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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...
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/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. |
format | Online Article Text |
id | pubmed-9601908 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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