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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 (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
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“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
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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“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
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“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)
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“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)
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Metadata
- 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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