墨西哥Culiacán的功能性食品消费偏好。

IF 2.4 4区 医学 Q2 PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH
Fernando López-Cardoso, Noe Ontiveros-Apodaca, Erick Paul Gutiérrez-Grijalva, Jesús Gilberto Arámburo-Gálvez, Oscar Gerardo Figueroa-Salcido, Nayely Leyva-López, Diego A Gastélum-Chavira, Feliznando Isidro Cárdenas-Torres, J Basilio Heredia
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引用次数: 0

摘要

目的:确定墨西哥Culiacán的功能性食品消费偏好。材料和方法:设计、验证并实施了一项调查,以收集功能性食品消费的信息。评估了健康状况与功能性食品消费之间的关系。采用Borda计数法,确定不同功能食品的偏好顺序,寻求偏好之间的统计差异。结果:获得了一份有效的调查问卷。发现患有诊断疾病、正在接受治疗和性行为与功能性食品意识之间存在关联;然而,没有观察到诊断出的疾病与潜在的功能性食品消费之间的联系。最受欢迎的前三种食品是饮料、巧克力棒和酸奶,口味是功能性食品消费的最重要特征。结论:我国功能性食品消费量偏低,可能与多种因素有关。在设计和开发功能性食品时,重要的是要考虑饮料、酒吧和酸奶等偏好,强调消费者的口味接受度。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Functional food consumption preference in Culiacán, Mexico.

Objective: To determine functional food consumption preferences in Culiacán, Mexico.

Materials and methods: A survey was designed, validated, and implemented to gather information on functional food consumption. Associations between health conditions and functional food consumption were evaluated. Using the Borda count methodology, the preference order of different functional foods was identified, seeking statistical differences between preferences.

Results: A validated questionnaire was obtained for the survey application. Association was found between having a diagnosed illness, undergoing medical treatment, and sex with awareness of functional foods; however, no association was observed between having a diagnosed illness and potential functional food consumption. The top three preferred foods were beverages, bars, and yogurt, with taste being the most important characteristic for functional food consumption.

Conclusions: There is low consumption of functional foods, which may be associated with various factors. In designing and developing functional foods, it is important to consider preferences such as beverages, bars, and yogurts, emphasizing consumer taste acceptance.

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来源期刊
Salud Publica De Mexico
Salud Publica De Mexico PUBLIC, ENVIRONMENTAL & OCCUPATIONAL HEALTH-
CiteScore
3.30
自引率
21.70%
发文量
94
审稿时长
34 weeks
期刊介绍: Salud Pública de México se crea en 1959 y comienza a publicarse bimestralmente a partir de 1961; en 1988 inicia una nueva época en la que se refuerza su carácter de publicación científica con evaluación por pares. Es una revista publicada por el Instituto Nacional de Salud Pública (INSP), organismo descentralizado de la Secretaría de Salud de México, dedicado a la investigación, docencia y difusión del conocimiento en salud pública. El INSP, de acuerdo con la normatividad internacional, otorga a la revista independencia editorial.
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