Perceived Risk of Fish Consumption in a Low Fish Consumption Country

Abstract

Among the numerous health benefits of fish consumption, perhaps the most recognized is the role of omega-3 fatty acids in the prevention of cardiovascular disease. Cardiovascular disease is prevalent in Hungary, which has the lowest fish consumption in Europe. Increasing fish consumption is the aim of most European countries and given the high incidence of cardiovascular disease in Hungary, it is of particular importance. A significant reduction of the VAT for fish in 1 January 2018 aimed to increase fish consumption in Hungary. However, despite reduced VAT, the price of fish in Hungary rose from 2017 to 2018. The aim of our research is to explore perceived risks that serve to exacerbate Hungarian consumers’ low fish consumption, and to measure their effects to identify potential strategies to most effectively increase fish consumption. We applied partial least squares structural equation modeling (PLS-SEM) to analyze responses provided by 1042 survey participants (collected with face-to-face interviews, using quota sampling in 2014) to explore variables of fish consumption associated with perceived risk including psychological, physical, social, and functional risks. Our model is the first one that applies detailed perceived risk categories to measure those effects on low fish consumption. The results indicate that psychological risk associated with negative past experiences have both a direct, and through functional risk, an indirect significant negative effect on fish consumption. Conversely, neither social nor physical risk impede Hungarian fish consumption. We conclude that the seafood industry could benefit from targeted interventions that seek to reduce functional risk-perception of the person responsible for preparing fish in the household.

Determinants of white and fatty fish consumption by Croatian and Italian consumers

“…Similarly, Tomi c et al (2016a) found that Croatian consumers who had difficulty judging the quality and freshness of fish had a lower intention to eat fresh fish. Physical risk had no impact on consumption in our study, as also reported in other studies (Birch and Lawley, 2012;Temesi et al, 2020). As suggested by Jacobs et al (2015), it is possible that even though consumers are aware of potential health risks, they weigh the benefits higher than risks in their food choice.…”

“…Exploratory factor analysis was performed on the scale items related to factors that could influence fish consumption to check the dimensionality of the scale. The Kaiser-Meyer-Olkin coefficient (0.863) and Bartlett's test of sphericity (χ 2 (231) 5 16,540.840; p 5 0.000) showed that the correlation matrix was suitable for carrying out the factor analysis (Tabachnik and Fidell, 2007). Principal components analysis with oblimin rotation of the factor axis was further carried out.…”

Drivers of fish choice: an exploratory analysis in Mediterranean countries

“…In this study, while Tunisian and Lebanese respondents focused more on health and food security-related cues, Italian and Spanish respondents focused on sensory and physical attributes and convenience of use. This might be related not only to consumer’s trust in control organization, but also to the differences in dietary habits and consumers’ cultural background as already underlined in previous research (Murray et al 2017 ; Zuzanna Pieniak et al 2007 ; Temesi et al 2020 ). In more detail, trust also appeared as critical with high levels of trust corresponding to lower attention devoted to the other aspects of the product.…”

Sustainable or Not? Insights on the Consumption of Animal Products in Poland

“…This also applies to the selection of sauce and potatoes (or their equivalents, such as rice, porridge, or pasta), as well as educating young people on how to prepare meals [ 93 ]. Research conducted in Hungary by Temesi et al [ 94 ] indicated that a preference for fish is not affected by the fish preferences of other household members. However, it may be affected by the ability to prepare them.…”