Consumer Knowledge about Food Labeling and Fraud

Moreira, Maria João Pinho; García‐Díez, Juan; Almeida, José; Saraiva, Cristina

doi:10.3390/foods10051095

Cited by 23 publications

(11 citation statements)

References 29 publications

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“…It was outside the scope of this study to determine the reasons or explanations behind these variations, but several studies have attempted to explain them. Product labelling is the information link between the ordinary consumer and the producer communicating a product’s constituents and their quantifications [ 45 ]. Any variances between the labelled information and the actual constituents could expose consumers to the risks and dangers they would otherwise have escaped.…”

Section: Discussionmentioning

confidence: 99%

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Zama

Ramdass

Mokgohloa

2022

IJERPH

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South Africans consume a significantly high amount of sodium from salty snacks. The study aimed to evaluate savoury snacks (ready-to-eat savoury snacks, flavoured potato crisps and flavoured ready-to-eat, savoury snacks and potato crisps—salt and vinegar only) for compliance with the June 2016 and 2019 target date for sodium reduction as set out by the Department of Health in Regulation 214. It also looked at low-sodium claims made by the evaluated products. The study’s research problem is located at the confluence of three critical trends: increasing consumption of sodium-containing salty snacks, increasing sodium-related disease burden and deaths and attempts to regulate sodium intake through regulation as a response. A total sample of 90 products belonging to the above categories was considered. Sodium content information was collected from the selected product packages. The study also applied the Association of Official Analytical Chemists’ (AOAC) official method 984.27 in laboratory tests to verify low-sodium claims on the sampled products. The study showed that out of the 90 selected snacks, 26% of the snacks did not meet their 2019 targets, while 4% did not meet their 2016 targets. Fisher’s exact tests showed that no snack category had a better inclination toward meeting 2019 tests than others. The laboratory tests showed that 4.4% of the products made a compliant low-sodium content claim (sodium levels below 120 mg Na/100 g), while one made a non-compliant sodium content claim. Among other things, the study recommended increased product compliance monitoring and evaluation, using standardised, rigorous sodium testing and measuring systems, using more consumer-friendly labels and consumer education on sodium labelling.

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Section: Discussionmentioning

confidence: 99%

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Zama

Ramdass

Mokgohloa

2022

IJERPH

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“…Studying the available information on food packages, such as production and expiration dates and nutritional information labels containing information on the caloric content and some nutrients can also be effective in choosing healthy and safe foods and thus changing the nutritional behavior of consumers [ 35 , 36 ]. However, based on the findings of various studies, consumers mainly pay attention to issues such as convenience, price differences, etc., which are much more important and significant for them than paying attention to food labels and nutritional information also available on food labels [ 37 ]. Attention to nutritional information on food labels was reported to be 78% [ 38 ] in Americans and 66% [ 39 ] in Koreans.…”

Section: Discussionmentioning

confidence: 99%

Development and psychometric analysis of a new tool to assess food literacy in diabetic patients

2022

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Background One of the factors affecting self-care in diabetic patients is food literacy, which helps said patients in following a healthy diet. Thus, it is crucial to analyze food literacy in diabetic patients through suitable and reliable instruments. Objective The current study aimed to design a questionnaire for food literacy assessment in diabetic patients and analyze its psychometric features. Method The present study was a cross-sectional descriptive analysis carried out in 2021. Firstly, the concepts of food literacy in diabetic patients were identified and the questionnaire was deigned based on them. Secondly, its face and content validities and its reliability were analyzed. Finally, the construct validity was analyzed by exploratory factor analysis. The study was carried out on 300 diabetic participants chosen at random via stratified cluster sampling from Health service centers. The exploratory factor analysis was carried out by extracting the main factors and using varimax rotation with eigenvalue values more than 1. Results A five-pronged structure accounted for 52.745% of food literacy variance. This included the ability to read food facts, practical ability to group foods, the ability to identify the caloric content of different foods, the ability to understand the effect of food on health, and the ability to prepare a healthy meal. Items with an impact score below 1.5 were discarded. Additionally, items with CVR scores below 0.62 and CVI scores below 0.79 were deleted too. The Kaiser-Meyer-Okin measurement was 0.836 (p < 0.001). Alpha Cronbach Scale dimension was 0.610–0.951. Conclusion The results of this study showed that the exploratory dimensions of the current study were consistent with health literacy measurements, such as functional, interactive, and critical food literacy. This scale has acceptable reliability and validity. Health professionals can use this scale to analyze and improve food literacy in diabetic patients. This is a new instrument and thus far no questionnaire has been made to evaluate food literacy in diabetic patients.

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“…Thus, the implementation of training programs would increase consumer label-reading skills and boost their confidence in food product quality (Miller et al, 2017). In addition, improvements concerning label design enhance consumer trust (Moreira et al, 2021). The labels have to include the compulsory information in a clear way.…”

Section: Discussionmentioning

confidence: 99%

Consumers' Food Safety Perceptions in Three Mediterranean Countries

Bouranta¹,

Psomas²,

Jaca³

et al. 2022

New Medit

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The purpose of the study is to investigate and compare consumers' food safety perceptions in three Mediterranean countries (Greece, Italy, and Spain). A survey was carried out based on a structured questionnaire focusing on food safety-related issues concerning food characteristics, the labeling of systems implemented by food companies such as the Quality Management System and the Food Safety Management System, consumer trust in the food supply chain, and consumer illusion of food control. Information was collected from individuals located in those three countries (2,664 respondents), which share common characteristics. The results indicate that there is a significant heterogeneity in consumers' food safety perceptions in the three countries. The Spanish sample has the greatest level of trust in the supply chain in terms of food safety and the highest level of illusion of food control. The Italians evaluate the food characteristics and the QMS-FSMS's labeling higher than the Spanish and the Greeks. This multinational study brings to light the different types of food safety concerns of consumers from three Mediterranean countries.

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Consumer Knowledge about Food Labeling and Fraud

Cited by 23 publications

References 29 publications

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Salty and Savoury Snacks Compliance with 2016 and 2019 Sodium Content Targets—Durban Market, South Africa

Development and psychometric analysis of a new tool to assess food literacy in diabetic patients

Consumers' Food Safety Perceptions in Three Mediterranean Countries

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