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Factors affecting food choice in relation to fruit and vegetable intake: a review

Published online by Cambridge University Press:  19 February 2013

J Pollard*
Nutrition Epidemiology Group, Nuffield Institute for Health, University of Leeds, 71–75 Clarendon Road, Leeds LS2 9PL, UK
S. F. L Kirk
Nutrition Epidemiology Group, Nuffield Institute for Health, University of Leeds, 71–75 Clarendon Road, Leeds LS2 9PL, UK
J. E Cade
Nutrition Epidemiology Group, Nuffield Institute for Health, University of Leeds, 71–75 Clarendon Road, Leeds LS2 9PL, UK
*Miss J. Pollard, fax +44 113 343 3470, email
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The present review provides an investigation into the food choice decisions made by individuals in relation to fruit and vegetable consumption. A comprehensive body of evidence now exists concerning the protective effect of fruit and vegetables against a number of diseases, particularly cardiovascular disease and certain forms of cancer. Current UK recommendations are to increase intakes of fruit and vegetables to 400 g/person per d. In the main body of the review the factors that affect food choice decisions of adults in relation to fruit and vegetable consumption are studied, following a suggested framework of food choice. Factors covered include sensory appeal, familiarity and habit, social interactions, cost, availability, time constraints, personal ideology, media and advertising and health. The content of the review shows just how complex the food choice process can be. Health promotion techniques can be better targeted towards certain groups of individuals, all holding similar sets of values, when making food choice decisions. Food choice, in relation to fruit and vegetable intake, needs to be studied in more depth, in order to provide effective nutrition education programmes, in particular the sets of priorities that different sub-groups of the population consider when making food choice decisions.

Research Article
Copyright © CABI Publishing 2002


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