
- Sensory Science Centre, Division of Food, Nutrition & Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom
| | - Lukas Danner
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia, 5064, Australia; CSIRO, Agriculture and Food, Melbourne, Australia
| | - Susan E P Bastian
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia, 5064, Australia
| | - Qian Yang
- Sensory Science Centre, Division of Food, Nutrition & Dietetics, University of Nottingham, Sutton Bonington Campus, LE12 5RD, United Kingdom.
| |
Collapse
|
3
|
Paakki M, Kantola M, Junkkari T, Arjanne L, Luomala H, Hopia A. "Unhealthy = Tasty": How Does It Affect Consumers' (Un)Healthy Food Expectations? Foods 2022; 11:foods11193139. [PMID: 36230215 PMCID: PMC9563033 DOI: 10.3390/foods11193139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 10/03/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022] Open
Abstract
Consumers having a strong unhealthy = tasty (UT) belief are less likely to choose healthy food even though they recognize its health benefits, because they assume healthy food to be unpalatable. The aim of this study was to profile consumers according to their UT belief and specify the strength of the belief among a demographically representative consumer group. The other aim was to investigate the effect of UT belief on expectations of two food products representing either an unhealthy or a healthy image. A total of 1537 consumers participated in the online survey. The scale-based (1-7) mean for UT belief was 3.27 and related positively to male gender and food pleasure orientation and negatively to general health interest. The results indicate that a strong UT belief correlates with positive expectations of unhealthy food and with negative expectations of healthy food. UT belief seemed to increase expected food-associated guilt, but other strong food-related attitudes (health interest with unhealthy food and pleasure orientation with healthy food) reduced this effect. In practice, understanding the relationship between UT belief and personal factors and attitudes, and the importance of this belief to food expectations can assist in finding the tools to encourage consumers towards healthier food choices.
Collapse
Affiliation(s)
- Maija Paakki
- Functional Foods Forum, University of Turku, FI-20014 Turku, Finland
| | - Maija Kantola
- School of Marketing and Communication, University of Vaasa, FI-65200 Vaasa, Finland
| | - Terhi Junkkari
- Technology and Business, Food and Hospitality, Seinäjoki University of Applied Sciences, FI-60101 Seinäjoki, Finland
| | - Leena Arjanne
- Technology and Business, Food and Hospitality, Seinäjoki University of Applied Sciences, FI-60101 Seinäjoki, Finland
| | - Harri Luomala
- School of Marketing and Communication, University of Vaasa, FI-65200 Vaasa, Finland
| | - Anu Hopia
- Functional Foods Forum, University of Turku, FI-20014 Turku, Finland
- Correspondence:
| |
Collapse
|
4
|
Park Y, Lee D, Jeong J, Moon J. Adding fun or function: Considering new product formulations for market expansion with a focus on hangover solutions. J SENS STUD 2022. [DOI: 10.1111/joss.12790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yeowoon Park
- Research Institute of Agriculture and Life Sciences Seoul National University Seoul Korea
| | - Dongmin Lee
- Department of Food Processing and Distribution Gangneung‐Wonju National University Gangneung‐si Korea
| | - Jaeseok Jeong
- Graduate School of Pan‐Pacific International Studies Kyung Hee University Global Campus Yongin‐si Korea
| | - Junghoon Moon
- Research Institute of Agriculture and Life Sciences Seoul National University Seoul Korea
| |
Collapse
|