Use of functional foods among Swedish consumers is related to health-consciousness and perceived effect
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The aim of the present study was to survey attitudes to and use of functional foods and to investigate which demographic variables and attitudes to diet and health predict consumption of functional foods among Swedish consumers. A questionnaire was developed and sent to 2000 randomly selected Swedish citizens aged between 17 and 75 years. A total of 972 (48 %) responded, 53 % were female and 44 % male. Mean age was 45 years. The results revealed that 84 % of respondents were familiar with the concept of functional foods; 83 % had consumed/purchased at least one of the seven functional food products presented in the questionnaire. Of those who had consumed a functional food, 25 % had perceived effect of it. Positive correlations were seen between consumers perceiving a personal reward from eating functional foods, having an interest in natural products and an interest in general health. Consumption/purchase of functional foods was related to beliefs in the effects of the products, having consumed nutraceuticals or dietary supplements, having a diet-related problem personally or in the family, and a high level of education. The characteristic Swedish functional food consumer has a high level of education, is health-conscious and interested in healthy foods and believes in the health effect of functional foods. Thus, factors other than demographics better explain consumption of FF. However, the study population may represent a more health-conscious segment of the Swedish population in general. Additional studies are therefore required to elucidate the attitudes and use of FF in different consumer groups.
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Only one study found no difference in the acceptance for functional dairy products among individuals belonging to different age groups.
“Only one study found no difference in the acceptance for functional dairy products among individuals belonging to different age groups (Landström et al., 2007).”
From Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review (2017) · cites this paper as Landström et al., 2007
The Discussion (p. 1065) says that, among the demographic variables examined, only education was associated with more frequent use of probiotic milk-products, consistent with no detected age association for that product. The study reports consumption or purchase, however, rather than a direct comparison of acceptance of functional dairy products across age groups. (LLM, conf=0.78)
Experimental — accuracy not yet measuredEvidence from high quality studies points to a general consensus for lifestyle variables (such as practicing sport and taking supplements) influencing the acceptance of nutrition-modified and functional dairy products.
“Lastly, evidence from high quality studies points to a general consensus for lifestyle variables (such as practicing sport and taking supplements) influencing the acceptance of nutrition-modified and functional dairy products, as “wellness oriented” consumers appear more willing to trade the taste of food for health benefits (Zandstra et al., 2001;Landström et al., 2007).”
From Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review (2017) · cites this paper as Landström et al., 2007
The adjusted-regression results link supplement use to purchasing probiotic fruit drinks, and the conclusion links functional-food use and attitudes to health-consciousness. The paper includes probiotic milk products, but it does not establish that practicing sport influences their acceptance or that wellness-oriented consumers trade taste for health benefits. Its findings in Swedish consumers also do not establish a general consensus across studies. (LLM, conf=0.86)
Experimental — accuracy not yet measuredWellness oriented consumers appear more willing to trade the taste of food for health benefits.
“Lastly, evidence from high quality studies points to a general consensus for lifestyle variables (such as practicing sport and taking supplements) influencing the acceptance of nutrition-modified and functional dairy products, as “wellness oriented” consumers appear more willing to trade the taste of food for health benefits (Zandstra et al., 2001;Landström et al., 2007).”
From Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review (2017) · cites this paper as Landström et al., 2007
The ‘Attitudes to functional foods’ section says health-interested consumers had positive attitudes toward functional foods. But the ‘Functional food-scale’ section (p. 1061) reports respondents’ reluctance to bargain on taste for health; it does not show that wellness-oriented consumers were more willing to make that trade-off. (LLM, conf=0.85)
Experimental — accuracy not yet measuredConsumers who scored higher on the 'general health interest' and 'light product interest' scales recorded higher consumption of low-fat dairy products.
“Two high quality studies, conducted byLandström et al. (2007) andZandstra, de Graaf, & Van Staveren (2001) on samples of Swedish and Dutch consumers, respectively, found that consumers who scored higher values of the 'general health interest' and 'light product interest' scales, recorded higher consumption of low-fat dairy products, conversely to those scoring higher for 'craving for sweet'.”
From Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review (2017) · cites this paper as Landström et al. (2007)
The Health Attitude Scale results report that higher general health interest was associated with consuming or purchasing probiotic milk products, but higher light product interest was associated with cholesterol-lowering products instead. Table 5 (p. 1063) does not identify low-fat dairy as the outcome, and the cited results do not establish the claimed contrast with craving for sweets. (LLM, conf=0.88)
Experimental — accuracy not yet measuredConsumers who scored higher on the 'craving for sweet' scale recorded lower consumption of low-fat dairy products.
“Two high quality studies, conducted byLandström et al. (2007) andZandstra, de Graaf, & Van Staveren (2001) on samples of Swedish and Dutch consumers, respectively, found that consumers who scored higher values of the 'general health interest' and 'light product interest' scales, recorded higher consumption of low-fat dairy products, conversely to those scoring higher for 'craving for sweet'.”
From Consumers’ acceptance and preferences for nutrition-modified and functional dairy products: A systematic review (2017) · cites this paper as Landström et al. (2007)
The Health Attitude Scale section (p. 1059) lists general health, natural product, and light product interest, but not a ‘craving for sweet’ scale. The reported associations (p. 1063) concern purchases of specific functional foods, not lower consumption of low-fat dairy products among people craving sweets. Searches for ‘craving for sweet’ and low-fat dairy consumption found no passage addressing the claimed relationship. (LLM, conf=0.77)
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- Authors
- Landström, E., Koivisto Hursti, U.-K., Becker, W., & Magnusson, M.
- Affiliations
- Uppsala University (SE)
- Corresponding author
- Landström, Eva
- Venue
- British Journal of Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2007-11
- Volume
- 98
- Issue
- 5
- Pages
- 1058-1069
- ISSN
- 0007-1145 (ISSN-L)
- 1475-2662
- OpenAlex
- W1999038992
- Cited by
- 128
- References
- 31
- Citations by year
- 2026: 3 · 2025: 5 · 2024: 18 · 2023: 3 · 2022: 9 · 2021: 6 · 2020: 4 · 2019: 11 · 2018: 4 · 2017: 7 · 2016: 5 · 2015: 5 · 2014: 6 · 2013: 16 · 2012: 9
- FWCI
- 3.10
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Journal Of Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Funders
- VINNOVA
- Topics
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Social Sciences › Sociology and Political Science › Consumer behavior in food and health
- Keywords
- functional foods, consumer attitudes, functional food consumption, health consciousness, perceived health effects, nutraceuticals, dietary supplements, educational attainment, diet-related diseases, Swedish consumers
- MeSH terms
- Adolescent, Adult, Aged, Attitude to Health, Consumer Behavior, Educational Status, Female, Food, Fortified, Humans, Health Knowledge, Attitudes, Practice, Male, Middle Aged, Sex Factors, Sweden, Health Behavior, Age Distribution, Dietary Supplements, Probiotics
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