Login to MyKarger

New to MyKarger? Click here to sign up.

Login with Facebook

Forgot your password?

Authors, Editors, Reviewers

For Manuscript Submission, Check or Review Login please go to Submission Websites List.

Submission Websites List

Institutional Login
(Shibboleth or Open Athens)

For the academic login, please select your country in the dropdown list. You will be redirected to verify your credentials.

Free Access

Consumer Perception and Insights on Fats and Fatty Acids: Knowledge on the Quality of Diet Fat

Diekman C. · Malcolm K.

Author affiliations

aUniversity Nutrition, Washington University in St. Louis, St. Louis, Mo., USA; bMillward Brown, Warwick, UK

Corresponding Author

Connie Diekman, M. Ed., RD

University Nutrition, Washington University in St. Louis

One Brookings Drive, Box 1103

St. Louis, MO 63130-4899 (USA)

Tel. +1 314 935 4439, Fax +1 314 935 8935, E-Mail connie_diekman@wustl.edu

Related Articles for ""

Ann Nutr Metab 2009;54(suppl 1):25–32

Do you have an account?

Login Information

Contact Information

I have read the Karger Terms and Conditions and agree.


Background: Research indicates that consumers do not understand dietary fat, either the importance of the quality or the quantity of fats needed for health. Previous consumer surveys suggest the priority placed on fat in various nutrition communications (i.e., low fat or reduction in fats) has contributed to this confusion. Methods: This consumer study was carried out in 16 countries in two waves, investigating in total 6,426 subjects. The survey was conducted by phone, internet and face-to-face interviews, depending on the acceptable method for the population. Participants, aged 18–70 years, were the main family shopper. Results: Knowledge about fat is conflicted, including which fats have health benefits; 59% of respondents think fat should be avoided, 65% think a low-fat diet is a healthy diet and 38% claim to avoid foods containing fat. Respondents were aware of different types of fats but did not know which ones were healthier. Omegas have the greatest level of recognition but at the same time many people do not realize they are fats. Conclusions: Around half of consumers do not know whether fats are good or bad, meaning they do not know what to eat.

© 2009 S. Karger AG, Basel


  1. Food Marketing Institute: Trends in the United States. Consumer Attitudes and the Supermarket. Washington, Food Marketing Institute, 1996.
  2. International Food Information Council Foundation: Food & Health Survey: Consumer Attitudes toward Food, Nutrition & Health. Washington, International Food Information Council, 2008. http://ific.org/research/foodandhealthsurvey.cfm.
  3. American Dietetic Association: 2008 Nutrition Trends Survey.Chicago, American Dietetic Association, 2008.
  4. Eckel RH, Kris-Etherton P, Lichtenstein AH, Wylie-Rosett J, Groom A, Stitzel K, Yin-Piazza S: Americans awareness, knowledge, and behaviors regarding fats: 2006–2007. J Am Diet Assoc 2009;109:288–302.
  5. Soyfoods Association of North America: Consumer Attitudes about Nutrition, 2008. www.soyconnection.com/health_nutrition (accessed March 23, 2009).

Article / Publication Details

First-Page Preview
Abstract of Paper

Published online: July 30, 2009
Issue release date: July 2009

Number of Print Pages: 8
Number of Figures: 0
Number of Tables: 6

ISSN: 0250-6807 (Print)
eISSN: 1421-9697 (Online)

For additional information: https://www.karger.com/ANM

Copyright / Drug Dosage / Disclaimer

Copyright: All rights reserved. No part of this publication may be translated into other languages, reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, microcopying, or by any information storage and retrieval system, without permission in writing from the publisher.
Drug Dosage: The authors and the publisher have exerted every effort to ensure that drug selection and dosage set forth in this text are in accord with current recommendations and practice at the time of publication. However, in view of ongoing research, changes in government regulations, and the constant flow of information relating to drug therapy and drug reactions, the reader is urged to check the package insert for each drug for any changes in indications and dosage and for added warnings and precautions. This is particularly important when the recommended agent is a new and/or infrequently employed drug.
Disclaimer: The statements, opinions and data contained in this publication are solely those of the individual authors and contributors and not of the publishers and the editor(s). The appearance of advertisements or/and product references in the publication is not a warranty, endorsement, or approval of the products or services advertised or of their effectiveness, quality or safety. The publisher and the editor(s) disclaim responsibility for any injury to persons or property resulting from any ideas, methods, instructions or products referred to in the content or advertisements.