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Relationship between objective and perceived sugar content on consumers perceptions about breakfast cereals

2022-03Journal article Open access
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dc.contributor.authorPrada, Marília
dc.contributor.authorSaraiva, Magda
dc.contributor.authorViegas, Cláudia
dc.contributor.authorCavalheiro, Bernardo P.
dc.contributor.authorGarrido, Margarida Vaz
dc.date.accessioned2021-11-15T10:09:26Z
dc.date.available2024-11-15T01:30:23Z
dc.date.issued2022-03
dc.description.abstractIn Portugal, about one-fourth of the adult population exceeds the recommended daily amount of free sugars intake. This excessive consumption may be due to a lack of awareness of the sugar content of commonly available processed products. In two studies, we explored this assumption by asking participants (convenient samples) to evaluate the sugar content of breakfast cereals based on the front-of-packaging images and analyzed the correspondence between subjective and objective sugar content. In Study 1 (n = 90), all the exemplars were high in sugar, whereas in Study 2 (n = 85), exemplars contained low, moderate, or high sugar content. Study 1 revealed that participants accurately perceived all exemplars as containing high sugar. Study 2 showed that participants were able to distinguish between different levels of sugar content, which impacted how they evaluated the products in other dimensions. Specifically, besides being rated as having more sugar, products with objective high (vs. moderate or low) sugar content were perceived as tastier, as having more fat and calories, but also as less healthful. Notably, participants who perceived the exemplars as containing more sugar also reported using nutritional information more often and consuming these products less frequently. These findings suggest that awareness of products' sugar content may not be sufficient to address the problem of excessive sugar intake. Intervention should also focus on building up consumers' knowledge about sugar intake guidelines and its negative health outcomes.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPrada M, Saraiva M, Viegas C, Cavalheiro BP, Garrido MV. Relationship between objective and perceived sugar content on consumers perceptions about breakfast cereals. Food Qual Prefer. 2022;96:104387.pt_PT
dc.identifier.doi10.1016/j.foodqual.2021.104387pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.21/13995
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S095032932100269Xpt_PT
dc.subjectNutritionpt_PT
dc.subjectFood perceptionpt_PT
dc.subjectSugarpt_PT
dc.subjectBreakfast cerealspt_PT
dc.subjectSubjective evaluationpt_PT
dc.titleRelationship between objective and perceived sugar content on consumers perceptions about breakfast cerealspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage104387pt_PT
oaire.citation.titleFood Quality and Preferencept_PT
oaire.citation.volume96pt_PT
person.familyNameCOLAÇO LOURENÇO VIEGAS
person.givenNameCLÁUDIA ALEXANDRA
person.identifier.ciencia-id1E1E-A95A-5A71
person.identifier.orcid0000-0001-6051-7317
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2539f10d-3879-4cc7-b781-9d03f8a68db2
relation.isAuthorOfPublication.latestForDiscovery2539f10d-3879-4cc7-b781-9d03f8a68db2

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