Perfil do consumidor de alimentos funcionais: identidade e hábitos de vida Profile of functional food consumer: identity and habits

Abstract

In recent decades, the change in the diet of adults has led to the increased development of chronic Non-Communicable Diseases (NCDs). Increasing the consumption of functional foods, which has beneficial metabolic actions to the body, is a strategy to provide long-term health benefits. This study aimed to identify the factors that influence the perception and consumption of functional foods by adults. In this review, among the factors that interfere with the consumption of functional foods, it could be highlighted the socioeconomic, health and quality aspects regarding the food. In general, despite controversies, the studies characterized the consumers of functional foods as women, i.e., the women who had good financial position and a high level of education, who were concerned with their health in a global manner (they used to practice physical activities and had an adequate diet). In addition, it was noticed that the local culture had a lot of influence on the perception of functional foods. Factors such as familiarity, concerning the product or the functional claim, were also important to determine the consumer's attitude towards these foods. Flavor is the main sensory attribute that defines the consumption of functional foods. Consumers also tend to prefer foods that are considered natural and unprocessed. Therefore, studies that relate global health habits and the consumption of functional foods can be interesting in order to guide interventions and innovation in food production in this area.