Perception of functional foods after a brief educational intervention : a pilot study in portuguese adults
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2025
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Edições Universitárias Lusófonas
Resumo
Os alimentos funcionais têm despertado crescente interesse pelo seu potencial na promoção da saúde e na prevenção de doenças. No entanto, a perceção e o conhecimento da população sobre estes produtos podem influenciar a sua aceitação e consumo. Este estudo observacional, de natureza transversal, teve como objetivo avaliar o conhecimento e a perceção sobre alimentos funcionais entre adultos residentes em Portugal, antes e após uma breve intervenção educativa. A recolha de dados decorreu entre 2 de maio e 1 de julho de 2024, através de um questionário online, com amostragem por bola de neve. Participaram 102 indivíduos com idade igual ou superior a 18 anos, maioritariamente do sexo feminino (77,5%), solteiros (66,7%) e residentes na zona urbana de Lisboa (88,2%). Antes da intervenção, 62,7% dos participantes afirmaram já ter ouvido falar de alimentos funcionais e 52% consideraram saber o que são. Após a explicação teórica, observou-se uma diminuição da concordância com as afirmações de que os alimentos funcionais "reparam danos causados por uma alimentação pouco saudável" (p = 0,047) e "melhoram o bem-estar" (p < 0,001), e um aumento da concordância com a possibilidade de "efeitos indesejáveis" (p = 0,002). Embora exista familiaridade com o conceito, persistem lacunas no conhecimento. Estes resultados reforçam a importância de estratégias educativas mais eficazes e ajustadas.
Functional foods have generated growing interest due to their potential in promoting health and preventing disease. However, public perception and knowledge of these products may influence their acceptance and consumption. This observational cross-sectional study aimed to assess the perception of functional foods among adults living in Portugal, before and after a brief educational intervention. Data were collected between May 2 and July 1, 2024, through an online questionnaire using snowball sampling. A total of 102 participants aged 18 years or older took part, mostly female (77.5%), single (66.7%), and residing in the urban area of Lisbon (88.2%). Prior to the intervention, 62.7% reported having heard of functional foods, and 52% stated they knew what functional foods were. Following the theoretical explanation, there was a decrease in agreement with the statements that functional foods “repair damage caused by an unhealthy diet” (p = 0.047) and “improve well-being” (p < 0.001), and an increase in agreement regarding the possibility of “undesirable effects” (p = 0.002). Although there is familiarity with the concept, notable gaps in knowledge remain. These findings underscore the need for more effective and tailored educational strategies.
Functional foods have generated growing interest due to their potential in promoting health and preventing disease. However, public perception and knowledge of these products may influence their acceptance and consumption. This observational cross-sectional study aimed to assess the perception of functional foods among adults living in Portugal, before and after a brief educational intervention. Data were collected between May 2 and July 1, 2024, through an online questionnaire using snowball sampling. A total of 102 participants aged 18 years or older took part, mostly female (77.5%), single (66.7%), and residing in the urban area of Lisbon (88.2%). Prior to the intervention, 62.7% reported having heard of functional foods, and 52% stated they knew what functional foods were. Following the theoretical explanation, there was a decrease in agreement with the statements that functional foods “repair damage caused by an unhealthy diet” (p = 0.047) and “improve well-being” (p < 0.001), and an increase in agreement regarding the possibility of “undesirable effects” (p = 0.002). Although there is familiarity with the concept, notable gaps in knowledge remain. These findings underscore the need for more effective and tailored educational strategies.
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Palavras-chave
CIÊNCIAS DA SAÚDE, PROMOÇÃO DA SAÚDE, PREVENÇÃO DE DOENÇAS, ALIMENTOS FUNCIONAIS, EDUCAÇÃO ALIMENTAR, HEALTH SCIENCES, HEALTH PROMOTION, DISEASE PREVENTION, FUNCTIONAL FOODS, FOOD EDUCATION
Citação
Massoni, M F & Oliveira, L 2025, 'Perception of functional foods after a brief educational intervention : a pilot study in portuguese adults ', Biomedical and Biopharmaceutical Research, vol. 22, no. 1, pp. 130-141. https://doi.org/10.19277/bbr.22.1.357