Repository logo

Browsing by Author "Mendes, Rita"

Now showing 1 - 2 of 2
  • COMPOSTOS BIOATIVOS: UMA INFLUÊNCIA NAS ESCOLHAS ALIMENTARES DOS CONSUMIDORES?
    Publication . Mendes, Rita; Torgal, Isabel; Pinto, Paula
    Este estudo teve como objetivo aprofundar o conhecimento relativamente à perceção e escolha de alimentos ricos em compostos bioativos, por parte do consumidor. A recolha de dados foi feita de forma anónima através de um questionário preenchido online, tendo sido analisadas 1185 respostas de adultos portugueses. Os resultados mostraram uma associação positiva forte entre a escolha de alimentos com compostos bioativos e a frequência de consumo de frutos (Phi=0,203, p<0,001) e vegetais (Phi=0,238, p<0,001), reforçando assim as evidências de que consumidores mais preocupados com uma alimentação saudável são os que adquirem produtos alimentares com compostos bioativos. Foi ainda observada uma associação moderada (Phi=0,105, p=0,001) entre a frequência de consumo de vinho tinto, uma importante fonte de (poli)fenóis, e o conhecimento de compostos bioativos. Fatores sociodemográficos como a idade e a educação estão também associados à escolha de alimentos com compostos bioativos.
    2020-10Journal article Open access Show more
  • Foods rich in bioactive compounds: how to increase its choice by consumers
    Publication . Torgal Santos, Isabel; Mendes, Rita; Pinto, Paula
    IntroductionFunctional food is defined as a food that has a beneficial effect in health, beyond its nutritional value, mainly due to the content in bioactive contents. Scientific evidence has been accumulating during the last decade on the beneficial health effects of bioactive compounds, when consumed regularly as part of a healthy diet [1]. This study aimed to increase knowledge on how to potentiate the choice of foods rich in bioactive compounds. Methodology Data was collected anonymously with an online questionnaire designed in Google Forms, and distributed during a period of six months. A total of 1193 answers were obtained, from which 18 were rejected (ages younger than 8 years old), leaving 1185 responses from Portuguese adults for statistical analysis. Results Results have shown that 51% of the respondents have heard about bioactive compounds, but only 23% considers the existence of bioactive compounds when chooses a food product. Nevertheless, 92% believes that a better knowledge of bioactive compounds could promote the development of new functional foods, namely by optimization of traditional foods (25,4%), adding bioactive ingredients to regularly consumed foods (24,7%), and developing specialized foods for target populations (21,6%). Furthermore, respondents believed that new functional food products should be targeted preferentially to specific population groups such as age groups (25,6%), and disease groups (30,1%). Conclusion In order to promote the development of functional foods and its choice by the consumers, it is essential to enhance the access to nutritional information, as well as information on the beneficial effects of bioactive compounds. [1] Morand, C., & Tomás-Barberán, F. A. (2019). Eur J Nutr, 58(Suppl 2), 13-19. Acknowledgments The study was adapted from a questionnaire elaborated by POSITIVe (Interindividual variation in response to consumption of plant food bioactives and determinants involved, COST Action FA1403).
    2021-02Conference object Open access Show more