ArticleNutrients2022
Consumer Awareness of the Degree of Industrial Food Processing and the Association with Healthiness-A Pilot Study.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Food Processing Knowledge in Relation to Healthiness and Self-Reported Understanding of the Health Star Rating in Australia.Health promotion journal of Australia : official journal of Australian Association of Health Promotion Professionals · 2026Article
- Recognition of Food Processing and Its Association with Consumption Patterns and Nutrient Intake Among Saudi University Students.Foods (Basel, Switzerland) · 2026Article
- Ultra-processed food consumption, dietary behaviors, and marketing exposure among school adolescents in urban Ethiopia: a qualitative study.BMC nutrition · 2026Article
- Improving consumer understanding of dietary health risks using the lens of ultra-processing: an experimental study.BMC public health · 2026Article
- Perceptions of ultra-processed foods, food processing and food healthfulness among a cross-sectional national sample of US adults: do perceptions align with the evidence?Public health nutrition · 2026Article
- Consumption Habits and Perception of Plant-Based Milk and Dairy Alternatives Among Vegetarians and Omnivores: A Case Study of Consumers in Slovenia.Foods (Basel, Switzerland) · 2026Article
- What Is the Role of Plant-Based Alternatives to Animal Foods in the Great Food Transformation: A Narrative Review.The Journal of nutrition · 2026Review
- How young adults in the United States understand and conceptualise ultra-processed foods.Journal of nutritional science · 2026Article
- Toward Multidimensional Front-of-Pack Labels: Integrating Nutritional, Environmental, and Processing Information.Nutrients · 2025Review
- Publicly tasting cultivated meat and socially constructing perceived value politics and identity.NPJ science of food · 2025Article
- Ultra-Processed Foods and Dietetic Practice: Findings From a Survey and Focus Group With UK Dietitians.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025Article
- Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet.Journal of food science · 2025Review
- Article
- Updated-Food Choice Questionnaire: Cultural Adaptation and Validation in a Spanish-Speaking Population from Mexico.Nutrients · 2024Article
- Consumer Awareness, Perceptions and Avoidance of Ultra-Processed Foods: A Study of UK Adults in 2024.Foods (Basel, Switzerland) · 2024Article
- How Promising Are "Ultraprocessed" Front-of-Package Labels? A Formative Study with US Adults.Nutrients · 2024Article
- Oxidative Status of Ultra-Processed Foods in the Western Diet.Nutrients · 2023Article
- A Little Bird Told Me… Nutri-Score Panoramas from a Flight over Europe, Connecting Science and Society.Nutrients · 2023Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumption of ultraprocessed foods (UPFs) has been associated with lower diet quality, obesity, and adverse health effects. Not much is known about how consumers evaluate the degree of processing of a food product and how they relate this to healthiness. An online questionnaire was completed by a total of 277 Dutch, 204 Italian, and 181 Brazilian consumers. Consumers were aged 18-65 year, mean 38 ± 13 year, 31% were males, and 71% were highly educated. Pictures of several common food products were evaluated on the degree of industrial processing and healthiness. Thirteen food categories were included, each including one minimally processed food (MPF), one High NS_UPF (Nutri-Score A or B), and one Low NS_UPF (Nutri-Score D or E). Lastly, knowledge and attitude about UPFs were assessed. Ultraprocessing was perceived as unhealthy by the majority of consumers (Dutch, Italian: 55%; Brazilian: 75%) and contributed to weight gain according to: 38% Dutch, 51% Italian, and 70% Brazilian consumers. Low NS_UPFs were correctly rated toward "processed" and "not healthy" in all countries. High NS_UPF were rated as processed but showed large variations in healthiness scores. In conclusion, consumers rated UPFs relatively low in healthiness compared with MPFs with similar Nutri-Scores within the same food category. These preliminary findings suggest that consumers incorporate, to some extent, the degree of industrial processing while assessing the healthiness of food products.
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