FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Knowledge and perception of fats versus eating habits of Polish bread-spread consumers


It has been observed that among the Polish consumers the fat consumption is higher than that recommended by dieticians. A high  consumption rate of fats, especially of those with an improper fatty acids profile, can contribute to health problems. The objective of the  research study was to characterise habits and behaviours of the Polish breadspread consumers and to assess their perception and usage of  fats. The research study was conducted on an all-Polish representative sample (n = 891) of the Polish consumers; the results thereof  proved that even if the surveyed perceived their own eating style as healthy, this did not mean it was really healthy. A high rate has been  found of consuming sweets and red meat, which is the sources of saturated fatty acids and cholesterol. At the same time a significant  majority of consumers stated that they regularly ate meals and consumed fruits and vegetables at least once a week. It has been reported  that the habits of the Polish consumers change so as to more frequently eat health-beneficial food products. Most often butter was used as  a bread-spread as was rapeseed oil for frying and margarine for baking; this reflects the specific character of the Polish cuisine. There were  reported many false beliefs about the content of saturated and unsaturated fatty acids in fats and their impact on health. A relative  balance was confirmed to exist between the consumption of plant fats and animal fats. The bread-spread consumers possess an incomplete  and unstructured knowledge about fats, thus it seems necessary to educate people in this regard. The discrepancies between  the beliefs about nutrition and eating habits along with the lacking awareness of knowledgedeficiencies can contribute to adverse health  problems such as obesity and related diseases.


visible fats, knowledge about fats, fats perception, fats consumption, eating habits