Consumer preferences for the Mediterranean Diet: Results of an empirical analysis

Sgroi, Filippo; Moscato, Carmelo Maria; Moscato, R

doi:10.1016/j.jafr.2022.100371

Cited by 9 publications

(6 citation statements)

References 18 publications

(19 reference statements)

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“…In addition, nutrition knowledge and higher education are reported to increase adherence to the Mediterranean diet, with low rates of obesity [ 74 ]. Due to conflicting ideas regarding what constitutes the Mediterranean diet and what food components should be consumed in the diet, individuals may be adding foods to their diet, albeit at low amounts, without realizing that they are consuming food components of the Mediterranean diet [ 75 ]. This can lead to challenges in assessing barriers to the adoption of and adherence to the Mediterranean diet among different populations in the US.…”

Section: Barriers To Adoption Of and Adherence To The Mediterranean Dietmentioning

confidence: 99%

Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations

Sam-Yellowe

2024

Foods

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Adherence to the Mediterranean diet has been shown to lower the risk of developing chronic non-communicable diseases like cardiovascular and neurodegenerative diseases and cancer. Improvements in depression, participation in daily activities in older individuals, weight loss and a reduction in adverse pregnancy outcomes are associated with adherence to the Mediterranean diet. The number of studies that have evaluated barriers to adherence to the Mediterranean diet in the US and, in particular, in racial and ethnic minority populations within the US are few. Among Native American and Alaskan Native populations, studies evaluating traditional or alternative Mediterranean diet adherence for chronic non-infectious diseases is unavailable. Mediterranean diet scoring instruments used in studies in European and Mediterranean countries and among white participants in the US fail to capture the dietary patterns of racial and ethnic minority populations. In this narrative review, the food components of the traditional Mediterranean diet are discussed, adherence to the Mediterranean diet is examined in Mediterranean and non-Mediterranean countries and barriers preventing adherence to the Mediterranean diet in the US and among racial and ethnic minority populations is reviewed. Recommendations for improving nutrition education and intervention and for increasing adherence and cultural adaptions to the Mediterranean diet are provided.

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Section: Barriers To Adoption Of and Adherence To The Mediterranean Dietmentioning

confidence: 99%

Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations

Sam-Yellowe

2024

Foods

View full text Add to dashboard Cite

show abstract

“…In addition, nutrition knowledge and higher education are reported to increase adherence to the Mediterranean diet with low rates of obesity [74]. Due to conflicting ideas regarding what constitutes the Mediterranean diet and what food components should be consumed in the diet, individuals may be adding foods to their diet, although at low amounts without realizing that they are consuming food components of the Mediterranean diet [75]. This can lead to challenges in assessing barriers to adoption and adherence of the Mediterranean diet among different populations in the US.…”

Section: Barriers To Adoption and Adherence To The Mediterranean Dietmentioning

confidence: 99%

Nutritional Barriers to the Adherence of the Mediterranean Diet in Non-mediterranean Populations

Sam-Yellowe

2024

Preprint

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Adherence to the Mediterranean diet has been shown to lower the risk of developing chronic non-communicable diseases like cardiovascular and neurodegenerative diseases and cancer. Improvements in depression, participation in daily activities in older individuals, weight loss and reduction in adverse pregnancy outcomes are associated with adherence to the Mediterranean diet. The number of studies that have evaluated barriers to the adherence of the Mediterranean diet in the US and in particular, in racial and ethnic minority populations within the US are few. Among Native American and Alaskan Native populations, studies evaluating traditional or alternative Mediterranean diet adherence for chronic non-infectious diseases is unavailable. Mediterranean diet scoring instruments used in studies in European and Mediterranean countries and among white participants in the US fail to capture the dietary patterns of racial and ethnic minority populations. In this narrative review the food components of the traditional Mediterranean diet are discussed, adherence to the Mediterranean diet is examined in Mediterranean and non-Mediterranean countries and barriers preventing adherence to the Mediterranean diet in the US and among racial and ethnic minority populations is reviewed. Recommendations for improving nutrition education and intervention, and increasing adherence and cultural adaptions to the Mediterranean diet are provided.

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“…Examples of typical functional food products include probiotic and prebiotic yoghurts, cholesterol-lowering spreads or other products enriched with omega 3-fatty acids, minerals or vitamins (Sarkar, 2024). Notably, with a rising demand for healthier diets, the food industry has been innovating and promoting new products with added health benefits (DeBruyne and Hekmat, 2024; Sgroi et al , 2024; Vecchio et al , 2016), leading to a functional foods market projected to reach US$586bn by 2030 (Grand View Research and Inc, 2022).…”

Section: Introductionmentioning

confidence: 99%

Are functional foods used as self-medication? Subjective health, self-reported disease symptoms, current medical treatment and functional food choices

Barauskaite,

Barsyte,

Fennis

et al. 2024

NFS

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Purpose Functional foods have been marketed as promoting health and reducing the risk of disease. While the market of functional foods is increasing across the globe, little is known about how actual and subjective health status are related to functional food choices and existing research evidence is inconsistent. Therefore, the purpose of this paper is to systematically explore the relationship between functional food choices and perception related dimensions vs medical dimensions. Design/methodology/approach The study used data collected from a large-scale mail survey in Japan (N = 8,368) and a representative Internet survey in Lithuania (N = 900). It used structural equation modeling (SEM) to test the proposed conceptual model. Findings The general results indicated that functional foods could be used to maintain one’s subjective health status – the frequency of using functional food products was positively related to consumers’ subjective health status (p = 0.04). However, if consumers were experiencing health-related issues (self-reported disease symptoms or current medical treatment), there was no systematic relationship between such experience and the usage of functional food products. Originality/value To the best of the authors’ knowledge, this study is among the first to systematically analyze the relationship between subjective health status, self-reported disease symptoms, current medical treatment and the frequency of using different functional food product groups. The findings indicated that it is important to simultaneously consider different underlying factors, such as specific to functional food targeted disease symptoms and specific food product groups, which contributed to a more thorough understanding of functional food consumption.

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Consumer preferences for the Mediterranean Diet: Results of an empirical analysis

Cited by 9 publications

References 18 publications

Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations

Nutritional Barriers to the Adherence to the Mediterranean Diet in Non-Mediterranean Populations

Nutritional Barriers to the Adherence of the Mediterranean Diet in Non-mediterranean Populations

Are functional foods used as self-medication? Subjective health, self-reported disease symptoms, current medical treatment and functional food choices

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