Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling
Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling
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DOI：
10.1111/j.1750-3841.2012.02843.x
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发表时间：
2012-09-01
影响因子：
3.9
通讯作者：
Drake, M. A.
中科院分区：
文献类型：
--
作者：
Kim, M. K.;Lopetcharat, K.;Drake, M. A.
通过减少食品中的钠来减少饮食中的钠是当前的行业目标。消费者对钠和减少饮食中钠的知识的定量信息是有限的。本研究的目的是表征消费者对食品中钠和盐减少的知识和意识。消费者（n= 489）参加了一项定量网络调查，旨在收集对膳食钠、食品中的钠和健康的知识和态度。调查对象包括饮食习惯和食物消费特点、盐和钠知识以及对健康和保健的兴趣。根据对食品中盐含量的正确反应，计算出咸度信念指数和钠知识指数。进行卡诺分析以确定营养标签和食品满意/不满意的作用。消费者知道含盐食品中含有钠，钠是盐的一部分。与没有家族史的人相比，有某些与膳食钠摄入量较高相关的疾病家族史的人不一定更了解钠摄入量与特定疾病之间的关系。食品标签面板上的钠含量不影响消费者的不满；然而，钠含量也不一定能提高消费者对产品的满意度。在现有的食品中添加健康营养素（即全谷物、纤维）对消费者很有吸引力。对于营养标签，减少的声明比免费声明不健康的营养成分（如脂肪、钠和糖）更吸引消费者。实际应用：本研究展示了消费者对钠和盐减少的认知现状，以及消费者对高钠饮食与许多慢性疾病之间关系的认知。还确定了可能有助于消费者对营养面板标签满意的信息。
Reduction of dietary sodium by reduction of sodium in foods is a current industry target. Quantitative information on consumer knowledge of sodium and reduction of dietary sodium is limited. The objectives of this study were to characterize consumer knowledge and awareness of sodium and salt reduction in foods. Consumers (n= 489) participated in a quantitative internet survey designed to gather knowledge and attitudes towards dietary sodium, sodium in foods, and health. Eating habits and food consumption characteristics, knowledge of salt and sodium, and interest in health and wellness were probed. Saltiness believe and sodium knowledge indices were calculated based on correct responses to salt levels in food products. Kano analysis was conducted to determine the role of nutrition labels and satisfaction/dissatisfaction of foods. Consumers were aware of the presence of sodium in salty foods, and that sodium was part of salt. People who had a family history of certain diseases associated with a higher intake of dietary sodium did not necessarily have more knowledge of the relationship between sodium intake and a specific disease compared to consumers with no family history. Sodium content on the food label panel did not influence consumer dissatisfaction; however, sodium content did not necessarily increase consumer product satisfaction either. The addition of a healthy nutrient (that is, whole grain, fiber) into a current food product was appealing to consumers. For nutrient labeling, a reduced claim was more appealing to consumers than a free claim for unhealthy nutrients such as fat, sodium, and sugar. Practical Application: This study demonstrated the current state of consumer knowledge on sodium and salt reduction, and consumer perception of the relationship between diets high in sodium and many chronic diseases. Information that may contribute to consumer satisfaction on nutrition panel labeling was also determined.