Sodium content in foods: Brazilian consumers’ opinions, subjective knowledge and purchase intent

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorRodrigues, Jéssica F.-
Autor(es): dc.creatorPereira, Rafaela C.-
Autor(es): dc.creatorSilva, Andressa A.-
Autor(es): dc.creatorMendes, Andrey O.-
Autor(es): dc.creatorCarneiro, João de Deus S.-
Data de aceite: dc.date.accessioned2026-02-09T11:16:49Z-
Data de disponibilização: dc.date.available2026-02-09T11:16:49Z-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2017-11-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/31580-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1111/ijcs.12386-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1137476-
Descrição: dc.descriptionThis study attempted to gain insights on Brazilian consumers’ subjective knowledge of sodium content in processed and homemade foods and their purchase intent for products with reduced‐sodium content. A questionnaire was distributed to 409 consumers selected by convenience quota sampling. We found that Brazilian consumers were concerned about the amount of salt (sodium chloride) in the products they consumed, regardless of educational levels, income, age, lifestyles, or health conditions. However, they still considered their consumption to be above WHO‐recommended limits and had little subjective knowledge about the term ‘sodium’. While processed products were considered the main contributors of high‐sodium intake, participants were not concerned about addition of salt at the table and salt in homemade food. The majority of respondents rarely read the sodium content on food labels; however, men and older individuals were more likely to read label information on sodium content. Products with reduced sodium were found to have market appeal, which justifies investments in research to develop these products. Therefore, in addition to the efforts to reduce sodium in the processed‐food industry, it is necessary to promote awareness about the importance of food labelling, especially sodium content, and the need to reduce salt in homemade food and additions during meals.-
Idioma: dc.languageen-
Publicador: dc.publisherJohn Wiley & Sons Ltd-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Consumer Studies-
Palavras-chave: dc.subjectConsumer behaviour-
Palavras-chave: dc.subjectSodium intake-
Palavras-chave: dc.subjectSodium labelling-
Palavras-chave: dc.subjectSodium reduction-
Palavras-chave: dc.subjectComportamento do consumidor-
Palavras-chave: dc.subjectIngestão de sódio-
Palavras-chave: dc.subjectRotulagem de sódio-
Palavras-chave: dc.subjectRedução de sódio-
Título: dc.titleSodium content in foods: Brazilian consumers’ opinions, subjective knowledge and purchase intent-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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