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Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration

Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food...

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Autores principales: Khanafer, May, El Harake, Marwa Diab, Toufeili, Imad, Kharroubi, Samer A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601908/
https://www.ncbi.nlm.nih.gov/pubmed/37430930
http://dx.doi.org/10.3390/foods11203178
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author Khanafer, May
El Harake, Marwa Diab
Toufeili, Imad
Kharroubi, Samer A.
author_facet Khanafer, May
El Harake, Marwa Diab
Toufeili, Imad
Kharroubi, Samer A.
author_sort Khanafer, May
collection PubMed
description Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food adulteration in Lebanon. The objectives of the present study were to determine the knowledge, attitudes and practices of identifying adulteration in the process of food purchase by Lebanese adult consumers, and to identify factors associated with food adulteration. An online survey (n = 499) was administered among Lebanese adults aged 18 years and above. Results showed that the majority had a low food adulteration knowledge score (73.1%). During shopping, fewer than half of the participants checked the ingredients (42%) and nutrition facts label (33.9%). Regression analyses showed that six predictors were significantly associated with participants’ knowledge scores including gender, age, marital status, education (undergraduate and master degree) and employment status (student). The results of this study show that knowledge and practices of identifying adulteration in the process of food purchase by consumers are lacking among most respondents. Increasing knowledge, awareness and motivation to identify food adulteration products during food shopping will empower consumers to improve buying practices, especially for the public with a lower level of education.
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spelling pubmed-96019082022-10-27 Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration Khanafer, May El Harake, Marwa Diab Toufeili, Imad Kharroubi, Samer A. Foods Article Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food adulteration in Lebanon. The objectives of the present study were to determine the knowledge, attitudes and practices of identifying adulteration in the process of food purchase by Lebanese adult consumers, and to identify factors associated with food adulteration. An online survey (n = 499) was administered among Lebanese adults aged 18 years and above. Results showed that the majority had a low food adulteration knowledge score (73.1%). During shopping, fewer than half of the participants checked the ingredients (42%) and nutrition facts label (33.9%). Regression analyses showed that six predictors were significantly associated with participants’ knowledge scores including gender, age, marital status, education (undergraduate and master degree) and employment status (student). The results of this study show that knowledge and practices of identifying adulteration in the process of food purchase by consumers are lacking among most respondents. Increasing knowledge, awareness and motivation to identify food adulteration products during food shopping will empower consumers to improve buying practices, especially for the public with a lower level of education. MDPI 2022-10-12 /pmc/articles/PMC9601908/ /pubmed/37430930 http://dx.doi.org/10.3390/foods11203178 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
Khanafer, May
El Harake, Marwa Diab
Toufeili, Imad
Kharroubi, Samer A.
Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration
title Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration
title_full Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration
title_fullStr Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration
title_full_unstemmed Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration
title_short Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration
title_sort knowledge, attitudes and practices of the lebanese community toward food adulteration
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601908/
https://www.ncbi.nlm.nih.gov/pubmed/37430930
http://dx.doi.org/10.3390/foods11203178
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