Consumers’ Implicit and Explicit Recall, Understanding and Perceptions of Products with Nutrition-Related Messages: An Online Survey

Franco-Arellano, Beatriz; Vanderlee, Lana; Ahmed, Mavra; Oh, Angela; L’Abbé, Mary R.

doi:10.3390/ijerph17218213

Cited by 6 publications

(5 citation statements)

References 73 publications

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“…As mentioned in the Introduction, nutrition and health claims may increase the perceived nutritional quality of products and their healthiness, as well as influence purchasing behaviour [14][15][16][17]. This may be of major importance to organic consumers, particularly because those with a high health attitude attribute high importance to NCs [18].…”

Section: Nutrition Claims In Organic Foodsmentioning

confidence: 99%

“…Nutrition/health claims and nutrient fortification are two factors influencing the perceived healthiness of foods or making them more appealing to consumers [12][13][14][15][16][17]. There is a consensus around the effects of nutrition and health claims.…”

Section: Introductionmentioning

confidence: 99%

“…There is a consensus around the effects of nutrition and health claims. They may increase the perceived nutritional quality and healthiness of products as well as influence purchasing behaviour [14][15][16][17]. Particularly, organic consumers with a high health attitude attribute high importance to nutrition claims (NCs) [18].…”

Section: Introductionmentioning

confidence: 99%

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Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project

2023

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Organic food and drink is undoubtedly a growing market. Consumers perceive organic food as healthy, and nutrition claims (NCs) and fortification may add to this perception. Whether this is true is still a matter of controversy, particularly for organic food products. We present here the first comprehensive study of large samples of six specific organic food types, analysing the nutritional quality (nutrient composition and “healthiness”) as well as the use of NCs and fortification. In parallel, a comparison with conventional food is also carried out. For this purpose, the Food Database of products in the Spanish market, BADALI, was used. Four cereal-based and two dairy-substitute food types were analysed. Our results show that as many as 81% of organic foods are considered “less healthy” by the Pan American Health Organization Nutrient Profile Model (PAHO-NPM). Organic foods present a slightly improved nutrient profile compared to conventional foods. However, many of the differences, though statistically significant, are nutritionally irrelevant. Organic foods use NCs very frequently, more than conventional foods, with very little micronutrient fortification. The main conclusion of this work is that consumers’ perception that organic food products are healthy is unfounded from a nutritional point of view.

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Section: Nutrition Claims In Organic Foodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project

2023

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“…To discourage high-fat, high-sugar, and high-salt choices, a voluntary colour-coded traffic light labelling system has been used in the UK since 2006, where the colours red, amber, and green respectively represent 'high', 'medium', and 'low' amounts of less favourable nutrients 27 . In subsequent years, additional nutrition messages have been introduced onto product packaging, including claims, images and symbols, with limited evidence that these influence attitudes or purchasing intentions 28 . Digitalisation of the food environment provides abundant opportunities for manufacturers, retailers and public health bodies to address nutrition messages to consumers.…”

Section: Evolution Of Messages In the Ukmentioning

confidence: 99%

Promoting and disseminating consistent and effective nutrition messages: challenges and opportunities

Ruxton¹,

Ruani

Evans

2023

Proc. Nutr. Soc.

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Nutrition messages are a central part of policy making as well as communication via product information, advertising, healthcare advice and lifestyle campaigns. However, with amplified information (and misinformation) from a growing number of sources, inconsistent and conflicting food landscapes, and limited engagement from the public, nutrition messaging tensions have become more accentuated than previously. In this review, we focus on the challenges facing those wishing to effect dietary change through communication; and identify opportunities and future research questions. Beginning with a new working definition and taxonomy for the term ‘nutrition message’, we consider the evolution of public health nutrition messages from the past century and discuss which types of messages may be more effective. We then turn to the challenges of implementation and highlight specific barriers to recipients' understanding and change. While the evidence has many gaps and there is a need for systematic evaluation of nutrition messages, research indicates that recipients are more likely to act on fewer messages that provide clear benefits and which resonate with their perceived health needs, and which are relatively straightforward to implement. Effectiveness may be improved through consideration of how nutrition messages can be designed to complement key non-health drivers of food choice (taste, cost) and societal/cultural norms. Consistency can be achieved by aligning the wider food and messaging environment to desired public health actions; that is by ensuring that retail settings provide and signpost healthier choices, and that mass media nutrition messages work with, not against, public health advice.

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“…Systematic reviews indicate that products bearing an NC have more probability to be chosen and that they can alter adults' perceptions concerning the content of the products [60,61]. As an example, in a recent paper, a nutrient content claim on a soup increased perceived nutritional quality [62]. Some authors talk about the 'health halo' effect, making foods seem healthier than they are [63].…”

Section: Health and Nutrition Claimsmentioning

confidence: 99%

Nutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project

et al. 2022

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The use of low- and no-calorie sweeteners (LNCS) in foods has increased in recent years in response to the negative effects of free sugar on health. However, the health impact of LNCS is still unclear. Studies of the prevalence of LNCS in foods have been published previously, including in Spain. However, the use of health (HCs) and nutrition claims (NCs) to promote these foods and a full nutritional characterization are largely lacking. For this purpose, we used the BADALI database with 4218 foods present in the Spanish market. Our results show that 9.3% of foods have LNCS (including both intense and polyols). Sucralose and acesulfame K were the intense sweeteners most frequently used (52.4% and 48.2%, respectively), whereas maltitol was the preferred polyol (20.3%). Of all foods with LNCS, 30% also had added sugar. Many more foods with LNCS presented HCs and NCs than those without. Sugar was the nutrient most frequently claimed in NCs for LNCS-containing foods, whereas vitamins were for those without these sweeteners. NCs compliance with regulation was similar in both conditions (60.1% for foods without and 63.9% for foods with LNCS). As expected, foods with LNCS had less total sugar content and energy. Surprisingly, the nutrient profile of yogurts with LNCS changed completely: less total and saturated fat, whereas more proteins and sodium. Biscuits with LNCS contained more fibre. The results of our study reveal that the prevalence of LNCS is becoming high in some food types in Spain and that foods containing LNCS are more frequently promoted with HCs/NCs. In addition, it confirms the general reduction in energy and sugar content expected in foods with LNCS. Furthermore, it suggests a reformulation of products beyond sugar content.

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Consumers’ Implicit and Explicit Recall, Understanding and Perceptions of Products with Nutrition-Related Messages: An Online Survey

Cited by 6 publications

References 73 publications

Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project

Nutritional Description of Organic and Conventional Food Products in Spain: The BADALI Project

Promoting and disseminating consistent and effective nutrition messages: challenges and opportunities

Nutritional Description of Foods with Low- and No-Calorie Sweeteners in Spain: The BADALI Project

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