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Impact of health and nutrition risks perception on the interest in pro-healthy food on the example of bread

100%

Jezewska-Zychowicz M.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 1

Background. Bread is a basic food product in the diet of a majority of people. It is a good source of energy and it is also abundant in carbohydrates. Simultaneously, because it is consumed on a large scale by Polish people, it provides large amounts of salt and some additives like preservative and raising agents. The perception of the risk influences the choice of food and impacts eating behaviors. However, it is still unknown if there is an impact of perceived risk on the choice and the consumption of bread. Objective. The objective of the research was to assess the importance of perceived health and nutrition risk in conditioning the willingness to buy bread with decreased amounts of salt and bread without preservative and raising agents. Material and methods. Empirical research was conducted in October 2014 in a group of 1.014 adult consumers, with the use of the method of interview. The questions covered the following issues: the frequency of white and wholemeal bread consumption, the willingness to consume bread with reduced salt content and one produced without the preservatives and raising agents, the self-assessment of health and socio-demographic characteristics of respondents. To evaluate the perceived health and nutrition risks modification of Health Concern Scale was used. Opinions on the tendency to purchase both kind of breads were compared taking into account socio-demographic characteristics, health risk, nutrition risk and frequency of eating white and wholemeal bread. To determine the differences ANOVA and Tukey post hoc test at the significance level of p <0.05 were used. The relations between variables were assessed using Pearson’s correlation coefficient. Results. There was a higher tendency to consume bread without preservatives and raising agents than with low salt content. Women, people over 55 years old, and people who often consume white bread were characterized by higher willingness to consume bread with reduced salt content. People with higher education, aged over 45 years, and those who rarely consumed wholemeal bread were more willing to eat bread without additives. The greater was the nutrition and health risk perceived by the person, the greater was the willingness to consume both types of bread. Conclusions. The importance of perceived risks in conditioning consumers’ willingness to eat healthy food shows that the educational campaigns informing about risky behaviors may promote behavioral change towards a more favorable food choice.

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The expectations of young consumers toward dietary supplements

84%

Platta A., Lipniacka S., Zyngiel W., Owczarek T.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

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nr 2

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The impact of nickel on human health

84%

Duda-Chodak A., Blaszczyk U.

Journal of Elementology

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2008

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tom 13

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nr 4

685-693

In 2008, nickel received the shameful name of the “Allergen of the Year.” According to dermatologists the frequency of nickel allergies is still growing, and it cannot be explained only by fashionable piercing and nickel devices used in medicine (like coronary stents). Occupational exposure of several million workers worldwide has been shown to give rise to elevated levels of nickel in blood, urine and body tissues. In these cases, workers are exposed to airborne fumes and dusts containing nickel and its compounds and therefore inhalation is the main route of uptake. Nonoccupational sources of nickel exposure for the general population include mainly drinking water and food. Recently, tests of kitchen kettles showed substantial leaching of nickel into drinking water when boiled in kettles with exposed nickel-plated elements. Three types of adverse health impacts as a result of exposure to nickel are discussed in the text. Acute health effects generally result from short-term exposure to high concentrations of pollutants. Chronic noncancer health effects may result from long-term exposure to relatively low concentrations of pollutants. Inhalation of nickel also can cause cancer of the lungs, nose and sinuses. Cancers of the throat and stomach have also been attributed to inhalation of nickel. However, the exact mechanism by which nickel causes cancer is still questionable and needs further investigation. The most popular hypotheses to explain this phenomenon are presented in the text.

Ograniczanie wyników

1 Journal of Elementology

1 Roczniki Państwowego Zakładu Higieny

1 Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

1 Blaszczyk U.

1 Duda-Chodak A.

1 Jezewska-Zychowicz M.

1 Lipniacka S.

1 Owczarek T.

1 Platta A.

1 Zyngiel W.

1 2016

1 2014

1 2008

Impact of health and nutrition risks perception on the interest in pro-healthy food on the example of bread

The expectations of young consumers toward dietary supplements

The impact of nickel on human health