Knowledge and barriers relating to fish consumption in older Australians

Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies

“…Concerning health benefits, several studies demonstrate that fish and seafood are widely perceived by consumers as healthy foods with a number of specific health and nutritional benefits mainly associated with the high content in proteins and Omega-3 fatty acids together with a low fat content (Altintzoglou et al, 2010b;Arvanitoyannis et al, 2004;Brunsø et al, 2009;Burger & Gochfeld, 2009;Cosmina et al, 2012;Grieger et al, 2012;Hall & Amberg, 2013;Hughner, Maher, Childs, & Nganje, 2009;Juhl & Poulsen, 2000;McManus et al, 2012;Neale et al, 2012;Pieniak, Verbeke, & Scholderer, 2010b;Stefani et al, 2012;Verbeke et al, 2008;Verbeke, Vermeir, & Brunso, 2007b). These findings probably reflect both consumers' beliefs about these products and the action of information measures (e.g.…”

“…promoted by governments, consumer organizations, health professionals (e.g. dieticians), retailers and private seafood companies in many countries all over the world (Grieger et al, 2012;Neale et al, 2012;Olsen, 2003;Pieniak et al, 2007). Currently, the positive consumers' perception of fish in terms of healthiness and nutritional value seem to be so strong that it could not be further increased by exposing consumers to messages stressing health benefits of fish consumption (Pieniak et al, 2010b;Verbeke et al, 2008).…”

“…This intake can be achieved by consuming at least two servings of fish (particularly fatty fish) per week (ISSFAL, 2004). However, despite the strong growth in world fish consumption recorded in the last decades, the recommended fish intake is not widely achieved Arvanitoyannis, Krystallis, Panagiotaki, & Theodorou, 2004;Burger & Gochfeld, 2009;Grieger, Miller, & Cobiac, 2012;Myrland, Trondsen, Johnston, & Lund, 2000;Pieniak, Verbeke, Scholderer, Brunsø, & Olsen, 2007;Sveinsdóttir et al, 2009;Verbeke et al, 2008;Welch et al, 2002). The same is also true of industrialized countries where the highest world per capita fish consumption (27.4 kg/year, live weight equivalent) is observed (FAO, 2014).…”

“…Several studies revealed that consumers who do not like eating fish, as well as consuming less fish themselves, may affect negatively on the level of fish consumption of their family, considering that who is responsible in the household is not willing to prepare fish meals and then receive negative feedback. Empirical evidence that seafood consumption of households is negatively affected by pressure from some members who do not like eating fish has been provided by several studies (Altintzoglou et al, 2010b;Grieger et al, 2012;Myrland et al, 2000;Neale et al, 2012;Olsen, 2001;Scholderer & Trondsen, 2008;Trondsen et al, 2003;Verbeke & Vackier, 2005). In particular, a survey involving Australian consumers showed that 31% of respondents who were not living alone agreed that resistance by other members of their household makes it hard for them to serve fish as often as they want.…”

“…In particular, the attitude towards eating fish seems to be more positive in older people Olsen, 2003;Olsen et al, 2008;Sveinsdóttir et al, 2009;Verbeke & Vackier, 2005), in consumers with higher health involvement Olsen, 2003;Pieniak et al, 2010a;Thorsdottir et al, 2012;Verbeke & Vackier, 2005) and in consumers who are more knowledgeable about fish (Neale et al, 2012). For the minority of consumers who dislike the taste of fish and, more in general, show a negative attitude towards eating fish, the aspects of fish which drive dislike are mainly related to the unpleasant taste and smell (including smell while cooking) as well as the presence of bones (Altintzoglou et al, 2010b;Brunsø et al, 2009;Cosmina et al, 2012;Grieger et al, 2012;McManus et al, 2012;Myrland et al, 2000;Neale et al, 2012;Olsen, 2001;Scholderer & Trondsen, 2008;Stefani, Scarpa, & Cavicchi, 2012;Trondsen, Scholderer, Lund, & Eggen, 2003;Verbeke & Vackier, 2005). Several studies revealed that consumers who do not like eating fish, as well as consuming less fish themselves, may affect negatively on the level of fish consumption of their family, considering that who is responsible in the household is not willing to prepare fish meals and then receive negative feedback.…”