Sadowski Adam, Dobrowolska Bogusława, Dziugan Piotr, Motyl Ilona, Liszkowska Wiktoria, Rydlewska-Liszkowska Izabela, Berłowska Joanna
Department of Strategy and Value-Based Management University of Lodz Lodz Poland.
Department of Environmental Biotechnology, Faculty of Biotechnology and Food Sciences Lodz University of Technology Lodz Poland.
Food Sci Nutr. 2024 Aug 11;12(10):7776-7787. doi: 10.1002/fsn3.4383. eCollection 2024 Oct.
Fermentation processes have been known since ancient times and are widely used in the production of food, beverages, and other areas. One of the most well-known fermented products is bread. It plays an important role in human nutrition because of the valuable compounds it contains. The growing population leads to an increase in global bread consumption and other bakery products. Simultaneously, in developed countries, declining consumption trends are observed. Understanding the complex interplay between socio-economic dynamics, food production policies, and the dietary patterns of society is crucial for shaping effective strategies that align with the principles of a sustainable and resilient food system. The aim of this study was to determine bread consumption trends in Poland. Data were obtained from the Household Budget Surveys carried out by Statistics Poland. The study considered the period from 1978 to 2020 and was performed in three dimensions: socio-economic groups, the number of people in households, and income quintile groups. A decreasing trend in bread consumption was observed within the analyzed period in all three socio-economic groups. Based on the analysis of the relationship between bread consumption and income level per capita, the same observation was made. There was no correlation between the amount of bread consumed and the number of people in the household. The obtained data are determined by many factors, including prices of bread, demographic changes, dietary patterns, and education in the field of human nutrition.
发酵工艺自古以来就为人所知，并广泛应用于食品、饮料及其他领域的生产。最著名的发酵产品之一就是面包。由于其所含的珍贵成分，面包在人类营养中发挥着重要作用。人口增长导致全球面包及其他烘焙食品的消费量增加。与此同时，在发达国家，消费趋势却在下降。理解社会经济动态、食品生产政策与社会饮食模式之间的复杂相互作用，对于制定符合可持续和有韧性的食品系统原则的有效战略至关重要。本研究的目的是确定波兰的面包消费趋势。数据来自波兰统计局开展的家庭预算调查。该研究涵盖了1978年至2020年期间，并从三个维度进行：社会经济群体、家庭人口数量和收入五分位数群体。在所分析的时期内，所有三个社会经济群体的面包消费量均呈现下降趋势。基于对面包消费与人均收入水平之间关系的分析，也得出了相同的观察结果。面包消费量与家庭人口数量之间没有相关性。所获得的数据由许多因素决定，包括面包价格、人口变化、饮食模式以及人类营养领域的教育。
