Abstracts Vertiefung Ernährung und Gesundheit
Ettel Nadine (2021). Food technologies and novel foods: What role does benefit perception play
The cultivation of genetically modified (GM) crops is increasing worldwide. One reason for it is that farmers are perceiving their benefits more and more. This conflicts with the widely low acceptance of GM products by consumers. Different factors seem to influence consumers’ attitudes towards GM foods. It is expected that the perception of benefits is having a positive influence on the attitude and willingness to consume GM foods by the consumer. The aim of this review is to investigate the role of benefit perception on the acceptance of gene technology in foods. Therefor the following three research questions have been investigated and analysed in a literature review:
What benefits have been studied regarding the consumer acceptance of GM foods?
What benefits are relevant to the consumer regarding the acceptance of GM foods?
What benefits are perceived as credible by the consumer concerning the acceptance of GM foods?
Most of the studies indicated low consumer perception toward GM foods. Findings suggest that perceived benefits have a positive effect on the attitudes towards GM products and can indirectly impact the purchase intention. Results of the different studies did not give a consistent indication about which benefits are most relevant to the consumer. But process related benefits may be perceived as more credible by the consumer than other analysed benefits. The theoretical setting of the reviewed studies and the potentially large discrepancy between self-reported attitudes towards GM products and actual buying behaviour, make it difficult to assess the real impact.
Steinmann Georges (2019). Health benefits and risks of non-nutrive sweeteners - What's their role in weight management? Systematic literature review
Background: In attempt to reduce energy density, non-nutrive sweeteners have been used as sugar substitute for decades in reduced-calorie foods and beverages while maintaining sweetness. Despite their increased popularity, rates of overweight and obesity have developed in parallel, fueling the controversial discussed topic, whether the consumption of non-nutrive sweeteners bears the risk of weight gain or if they aid weight management. Results from observational studies yield to contradictory results as they could be influenced by reverse causality.
Methods: To provide scientific evidence, a systematic literature review was conducted examining the benefits and risks of NNS consumption in healthy adults. An electronic database search was performed to identify randomized controlled studies comparing the effect of consuming sugar sweetened food and beverages with their NNS sweetened equivalents. Outcome of interest were energy intake (EI) and body weight (BW).
Results: The search yielded nine eligible manuscripts representing outcomes in 66 men and 711 females. Even studies varied in design the findings were consistent. Regarding benefits, in all interventions NNS helped in weight control or had at least a neutral effect. Outcome did not depend on prior BW or was affected by awareness of the intervention, indicating that the effect consuming NNS is a general rather specific to a certain group. There was no example that supported the hypothesis that NNS consumption is a risk factor for weight gain. However, there were discrepancies between EI and BW indicating that self-reported EI might be inaccurate.
Conclusion: This review provides ample scientific evidence that NNS, when used as substitute for sugar to reduce daily energy intake can help in weight management but adding NNS to the diet without calorie reduction has no benefit. Results from long term weight loss studies are modest, indicating a single intervention is not enough, calling for multifaceted programs including education and physical activity.
Garcia Analia Cynthia (2019). The multiple traffic light label improves consumers’ ability to correctly evaluate the healthfulness of salty snacks.
Front-of-package nutrition labeling has been considered an important tool in helping consumers to make informed food choices and consequently improving population diet. Although multiple traffic light labeling schemes have been less popular among other labeling systems, recently scientific literature has been confirming that they are understandable, accepted and effective in helping people make healthier choices. However, many studies lack realistic decision-making situations. The main aim of the present study was to elucidate whether, using a realistic setting and selection of snack products, front-of-package multiple traffic light nutrition labeling helps Swiss consumers to better differentiate healthier products from less healthy ones in comparison with the back-of-package nutrition fact table, which is currently the mandatory nutritional information present in food packaging in Switzerland. In an online randomized experimental survey, participants (N=767) from an Internet panel were exposed to one of three conditions: “no label” condition, multiple traffic light label condition or nutrition fact table condition. All possible combinations of 15 salty snacks (105 pair comparisons) were presented in pairs and respondents were asked to choose the healthier option. Participants exposed to the multiple traffic light label condition were better able to differentiate healthier snack options than those exposed to nutrition fact table and those who were not exposed to any nutritional information [H(2) = 93,75 , p<0,001]. The findings of the present study suggest that multiple traffic light label are more effective in helping Swiss consumers correctly choose healthier snack options than the nutrition fact table, which is the current information provided in food packages in the Swiss market.
Carino Giusy (2019). Consumer Behavior, Acceptance and Preference Toward Organic Produce: Results of a Literature Review
Consumers struggle between the desire to make informed and accurate decisions and the need to make these quickly and effortlessly. Most of the time, due to the lack of sufficient information and knowledge about organic labelling, nutritional aspects, minimal processing methods and product lifecycle related to organic foodstuff, consumers tend to make heuristic decisions.
The aim of the current review is to analyze the present consumer attitude and behavior toward organic food and to investigate how and in which degree producers communication activities can influence consumers attitude and motivation to buy organic products. The focus will be addressed on organic fruits and vegetables. Furthermore, the possible nutritional and health benefits, that the regular consumption of organic produce can guarantee to the consumer, are examined.
Through a systematic review, 42 manuscripts over the period from 2010 to 2019 have been analyzed. Based on the topic examined, the selected studies are classified into two categories: 26 studies are consumer behavior oriented and 16 studies are related to health and nutrition science.
Results show that consumer perception and preference are driven by nutritional, quality and safety motives. Producers can effectively guide and modulate consumers attitudes, perception and acceptance toward organic foods. Heterogenous results are reported in terms of health benefits and incidence of chronic disease in relation to regular consumption of organic foodstuff.
Findings imply that transparency in the certification process, ex post monitoring activities and communication regarding organic farming practices play a role in reducing asymmetric information and in reinforcing consumers credence attributes. Still the evidence limited to assert that organic produce are nutritionally superior than conventional ones.
Müller Sandra (2018). Investigation of consumer insights regarding meat consumption in Switzerland
Background: The negative effect of red and processed meat on human health is well established. In addition, there is a general understanding that a shift from an animal-based to a plant-based diet would be important to mitigate climate change and nourish the increasing world population in the future. Nevertheless, meat consumption in Switzerland and comparable countries stabilized on a high level of over 50 kg per person and year.
Objective: This thesis aims to deliver insights into meat-eating behaviour, specifically the role that consumers attribute to meat in their diet and their underlying reasons and motivations. The study investigates consumers' knowledge of different categories of meat that are associated with specific health risks and benefits, influence factors on consumption as well as possible strategies to reduce intake. The focus lies on Switzerland and comparable countries in Europe.
Method: First, a review of relevant and recent literature was conducted, followed by six qualitative, semi-structured interviews. The interviews took place in April 2017 with three female and three male non-vegetarians, living in a household with at least one child under the age of ten in or around Zurich. Young parents were chosen for the interviews because of their central role in today's society and their substantial influence on the dietary habits of the next generation.
Results and discussion: Healthy nutrition was important for the participants, even more so since they had become parents. They perceived meat as a natural part of their diet, especially important for the growth of children and appreciated meat for its taste and nutritional aspects. The idea that meat is part of a balanced meal was widespread. Participants had a good understanding of the different categories of meat. In contrast to processed meat, judged as rather unhealthy, correlations between red unprocessed meat and chronic disease were less known by the participants. Swiss beef was perceived as the most nutrient-rich meat and preferred over other sorts. The participants were reflecting their meat consumption from time to time but saw no salient reasons to change their behaviour. By choosing high quality organic meat from local producers, they legitimized their meateating in respect of health, ethics and ecology. Risk messages did not have a considerable influence on their behaviour as they estimated their own consumption to be in balance and sufficiently moderate. Recommendations, especially the Swiss food pyramid, were seen as rather old-fashioned and not motivational. A gender difference, as observed in meat consumption data, could not be confirmed in the interviewees' attitude to meat. The participants meat-eating behaviour seemed imbedded in a personal value set shared with their partners and friends.
Conclusion: The widespread heuristic 'what is natural, is good and healthy' was clearly confirmed in the interviews. In order to reduce meat consumption in Switzerland, a range of arguments, especially health arguments, but also environmental and animal welfare reasons should be utilized because the interviewees were heterogenous in their priorities and values. Conclusions derived from this qualitative study should be confirmed by a quantitative study and with a more representative sample of the Swiss population.
Birkinshaw Amy (2018). The Effects of Sugar Reduction in Foods on Consumers' Acceptance and Eating Behaviour: A Systematic Review
The prevalence of overweight and obesity is increasing rapidly. It is estimated that each person consumes a staggering 540kg of added sugar every year. This is the highest added sugar consumption of any generation.
Many strategies are being implemented, by governments globally, to try and fight obesity and its disastrous effects on our physical and emotional well-being. Reducing the amount of sugar in food and drinks is a popular global strategy to decrease the amount of calories in foods and a desperate attempt to try and curb the rising levels of overweight and obesity.
Consumers too are becoming more aware of the link between diet and obesity. More natural, fewer ingredients, lower sugar products are being demanded by increasingly health savvy consumers. However, the effect of sugar reduction in food products may affect consumer’s evaluation of these products and their subsequent consumption behaviour.
In this systematic review on consumers’ acceptance of reduced sugar and light products we found that consumers did not respond particularly well to the taste of sugar-reduced foods. This is in contrast to consumers’ hedonic liking of reduced-sugar labels. Our review studies suggest that the main criteria for ‘willingness to purchase’ a product is taste. The sugar reduced versions of health foods were better accepted than sugar-reduced junk foods. We found that consuming sugar-reduced products made no difference to total energy intake and in some cases, participants consumed even more energy. Age did not seem to be a significant factor in sweet taste liking, though we found that gender is.
Overall, consumers did not respond particularly well to sugar-reduced products.
Huber Raphael Wesley (2017). What's app? A literature review on the effectiveness of diet and fitness mobile apps in promoting weight management and physical activity
Background: Physical inactivity, overweight and obesity are important contributors to non-communicable diseases. They are strongly linked to the health status and well-being in the human population. With the rise of mobile phone technology mobile applications have been developed to deliver interventions promoting physical activity and healthy dieting. However, further understanding regarding the effectiveness of diet and fitness applications for promoting physical activity and weight management should be conducted.
Objective: After reviewing recent studies the aims of the present study were to (1) evaluate the effectiveness of health and fitness applications, (2) diet applications regarding their promotion of physical activity and weight management and (3) draw a conclusion for future mobile phone application development.
Results: The conducted research found that 5 out of 9 studies stated a significant positive promoting effect of a mobile phone application regrading physical activity promotion. Promoting a healthy diet and weight management 4 out of 6 studies stated a significant positive effect. Additionally, the study found a clear discrepancy between the frequency and reliability of incorporated behavior change techniques in mobile phone applications.
Conclusion: Diet and fitness apps show a clear potential to affect behavior towards a more active and healthier lifestyle, but due to many confounders in promoting physical activity and healthy dieting the overall results regarding the effectiveness are inconclusive. Further research is needed to fully understand behavior change and the effects of mobile phone applications.
Markert Franziska (2014). Nudging people towards healthy snacks: The effect of position change of a cereal bar on food choice
Diet decisions are influenced by our physical environment. Strategic changes in the food environment might be beneficial measures to alter consumers’ behaviour toward healthier food choice. In this study we examined a nudging example with three different cereal bars. We hypothesized, that people chose the cereal bar in the middle more often and that by changing the arrangement, we can nudge the consumers to choose a healthier bar.
One hundred and twenty male and female students were randomly recruited for the experiment. Half of the participants chose among three cereal bars, which differed in their energy contents, with the healthiest on the left hand side. The second half of the subjects were assigned to the second arrangement where they were asked to select from the changed order with the healthiest cereal bar in the middle.
The presentation of the three bars effected the consumers’ selection. Participants in the experimental group with the healthiest cereal bar in the middle chose the healthy cereal bar significantly more often (18.3%) than subjects in the control group where the healthy bar was placed on the left hand side (6.7%). Men were more vulnerable to the nudge than women.
The results show that there is a potential to nudge people towards different food products by using consumers tendency to choose the middle object. Choosing the optimal positioning for single food items might be an effective strategy to increase selection of products with better nutritional value.
Ramseier Susanne (2016). Der Zusammenhang zwischen dem Nährwert von Mahlzeiten und deren Umweltbelastung
Sustainable nutrition besides environmental impacts of food production also involves food safety, which denotes both the coverage of caloric requirements, and health-preserving wholesome diet. The global number of people affected by obesity is twice the number of those affected by starvation (IFPRI, 2015). The problem of ovemutrition and related illnesses such as diabetes, cancer and cardiovascular diseases increasingly aggravate public health. Over 40% of the Swiss population is affected by obesity (BAG, 2014). Another aspect of nutrition is the resulting environmental impact through food production, which in Switzerland represents almost 30% of the total environmental impact produced (Jungbluth et al., 2011 ). Hence, it is relevant to know whether a healthy diet is also ecologically sustainable.
This paper examines the interrelatedness between health value and environmental impact of canteen meals. Additionally, it was tested to what extent health values that were objectively determined correlate with those perceptively estimated by canteen guests (Egeler, 2016). Survey on the state of knowledge of consumers is relevant due to the fact that around a quarter of the Swiss population use canteen services on almost a daily basis (BAG, 2012) and thereby make conscious or unconscious choices. Separate health values of 41 meals were determined according to two nutritional profile calculations, the UK Ofcom Nutrient Profiling Model (NP Score) and the Nutrient Rich Food Index 9.3 (NRF9.3). Both methods take into account favourable nutritional values such as protein, minerals and vitamins, as well as unfavourable nutritional values such as salt, fat and sugar.
Results show that health indicators and environmental impact of meals do not correlate. Accordingly, healthy meals are not environment-friendly per se. Vegetarian meals and meals that contain meat or fish were rated as equally healthy. The vegetarian meal category «Garden» on average contained the meals that were most environment-friendly. The correlation between estimated and effective health values was statistically found to be not significant. However, a positive trend was found. Canteen guests thus cannot accurately estimate the health effect of meals. The environmental impact of meals, in tum, could be estimated adequately.
Both environmental and health indicators are important for sustainable catering. These indicators should be evaluated and taken into account for menu choices. The health value of vegetarian meals should be increased steadily. By this means, expansion of the vegetarian meal supply could bring about positive effects for both domains of health and environmental impact. Moreover, educational work should be scheduled in the domain, as, according to evidence found by higher education institutions, there might exist knowledge deficits concerning canteen meals.
Rall Sina (2013). Kalorieneinschätzung von Fertigprodukten
Wir essen, weil es uns schmeckt. Untersuchungen haben gezeigt, dass wir jeden Tag durchschnittlich über 200 Entscheidungen treffen, die mit Essen zu tun haben. Unser Essensumfeld trägt zu einem gedankenlosen Essen ohne Sinn und Verstand bei. Die allgegenwärtige Verfügbarkeit und Fülle von schmackhaftem, einfach konsumierbarem, kalorienreichem und billig angebotenem Essen wird heute als einer der stärksten Einflussfaktoren im Hinblick auf die steigende Prävalenz von Übergewicht gesehen. Der erhöhte Konsum von Convenience Produkten und der damit einhergehende Verlust an Kochfertigkeiten stehen in Zusammenhang mit einer schlechteren Ernährungsqualität. Die bisherige Forschung hat gezeigt, dass Personen Kalorien sowie Energiemengen schlecht einschätzen können und dazu tendieren, die Kalorienaufnahme zu unterschätzen. In dieser Forschungsarbeit wurde die Kalorieneinschätzung anhand eines als Geschmackstest für einen Himbeermilchshake ausgelegten Experimentes untersucht. Das Ziel der Studie war es, herauszufinden, ob Personen durch die eigene Zubereitung des kalorienreichen Himbeermilchshake Rezeptes eine hohe Kaloriendichte bewusster wahrnehmen und daher besser einschätzen können im Vergleich zu denjenigen Personen, welche diesen Himbeermilchshake im Experiment als Fertigprodukt erhalten. Für das Experiment wurde ein einfaktorielles Zweigruppendesign (Zubereitung versus Fertigprodukt) verwendet. Die Stichprobe bestand aus insgesamt 60 Studenten, mehrheitlich der ETH Zürich. Die Teilnehmer beurteilten den Geschmack und die Natürlichkeit und schätzten die Kalorien anhand verschiedener Skalen ein. Zudem wurden der Effekt verschiedener Einflussfaktoren wie Kochfertigkeiten, Gesundheitsbewusstsein und gezügeltes Essverhalten untersucht. Hinsichtlich der Geschmacksbewertung wurde die getrunkene Menge des Himbeershakes erfasst. In dieser Studie konnte kein Einfluss der eigenen Zubereitung auf die Kalorieneinschätzung gefunden werden. Vielmehr wurde die Schwierigkeit der genauen Einschätzung von Kalorien bestätigt. Ebenso konnte in Übereinstimmung mit bisherigen Forschungsresultaten der positive Zusammenhang zwischen der Geschmackswahrnehmung (Liking) und der höheren Konsummenge festgestellt werden. Ein interessanter Befund dieser Studie zeigte, dass die eigene Zubereitung einer Mahlzeit zu einer positiveren Geschmackswahrnehmung und damit zu einem erhöhten Konsum beitragen kann. Dieser Befund könnte als Ausgangspunkt für weitere Forschungsarbeiten dienen.
Rapp Schürmann Kathrin (2009). Übergewicht bei älteren Adoleszenten in der Schweiz: Grundlagen für Präventionsstrategien
Übergewicht hat in fast allen Ländern epidemische Ausmasse erreicht. Während die Forschung zu Prävention von Übergewicht bei Kindern und Jugendlichen im Schulalter stark intensiviert wurde, ist das Thema für die Gruppe der älteren Adoleszenten noch wenig erforscht.
Mit der vorliegenden Arbeit werden anhand wissenschaftlicher Literatur und epidemiologischer Daten Grundlagen für die Prävention von Übergewicht bei älteren Adoleszenten in der Schweiz erarbeitet. Auf der Basis eines Modells zur Planung von Gesundheitsförderung werden in drei Schritten Ausmass und Risiken von Übergewicht analysiert, die verhaltensbezogenen Risikofaktoren und das Ernährungs- und Bewegungsverhalten der älteren Adoleszenten untersucht sowie die Determinanten der Verhaltens-Risikofaktoren ermittelt. Ergänzend werden einige Interventionen bei älteren Adoleszenten beschrieben. Abschliessend werden auf der Basis dieser Analyse mögliche Ansatzpunkte für Präventionsstrategien skizziert.
Studien mit gemessenen (nicht erfragten) Daten zeigen, dass in der Schweiz rund 20 bis 25 % der älteren Adoleszenten übergewichtig oder adipös sind. Die Prävalenz steigt im jungen Erwachsenenalter zudem merklich an. Übergewicht erhöht das Risiko für verschiedene chronische Krankheiten, hat nachteilige sozioökonomische Folgen und bleibt häufig im späteren Leben bestehen.
Zu den wissenschaftlich gut gesicherten Risikofaktoren für Übergewicht gehören der häufige Konsum von energiedichten Lebensmitteln und Süssgetränken. Eine nahrungsfaserreiche Ernährung sowie regelmässige körperliche Aktivität vermindern hingegen das Risiko. Ältere Adoleszente in der Schweiz essen anteilsmässig zu viel Fett und zu wenig komplexe Kohlenhydrate. Verbreitet ist der Konsum von Süssgetränken sowie das „Snacking“, während Fast Food bei den meisten eine eher untergeordnete Rolle spielt. Eine grosse Mehrheit betätigt sich regelmässig sportlich, während rund 20 % als inaktiv gelten müssen.
Das Ernährungs- und Bewegungsverhalten von älteren Adoleszenten wird sowohl von individuellen wie auch von Umweltfaktoren bestimmt. Auf der individuellen Ebene spielen persönliche Präferenzen für bestimmte Lebensmittel, die Einstellungen gegenüber übergewichtsfördernder
oder -hemmender Verhaltensweisen sowie persönliche Werte und Normen, insbesondere das Körperbild, eine zentrale Rolle. Von Bedeutung ist zudem das Bedürfnis Jugendlicher nach einer schnellen und unkomplizierten Verpflegung. Bei den Umweltfaktoren ist die Bedeutung soziokultureller Faktoren für ein gesundes Ernährungsverhalten gut belegt. Präventionsstrategien sollten deshalb bei diesen verhaltensbestimmenden Faktoren ansetzen.
Bei der Konzeption von Präventionsmassnahmen ist zu beachten, dass Jugendliche aus schlechteren sozioökonomischen Verhältnissen besonders gefährdet sind, Übergewicht zu entwickeln. Zu berücksichtigen sind auch Unterschiede zwischen den Geschlechtern. Junge Frauen achten eher auf eine gesunde Ernährung, junge Männer sind hingegen sportlich aktiver.
Es besteht eine grosse Diskrepanz zwischen dem Handlungsbedarf bezüglich Übergewicht und der geringen Wirkung bisheriger Interventionen. Um evidenz-basierte Präventionskonzepte für ältere Adoleszente zu entwickeln, braucht es zwingend weitere Forschungsprojekte. Besonders wichtig ist, die spezifischen Verhaltensweisen von älteren Adoleszenten in der Schweiz näher zu erfassen
und die einzelnen Determinanten ihres Ernährungs- und Bewegungsverhaltens besser zu verstehen.
Die Prävention von Übergewicht bei Jugendlichen sollte nicht mit der Schulpflicht enden. Es ist nötig, auch für ältere Jugendliche wirksame Präventionsprogramme zu entwickeln.