Perception of frontal food labeling, purchase and consumption of ultra-processed foods during the COVID-19 quarantine: A cross-sectional study in the Peruvian population
Perception of front-of-package food labeling in COVID-19
DOI:
https://doi.org/10.14306/renhyd.25.S2.1473Keywords:
Fast foods, COVID-19, Food labeling, Peru, Ultra-processed FoodAbstract
Introduction: The current scenario of the COVID-19 pandemic and the constant increase in consumption of ultra-processed foods represent a threat to public health. The aim of this study was to evaluate the perception of front-of-pack nutrition labelling, the trend of purchase and consumption of ultra-processed foods during social confinement by COVID-19 in the Peruvian population.
Methodology: A cross-sectional study was conducted using a self-administered online survey. A total of 330 participants between the ages of 18 and 59 were recruited from all regions of Peru. A validated questionnaire was used to assess the perception of front-of-food labelling, purchases, and consumption of ultra-processed foods. The data were analyzed using the statistical software IBM SPSS version 27, using the Chi-square test. A significance level of 5% was considered.
Results: 77.9% and 68.7% showed a positive perception towards the implementation of the nutrient warning octagons and the label model/design, respectively. 63.3% agreed or totally agreed that octagons influence food purchases. The purchase of ultra-processed foods during confinement by COVID-19 occurred in 67.5% in women. Women were the ones who reported having read almost always or always in a higher proportion compared to men (31.5% vs. 23.3%). The largest proportion of participants reported an increase in the consumption of foods high in saturated fat (90%) and sugars (87%) during confinement.
Conclusions: Participants had a positive perception towards the implementation of the nutrition warning labelling standard. However, both the purchase and consumption of ultra-processed foods were high. It is suggested that educational programs should be implemented to promote a gradual decrease in the consumption of ultra-processed foods during the COVID-19 pandemic.
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