Perception of Older Adults about Health-Related Functionality of Foods Compared with Other Age Groups

Dávid Szakos, László Ózsvári and Gyula Kasza
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Dávid Szakos: Department of Veterinary Forensics an Economics, University of Veterinary Medicine Budapest, 1078 Budapest, Hungary
László Ózsvári: Department of Veterinary Forensics an Economics, University of Veterinary Medicine Budapest, 1078 Budapest, Hungary
Gyula Kasza: Department of Veterinary Forensics an Economics, University of Veterinary Medicine Budapest, 1078 Budapest, Hungary

Sustainability, 2020, vol. 12, issue 7, 1-18

Abstract: The proportion of older adults in the population is significantly growing in the EU, therefore, wellbeing of the older population has become a social challenge. Functional foodstuffs are food products with nutritional composition that may reduce the risk of diet-related diseases or enhance physiological functions. Therefore, they could play an important role in prevention and mitigation of health-related problems, and in promotion of healthy ageing. The aim of this study is to present the impact of age on consumer preferences about functionality of foods, covering attitude aspects, nutrition claims, possible carriers, some particular health problems and expectations about sustainable production. The results are based on a representative quantitative survey. Findings highlight statistically significant ( p < 0.05) differences in preferences of older adults compared to other age segments. They generally accept functional foods, especially when functionality is attached to increased vitamin, protein, and fiber content. Older adults also prefer products with lower salt and sugar content, which were less relevant for other age groups. Products of fruit and vegetable origin are distinguished as carriers of functional traits. Compared to other segments, older adults accept products of animal origin (especially milk products) and even breakfast products on a higher level. The paper provides details about particular health issues that could be addressed by functional foods based on actual consumer concerns.

Keywords: functional food; consumer survey; nutrition claims; health claims; older adults; healthy diet; healthy ageing (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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