Vegetables with Enhanced Iron Bioavailability—German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply
2023-05-12 | journal article. A publication with affiliation to the University of Göttingen.
Jump to: Cite & Linked | Documents & Media | Details | Version history
Cite this publication
Vegetables with Enhanced Iron Bioavailability—German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply
Welk, A.-K.; Mehlhose, C.; Daum, D. & Enneking, U. (2023)
Nutrients, 15(10) pp. 2291. DOI: https://doi.org/10.3390/nu15102291
Documents & Media
nutrients-15-02291-v2.pdf3.65 MBAdobe PDFnutrients-15-02291-s001.zip1.12 MBUnknowndocument.pdf3.65 MBAdobe PDF
Details
- Authors
- Welk, Ann-Kristin; Mehlhose, Clara; Daum, Diemo; Enneking, Ulrich
- Abstract
- Iron deficiency is still widespread as a major health problem even in countries with adequate food supply. It mainly affects women but also vegans, vegetarians, and athletes and can lead to various clinical pictures. Biofortification of vitamin C-rich vegetables with iron may be one new approach to face this nutritional challenge. However, so far, little is known about the consumer acceptance of iron-biofortified vegetables, particularly in developed countries. To address this issue, a quantitative survey of 1000 consumers in Germany was conducted. The results showed that depending on the type of vegetable, between 54% and 79% of the respondents were interested in iron-biofortified vegetables. Regression analysis showed a relationship between product acceptance, gender, and area of residence. In addition, relationships were found between consumer preferences for enjoyment, sustainability, and naturalness. Compared to functional food and dietary supplements, 77% of respondents would prefer fresh iron-rich vegetables to improve their iron intake. For a market launch, those iron-rich vegetables appear especially promising, which can additionally be advertised with claims for being rich in vitamin C and cultivated in an environmentally friendly way. Consumers were willing to pay EUR 0.10 to EUR 0.20 more for the iron-biofortified vegetables.
- Issue Date
- 12-May-2023
- Journal
- Nutrients
- eISSN
- 2072-6643
- Language
- English
- Sponsor
- Federal Ministry of Education and Research