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Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan
Zinc-biofortified flour may be a cost-effective approach to improve zinc status of populations in low-resource settings. The success of biofortification programmes is subject to acceptability and uptake by consumers. This study explored community leaders’ and community members’ (n = 72) experiences...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876608/ https://www.ncbi.nlm.nih.gov/pubmed/35215467 http://dx.doi.org/10.3390/nu14040817 |
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author | Mahboob, Usman Ceballos-Rasgado, Marena Moran, Victoria Hall Joy, Edward J. M. Ohly, Heather Zaman, Mukhtiar Lowe, Nicola M. |
author_facet | Mahboob, Usman Ceballos-Rasgado, Marena Moran, Victoria Hall Joy, Edward J. M. Ohly, Heather Zaman, Mukhtiar Lowe, Nicola M. |
author_sort | Mahboob, Usman |
collection | PubMed |
description | Zinc-biofortified flour may be a cost-effective approach to improve zinc status of populations in low-resource settings. The success of biofortification programmes is subject to acceptability and uptake by consumers. This study explored community leaders’ and community members’ (n = 72) experiences and attitudes towards the flour provided during a cluster randomised controlled trial of zinc biofortified wheat in rural Pakistan (BiZiFED2). Focus group discussions (n = 12) were conducted and thematic analysis applied using an inductive, semantic, contextualist approach. Five themes were identified: (1) Contribution to food security; (2) Better sensory and baking properties than local flour; (3) Perceived health benefits; (4) Willingness to pay for the flour; and (5) Importance of trusted promoters/suppliers. Although the participants were blind to whether they had received control or biofortified flour, referred to collectively as “study flour”, the results indicated that the study flour performed well in terms of its taste and bread making qualities, with no adverse reports from participants in either arm of the BIZIFED2 RCT. Participants suggested that they would buy the biofortified wheat if this was available at a fair price due to perceived health benefits, reporting positive sensory characteristics and cooking attributes when compared to the flour available in the local markets. Overall, there was a positive reception of the programme and flour among the participants, and members of the community hoped for its continuation and expansion. |
format | Online Article Text |
id | pubmed-8876608 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-88766082022-02-26 Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan Mahboob, Usman Ceballos-Rasgado, Marena Moran, Victoria Hall Joy, Edward J. M. Ohly, Heather Zaman, Mukhtiar Lowe, Nicola M. Nutrients Article Zinc-biofortified flour may be a cost-effective approach to improve zinc status of populations in low-resource settings. The success of biofortification programmes is subject to acceptability and uptake by consumers. This study explored community leaders’ and community members’ (n = 72) experiences and attitudes towards the flour provided during a cluster randomised controlled trial of zinc biofortified wheat in rural Pakistan (BiZiFED2). Focus group discussions (n = 12) were conducted and thematic analysis applied using an inductive, semantic, contextualist approach. Five themes were identified: (1) Contribution to food security; (2) Better sensory and baking properties than local flour; (3) Perceived health benefits; (4) Willingness to pay for the flour; and (5) Importance of trusted promoters/suppliers. Although the participants were blind to whether they had received control or biofortified flour, referred to collectively as “study flour”, the results indicated that the study flour performed well in terms of its taste and bread making qualities, with no adverse reports from participants in either arm of the BIZIFED2 RCT. Participants suggested that they would buy the biofortified wheat if this was available at a fair price due to perceived health benefits, reporting positive sensory characteristics and cooking attributes when compared to the flour available in the local markets. Overall, there was a positive reception of the programme and flour among the participants, and members of the community hoped for its continuation and expansion. MDPI 2022-02-15 /pmc/articles/PMC8876608/ /pubmed/35215467 http://dx.doi.org/10.3390/nu14040817 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Mahboob, Usman Ceballos-Rasgado, Marena Moran, Victoria Hall Joy, Edward J. M. Ohly, Heather Zaman, Mukhtiar Lowe, Nicola M. Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan |
title | Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan |
title_full | Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan |
title_fullStr | Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan |
title_full_unstemmed | Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan |
title_short | Community Perceptions of Zinc Biofortified Flour during an Intervention Study in Pakistan |
title_sort | community perceptions of zinc biofortified flour during an intervention study in pakistan |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876608/ https://www.ncbi.nlm.nih.gov/pubmed/35215467 http://dx.doi.org/10.3390/nu14040817 |
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