Consumer valuation of health attributes in food

Sinne Smed and Lars Gårn Hansen ()
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Lars Gårn Hansen: Department of Food and Resource Economics, University of Copenhagen

No 2016/01, IFRO Working Paper from University of Copenhagen, Department of Food and Resource Economics

Abstract: Numerous studies find that education and the healthiness of diets are highly correlated. One possible explanation is that the most highly educated consumers are better at understanding and appreciating the health implications of their diet than consumers with less lower education. In this study, we estimate a hedonic model of consumers’ valuation of food characteristics that allows nutrients to influence utility both through their perceived effects on health and through their effects on the taste and consumption experience. We find that the most highly educated have the same or lower revealed preferences for health compared to the least educated, and we find that it is differences in taste preferences, not differences in health preferences, that explain why the most highly educated have a healthier diet.

Keywords: hedonic model; taste; health; food consumption (search for similar items in EconPapers)
JEL-codes: D12 I12 (search for similar items in EconPapers)
Pages: 28 pages
Date: 2016-01
New Economics Papers: this item is included in nep-agr, nep-cbe, nep-hea and nep-mkt
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http://okonomi.foi.dk/workingpapers/WPpdf/WP2016/IFRO_WP_2016_01.pdf (application/pdf)

Related works:
Journal Article: Consumer Valuation of Health Attributes in Food (2018)
Working Paper: Consumer valuation of health attributes in food (2012)
Working Paper: Consumer valuation of health attributes in food (2010)
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