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Consumer Characteristics Associated With Low Fat, Low Cholesterol Foods

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  • Nayga, Rodolfo M., Jr.

Abstract

This study identifies several characteristics and factors of individuals who are more likely to try low-fat, low-cholesterol foods. The analysis was performed using logit analysis. The results imply that the following individuals are more likely to try low-fat, low-cholesterol foods: those with high incomes, whites compared to blacks, females, those with smaller households, those with high body mass index, those who have a better perception of their own health, those who are aware of the link between diet and disease, nonsmokers, and those who do not agree that people are born fat or thin and that there is nothing one can do about it.

Suggested Citation

  • Nayga, Rodolfo M., Jr., 1998. "Consumer Characteristics Associated With Low Fat, Low Cholesterol Foods," International Food and Agribusiness Management Review, International Food and Agribusiness Management Association, vol. 1(1), pages 1-9.
    • Handle: RePEc:ags:ifaamr:34322
    DOI: 10.22004/ag.econ.34322
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    References listed on IDEAS

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    1. Rodolfo M. Nayga & Oral Capps, 1994. "Analysis of Away-From-Home and At-Home Intake of Saturated Fat and Cholesterol," Review of Agricultural Economics, Agricultural and Applied Economics Association, vol. 16(3), pages 387-398.
    2. Adesoji O. Adelaja & Rodolfo M. Nayga & Tara C. Lauderbach, 1997. "Income and Racial Differentials in Selected Nutrient Intakes," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 79(5), pages 1452-1460.
    3. Rose, Donald, 1994. "Attitudes and Behaviors Related to Weight Status," Food Review/ National Food Review, United States Department of Agriculture, Economic Research Service, vol. 17(1), January.
    4. Nayga, Rodolfo M., Jr., 1992. "Scanner Data in Supermarkets: Untapped Data Source for Agricultural Economists," Review of Marketing and Agricultural Economics, Australian Agricultural and Resource Economics Society, vol. 60(02), pages 1-8, August.
    5. Frazao, Elizabeth, 1996. "The American Diet: A Costly Health Problem," Food Review/ National Food Review, United States Department of Agriculture, Economic Research Service, vol. 19(1), pages 1-5.
    6. Frazao, Elizabeth & Allshouse, Jane E., 1995. "Sales of Nutritionally Improved Foods Outpace Traditional Counterparts," Food Review/ National Food Review, United States Department of Agriculture, Economic Research Service, vol. 18(3), September.
    7. Putler, Daniel S. & Frazao, Elizabeth, 1994. "Consumer Awareness of Diet-Disease Relationships and Dietary Behavior: The Case of Dietary Fat," Journal of Agricultural Economics Research, United States Department of Agriculture, Economic Research Service, vol. 45(1), pages 1-15.
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    Cited by:

    1. Young, Jeffrey S., 2021. "Measuring palatability as a linear combination of nutrient levels in food items," Food Policy, Elsevier, vol. 104(C).
    2. James Binkley & Alla Golub, 2010. "Household Food Choice In Four Food Categories:Healthy Or Unhealthy?," Working Papers 10-2, Purdue University, College of Agriculture, Department of Agricultural Economics.
    3. Wachenheim, Cheryl J. & Nganje, William E. & Kaitibie, Simeon & Johnston, Gretchen, 2005. "Consumer Willingness to Pay for Breads Marketed as "Low-Carbohydrate"," 2005 Annual meeting, July 24-27, Providence, RI 19428, American Agricultural Economics Association (New Name 2008: Agricultural and Applied Economics Association).

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