Strength of health-related claims and their perceived advantage

Nina Urala (Corresponding Author), Anne Arvola, Liisa Lähteenmäki

Research output: Contribution to journalArticleScientificpeer-review

86 Citations (Scopus)

Abstract

Consumers (n = 958) were asked to evaluate whether product‐related health claims in foods were either advantageous or disadvantageous, in their opinion. Claims were made for six functional components and two control products, namely low salt content and a high‐pressure technique and the strength of claims varied between four intensity levels. In general, all claims were perceived as neutral or as advantageous. Increasing the strength of the claim did not automatically increase the perceived benefit. Gender, trust in different information sources and the frequency of use of so‐called functional foods affected the perceived benefit. Women perceived the claims to be more beneficial than men did. Trustful respondents perceived the claims as more advantageous than did sceptical respondents, and the users of functional foods perceived health claims to be more advantageous than did non‐users. In addition, personal motivation affected the perception of the claims. With less familiar functional components, the strength of the claim increased the perceived benefit, whereas with familiar components, claims mentioning the reduced risk or prevention of a disease did not increase the perceived advantage.
Original languageEnglish
Pages (from-to)815-826
Number of pages12
JournalInternational Journal of Food Science and Technology
Volume38
Issue number7
DOIs
Publication statusPublished - 2003
MoE publication typeA1 Journal article-refereed

Fingerprint

health claims
Functional Food
functional foods
Health
salt content
disease prevention
information sources
Motivation
Salts
Food
gender
Surveys and Questionnaires
Functional food
methodology

Keywords

  • Claim strength
  • consumers
  • Perceived advantage

Cite this

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Strength of health-related claims and their perceived advantage. / Urala, Nina (Corresponding Author); Arvola, Anne; Lähteenmäki, Liisa.

In: International Journal of Food Science and Technology, Vol. 38, No. 7, 2003, p. 815-826.

Research output: Contribution to journalArticleScientificpeer-review

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