Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

Verbeke, Wim; Sioen, Isabelle; Pieniak, Zuzanna; Camp, John Van; Henauw, Stefaan De

doi:10.1079/phn2004697

Cited by 208 publications

(144 citation statements)

References 31 publications

Supporting

Mentioning

128

Contrasting

Unclassified

Order By: Relevance

“…that nearly one third of respondents cited this type of fish as one of the priorities in consumption. The second one is carp (26.7%) and the third one is hake (26.0%) ( Regardless of what type of fish, the respondents believe (90%) that the fish is a healthy product, provided that women have stronger attitude on fish as a healthy food (48%) in terms of nutritional importance, which is in accordance with the results of Verbeke et al (2005). Only 10% of respondents did not have a defined position on fish as a healthy food.…”

Section: The Frequency Of Purchase and Type Of Fishsupporting

confidence: 78%

“…The same study confirms that consumption of fish increases, despite an increase in its prices. In Belgium, according to Verbeke et al (2005), consumers have a strong belief that the fish are healthy and nutritious, and women eat fish more often than men. Rizoff et al (2015) found that household size has both a negative and a positive revenue impact on the consumption patterns of fish and meat in Slovakia.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Consumer attitudes on buying fish in Banja Luka

2017

View full text Add to dashboard Cite

show abstract

Section: The Frequency Of Purchase and Type Of Fishsupporting

confidence: 78%

mentioning

confidence: 99%

Consumer attitudes on buying fish in Banja Luka

2017

View full text Add to dashboard Cite

show abstract

“…On the other hand, it was found that between 67% (in Belgium and Poland) and 40% (in Denmark) of the consumers wrongly believed that 'Fish is a source of dietary fibre'. Similar gaps in consumers' objective knowledge about fish have previously been reported based on a Belgian consumer sample (36) . Most importantly, subjective knowledge was found to be a better predictor of fish consumption as compared with objective knowledge.…”

Section: Role Of Knowledgementioning

confidence: 58%

Impact of communication on consumers' food choices

2008

Self Cite

View full text Add to dashboard Cite

Consumers' food choices and dietary behaviour can be markedly affected by communication and information. Whether the provided information is processed by the receiver, and thus becomes likely to be effective, depends on numerous factors. The role of selected determinants such as uncertainty, knowledge, involvement, health-related motives and trust, as well as message content variables, are discussed in the present paper based on previous empirical studies. The different studies indicate that: uncertainty about meat quality and safety does not automatically result in more active information search; subjective knowledge about fish is a better predictor of fish consumption than objective knowledge; high subjective knowledge about functional foods as a result of a low trusted information source such as mass media advertising leads to a lower probability of adopting these foods in the diet. Also, evidence of the stronger impact of negative news as compared with messages promoting positive outcomes of food choices is discussed. Finally, three audience-segmentation studies based on consumers' involvement with fresh meat, individuals' health-related-motive orientations and their use of and trust in fish information sources are presented. A clear message from these studies is that communication and information provision strategies targeted to a specific audience's needs, interests or motives stand a higher likelihood of being attended to and processed by the receiving audience, and therefore also stand a higher chance of yielding their envisaged impact in terms of food choice and dietary behaviour. Communication: Consumer: Food choiceBehaviour change is determined by a complex set of interlinked personal and environmental factors. Personal determinants relate to motivational, cognitive and affective processes in which psychosocial variables such as attitudes, norms, self-efficacy, skills and their underlying beliefs play a crucial role. Numerous factors associated with a person's physical, social and economic environment can further encourage or inhibit behaviour change. Although initiating and maintaining behaviour change is a difficult and complex process in which many different determinants are involved, there is little doubt that consumers' choices can be markedly affected by information. Communication and information provision efforts can have an impact in terms of changing consumers' knowledge, shaping their attitudes and redirecting their decision making, including food choices and dietary behaviour. The role and potential impact of communication related to food products have gained considerable attention recently. From the demand side of information, consumers as well as retailers increasingly seek guarantees concerning food quality and safety, which has been fuelled at least partly by several consecutive food-safety incidents in Europe. Consumers seem to want information to help them derive more pleasure from food, to achieve a better diet, to avoid certain allergens or to know the origin and environmental, ethi...

show abstract

“…In general, consumer's awareness of the potential risk posed by pollutants is higher than their awareness of the benefits of fish consumption (Verbeke et al, 2005). All 50 U.S. states as well as the U.S. Environmental Protection Agency, and Food and Drug Administration issue separate advisories on fish consumption due to the presence of these pollutants.…”

mentioning

confidence: 99%

Dietary Omega-3 Polyunsaturated Fatty Acids Prevent Vascular Dysfunction and Attenuate Cytochrome P4501A1 Expression by 2,3,7,8-Tetrachlorodibenzo-P-Dioxin

et al. 2016

View full text Add to dashboard Cite

Omega-3 polyunsaturated fatty acids (n-3 PUFAs) found in fish protect against cardiovascular morbidity and mortality; however, many individuals avoid fish consumption due to concerns about pollutants. We tested the hypothesis that n-3 PUFAs would prevent vascular dysfunction induced by 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). C57Bl/6 male mice were fed a chow or n-3 PUFA diet for 10 weeks and were exposed to vehicle or 300 ng/kg/d TCDD during the final 2 weeks on each diet. Aortic vasoconstriction mediated by arachidonic acid (AA) 6 SKF525 (P450 inhibitor) or SQ29548 (thromboxane/ prostanoid [TP] receptor antagonist) was assessed. RBC fatty acids and expression of n-3 and n-6 PUFA metabolites were analyzed. Cytochrome P4501A1 (CYP1A1), CYP1B1, and aryl hydrocarbon receptor (AHR) expression was measured. TCDD significantly increased AA-mediated vasoconstriction on a chow diet by increasing the contribution of P450s and TP receptor to the constriction response. In contrast, the n-3 PUFA diet prevented the TCDD-induced increase in AA vasoconstriction and normalized the contribution of P450s and TP receptor. Although TCDD increased the levels of AA vasoconstrictors on the chow diet, this increase was prevent by the n-3 PUFA diet. Additionally, the n-3 PUFA diet significantly increased the levels of n-3 PUFA-derived vasodilators and TCDD increased these levels further. Interestingly, the n-3 PUFA diet significantly attenuated CYP1A1 induction by TCDD without a significant effect on AHR expression. These data suggest that n-3 PUFAs can prevent TCDD-induced vascular dysfunction by decreasing vasoconstrictors, increasing vasodilators, and attenuating CYP1A1 induction, which has been shown previously to contribute to TCDD-induced vascular dysfunction.

show abstract

Consumer perception versus scientific evidence about health benefits and safety risks from fish consumption

Cited by 208 publications

References 31 publications

Consumer attitudes on buying fish in Banja Luka

Consumer attitudes on buying fish in Banja Luka

Impact of communication on consumers' food choices

Dietary Omega-3 Polyunsaturated Fatty Acids Prevent Vascular Dysfunction and Attenuate Cytochrome P4501A1 Expression by 2,3,7,8-Tetrachlorodibenzo-P-Dioxin

Contact Info

Product

Resources

About