The Impact of Nutrition and Health Claims on Consumer Perceptions and Portion Size Selection: Results from a Nationally Representative Survey

Benson, Tony; Lavelle, Fiona; Bucher, Tamara; McCloat, Amanda; Mooney, Elaine; Egan, Bernadette; Collins, Clare E.; Dean, Moira

doi:10.3390/nu10050656

Cited by 43 publications

(39 citation statements)

References 50 publications

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“…This is supported by the previous knowledge of the consumer, which influences perceived healthiness to a great extent [ 27 , 69 , 78 ]. Moreover, perceived healthiness of a product is further improved by adding a picture of the product to the communicated information [ 36 ] and is also affected by FoP labels and health claims [ 26 , 34 , 38 , 53 ]. Although several studies show that FoP labels help consumers choose healthier foods [ 26 , 34 ], due to the diversity of FoP labels, it cannot be clearly stated that their use always helps greatly in increasing the perceived healthiness of the product [ 53 ].…”

Section: Resultsmentioning

confidence: 99%

Factors that Influence the Perceived Healthiness of Food—Review

2020

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The interest of consumers is the consumption of healthy food, whereas the interest of food manufacturers is that consumers recognize the produced “healthier” food items on the shelves, so they can satisfy their demands. This way, identifying the factors that influence the perceived healthiness of food products is a mutual interest. What causes consumers to consider one product more beneficial to health than another? In recent years, numerous studies have been published on the topic of the influence of several health-related factors on consumer perception. This analysis collected and categorized the research results related to this question. This review collects 59 articles with the help of the search engines Science Direct, Wiley Online Library, MDPI and Emerald Insight between 1 January 2014 and 31 March 2019. Our paper yielded six separate categories that influence consumers in their perception of the healthiness of food items: the communicated information—like FoP labels and health claims, the product category, the shape and colour of the product packaging, the ingredients of the product, the organic origin of the product, and the taste and other sensory features of the product.

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Section: Resultsmentioning

confidence: 99%

Factors that Influence the Perceived Healthiness of Food—Review

2020

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“…Dietary guidelines may need to incorporate recommendations to choose unflavored milks and yogurts over flavored varieties, particularly for those who are concerned about controlling their sugar intake. Other factors may also influence consumer choice, such as presence of nutrition and health claims (e.g., “low-fat” claims) (44) and nutrition labeling such as the Health Star Rating (45–47).…”

Section: Discussionmentioning

confidence: 99%

Variations in Sugar Content of Flavored Milks and Yogurts: A Cross-Sectional Study across 3 Countries

Coyle

Ndanuko

Singh

et al. 2019

Current Developments in Nutrition

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Background The consumption of dairy products is encouraged at all life stages as a nutrient-rich component of the diet. However, many milk and yogurt products, particularly flavored varieties, may contain large amounts of free sugar. Objectives The aim of this paper was to evaluate the availability and sugar content of flavored milks and yogurts in supermarkets across 3 countries: Australia, England, and South. Methods Nutrition information for flavored milks and yogurts was collected by trained researchers and supplemented by crowd-sourced data from a smartphone application. Data were extracted in April 2018 and 3724 milk and yogurt products were available for analysis. Mean sugar concentrations were compared across countries with the use of ANOVA followed by Tukey's post-hoc pairwise comparisons. Sugar concentrations were compared with the UK's “green” traffic-light classifications. Results Approximately 74% ( n = 2753) of all products were flavored. Flavored products contained nearly twice the average total sugar content of unflavored products, with substantial variability: mean total sugar was 9.1 g/100 mL (range: 4.3–15.0 g/100 mL) and 11.5 g/100 g (range: 0.1–22.6 g/100 g) for flavored milks and yogurts, respectively. Free sugars contributed an estimated 41% and 42% of total sugar in milks and yogurts, respectively. Flavored milks in England had ∼0.7 g/100 mL higher total sugar on average compared with Australia and South Africa ( P ≤ 0.04), whereas flavored yogurts in South Africa had the lowest average total sugar (∼2 g/100 g lower than England and Australia; P < 0.001). Less than 4% of flavored products would receive a “green” rating under the UK traffic-light labeling scheme. Conclusions In Australia, England, and South Africa, flavored milks and yogurts are highly prevalent in the food supply and contain significantly higher concentrations of total and added sugars than unflavored products.

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“…Confirmatory searches were performed using "portion size reduction", "portion size control" and "portion size labelling" as keywords in the Cochrane Library and PubMed databases during March-Sep 2018. A later meta-analysis 27 and two systematic reviews 28,29 , plus one cross-sectional study 30 were added during the revision period.…”

Section: Data Searching Processmentioning

confidence: 99%

A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

et al. 2019

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Although there is considerable evidence for the portion-size effect and its potential impact on health, much of this has not been successfully applied to help consumers reduce portion sizes. The objective of this review is to provide an update on the strength of evidence supporting strategies with potential to reduce portion sizes across individuals and eating contexts. Three levels of action are considered: food-level strategies (targeting commercial snack and meal portion sizes, packaging, food labels, tableware, and food sensory properties), individual-level strategies (targeting eating rate and bite size, portion norms, plate-cleaning tendencies, and cognitive processes), and population approaches (targeting the physical, social, and economic environment and health policy). Food- and individual-level strategies are associated with small to moderate effects; however, in isolation, none seem to have sufficient impact on food intake to reverse the portion-size effect and its consequences. Wider changes to the portion-size environment will be necessary to support individual- and food-level strategies leading to portion control.

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The Impact of Nutrition and Health Claims on Consumer Perceptions and Portion Size Selection: Results from a Nationally Representative Survey

Cited by 43 publications

References 50 publications

Factors that Influence the Perceived Healthiness of Food—Review

Factors that Influence the Perceived Healthiness of Food—Review

Variations in Sugar Content of Flavored Milks and Yogurts: A Cross-Sectional Study across 3 Countries

A review of evidence supporting current strategies, challenges, and opportunities to reduce portion sizes

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