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Instituto Nacional de Salud Pública

2025, Número 1

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salud publica mex 2025; 67 (1)


Preferencia de consumo de alimentos funcionales en Culiacán, México

Gutiérrez-Grijalva EP, Arámburo-Gálvez JG, Figueroa-Salcido OG, Leyva-López N, Gastélum-Chavira DA, Cárdenas-Torres FI, Heredia JB

Idioma: Ingles.
Referencias bibliográficas: 41
Paginas: 28-38
Archivo PDF: 300.47 Kb.


RESUMEN

Objetivo. Determinar las preferencias de consumo de alimentos funcionales en Culiacán, México. Material y métodos. Se diseñó, validó y aplicó una encuesta para recopilar información sobre el consumo de alimentos funcionales. Se evaluaron asociaciones entre condiciones de salud y consumo de alimentos funcionales. Siguiendo la metodología de conteo de Borda se identificó el orden de preferencia de diferentes tipos de alimentos funcionales, buscando también diferencias estadísticas entre las preferencias. Resultados. Se obtuvo un cuestionario validado para la aplicación en la encuesta. Se encontraron asociaciones entre tener una enfermedad diagnosticada, estar bajo un tratamiento médico y el sexo, con el conocimiento sobre el término “alimentos funcionales”; en contraste, no se observó una asociación en tener una enfermedad diagnosticada y el posible consumo de alimentos funcionales. Los tres alimentos preferidos fueron las bebidas, las barras y el yogur, siendo el sabor la característica más importante para el consumo de los alimentos funcionales. Conclusiones. Existe un bajo consumo de alimentos funcionales, lo cual se puede asociar a diversos factores. Dentro del diseño y elaboración de alimentos funcionales es importante considerar las preferencias como bebidas, barras y yogur, dando especial énfasis a la aceptación del sabor por parte de los consumidores.


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