@article{WelkMehlhoseDaumetal.2023,
  author    = {Ann-Kristin Welk and Clara Mehlhose and Diemo Daum and Ulrich Enneking},
  title     = {Vegetables with Enhanced Iron Bioavailability : German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply},
  series   = {Nutrients},
  volume    = {15},
  number    = {10},
  issn      = {2072-6643},
  doi       = {10.3390/nu15102291},
  url       = {https://nbn-resolving.org/urn:nbn:de:bsz:959-opus-52632},
  year      = {2023},
  abstract  = {Iron deficiency is still widespread as a major health problem even in countries with adequate food supply. It mainly affects women but also vegans, vegetarians, and athletes and can lead to various clinical pictures. Biofortification of vitamin C-rich vegetables with iron may be one new approach to face this nutritional challenge. However, so far, little is known about the consumer acceptance of iron-biofortified vegetables, particularly in developed countries. To address this issue, a quantitative survey of 1000 consumers in Germany was conducted. The results showed that depending on the type of vegetable, between 54\% and 79\% of the respondents were interested in iron-biofortified vegetables. Regression analysis showed a relationship between product acceptance, gender, and area of residence. In addition, relationships were found between consumer preferences for enjoyment, sustainability, and naturalness. Compared to functional food and dietary supplements, 77\% of respondents would prefer fresh iron-rich vegetables to improve their iron intake. For a market launch, those iron-rich vegetables appear especially promising, which can additionally be advertised with claims for being rich in vitamin C and cultivated in an environmentally friendly way. Consumers were willing to pay EUR 0.10 to EUR 0.20 more for the iron-biofortified vegetables.},
  language  = {en}
}