umu.sePublications
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Kunskaper om och attityder till E-nummer: En enkätstudie
Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
2020 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Knowledge of and attitudes to E-numbers : A survey study (English)
Abstract [sv]

Bakgrund E-nummer, som är tillsatser i många olika livsmedel och produkter, har sedan länge funnits i Europa. Vid 1960-talet introducerades ett E-klassificeringssystem för att skydda konsumenterna mot möjliga livsmedelsrelaterade risker. I dagens samhälle förknippas E-nummer oftast med ohälsa då det finns personer som oroar sig för att livsmedelstillsatser orsakar sjukdomar eller allergier.

Syfte Syftet med studien var att undersöka upplevda kunskaper om och attityder till E-nummer hos personer över 18 år i Sverige. Det undersöktes även om kunskaper och attityder skiljde sig mellan kön, åldersgrupper och utbildningsnivåer. 

Metod Undersökningen utfördes via en webbenkät som publicerades på sociala medier under hösten 2019. Data analyserades med hjälp av IBM SPSS Statistics 25. Skillnader mellan grupper analyserades med Chi-två-test, Mann-Whitney U test och Kruskal Wallis test med en signifikansnivå på p<0,05.

Resultat Totalt deltog 218 personer i studien. Det var flest kvinnor, unga och högutbildade personer som svarade på enkäten. De äldre svarade i större omfattning att de visste vad E-nummer fyller för funktion i livsmedel jämfört med den yngre åldersgruppen. Exempel på en signifikant skillnad framkom mellan utbildningsgrupperna (p=0,018). De högutbildade svarade oftare att E-nummer var säkra, jämfört med de lågutbildade som svarade att E-nummer är farliga eller att de ej visste.

Slutsats Merparten skattade E-nummer som säkra, medan andra svarade att de undvek att köpa produkter med tillsatser. Överkänslighet mot tillsatser, skulle kunna vara en anledning till att en del respondenter undviker E-nummer. Genom rätt kunskap om E-nummer kan oro minskas och medvetenheten ökas, och således kan konsumenterna fatta mer befogade beslut vid inköp av produkter med livsmedelstillsatser. 

Abstract [en]

Background E-numbers, which are additives in many different foods and products, have been used for a long time in Europe. In the 1960s, an E-classification system was introduced to protect consumers against possible food-related risks. In today’s society, E-numbers are mostly associated with bad health due to people who are worried that food additives cause illnesses or allergies. 

Objective The purpose of the study was to investigate perceived knowledge and attitudes to E-numbers among people over the age of 18. It was also investigated whether knowledge and attitudes differed between gender, age groups and educational levels.

Method The study was conducted through a web survey that was published on social media in the autumn of 2019. Data were analyzed by using IBM SPSS Statistics 25. Differences between groups were analyzed with Chi-square test, Mann-Whitney U test and Kruskal Wallis test with a significance level of p<0,05.

Results A total of 218 people participated in the study. Mostly women, young and highly educated persons answered the questionnaire. The older people responded to a greater extent that they knew the function of E-numbers in food compared to the younger age group. An example of a significant difference was found between the education groups (p=0,018). The highly educated answered more often that E-numbers are safe, compared to those low-educated ones who said that E-numbers are dangerous or that they did not know.

Conclusion Most of them estimated E-numbers as safe, while others replied that they avoided buying products with additives. Hypersensitivity to additives could be a reason why some respondents avoid E-numbers. Through the right knowledge of E-numbers, worries can be reduced and awareness can be increased, and thus consumers can make more justified decisions when purchasing products with food additives. 

Place, publisher, year, edition, pages
2020.
Keywords [en]
E-numbers, food additives
Keywords [sv]
E-nummer, livsmedelstillsatser
National Category
Food Science
Identifiers
URN: urn:nbn:se:umu:diva-167809OAI: oai:DiVA.org:umu-167809DiVA, id: diva2:1391416
Subject / course
Examensarbete inom dietistprogrammet
Educational program
Degree of Bachelor in Dietetics
Available from: 2020-02-05 Created: 2020-02-04 Last updated: 2020-02-05Bibliographically approved

Open Access in DiVA

fulltext(1261 kB)2 downloads
File information
File name FULLTEXT01.pdfFile size 1261 kBChecksum SHA-512
8fded1891f0c386b627637152c6a3452046b70e537f7fd2b9473aafc9c47756ca9636a61c00b6449bfff1e4bbd9ab0371a1305692cbf24b82d74aa1863e926c3
Type fulltextMimetype application/pdf

By organisation
Department of Food, Nutrition and Culinary Science
Food Science

Search outside of DiVA

GoogleGoogle Scholar
Total: 2 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

urn-nbn

Altmetric score

urn-nbn
Total: 21 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf