Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-787 Warsaw, Poland.
Nutrients. 2017 Nov 16;9(11):1255. doi: 10.3390/nu9111255.
The average daily intake of fiber is still too low in relation to nutritional recommendations, as was found in several studies. Therefore, it is necessary to recommend ways to increase fiber intake in the diet. Increasing the consumption of bread rich in fiber as a substitute of white bread is one of the ways to increase fiber intake. The aim of this study was to find out whether nutrition knowledge and perception of dietary fiber affected the frequency of eating wholemeal bread and white bread fortified with fiber. The data were collected in 2014 through a cross-sectional quantitative survey that was performed under the Bioproduct project among a group of 1013 Polish adults. The associations between variables were investigated using multiple regression analysis. The respondents' general knowledge on nutrition influenced their knowledge on fiber intake (correlation coefficient = 0.30). Respondents with a greater knowledge perceived higher benefits of consuming cereal products that were fortified with fiber ( = 0.78), and attached greater importance to the information on the label ( = 0.39) as well. The nutrition knowledge determined the familiarity with fiber-enriched bread and the consumption of this product ( = 0.40) to a greater degree than the frequency of wholemeal bread consumption ( = -0.10). The respondents' perception of dietary fiber was observed to play a partial mediation role between the knowledge on nutrition and the consumption of both kinds of breads, suggesting that it can be an important predictor of bread consumption. To increase the consumption of bread that is rich in fiber, emphasis should be laid on specific information on fiber, referring to food products as well as on individual's perception of those products. The said information should be reinforced along with overall communication regarding nutrition to influence the bread-related decisions.
多项研究发现，与营养建议相比，人们膳食纤维的日均摄入量仍然过低。因此，有必要推荐一些增加膳食纤维摄入量的方法。增加富含膳食纤维的面包的摄入量，用其替代白面包，这是增加膳食纤维摄入量的方法之一。本研究旨在了解营养知识和对膳食纤维的认知是否会影响全麦面包和添加纤维的白面包的食用频率。该数据是通过在 2014 年开展的一项横断面定量调查收集的，调查是在波兰成年人中进行的“生物制品”项目下进行的，共有 1013 人参与。采用多元回归分析调查了变量之间的关联。受访者的一般营养知识影响他们对纤维摄入量的知识（相关系数为 0.30）。具有更多知识的受访者认为食用添加纤维的谷物产品具有更高的益处（ = 0.78），并且更重视标签上的信息（ = 0.39）。营养知识决定了他们对富含纤维的面包的熟悉程度以及对该产品的消费（ = 0.40），而不是对全麦面包消费的频率（ = -0.10）。观察到，营养知识与两种面包的消费之间存在膳食纤维认知的部分中介作用，这表明膳食纤维认知可以成为面包消费的重要预测指标。为了增加富含纤维的面包的消费，应重点关注有关纤维的具体信息，既涉及食品产品，也涉及个人对这些产品的认知。应加强此类信息，以及关于营养的总体信息，以影响与面包相关的决策。
