Nutrition, Choice and Health-Related Claims

Magistris, Tiziana de

doi:10.3390/nu12030650

Cited by 4 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…By the same token, the chemical composition of bottled and filtered water varies widely, and the adequate evaluation of the impact of any given water composition on human health is difficult. Thus, whereas a large number of studies have evaluated how different nutrients or nutritional regimes impact our health [13], studies on water are comparatively few and generally very limited in scope.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the potential benefits of alkaline drinking water on tumor development reveals vascular protective effects

García-Gómez¹,

Prieto²,

Amor³

et al. 2021

Arch Med Sci Civil Dis

View full text Add to dashboard Cite

IntroductionThe proposed benefits of alkaline water generally lack experimental supporting evidence.Material and methodsWe tested the effects of alkaline water on tumor development in C57BL/6 mice. To recapitulate early tumor development, mice were fed a high-fat diet and treated with DEN (50 µg/l) and TCPOBOP (0.5 µg/g) for 24 weeks.ResultsCell proliferation was significantly lower in animals receiving alkaline water, and VEGFR2 staining was higher in the vasculature, suggesting less advanced disease stages. B16-V5 cells were injected subcutaneously or through the tail vein to generate primary tumors or lung metastatic nodules, respectively. Subcutaneous tumors of mice exposed to alkaline water showed a lower proliferative index and vasculature with a better-preserved intima layer and structure. The number of lung metastatic nodules was lower in mice exposed to filtered water. The vascular effects were tested in a rat model of hypertension (spontaneously hypertensive rat – SHR). Following 12 weeks of alkaline water consumption, the aortic rings had an enhanced vasodilatory response to a nitric oxide donor (nitroprusside – NTP), and several inflammatory markers were reduced in blood and heart tissue.ConclusionsThese results indicate that alkaline water could have a protective effect on vascular function, reduce inflammation, and in the context of tumor development, reduce the incidence of metastasis.

show abstract

Section: Introductionmentioning

confidence: 99%

Evaluation of the potential benefits of alkaline drinking water on tumor development reveals vascular protective effects

García-Gómez¹,

Prieto²,

Amor³

et al. 2021

Arch Med Sci Civil Dis

View full text Add to dashboard Cite

show abstract

“…As for income, a positive interaction was found between higher income and functional food purchasing habits [60]. Finally, most of the literature has shown that women are the most interested and willing to pay more for functional foods and yoghurt [61,62].…”

Section: Functional Foods and Functional Yoghurtmentioning

confidence: 83%

What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt

Zanchini

Vita

Panzone

et al. 2023

Foods

View full text Add to dashboard Cite

Rural development is complex in marginal and disadvantaged areas, such as mountains, which impose high labour costs and restrict farmers in their choices of crop and livestock. To recognise this problem, the European Union regulates the use of the optional quality term “Mountain product” on the label. Consumers may recognise this label and be more willing to pay for it, resulting in higher revenues for producers using it. This study estimates the willingness to pay (WTP) for a mountain quality label. This WTP is then compared to that of functional and nutrition claims. For this purpose, we used a ranking conjoint experiment, using goat’s milk yoghurt—a typical mountain product—as a case study. Using a rank-ordered logit, we show that mountain quality labels generate a significant WTP, higher than that of functional claims. WTP differs by the demographic profile of the consumer. The study provided useful insights about the combination of the mountain quality label with different attributes. However, future studies are needed to adequately understand the potential of mountain certification as a supporting tool for farmers in marginal areas and for rural development.

show abstract

“…These results are substantiated by Wardy et al (2018) [25], who showed that HBI increased the purchase intent with HBI. Petrun et al (2015) [26] and De Magistris (2020) [27] concluded that customers are willing to pay for health claims rather than nutrition claims. The effect of bread with fiber and HBI on panelist emotional terms is illustrated in Table 5.…”

Section: Sensory Properties and Emotions Of Optimized Gluten-free Bre...mentioning

confidence: 99%

Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours

Aleman,

Fuentes,

Yadav

et al. 2023

Dietetics

View full text Add to dashboard Cite

Gluten-free products present huge advantages for individuals with gluten intolerance or celiac disease. The most influential strategy to develop a product comparable to wheat-containing gluten products is to promote its nutritional and sensorial attributes. Recently, rice flour and teosinte flour were used to develop gluten-free bread. As a result, this work aimed to compare the physical/technological attributes of bread made with rice flour and teosinte flour with corn fiber fortification and examine consumer acceptance and purchase intent. An extreme vertices mixture design decided that a teosinte flour (43.4%), high protein white rice flour (55%), and high protein brown rice flour (1.6%) ratio of gluten-free flour mixture for bread was best based on the sensory attributes utilized for the desirability function methodology. After optimizing the gluten-free flour mixture, the bread was fortified with corn fiber under 1.7 g and 3.8 g per serving, and it was evaluated to examine its physical/technological attributes, consumer perception, liking, emotions, and purchase intent. Incorporating fiber into gluten-free bread impacted the color and texture, giving lighter and yellower colors with a firmer texture. Likewise, concerning health benefit claims, gluten-free bread with fiber claims only improves the purchase intent and overall liking of bread containing 1.7 g per serving of fiber. The flavor attribute was the main driver for consumers’ purchase decisions. This product could be beneficial for consumers who are seeking fiber in their diet.

show abstract

Nutrition, Choice and Health-Related Claims

Abstract: Scientific evidence shows that food consumption is one of the main causes that increases the risk of developing a non-communicable disease (NCD) [...]

Cited by 4 publications

References 21 publications

Evaluation of the potential benefits of alkaline drinking water on tumor development reveals vascular protective effects

Evaluation of the potential benefits of alkaline drinking water on tumor development reveals vascular protective effects

What Is the Value of a “Mountain Product” Claim? A Ranking Conjoint Experiment on Goat’s Milk Yoghurt

Impact of Corn Fiber on the Physicochemical/Technological Properties, Emotions, Purchase Intent and Sensory Characteristics of Gluten Free Bread with Novel Flours

Contact Info

Product

Resources

About