Factors Associated with Consumer Knowledge of Garlic Health Properties, Garlic Preparation Knowledge and Garlic Intake

K. Jensen, K. Goto, J. Giampaoli, Julie A. Holland
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Abstract

Background: Garlic has been shown to provide numerous health benefits attributed to its innate compound allicin. However, this compound is highly unstable when exposed to various cooking methods as it is affected by temperature and pH changes. There is limited information about health and preparation knowledge of garlic among consumers with various nutrition education levels including future nutrition professionals such as registered dietitian nutritionists. Purpose: To determine if consumer garlic health knowledge and perceptions were associated with garlic intake and if nutrition education level was associated with garlic health and preparation knowledge. Methods: An online survey was conducted to examine garlic health and preparation knowledge, garlic health perceptions, garlic intake, and garlic cooking methods among undergraduate students with and without a major. Results: There was a significant moderate positive correlation between garlic health knowledge and garlic intake (rs=.421, p<.001). Those with a nutrition major had significantly greater garlic health knowledge than non-majors (p<0.001), while there was no difference between nutrition majors and non-majors on cooking methodology knowledge. Conclusion: Knowledge of the health benefits of garlic appears to be associated with its intake. Nutrition education should focus more on appropriate garlic preparation in relation to its health benefits.
消费者对大蒜健康特性知识、大蒜制备知识和大蒜摄入量的相关因素
背景:大蒜已被证明提供许多健康益处归因于其固有的化合物大蒜素。然而,当暴露于各种烹饪方法时,这种化合物非常不稳定,因为它受到温度和pH值变化的影响。不同营养教育水平的消费者,包括未来的营养专业人士,如注册营养师和营养学家,对大蒜的健康和制备知识了解有限。目的:确定消费者大蒜健康知识和认知是否与大蒜摄入量相关,以及营养教育水平是否与大蒜健康和制备知识相关。方法:采用网络调查的方法,对在校本科生和非在校本科生进行大蒜健康与制备知识、大蒜健康认知、大蒜摄入量、大蒜烹饪方法等方面的调查。结果:大蒜健康知识与大蒜摄入量呈显著的正相关(rs=。421年,p <措施)。营养专业学生大蒜保健知识显著高于非专业学生(p<0.001),而烹饪方法学知识在营养专业学生与非专业学生之间无显著差异。结论:对大蒜健康益处的了解似乎与大蒜的摄入量有关。营养教育应更多地侧重于大蒜的适当制备,因为它对健康有益。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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