Knowledge and eating habits regarding functional food among adults
Background. Functional food is a key element in the prevention and treatment of many diseases. The ingredients it contains, such as phytosterols that lower cholesterol, also have a preventive effect on type 2 diabetes, atherosclerosis and heart attack. Phenolic compounds have antioxidant, anti-infla...
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| Format: | Article |
| Language: | English |
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National Institute of Public Health - National Institute of Hygiene
2024-04-01
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| Series: | Roczniki Panstwowego Zakladu Higieny |
| Subjects: | |
| Online Access: | http://wydawnictwa.pzh.gov.pl/roczniki_pzh/knowledge-and-eating-habits-regarding-functional-food-among-adults?lang=pl |
| _version_ | 1797214396487827456 |
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| author | Elżbieta Szczepańska Aleksandra Liedtka Elżbieta Czech |
| author_facet | Elżbieta Szczepańska Aleksandra Liedtka Elżbieta Czech |
| author_sort | Elżbieta Szczepańska |
| collection | DOAJ |
| description | Background. Functional food is a key element in the prevention and treatment of many diseases. The ingredients it contains, such as phytosterols that lower cholesterol, also have a preventive effect on type 2 diabetes, atherosclerosis and heart attack. Phenolic compounds have antioxidant, anti-inflammatory and antiviral properties. Xylo-oligosaccharides control insulin levels, and fibre lowers blood pressure, potentially reducing insulin resistance. These beneficial properties mean that there is an increasing interest in this kind of food.
Objective. The aim of the study was to assess the state of knowledge and behaviour regarding functional food among adults and to answer the question whether there are differences between the state of knowledge and behaviour of women and men.
Material and methods. The survey was conducted among 301 people, including 181 women and 120 men. The research tool was an original survey questionnaire.
Results. The definition of functional food is known to 42.5% of people (47.5% of women and 35% of men), while the definition of prebiotic is known to 41.9% of people (43.1% of women and 40.0% of men). For 56.2% of respondents, the factor encouraging the consumption of functional food was a healthy lifestyle, and for 54.7% of them, the product composition was the main purchase criterion. Among functional products, cereals or muesli were most often consumed for breakfast by 35% of men and 55.8% of women, 42.5% of men and 33.7% of women were eaten oils for lunch. For dinner they most often consumed fruit teas, herbal teas, herbal mixtures, this answer was given by 25.8% of men and 29.8% of women.
Conclusions. Knowledge of functional foods is unsatisfactory, and no differences in the knowledge of women and men have been observed. Consumption of functional food is generally low, and no differences in consumption have been observed between women and men. |
| first_indexed | 2024-04-24T11:13:30Z |
| format | Article |
| id | doaj.art-0a09ba7f51df43989e48cfa46a9a4238 |
| institution | Directory Open Access Journal |
| issn | 0035-7715 2451-2311 |
| language | English |
| last_indexed | 2024-04-24T11:13:30Z |
| publishDate | 2024-04-01 |
| publisher | National Institute of Public Health - National Institute of Hygiene |
| record_format | Article |
| series | Roczniki Panstwowego Zakladu Higieny |
| spelling | doaj.art-0a09ba7f51df43989e48cfa46a9a42382024-04-11T10:36:45ZengNational Institute of Public Health - National Institute of HygieneRoczniki Panstwowego Zakladu Higieny0035-77152451-23112024-04-01751354410.32394/rpzh.2024.0290Knowledge and eating habits regarding functional food among adultsElżbieta Szczepańska0https://orcid.org/0000-0001-9683-8999Aleksandra Liedtka1Elżbieta Czech2https://orcid.org/0000-0003-1945-1568Department of Human Nutrition, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDepartment of Human Nutrition, Department of Dietetics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Zabrze, PolandDepartment of Biostatistics, Department of Epidemiology and Biostatistics, Faculty of Public Health in Bytom, Medical University of Silesia in Katowice, Bytom, PolandBackground. Functional food is a key element in the prevention and treatment of many diseases. The ingredients it contains, such as phytosterols that lower cholesterol, also have a preventive effect on type 2 diabetes, atherosclerosis and heart attack. Phenolic compounds have antioxidant, anti-inflammatory and antiviral properties. Xylo-oligosaccharides control insulin levels, and fibre lowers blood pressure, potentially reducing insulin resistance. These beneficial properties mean that there is an increasing interest in this kind of food. Objective. The aim of the study was to assess the state of knowledge and behaviour regarding functional food among adults and to answer the question whether there are differences between the state of knowledge and behaviour of women and men. Material and methods. The survey was conducted among 301 people, including 181 women and 120 men. The research tool was an original survey questionnaire. Results. The definition of functional food is known to 42.5% of people (47.5% of women and 35% of men), while the definition of prebiotic is known to 41.9% of people (43.1% of women and 40.0% of men). For 56.2% of respondents, the factor encouraging the consumption of functional food was a healthy lifestyle, and for 54.7% of them, the product composition was the main purchase criterion. Among functional products, cereals or muesli were most often consumed for breakfast by 35% of men and 55.8% of women, 42.5% of men and 33.7% of women were eaten oils for lunch. For dinner they most often consumed fruit teas, herbal teas, herbal mixtures, this answer was given by 25.8% of men and 29.8% of women. Conclusions. Knowledge of functional foods is unsatisfactory, and no differences in the knowledge of women and men have been observed. Consumption of functional food is generally low, and no differences in consumption have been observed between women and men.http://wydawnictwa.pzh.gov.pl/roczniki_pzh/knowledge-and-eating-habits-regarding-functional-food-among-adults?lang=plfunctional foodeating habitsnutritional knowledgeadults |
| spellingShingle | Elżbieta Szczepańska Aleksandra Liedtka Elżbieta Czech Knowledge and eating habits regarding functional food among adults Roczniki Panstwowego Zakladu Higieny functional food eating habits nutritional knowledge adults |
| title | Knowledge and eating habits regarding functional food among adults |
| title_full | Knowledge and eating habits regarding functional food among adults |
| title_fullStr | Knowledge and eating habits regarding functional food among adults |
| title_full_unstemmed | Knowledge and eating habits regarding functional food among adults |
| title_short | Knowledge and eating habits regarding functional food among adults |
| title_sort | knowledge and eating habits regarding functional food among adults |
| topic | functional food eating habits nutritional knowledge adults |
| url | http://wydawnictwa.pzh.gov.pl/roczniki_pzh/knowledge-and-eating-habits-regarding-functional-food-among-adults?lang=pl |
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