“等等，我需要更多膳食纤维吗？”探索英国消费者与膳食纤维相关的认知以及白面包作为促进后续摄入量的可行解决方案。
"Wait, Do I Need More Fiber?" Exploring UK Consumers' Dietary Fiber-Related Awareness and White Bread as a Viable Solution to Promote Subsequent Intake.
作者信息
Norton Victoria, Wagstaff Carol, Rodriguez Garcia Julia, Lovegrove Alison, Shewry Peter, Charlton Mark, Gillett Nicola, Tindall Marcus John, Lignou Stella
机构信息
Department of Food and Nutritional Sciences, Harry Nursten, University of Reading, Reading, United Kingdom.
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
出版信息
Curr Dev Nutr. 2024 Jul 26;8(9):104430. doi: 10.1016/j.cdnut.2024.104430. eCollection 2024 Sep.
BACKGROUND
Sufficient dietary fiber consumption is associated with well-established health benefits, yet such intake is currently suboptimal globally. Thus, there is interest in developing strategies to improve dietary fiber intake. One such approach is to increase the dietary fiber content of staple foods, but this needs relevant investigation.
METHODS
Forty-two United Kingdom (UK) based consumers (18-76 y) were recruited to take part in seven focus group sessions investigating: (i) key factors in food choice; (ii) dietary fiber-related knowledge, awareness, consumption habits, and engagement levels; (iii) willingness to consume dietary fiber-rich staple foods; and (iv) gain initial feedback on dietary fiber-rich breads.
RESULTS
Overall, key dietary fiber themes emerged such as knowledge (benefits, foods, recommendations and labeling), consumption (not measuring intake), barriers (convenience and knowledge), resources (education and public appeal), and topics (food examples and cooking). Consumers were positive to the idea of dietary fiber-rich staple foods but with various caveats (no changes in appearance, taste, and cost). White bread trends were centered around context (sandwich and toast), habit (comfort food), preferences (soft and fresh), and consumption is variable (daily to less often). In addition, consumers' preferred labeling strategy for dietary fiber-rich breads was predominately focused on transparency and visibility. Overall, the newly developed breads were well received demonstrating the potential of our prototypes to fit into the white bread market; however, additional consumer insights are needed.
CONCLUSION
Our findings recommend combining education with a personalized element of advice, coupled with a collective effort from the government and food industry, as essential to help encourage a step-change in dietary fiber consumption in the UK population.
背景
充足的膳食纤维摄入与已被充分证实的健康益处相关，但目前全球范围内此类摄入量并不理想。因此，人们有兴趣制定策略来提高膳食纤维摄入量。一种方法是增加主食中的膳食纤维含量，但这需要相关研究。
方法
招募了42名英国消费者（18 - 76岁）参加七次焦点小组会议，会议调查了：（i）食物选择的关键因素；（ii）与膳食纤维相关的知识、意识、消费习惯和参与程度；（iii）食用富含膳食纤维主食的意愿；以及（iv）获取对富含膳食纤维面包的初步反馈。
结果
总体而言，出现了关键的膳食纤维主题，如知识（益处、食物、建议和标签）、消费（不测量摄入量）、障碍（便利性和知识）、资源（教育和公众吸引力）以及主题（食物示例和烹饪）。消费者对富含膳食纤维主食的想法持积极态度，但有各种限制条件（外观、味道和成本不变）。白面包的趋势围绕背景（三明治和烤面包）、习惯（安慰食品）、偏好（柔软和新鲜）以及消费情况各异（从每天食用到较少食用）。此外，消费者对富含膳食纤维面包的首选标签策略主要集中在透明度和可见性上。总体而言，新开发的面包受到好评，表明我们的原型产品有潜力融入白面包市场；然而，还需要更多消费者见解。
结论
我们的研究结果表明，将教育与个性化建议相结合，再加上政府和食品行业的共同努力，对于帮助鼓励英国人群膳食纤维消费的逐步改变至关重要。
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