ArticleFoods (Basel, Switzerland)2021
The Impacts of Urbanization and Dietary Knowledge on Seaweed Consumption in China.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Article
- Valorization of Brown Seaweed (Foods (Basel, Switzerland) · 2025Article
- Prebiotic and Functional Fibers from Micro- and Macroalgae: Gut Microbiota Modulation, Health Benefits, and Food Applications.International journal of molecular sciences · 2025Review
- Seaweeds as Nutraceutical Elements and Drugs for Diabetes Mellitus: Future Perspectives.Marine drugs · 2024Review
Corrections and comments
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Authors and funding
4 authors.
Funding
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Abstract
Edible seaweed, a nutrient-rich and sustainable food, has a long dietary history in China. To get a better understanding of the seaweed consumption of consumers in China, this study investigates the quantity and trend of seaweed consumption of Chinese residents and employs a Tobit model to examine the effects of urbanization and dietary knowledge on seaweed consumption among residents. The results show an increasing trend of household seaweed consumption in China, including both seaweeds consumed at home (SAH) and seaweeds consumed away from home (SAFH). Households in urban areas consumed more seaweeds on average than those in rural areas. Urbanization promotes total household seaweed consumption, including SAH and SAFH, whilst dietary knowledge has a significantly positive impact on total household seaweed consumption and SAH. The findings supplement empirical evidence on the seaweed consumption behavior of Chinese residents and have important policy implications for further promoting Chinese seaweeds consumption in the context of urbanization and increasing dietary knowledge.
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