Information, Health Risk Beliefs, and the Demand for Fats and Oils

Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers

“…Brown and Schrader (1990) found that increases in the quantity of information linking cholesterol consumption and coronary heart disease had a significant and negative effect on egg consumption. This same information was found to increase consumption of poultry and fish (Capps and Shmitz, 1991); corn, cottonseed, and soybean oil (Chern et al, 1995) and decrease consumption of pork (Capps and Shmitz, 1991), butter and lard (Chern et al, 1995). Ippolito and Mathios (1995) found that aggregate consumption of fats and oils decreased as the government increased campaigns to educate individuals on the links between dietary fat and health.…”

Mercury advisories and household health trade-offs

“…For example, Brown and Shrader (1990) demonstrated reduction in egg demand associated with media coverage of cholesterol risks. Studies by Chern et al (1995), for the case of fats and oils, and by Kinnucan et al (1997), for the case of meat, also found that cholesterol information caused significant reduction in foods with higher cholesterol.…”

Do U.S. food processors respond to sweetener‐related health information?

“…In the current period of growing awareness of the link between diet and health, it is often argued that food demand is influenced by the health attributes of food products (Brown & Schrader, 1990;Burton, Dorsett, & Young, 1996;Capps & Schmitz, 1991;Chern et al, 1995;Dyack, 2002). Given the strong link between diet and health, it could be argued that firms may choose ingredients that embody either enhanced (or less deleterious) health properties.…”

“…With increasing consumer awareness, the health risks associated with dietary intakes of sweeteners will, therefore, have significant impacts on the demand for foods high in sugar content. Indeed, various studies have reported shifts in retail demand for different foods since the 1970s (e.g., Anderson, 1997;Brown & Schrader, 1990;Capps & Schmitz, 1991;Chern, Loehman, & Yen, 1995;Kinnucan, Xiao, Hsia, & Jackson, 1997). Given these findings, a key issue prompting this study is whether the input mix decisions made by food firms are influenced by health information or relative prices and available technology.…”