Temesi Ágoston, Birch Dawn, Plasek Brigitta, Eren Burak Atilla, Lakner Zoltán
Department of Food Chain Management, Institute of Agribusiness, Szent István University, 1118 Budapest, Hungary.
USC Business School, University of the Sunshine Coast, Sippy Downs, Queensland 4556, Australia.
Foods. 2020 Sep 12;9(9):1284. doi: 10.3390/foods9091284.
Among the numerous health benefits of fish consumption, perhaps the most recognized is the role of omega-3 fatty acids in the prevention of cardiovascular disease. Cardiovascular disease is prevalent in Hungary, which has the lowest fish consumption in Europe. Increasing fish consumption is the aim of most European countries and given the high incidence of cardiovascular disease in Hungary, it is of particular importance. A significant reduction of the VAT for fish in 1 January 2018 aimed to increase fish consumption in Hungary. However, despite reduced VAT, the price of fish in Hungary rose from 2017 to 2018. The aim of our research is to explore perceived risks that serve to exacerbate Hungarian consumers' low fish consumption, and to measure their effects to identify potential strategies to most effectively increase fish consumption. We applied partial least squares structural equation modeling (PLS-SEM) to analyze responses provided by 1042 survey participants (collected with face-to-face interviews, using quota sampling in 2014) to explore variables of fish consumption associated with perceived risk including psychological, physical, social, and functional risks. Our model is the first one that applies detailed perceived risk categories to measure those effects on low fish consumption. The results indicate that psychological risk associated with negative past experiences have both a direct, and through functional risk, an indirect significant negative effect on fish consumption. Conversely, neither social nor physical risk impede Hungarian fish consumption. We conclude that the seafood industry could benefit from targeted interventions that seek to reduce functional risk-perception of the person responsible for preparing fish in the household.
在食用鱼类对健康的诸多益处中，或许最广为人知的是ω-3脂肪酸在预防心血管疾病方面的作用。心血管疾病在匈牙利很普遍，该国的鱼类消费量在欧洲是最低的。增加鱼类消费量是大多数欧洲国家的目标，鉴于匈牙利心血管疾病的高发病率，这一点尤为重要。2018年1月1日大幅降低鱼类增值税旨在增加匈牙利的鱼类消费量。然而，尽管增值税降低了，匈牙利的鱼类价格在2017年至2018年期间仍有所上涨。我们研究的目的是探究那些加剧匈牙利消费者低鱼类消费量的感知风险，并衡量其影响，以确定最有效地增加鱼类消费量的潜在策略。我们应用偏最小二乘结构方程模型（PLS-SEM）来分析1042名调查参与者（2014年通过面对面访谈、采用配额抽样收集）提供的回答，以探究与感知风险相关的鱼类消费变量，包括心理、身体、社会和功能风险。我们的模型是第一个应用详细的感知风险类别来衡量这些对低鱼类消费影响的模型。结果表明，与过去负面经历相关的心理风险对鱼类消费既有直接的显著负面影响，也通过功能风险产生间接的显著负面影响。相反，社会风险和身体风险都不会阻碍匈牙利的鱼类消费。我们得出结论，海产品行业可以从有针对性的干预措施中受益，这些措施旨在降低家庭中负责准备鱼类的人的功能风险感知。
