Effect of information on the risk perception of food additives a quantitative survey in Hungary, Spain and Romania /
Consumers might feel aversion to food additives due to unreliable and controversial information received and their low level of knowledge. The aim of our study was to evaluate the judgement and acceptance of different groups of food additives before and after providing information in three European...
Elmentve itt :
| Szerző: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2012
|
| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
|
| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11930 |
| Tartalmi kivonat: | Consumers might feel aversion to food additives due to unreliable and controversial information received and their low level of knowledge. The aim of our study was to evaluate the judgement and acceptance of different groups of food additives before and after providing information in three European countries (Hungary, Spain, and Romania). For this purpose a self-administered questionnaire was developed and filled out via Internet in the three countries. 437 completed questionnaires were collected in Hungary, 348 in Spain and 386 in Romania. Data were analysed with SPSS 17.00 statistical software. The following food additive groups were perceived as the most hazardous ones: "preservatives" in Hungary, "bulking agents" in Spain and "colourings" in Romania. However as the less hazardous group "antioxidants" was indicated in the countries. After providing specific information Hungarian and Romanian respondents showed more positive opinion about the listed groups of food additives, while Spanish participants did not at all. When natural and artificial food additives were analysed separately it was observed that respondents confounded "antioxidants" with the nowadays popular healthy compounds - which have the same name - , because after information provided both the natural and artificial groups got more negative acceptance. The findings of this study highlighted that the communication methods have to be adapted to the countries' characteristics. Consumers" confidence could be enhanced by better and more targeted information supply about the groups of food additives, furthermore in some cases the term •"natural" could increase the level of acceptance. |
|---|---|
| Terjedelem/Fizikai jellemzők: | 153-158 |
| ISSN: | 1788-6392 |