Awareness, Knowledge, and Interest about Prebiotics—A Study among Romanian Consumers
Open Access
- 21 January 2022
- journal article
- research article
- Published by MDPI AG in International Journal of Environmental Research and Public Health
- Vol. 19 (3), 1208
- https://doi.org/10.3390/ijerph19031208
Abstract
The consumer awareness towards healthier diets and the impact of nutrition on health has triggered an increase in the production and commercialization of foods with health claims. The scientific literature classifies these food products as functional foods, with a role in promoting health and preventing diseases, and they had a market share of almost 200 million EUR in 2019. Prebiotics are considered functional foods, referring to substrates that are selectively utilized by host microorganisms conferring a health benefit, as defined by the International Scientific Association for Probiotics and Prebiotics. Several health benefits are associated with the consumption of prebiotics; however, specific requirements must demonstrate the causality between the specific ingredient and the claimed effect. Health claims associated with food products are assessed in the European Union and need to be supported by rigorous scientific evidence before being authorized and permitted on the market. Consumers’ perception of this topic is influenced by the various stakeholders involved. The current work aimed to study the consumers’ perception and interest and to assess the knowledge on the prebiotic concept in Romania. The consumer interest level was quantified by using the web-based data tool Google Trends, and a questionnaire-based investigation was designed. The collected data were analyzed with the help of the SPSS program, and crosstabulation was used to identify the influence of socio-demographic characteristics on diet choice and awareness of prebiotics. A total of 303 persons answered the online applied questionnaire, grouped as young consumers (15–24 years old) and adults (25–64 years old). Even if most responders were familiar with the term of prebiotics (74% of total responders), some results were contradictory regarding their knowledge. The work emphasized the need to carry out educational campaigns and inform consumers on the relationship between certain food ingredients and health outcomes in a clear way and based on a rigorous assessment of the scientific evidence.Funding Information
- Unitatea Executiva Pentru Finantarea Invatamantului Superior a Cercetarii Dezvoltarii si Inovarii (PFE 546)
This publication has 78 references indexed in Scilit:
- Functional Metagenomics Reveals Novel Pathways of Prebiotic Breakdown by Human Gut BacteriaPLOS ONE, 2013
- Insight into the prebiotic concept: lessons from an exploratory, double blind intervention study with inulin-type fructans in obese womenGut, 2012
- World Gastroenterology Organisation Global GuidelinesJournal of Clinical Gastroenterology, 2012
- Green tea increases the survival yield of Bifidobacteria in simulated gastrointestinal environment and during refrigerated conditionsChemistry Central Journal, 2012
- Production, health aspects and potential food uses of dairy prebiotic galactooligosaccharidesJournal of the Science of Food and Agriculture, 2012
- Development of a novel 96-microwell assay with high throughput for determination of olmesartan medoxomil in its tabletsChemistry Central Journal, 2012
- The potential role of prebiotic fibre for treatment and management of non‐alcoholic fatty liver disease and associated obesity and insulin resistanceLiver International, 2011
- Responses of Gut Microbiota and Glucose and Lipid Metabolism to Prebiotics in Genetic Obese and Diet-Induced Leptin-Resistant MiceDiabetes, 2011
- Clinical trial: the effects of a trans‐galactooligosaccharide prebiotic on faecal microbiota and symptoms in irritable bowel syndromeAlimentary Pharmacology & Therapeutics, 2009
- Dietary modulation of the human colonic microbiota: updating the concept of prebioticsNutrition Research Reviews, 2004