The Role of Health Information in Consumers' Willingness to Pay for Canned Crushed Tomatoes Enriched with Lycopene

Nutrient-epigenome interactions: Implications for personalized nutrition against aging-associated diseases

Aging is a multifaceted process involving genetic and environmental interactions often resulting in epigenetic changes, potentially leading to aging-related diseases. Various strategies, like dietary interventions and calorie restrictions, have been employed to modify these epigenetic landscapes. A burgeoning field of interest focuses on the role of microbiota in human health, emphasizing system biology and computational approaches. These methods help decipher the intricate interplay between diet and gut microbiota, facilitating the creation of personalized nutrition strategies. In this review, we analysed the mechanisms related to nutritional interventions while highlighting the influence of dietary strategies, like calorie restriction and intermittent fasting, on microbial composition and function. We explore how gut microbiota affects the efficacy of interventions using tools like multi-omics data integration, network analysis, and machine learning. These tools enable us to pinpoint critical regulatory elements and generate individualized models for dietary responses. Lastly, we emphasize the need for a deeper comprehension of nutrient-epigenome interactions and the potential of personalized nutrition informed by individual genetic and epigenetic profiles. As knowledge and technology advance, dietary epigenetics stands on the cusp of reshaping our strategy against aging and related diseases.

Dietary Models and Cardiovascular Risk Prevention in Pediatric Patients

Nutritional intervention is worldwide recognized as a first step treatment for subjects with increased cardiovascular risk and it is of utmost importance especially for children and adolescents. Currently scientific evidence supports the role of dietary patterns instead of simple single nutrients or foods in cardiovascular risk prevention. Indeed, the American Heart Association dietary guidelines have expanded beyond nutrients to dietary pattern, that comprise not only single food items but also behavioral or cultural habits of specific populations. The aim of our narrative review is to analyze the most frequently adopted dietary patterns in children and adolescents and to evaluate their effect on cardiovascular risk factors and in cardiovascular risk prevention. Literature review showed that children cannot be considered as little adults: nutritional intervention must always grant adequate growth and neurodevelopment before reaching the proposed goals, therefore dietary patterns considered heart-healthy for adult subjects might not be suitable for pediatric patients. Mediterranean diet, DASH diet, Nordic diet and some plant-based diets seem to be the most promising dietary patterns in terms of cardiovascular health in the developmental age, even if further studies are needed to better standardize and analyze their effect on growing up individuals.

Perception and demand for healthy snacks/beverages among US consumers vary by product, health benefit, and color

Concerns about the numerous health problems associated with unhealthy snacks prompted recommendations to steer individuals toward healthier eating habits. One such recommendation advises limiting unhealthy snacks and replacing them with more fruits and vegetables with significant health benefits. This study investigates US consumers' perceptions and preferences for healthy (vegetable-based) snacks/beverages. An online survey was designed to estimate consumer perception and willingness-to-pay (WTP) for vegetable-based crackers, spreads, and beverages. A sampling company sent the survey to its national consumer panels in 2020, resulting in a sample of 402 US consumers. Eligible participants were adults, primary grocery shoppers who consumed crackers, spreads, and beverages. Consumer WTP for healthy snacks/beverages, the dependent variable, was elicited using a payment card method. Independent variables include personality traits (Innovativeness and Extraversion) and the important factors affecting healthy snack purchases, health consciousness, and demographic variables. Results show that consumers' preferences for healthy snacking vary by product, even when the products have similar health benefits. Significant positive associations exist between WTP for healthy snacks/beverages and personality traits, health consciousness, and some demographics. This study provides critical insights to policymakers and informs marketing campaigns to promote healthy snacking in the US more effectively.

What Is the Value of a "Mountain Product" Claim? A Ranking Conjoint Experiment on Goat's Milk Yoghurt

Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term "Mountain product" on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat's milk yoghurt-a typical mountain product-as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development.

Consumers' Preferences for Chicken Fed on Different Processed Animal Proteins: A Best-Worst Analysis in Italy

The increase in meat consumption expected in the next decade will require more and more proteins for animal feeding. The recent amendments to the European "BSE Regulation" allow the use of insects and porcine-based meals in poultry farming, providing novel, sustainable substitutes for vegetable fodder. While the technological and nutritional properties of novel feeds containing processed animal proteins are widely recognized, far less is known about consumers' acceptance of meat produced by animals fed on animal-based meals. In the present research, a best-worst survey was applied to estimate consumers' preferences for chicken fed on plants, insects, or porcine-based meals using a sample of 205 Italian consumers. Furthermore, product price, type of farming, and "Free-from" labeling were considered in the analysis to evaluate the relative importance of feed ingredients compared to other important attributes of meats. The results show that the most relevant attributes are type of farming and "Free-from" claims, while type of feed represents the third attribute in order of importance. Notably, both insect and porcine flour are considered as negative characteristics of the product, suggesting that mandatory labeling signaling the use of these feeds would negatively impact on the value of chicken meat.

The Interaction between Message Sensation Value and Food Neophobia in Communication about Insect-Based Foods: An Experiment with Italian Consumers

Currently, insects are considered as a promising alternative protein source due to their nutritional content and their environmental sustainability. Notwithstanding this, generally consumers show reluctance towards the introduction of edible insects into their diet, mostly influenced by food neophobia. Persuasive communication strategies (e.g., informational vs. emotional appeals) have been a major topic in consumer behavior research. Scholars often refer to the construct of message sensation value (MSV), which is defined as the intensity of audio, visual, and content features of a message that elicit sensory, affective, and arousal responses. In this work, a computer-based experiment (N = 148) was conducted to investigate the effectiveness of messages based on different levels of MSV in promoting the intention to eat insect-based foods, and interactions between MSV and food neophobia. Results indicate that, MSV, food neophobia, and their interaction significantly affect the willingness to consume insect-based food products with or without visible insects, highlighting novel pathways for segmenting consumers, in order to strengthen the communication effects.

Does a Plant-Based Diet Stand Out for Its Favorable Composition for Heart Health? Dietary Intake Data from a Randomized Controlled Trial

A plant-based diet (PBD) can provide numerous health benefits for patients with cardiovascular risk factors. However, an inadequately planned PBD also bear the potential for deficiencies in certain macro- and micronutrients. The present study analyzed nutrient profiles of individuals who adopted a PBD as part of the CardioVeg study. Participants with cardiovascular risk factors were randomly assigned to either a whole-food PBD intervention (n = 36; eight 90 min group meetings including two 120 min cooking sessions) or a control group asked to maintain an omnivorous diet (n = 34) for eight weeks. Food intake data were collected using three-day weighed food records and analyzed with NutriGuide software, including the German Nutrient Data Base (German: Bundeslebensmittelschlüssel). Nutrient intake was compared before and after eight weeks as well as between the groups. The results for both groups were then contrasted to the current dietary recommendations published by the societies for nutrition in Germany, Austria, and Switzerland. Moreover, anthropometric/laboratory data and ambulatory blood pressure monitoring were determined at baseline and after 8 weeks. Data of a subsample (n = 18 in the PBD group and n = 19 in the control group) were used for the present analyses of the dietary intake data. A PBD yielded several benefits including (but not limited to) a lower energy density, a lower intake of cholesterol and saturated fat, an increased consumption of fiber, and a lower intake of salt. Recommended intakes of most vitamins and minerals were generally met, except for vitamin B12 in the PBD group. A low intake of several other critical nutrients (vitamin D, iodine) was observed in both groups. Compared with the control group, PBD resulted in a significant decrease in body weight, body mass index, waist circumference, HbA1c, and fasting blood glucose after 8 weeks. Overall, it can be concluded that a PBD had a more favorable nutrient composition for cardiovascular health than the omnivorous dietary pattern of the control group.

How Diet and Physical Activity Modulate Gut Microbiota: Evidence, and Perspectives

Gut microbiota plays a significant role in the maintenance of physiological homeostasis, contributing to human health. Nevertheless, some factors (sex, age, lifestyle, physical activity, drug-based therapies, diet, etc.) affect its composition and functionality, linked to pathologies and immunological diseases. Concerning diet, it interacts with microorganisms, leading to beneficial or detrimental outcomes for the health of host. On the other hand, physical activity is known to be useful for preventing and, sometimes, treating several diseases of cardiovascular, neuroendocrine, respiratory, and muscular systems. This paper focuses on diet and physical activity presenting the current knowledge about how different diets (Western, ketogenic, vegan, gluten free, Mediterranean) as well as different types of exercise (intensive, endurance, aerobic) could shape gut microbiota.

Investigating the Effect of Consumers' Knowledge on Their Acceptance of Functional Foods: A Systematic Review and Meta-Analysis

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.

Lifestyle, psychological and socio-demographic drivers in functional food choice: a systematic literature review based on bibliometric and network analysis

Food-related diseases are a topic of concern for the population and institutions; therefore, regulations have been envisaged to improve consumer knowledge about food properties and to guide them towards healthy food consumption. Europe has addressed the use of claims on labels with two important regulations in 2006 and 2012. The use of claims allows for the differentiation of food products, particularly functional foods, i.e., those that can provide health benefits as part of a standard diet. The study aims to describe the interest of researchers on the topic of functional foods and health claims by observing the trend of publications and highlighting the role of the country on the topic through a network analysis. Another objective is to evaluate the role of lifestyle, psychological and socio-demographic predictors in the choice of functional foods bearing label claims or not, using a systematic literature review. To this aims, a bibliometric and a network analysis were assessed. The results reveal a positive trend in publications and a growing interest in the topic, thus showing that socio-demographic characteristics and lifestyle variables partially influence consumer behaviour. In particular, it emerges that educated people and women are more interested in functional foods, showing a higher willingness to pay for them. In addition, physical activity and beliefs regarding the nutritional quality of functional foods are positively correlated with WTP. However, several contradictory results were observed for some variables in the collected studies. For these reasons and considering the high number of functional foods and claims yet to be evaluated, further investigations are recommended.

Factors Influencing Italian Consumers’ Willingness to Pay for Eggs Enriched with Omega-3-Fatty Acids

This paper focused on eggs enriched with omega-3-fatty acids with the aim of understanding if functional eggs were of interest to Italian consumers, and analyzing which characteristics of table egg quality, consumers’ attitudes and socio-demographic characteristics affect the consumers’ willingness to pay (WTP) a premium price for eggs enriched with omega-3-fatty acids. We performed an online survey on 312 Italian consumers. The analysis was based on the Tobit regression model. The findings showed that unmarried females were more willing to pay a premium price for functional eggs than male consumers. Furthermore, the probability of showing a higher WTP for functional eggs increased among consumers reporting a higher income. Moreover, the WTP for functional eggs increased with the growing importance that people attributed to items such as the size of eggs, rearing type, feed given to chickens, and the provenience and brand of eggs. These results suggested that consumers need to have clear information about functional eggs. As expected, WTP for functional eggs decreased with increasing neophobia and food techno-neophobia factors. In conclusion, the findings showed an interesting potential for eggs enriched with omega-3-fatty acids, which seems to be a product with high possibility to be greatly appreciated on the market, especially if accompanied by a good, informative campaign for increasing people’s knowledge level.

Consumer Acceptance toward Functional Foods: A Scoping Review

Chronic diseases (e.g., heart disease, cancer, diabetes) are of major public concern. Such chronic diseases are often caused by a dietary pattern characterized as relatively high in fat, refined sugar, salt, and cholesterol. Societal interest in consuming healthy foods and the demand for healthy food products have increased significantly. As a result, functional foods have gained significant research attention in the food health and technology innovations field. To date, many studies have investigated the factors that may predict consumer acceptance of functional foods, and a wide range of influential factors have been reported. However, studies conducted in different contexts pose challenges to gaining a clear understanding of the factors influencing consumer acceptance. Therefore, the purpose of our scoping review was to synthesize the possible determinants of consumer acceptance toward functional foods and provide a resource that describes global trends regarding consumers' functional foods behavior. We identified 75 articles published with varying populations around the globe that empirically investigated consumers' acceptance of functional foods. We identified and categorized a wide range of determinants related to consumer acceptance of different types of functional foods. The five categories of determinants were product characteristics, socio-demographic characteristics, psychological characteristics, behavioral characteristics, and physical characteristics. Each of the determinants were more fully described by sub-determinants in our scoping review. These determinants should be considered and used by leaders and scientists in product development to aid decision making and, ultimately, the successful launch of novel functional foods.

The Impact of the Fear of COVID-19 on Purchase Behavior of Dietary Supplements: Integration of the Theory of Planned Behavior and the Protection Motivation Theory

This study aimed at assessing the impacts of the fear of COVID-19 on consumer buying behavior toward dietary supplements. This investigation was a cross-sectional study in which literate adults regardless of gender over the age of 20 were recruited from three pharmacies in three different districts of Wuhan City, China. A total of 598 questionnaires were analyzed after excluding 10 with incomplete information. The current study demonstrated that attitudes, subjective norms, and perceived behavioral control had a positive impact on the intention of purchasing dietary supplements. Fear of COVID-19 was related to an enhanced purchase intention toward dietary supplements. Attitudes, subjective norms, and perceived behavioral control were significant factors that mediated the association between the fear of COVID-19 and the purchase intention of dietary supplements. This study helps provide practical advice for stakeholders in the pharmaceutical and healthcare industries to tailor appropriate strategies for improving product promotion or healthcare-related interventions.

I Believe It Is Healthy-Impact of Extrinsic Product Attributes in Demonstrating Healthiness of Functional Food Products

Due to the high proportion of impulse purchases and the short time devoted to purchase decisions, packaging and other extrinsic attributes are becoming increasingly important in demonstrating the health benefits of a functional food item to consumers as plausibly as possible. Our research aims at identifying the role of extrinsic features (claims related to ingredients and health claims, organic or domestic origin, as well as the shape and color of packaging), gathered in the course of in-depth literature analysis, in the case of a functional smoothie. Our online consumer questionnaire was completed by 633 respondents, and the answers were assessed by choice based conjoint analysis. Our results show that each examined attribute plays a role in the assessment of health effects. The color blue has the biggest impact on making the consumer believe in the health benefits of the product. This is followed by the indication of organic origin, then the statement emphasizing the natural quality of the ingredients. The assessment of the specific extrinsic attributes is affected by consumers’ general health interest level, their involvement with food items, and their various demographic features.

Approaches for reducing wastes in the agricultural sector. An analysis of Millennials' willingness to buy food with upcycled ingredients

Upcycled ingredients are one of the most significant current trends in the food industry aimed to tackle the challenge of solid food loss reduction. This study investigates the potential market among Millennial consumers for products enriched with upcycled ingredients in Italy. We surveyed a sample of 317 Italian Millennial consumers, using a web-based survey. 62% of respondents declared to be informed about the existence of food made from upcycled ingredients and 53% declared to be willing to buy this novel food. Also, 69% of respondents think that food enriched with upcycled ingredients can bring environmental benefits, while only 40% believe that it can bring health benefits. Using a logit model to analyse consumer preferences, we found that food neophobia and food technology neophobia negatively impact on the likelihood of being willing to buy food produced with upcycled ingredients. Also, consumers who give high importance to food certification are less likely to be willing to buy upcycled foods. Contrariwise, reading labels and believing that upcycled foods are healthier or more environmentally friendly positively impacts on the willingness of Millennial consumers to buy these foods. Results for the sample analysed eventually suggest that giving right information to consumers about the environmental and health characteristics of the products, through clear labelling, could increase their market uptake thus helping to reduce food loss and contributing to reaching circular economy objectives in the agricultural sector.

Nutritional Status and the Influence of the Vegan Diet on the Gut Microbiota and Human Health

The human gut microbiota is considered a well-known complex ecosystem composed of distinct microbial populations, playing a significant role in most aspects of human health and wellness. Several factors such as infant transitions, dietary habits, age, consumption of probiotics and prebiotics, use of antibiotics, intestinal comorbidities, and even metabolic diseases may continously alter microbiota diversity and function. The study of vegan diet-microbiota interactions is a rapidly evolving field, since plenty of research has been focused on the potential effects of plant-based dietary patterns on the human gut microbiota. It has been reported that well-planned vegan diets and their associated components affect both the bacterial composition and metabolic pathways of gut microbiota. Certain benefits associated with medical disorders but also limitations (including nutritional deficiencies) have been documented. Although the vegan diet may be inadequate in calorific value, it is rich in dietary fiber, polyphenols, and antioxidant vitamins. The aim of the present study was to provide an update of the existing knowledge on nutritional status of vegan diets and the influence of their food components on the human gut microbiota and health.

Consumer Evaluation of the Role of Functional Food Products in Disease Prevention and the Characteristics of Target Groups

Our research explores the methods consumers would consider using in order to prevent non-communicable diseases, with consuming functional food products being one of these methods. Previous research has pointed out the importance of missing information such as which diseases worry consumers and what they would use to avoid them. We conducted a personal survey with 1027 people in Hungary about 13 diseases and four prevention methods. We analyzed the results with descriptive statistical methods, binary logistic regression, and random forest. According to our results, the highest proportion of worried respondents think it is justified to consume functional foods for the prevention of digestive problems, a weakened immune system, and high cholesterol level. Our results help to characterize the target group for these three diseases. Completed education plays a key role in choosing functional foods to prevent a weakened immune system. Those with tertiary education are the most likely to choose this prevention method. With the other two diseases, age played a crucial role. All age groups over 36 would be more likely to choose functional foods to prevent digestive problems, whereas in case of high cholesterol level, the 36-50 age group would be more likely to apply this method.