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Australian consumers' knowledge of soy foods and their potential health benefits

Journal Article


Abstract


  • Background Considerable research has been conducted on the potential health benefits of soy foods. However,

    there is a lack of information available on Australian consumer knowledge of soy foods and their perceived health

    benefits. In particular understanding how negative media portrayals of soy intake with a potential link between soy

    and cancer may have impacted consumers attitudes and beliefs has not yet been explored.

    Objective This study aimed to assess Australian consumers understanding of soy foods and the potential health

    benefits or concerns about their consumption.

    Design Five semi-structured focus groups were conducted using a purposeful non-probability sample including: (1)

    health food shoppers, (2) organic food shoppers, (3) soy consumers, (4) non-soy consumers, and (5) people who

    suffer from or live with someone who suffers from some type of food allergy. Thematic content analysis and

    constant comparison by two coders was conducted.

    Outcomes Four themes were identified from consumer responses which encompassed: influences on shopping

    habits; understanding of soy foods; influence of media and provision of credible information about soy. Participants

    were aware of the potential health benefits linked to soy consumption with some reservations. Soy foods were

    viewed as healthy and recognised as part of the Asian cuisine. Food consumption habits were primarily dictated by

    house hold composition and their respective food requirements. Taste featured highly in terms of a perceived barrier.

    A lack of understanding how soy foods are produced and their role in the diet were raised. Participants were

    interested in credible information on soy foods. Media coverage regarding soy was not perceived as reliable.

    Conclusion Australian consumers generally view soy foods as healthy and consumption of all foods in

    moderation as being the key to healthy eating. Issues raised have implications for designing communications and

    providing opportunities for trialling soy foods.

Publication Date


  • 2008

Citation


  • McMahon, A., Sinikovic, D., Mori, T., Hodgson, J. & Meyer, B. (2008). Australian consumers'' knowledge of soy foods and their potential health benefits. In Proceedings of the Nutrition Society of Australia, 30 Nov - 3 Dec, Glenelg, Adelaide, South Australia. Asia Pacific Journal of Clinical Nutrition, 17 (Supplement 3), S119-S119.

Start Page


  • S119

End Page


  • S119

Volume


  • 17

Issue


  • Supplement 3

Abstract


  • Background Considerable research has been conducted on the potential health benefits of soy foods. However,

    there is a lack of information available on Australian consumer knowledge of soy foods and their perceived health

    benefits. In particular understanding how negative media portrayals of soy intake with a potential link between soy

    and cancer may have impacted consumers attitudes and beliefs has not yet been explored.

    Objective This study aimed to assess Australian consumers understanding of soy foods and the potential health

    benefits or concerns about their consumption.

    Design Five semi-structured focus groups were conducted using a purposeful non-probability sample including: (1)

    health food shoppers, (2) organic food shoppers, (3) soy consumers, (4) non-soy consumers, and (5) people who

    suffer from or live with someone who suffers from some type of food allergy. Thematic content analysis and

    constant comparison by two coders was conducted.

    Outcomes Four themes were identified from consumer responses which encompassed: influences on shopping

    habits; understanding of soy foods; influence of media and provision of credible information about soy. Participants

    were aware of the potential health benefits linked to soy consumption with some reservations. Soy foods were

    viewed as healthy and recognised as part of the Asian cuisine. Food consumption habits were primarily dictated by

    house hold composition and their respective food requirements. Taste featured highly in terms of a perceived barrier.

    A lack of understanding how soy foods are produced and their role in the diet were raised. Participants were

    interested in credible information on soy foods. Media coverage regarding soy was not perceived as reliable.

    Conclusion Australian consumers generally view soy foods as healthy and consumption of all foods in

    moderation as being the key to healthy eating. Issues raised have implications for designing communications and

    providing opportunities for trialling soy foods.

Publication Date


  • 2008

Citation


  • McMahon, A., Sinikovic, D., Mori, T., Hodgson, J. & Meyer, B. (2008). Australian consumers'' knowledge of soy foods and their potential health benefits. In Proceedings of the Nutrition Society of Australia, 30 Nov - 3 Dec, Glenelg, Adelaide, South Australia. Asia Pacific Journal of Clinical Nutrition, 17 (Supplement 3), S119-S119.

Start Page


  • S119

End Page


  • S119

Volume


  • 17

Issue


  • Supplement 3