Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    We will mail you new results for this query: keywords==allergic consumers
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Subjective Welfare, Well-Being, and Self-Reported Food Hypersensitivity in Four European Countries: Implications for European Policy
Voordouw, J. ; Antonides, G. ; Fox, M. ; Cerecedo, I. ; Zamora, J. ; Hoz Caballer, B. de la; Rokicka, E. ; Cornelisse-Vermaat, J.R. ; Jewczak, M. ; Starosta, P. ; Kowalska, M.L. ; Jedrzejczak-Czechowicz, M. ; Vázquez-Cortés, S. ; Escudero, C. ; Flokstra-de Blok, B.M. ; Dubois, A.E.J. ; Mugford, M. ; Frewer, L.J. - \ 2012
Social Indicators Research 107 (2012)3. - ISSN 0303-8300 - p. 465 - 482.
quality-of-life - labeling preferences - allergic consumers - economic costs - health - children - prevalence - income - questionnaire - explanation
This study estimates the effects of food hypersensitivity on individuals’ perceived welfare and well-being compared to non-food hypersensitive individuals. Study respondents were recruited in the Netherlands, Poland, Spain and UK. The difference in welfare between food hypersensitive respondents and those asymptomatic to foods was estimated using a subjective welfare approach, including income evaluation. Well-being was measured using the Cantril Ladder-of-Life Scale, and health status using the Self-Perceived Health Scale. The difference in well-being, welfare and health status between participant groups was explained further using a number of background variables. No significant within-country differences in welfare between food hypersensitive respondents and respondents asymptomatic to foods were found. In terms of well-being, adult food hypersensitive respondents and their spouses reported significantly less happiness than respondents and their spouses asymptomatic to foods in the Netherlands and Poland. In Spain, the spouses of the food hypersensitive respondents were significantly less happy than respondents aymptomatic to foods. The well-being of children did not significantly differ between groups. The degree of severity of food hypersensitivity was negatively related to overall health status. In Poland, food hypersensitive respondents reported worse health status compared to asymptomatic respondents. In Spain, the converse was true. Food hypersensitive respondents were generally less happy with their life as a whole than respondents asymptomatic to foods, presumably because they experienced more negative effects, which were not related to perceived health status
Consumer needs and requirements for food and ingredient traceability information
Rijswijk, W. van; Frewer, L.J. - \ 2012
International Journal of Consumer Studies 36 (2012)3. - ISSN 1470-6423 - p. 282 - 290.
allergic consumers - labeling preferences - european consumers - risk-management - quality - safety - meat - perspectives - perceptions - netherlands
The introduction of improved food traceability systems has aimed to restore consumer confidence in food safety and quality, in part by being able to provide consumers with more information about the origins of foods and food ingredients. However, little is known about consumers’ opinions and beliefs associated with traceability, nor their preferences for information provision. In the current paper, consumer information needs and requirements regarding traceability are investigated. Semi-structured interviews with consumers in four European countries focused on the need for traceability, the preferred means of communication, labelling and bodies held responsible for traceability and dealing with fraud. Results show that there is a clear consumer need for varied information about food and the production processes involved. Rigorous and accountable traceability systems may assist in making such information available to consumers.
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