Dilemma: Cold cuts, taste and health choices
22. 2. 2024Our recent study examined the relationship between consumption of low-fat dairy products and perceptions of the health benefits and sensory quality of these products. The analysis revealed diversity in consumer attitudes, suggesting that health benefits and taste appeal are not always perceived as mutually exclusive criteria.
The results show that 12% of respondents who prefer taste to health often consume low-fat dairy products. In contrast, this proportion is almost double (21%) for the group that prioritizes health over taste. This group of consumers sees low-fat dairy products as an appropriate part of their diet without feeling the need to compromise on sensory quality. Their choice reflects a desire to balance dietary preferences with health goals, suggesting that health and taste benefits can coexist in the minds of these consumers.
On the other hand, 40% of people who prefer taste qualities over health aspects avoid low-fat dairy products, indicating a preference for full-fat varieties or foods that are not inherently low-fat. This attitude stems from the belief that low-fat products cannot compete with full-fat alternatives in terms of taste. In addition, 24% of health food advocates do not consume low-fat dairy products, which may be influenced by external factors such as dietary restrictions or specific health reasons.
