Consumer attitudes on salt and fat reduced foods in the Republic of Ireland

Show simple item record

dc.contributor.author Fellendorf, Susann
dc.contributor.author Kerry, Joseph P.
dc.contributor.author O'Sullivan, Maurice G.
dc.date.accessioned 2018-09-27T12:08:20Z
dc.date.available 2018-09-27T12:08:20Z
dc.date.issued 2018
dc.identifier.citation Fellendorf, S., Kerry, J. P. and O’Sullivan, M. G. (2018) 'Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland', Food and Nutrition Sciences, 9(7), 86212 (19pp). doi: 10.4236/fns.2018.97066 en
dc.identifier.volume 9
dc.identifier.issued 7
dc.identifier.startpage 880
dc.identifier.endpage 898
dc.identifier.issn 2157-944X
dc.identifier.issn 2157-9458
dc.identifier.uri http://hdl.handle.net/10468/6936
dc.identifier.doi 10.4236/fns.2018.97066
dc.description.abstract Public health campaigns are continually promoting healthier foods and in parallel many food manufacturers are working on recipes low in fat and salt. The following survey investigates how well consumers (n = 1045) in Ireland have assimilated the message of consuming healthier foods, including salt and fat reduced foods, into their diet. It seems that campaigns regarding the importance of a balanced diet have generally been adopted by respondents, as only a minority of the participants did not take care of their diet, independent of age, gender and level of education. More than half of the participants carefully maintained a balanced diet. Furthermore, an increase in purchasing salt reduced food was observed, though fat reduced food products were already better accepted. In general, men, young adults (<30 years) and lower educated people purchased less salt and fat reduced foods and took less care in maintaining a balanced diet. No conflict was observed for traditional foods reduced in salt and fat content when their intrinsic sensory character is maintained. The majority of the participants were aware of the health risks of a diet rich in salt and fat, though less participants transferred this knowledge into their diet. A very high demand for more salt and fat reduced foods on the market was observed although the smaller range of salt and fat reduced products and their higher prices might diminish the level of consumer acceptance. Launching taxation and subsidies in tandem might counteract this and furthermore, user-friendly product labelling schemes are required. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Scientific Research Publishing en
dc.relation.uri http://file.scirp.org/Html/8-2702380_86212.htm
dc.rights © 2018, the Author(s) and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/ en
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.subject Survey en
dc.subject Reduced salt en
dc.subject Fat en
dc.subject Attitudes en
dc.title Consumer attitudes on salt and fat reduced foods in the Republic of Ireland en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Food and Nutrition Sciences en
dc.internal.IRISemailaddress joe.kerry@ucc.ie en
dc.identifier.articleid 86212


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2018, the Author(s) and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/ Except where otherwise noted, this item's license is described as © 2018, the Author(s) and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0). http://creativecommons.org/licenses/by/4.0/
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement