Department of Food Science and Nutrition, Center for Nutrition Research, Illinois Institute of Technology, Chicago, IL, 60616, USA.
J Food Sci. 2020 Jun;85(6):1891-1896. doi: 10.1111/1750-3841.15128. Epub 2020 May 25.
The objective of this study was to gain a better understanding of how consumers' interpret the term "natural" by assessing food choice based on labels describing attributes of a product associated with the term "natural"; to assess food intake of chosen food, and; to determine factors that influence food choice and intake. A randomized, single-visit pilot study was conducted where participants (n = 105) were presented with seven identical bowls of granola each bearing a different descriptive label. Participants were asked to choose and eat the granola (ad libitum) that coincided with what was closest to their view of "natural." Food choice, intake amount, demographics, self-health perception, label use, dietary restraint, and mindfulness were measured. "Organic" (31%), "Made with real grains" (17%), and "No preservatives" (15%) were the top three chosen labels. These choices related to concerns about environment and processing, personal health, and additives and preservatives, respectively (P = 0.049). Income level and age were significantly associated with choice (P = 0.003). Defining the term "natural" for use on food labels will require follow-up researchacrosseconomically diverse populations and age groups to understand expectations of food products bearing the term "natural."
本研究旨在通过评估基于描述与“天然”一词相关产品属性的标签的食品选择，更好地了解消费者如何理解“天然”一词；评估所选食品的摄入量；并确定影响食品选择和摄入的因素。本研究采用随机、单次访问的试点研究方法，共招募了 105 名参与者，每人面前都有七个相同的格兰诺拉麦片碗，每个碗上都有不同的描述标签。参与者被要求选择并食用与他们对“天然”的看法最接近的格兰诺拉麦片（随意食用）。测量了食品选择、摄入量、人口统计学、自我健康感知、标签使用、饮食限制、正念。“有机”（31%）、“由真正的谷物制成”（17%）和“无防腐剂”（15%）是排名前三的选择标签。这些选择分别与对环境和加工、个人健康以及添加剂和防腐剂的关注有关（P = 0.049）。收入水平和年龄与选择显著相关（P = 0.003）。为了在食品标签上使用“天然”一词，需要对不同经济背景和年龄组的人群进行后续研究，以了解带有“天然”一词的食品产品的期望。
