Health claims and information sources in relation to bean consumption in older adults

Farrell, Emily L.; Doma, Katarina M; Leith-Bailey, Erin R.; Soucier, Victoria D.; Duncan, Alison

doi:10.1016/j.appet.2019.05.029

Cited by 11 publications

(9 citation statements)

References 37 publications

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“…For example, consumers regard the lack of product information on the package, such as the origin of ingredients, as a disadvantage of meat substitutes [ 58 ]. Even though consumers are often unaware of the environmental and health problems associated with conventional meat consumption [ 59 , 60 ], claims related to improved human health can increase consumer acceptance of plant-based foods [ 28 , 61 ]. Claims of environmental benefits have also been shown to support the acceptance of plant-based protein alternatives such as seaweed [ 29 ], pulses [ 62 ], and lentils [ 63 ].…”

Section: Discussionmentioning

confidence: 99%

Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?

Wang

Chen

et al. 2022

Foods

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Promoting the transition from animal meat to plant-based food consumption has significant benefits for public health and environmental sustainability. This study, involving 526 consumers from Beijing, China, explores how food attributes and information may affect consumers’ food choices concerning plant-based meat products. A discrete choice experiment was conducted using burgers with five attributes (meat patties, flavor, sodium content, energy, and price) as the focal product. Separate messages on nutrition, food safety, and the environmental issues related to plant-based meat consumption were also randomly provided to consumers to help examine the role of information. Our findings suggest that Beijing consumers’ awareness of plant-based meat is relatively low at present, and they show a negative preference toward plant-based meat consumption relative to that of conventional meat. However, consumers’ willingness to pay for plant-based meat significantly increased after nutrition information was provided, but it was not responsive to the provision of food safety or environmental information. These findings suggest that to promote plant-based meat consumption, information closely related to consumers’ personal interests rather the “greater good” should be provided, at least in the context of Beijing, China.

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Section: Discussionmentioning

confidence: 99%

Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?

Wang

Chen

et al. 2022

Foods

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show abstract

“…In the same line of research, Padhi et al (2015) found that the presence of a health claim may enhance consumers' willingness to buy certain widely consumed baked products (i.e. muffins), and Farrell et al (2019) found that the presence of a health claim may increase older adults' willingness to consume beans. Furthermore, in a systematic literature review, Kaur et al (2017) showed that products carrying health claims are 75% more likely to be purchased than identical products without health claims.…”

Section: Theoretical Backgroundmentioning

confidence: 92%

Communicating the health value of extra-virgin olive oil: an investigation of consumers' responses to health claims

Pichierri

Peluso

Pino

et al. 2020

BFJ

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PurposeThis research investigates the effectiveness of the four health claims that the European Union (EU) authorized for extra-virgin olive oil (EVOO) in terms of perceived text clarity, text interestingness, message credibility and information diagnosticity, along with the claims' effect on product attractiveness and consumers' purchase intention.Design/methodology/approachAn experimental study with 185 participants investigated consumer response to the four claims. A one-way MANOVA analyzed differences in the aforementioned variables, while a sequential mediation model assessed the relationship among perceived text clarity of the EVOO health claims, information diagnosticity, product attractiveness and purchase intention.FindingsThe four EU-authorized health claims differ in terms of perceived text clarity, message credibility, information diagnosticity and product attractiveness. Specifically, the health claim on EVOO polyphenols scored lower than the other three health claims on the aforementioned dependent variables. Importantly, clearer health claims are perceived as more useful and may increase product attractiveness and consumers' purchase intention.Originality/valueThe research sheds light on the effectiveness of EVOO health claims. Since the use of such health claims is not a common practice in the EVOO market, a deeper understanding of consumers' perception and attitude toward them could inspire better guidelines and suggestions for claim usage and improvement.

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“…Regular consumption of common beans can improve the diet's nutritional value and reduce the risk of obesity, inflammation, and related non‐transmissible ailments such as type 2 diabetes, cardiovascular disease, and some cancers. These health benefits could be related to their density in high‐quality diet components, such as proteins, low‐digestible starch, fiber phenolic compounds, and other phytochemicals (Farrell et al., 2019; Gomes et al., 2020; Luna‐Vital, de Mejía, et al., 2017; Luna‐Vital, Ramírez‐Jiménez, et al., 2017; Mojica, Berhow, et al., 2017; Mojica, Luna‐Vital, et al., 2017; Nchanji & Ageyo, 2021). However, nowadays, common bean consumption is low in high‐income countries and is decreasing in developing countries such as Mexico, where common bean consumption has decreased from 16 to 10 kg per capita per year in the last three decades (Farrell et al., 2019; Santiago Ramos et al., 2018).…”

Section: Potential Health Benefitsmentioning

confidence: 99%

Common beans as a source of food ingredients: Techno‐functional and biological potential

Alfaro-Díaz

Escobedo

Luna‐Vital

et al. 2023

Comp Rev Food Sci Food Safe

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Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain valueadded ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance.Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.

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Health claims and information sources in relation to bean consumption in older adults

Cited by 11 publications

References 37 publications

Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?

Paying for the Greater Good?—What Information Matters for Beijing Consumers’ Willingness to Pay for Plant-Based Meat?

Communicating the health value of extra-virgin olive oil: an investigation of consumers' responses to health claims

Common beans as a source of food ingredients: Techno‐functional and biological potential

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