Reid D J, Hendricks S M
National Institute of Nutrition, Ottawa, Ontario.
Can J Public Health. 1994 Sep-Oct;85(5):334-7.
As part of a comprehensive study looking at consumer awareness of nutrition labelling, this descriptive market research evaluated the understanding and use of label information about fat and cholesterol. Mall intercept interviews of 149 food shoppers (80% women, 20% men) revealed that 60% believed it is extremely or very important to reduce their dietary fat. However, the claims "low in saturated fat" and "no cholesterol" and the term "non-hydrogenated" were often misunderstood. Fifty to 66% of respondents correctly interpreted "% B.F./M.F.", "low fat" versus "reduced in fat" claims, and the fat content of margarines. Only 18% used % B.F. information to choose cheese and yoghurt. Depending on the claim, 34-56% of respondents reported consulting other label information along with the claim; with the lowest rate of "additional consultation", (34%) reported for the "no cholesterol" claim. Consumer education is needed to enhance understanding and use of fat and cholesterol label information.
作为一项关于消费者营养标签认知的综合研究的一部分，这项描述性市场调研评估了消费者对脂肪和胆固醇标签信息的理解与使用情况。对149名食品购物者（80%为女性，20%为男性）进行的商场拦截访谈显示，60%的人认为减少膳食脂肪极其或非常重要。然而，“饱和脂肪含量低”“无胆固醇”以及“非氢化”等表述常常被误解。50%至66%的受访者能正确解读“% B.F./M.F.”、“低脂”与“减脂”的声明以及人造黄油的脂肪含量。只有18%的人会依据%B.F.信息来选择奶酪和酸奶。根据声明内容，34%至56%的受访者表示除了声明外还会参考其他标签信息；“无胆固醇”声明的“额外参考率”最低，为34%。需要开展消费者教育来提高对脂肪和胆固醇标签信息的理解与使用。
