Heart disease among post-menopausal women: Acceptability of functional foods as a preventive measure

Korzen-Bohr, Sara; Jensen, Katherine O’Doherty

doi:10.1016/j.appet.2005.11.003

Cited by 35 publications

(29 citation statements)

References 16 publications

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“…Also consistent with the current study, focus group research has identified family and/or friends as key sources of information pertaining to functional foods [22,23,25]. While some studies have suggested that consumers distrust the information on food labels [22,25], the results of the current study demonstrate that the older adult consumers primarily utilize food labels as a source of information about functional foods. Noteworthy is that although participants in the current study predominately reported that the influence of a health professional would increase their functional food consumption, health professionals were not among the common sources of information for functional foods.…”

Section: Discussionsupporting

confidence: 83%

“…Furthermore, a 2008 Canadian population study investigating nutrition knowledge, attitudes and behaviours found that Canadian consumers obtain food and nutrition information from easily accessible sources and that the most common sources utilized were food labels, the internet and magazines, newspapers and books [47]. Also consistent with the current study, focus group research has identified family and/or friends as key sources of information pertaining to functional foods [22,23,25]. While some studies have suggested that consumers distrust the information on food labels [22,25], the results of the current study demonstrate that the older adult consumers primarily utilize food labels as a source of information about functional foods.…”

Section: Discussionsupporting

confidence: 76%

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Functional food awareness and perceptions in relation to information sources in older adults

Vella

Stratton

Sheeshka

et al. 2014

Nutr J

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BackgroundThe functional food industry has experienced innovative and economic expansion, yet research into consumer perceptions of functional foods and their associated health claims is limited. Among consumers, older adults could benefit from functional foods due to age-related issues pertaining to food and health. The purpose of this research was to identify the need for information related to functional foods among older adults (≥60 years old) and to assess awareness and perceptions of health claims on functional food packages.MethodsCommunity-dwelling older adults (n = 200) completed a researcher administered questionnaire designed to collect information about functional foods including current consumption, motivating factors for consumption, perceived need for information, sources of information for functional foods and awareness of health claims.ResultsPrevalence of functional food consumption among participants was 93.0%. Increased awareness and knowledge was the most commonly reported factor that would promote functional food consumption (85.5%) and 63.5% of participants wanted more information about functional foods with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). Participants were predominately (93.5%) aware of health claims on functional foods and those with more education were more likely to report being aware of health claims (p = 0.045).ConclusionsAlthough functional food consumption among older adults in this sample is high, there is a need for further information regarding functional foods. These results inform stakeholders regarding the potential for information to influence functional food acceptance among older adult consumers.

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Section: Discussionsupporting

confidence: 83%

Section: Discussionsupporting

confidence: 76%

Functional food awareness and perceptions in relation to information sources in older adults

Vella

Stratton

Sheeshka

et al. 2014

Nutr J

View full text Add to dashboard Cite

show abstract

“…As a consequence, there are a growing number of papers addressing cognitive, motivational, and attitudinal determinants of consumers' acceptance of functional foods and/or their willingness to use functional foods in different countries (e.g., Bech-Larsen & Grunert, 2003;Bhaskaran & Hardley, 2002;Cox, Koster, & Russell, 2004;Gilbert, 2000;Huotilainen, Seppala, Pirttila-Backman, & Tuorila, 2006;Jonas & Beckmann, 1998;Korzen-Bohr & O'Doherty, 2006;Poulsen, 1999;Urala & Lahteenmaki, 2003Verbeke, 2005).…”

Section: Introductionmentioning

confidence: 98%

The mediating role of subjective health complaints on willingness to use selected functional foods

Chen

2011

Food Quality and Preference

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“…Drawing on survey and focus group data from Finland, Niva (2008) suggests that her respondents saw phytosterol products as sitting uneasily between the categories of ‘natural' and ‘technological' and even ‘healthy' and ‘unhealthy' because of their processed nature. Further focus group research in Britain, Denmark and Sweden underlines participants' difficulties in understanding functional foods, which challenge their distinctions between healthy/unhealthy and natural/unnatural, and occupy an “anomalous” (Korzen-Bohr and Jensen, 2006, p. 152) or “ambiguous” (Landström et al , 2009, p. 40) position between food and medicine – for Jauho and Niva (2013) functional foods are best understood as ‘hybrids' of the two. Where Nichter and Thompson (2006) suggested that consumers responded to uncertainties around dietary supplements by “experimenting”, Lezaun and Schneider (2012, p. 370) draw on other (market) research to argue that European consumption of functional foods is characterised by a kind of “restlessness” as the “standard” of naturalness or healthfulness shifts with the proliferation of choices.…”

Section: What Are Functional Foods and What Kinds Of Boundaries Do Thmentioning

confidence: 99%

Materiality matters: Blurred boundaries and the domestication of functional foods

Weiner

Will

2015

BioSocieties

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Previous scholarship on novel foods, including functional foods, has suggested that they are difficult to categorise for both regulators and users. It is argued that they blur the boundary between ‘food' and ‘drug' and that uncertainties about the products create ‘experimental' or ‘restless' approaches to consumption. We investigate these uncertainties drawing on data about the use of functional foods containing phytosterols, which are licensed for sale in the EU for people wishing to reduce their cholesterol. We start from an interest in the products as material objects and their incorporation into everyday practices. We consider the scripts encoded in the physical form of the products through their regulation, production and packaging and find that these scripts shape but do not determine their use. The domestication of phytosterols involves bundling the products together with other objects (pills, supplements, foodstuffs). Considering their incorporation into different systems of objects offers new understandings of the products as foods or drugs. In their accounts of their practices, consumers appear to be relatively untroubled by uncertainties about the character of the products. We conclude that attending to materials and practices offers a productive way to open up and interrogate the idea of categorical uncertainties surrounding new food products.

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Heart disease among post-menopausal women: Acceptability of functional foods as a preventive measure

Cited by 35 publications

References 16 publications

Functional food awareness and perceptions in relation to information sources in older adults

Functional food awareness and perceptions in relation to information sources in older adults

The mediating role of subjective health complaints on willingness to use selected functional foods

Materiality matters: Blurred boundaries and the domestication of functional foods

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