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Consumers’ Perceptions of Fortified Foods

In: Consumer Perceptions and Food

Author

Listed:
  • Mihaela Geicu-Cristea

    (University of Agronomic Sciences and Veterinary Medicine of Bucharest)

  • Elisabeta Elena Popa

    (University of Agronomic Sciences and Veterinary Medicine of Bucharest)

  • Mesfin Wogayehu Tenagashaw

    (Bahir Dar Institute of Technology, Bahir Dar University)

Abstract

Vitamins and minerals are essential micronutrients required for various physiological functions in the human body. Deficiency in any of these micronutrients manifests itself in visible impairment of health status up to dangerous anaemias and, at the same time, can lead to less clinically visible reductions in energy levels, mental clarity and general ability. Over time, if measures are not taken, this can lead to reduced educational results, reduced work productivity, increased risk of other diseases, affecting the health of the population concerned. Food fortification is a fairly common practice in industrialized countries and has a long history in the use of vitamins (A, thiamine, riboflavin, and niacin) and minerals (iodine and iron) in order to prevent deficiencies that would affect the health of the population. In this chapter, aspects of food fortification with vitamins, minerals, fibres and other compounds that have a functional role in human nutrition are discussed, taking into account the perception of consumers towards fortified food products.

Suggested Citation

  • Mihaela Geicu-Cristea & Elisabeta Elena Popa & Mesfin Wogayehu Tenagashaw, 2024. "Consumers’ Perceptions of Fortified Foods," Springer Books, in: Diana Bogueva (ed.), Consumer Perceptions and Food, chapter 0, pages 589-604, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-7870-6_28
    DOI: 10.1007/978-981-97-7870-6_28
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