TY  - JOUR
U1  - Zeitschriftenartikel, wissenschaftlich - begutachtet (reviewed)
A1  - Welk, Ann-Kristin
A1  - Mehlhose, Clara
A1  - Daum, Diemo
A1  - Enneking, Ulrich
T1  - Vegetables with Enhanced Iron Bioavailability : German Consumers’ Perceptions of a New Approach to Improve Dietary Iron Supply
JF  - Nutrients
N2  - 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.
KW  - Dietary supplements
KW  - Functional food
KW  - Iron biofortification
KW  - Target group analysis
KW  - Vitamin C
KW  - Willingness to purchase
Y1  - 2023
UN  - https://nbn-resolving.org/urn:nbn:de:bsz:959-opus-52632
SN  - 2072-6643
SS  - 2072-6643
U6  - https://doi.org/10.3390/nu15102291
DO  - https://doi.org/10.3390/nu15102291
VL  - 15
IS  - 10
ER  -