Level of Knowledge and Awareness of Consumers About Food Additives in Türkiye

Abstract

In modern times, individuals' health is significantly influenced by their consumption habits and behaviors. This study was designed to examine the knowledge levels and awareness of consumers in different regions of Türkiye regarding food additives. A stratified sampling method focusing on the seven geographical regions of the country was employed. Using a correlational design, the study examined relationships between acceptability, risk perception, and benefit perception, as well as key factors influencing consumer behavior. The findings revealed no significant difference between genders and the perception of food additives. Additionally, no significant relationship was found between consumers' regions of residence and their acceptability of additives, risk perception, trust in legal regulations, or knowledge of these regulations. Participants residing in the Mediterranean region showed greater sensitivity to natural products, highlighting the importance of considering regional differences in product ingredients and production processes. The study results indicated colorants were the most well-known additives, while starch, agar-agar, and gelatin were recognized as the most familiar thickeners. Furthermore, the study concluded that participants perceived corn starch, agar-agar, pectin, and BHA as harmful additives, while aspartame was regarded as the least harmful additive. Findings underscore the need for consumer education on food additives to foster informed decision-making.

Keywords

• Food additives
• colorants
• sweeteners
• consumer
• perception
• awareness

Türkiye'de Tüketicilerin Gıda Katkı Maddeleri Hakkındaki Bilgi ve Farkındalık Düzeyi

Abstract

Günümüzde tüketici sağlığı, büyük ölçüde tüketim alışkanlıkları ve davranışlarından etkilenmektedir. Bu çalışma, Türkiye'nin farklı bölgelerindeki tüketicilerin gıda katkı maddeleri konusundaki bilgi düzeylerini ve farkındalıklarını incelemek amacıyla tasarlanmıştır. Tabakalı örnekleme yöntemi ve ilişkisel bir tasarım kullanılarak, kabul edilebilirlik, risk algısı ve fayda algısı arasındaki ilişkiler ile tüketici davranışlarını etkileyen temel faktörler analiz edilmiştir. Bulgular, cinsiyetler arasında katkı maddelerine yönelik algı bakımından anlamlı bir fark bulunmadığını ve tüketicilerin ikamet ettikleri bölge ile katkı maddelerinin kabul edilebilirliği, risk algısı, yasal düzenlemelere güven veya bu düzenlemelere ilişkin bilgi düzeyleri arasında anlamlı bir ilişki olmadığını göstermiştir. Bununla birlikte, Akdeniz bölgesinde yaşayan katılımcıların doğal ürünlere karşı daha yüksek bir duyarlılık gösterdiği belirlenmiş, bu da ürün içerikleri ve üretim süreçlerinde bölgesel farklılıkların dikkate alınmasının önemini ortaya koymuştur. Çalışmanın sonuçları, renklendiricilerin en bilinen katkı maddeleri olduğunu, nişasta, agar ve jelatinin ise en tanınan kıvam arttırıcılar olarak öne çıktığını göstermiştir. Ayrıca, katılımcılar mısır nişastası, agar-agar, pektin ve BHA’yı zararlı katkı maddeleri olarak algılarken, aspartamı en az zararlı katkı maddesi olarak değerlendirmiştir. Bulgular, tüketicilerin bilinçli kararlar almasını teşvik etmek için gıda katkı maddeleri konusunda eğitim verilmesinin gerekliliğini ortaya koymaktadır.

Keywords

• Gıda katkı maddeleri
• renklendiriciler
• tatlandırıcılar
• tüketici
• algı
• farkındalık

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