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Instituto Nacional de Salud Pública

2025, Number 1

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salud publica mex 2025; 67 (1)

Functional food consumption preference in Culiacán, Mexico

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

Language: English
References: 41
Page: 28-38
PDF size: 300.47 Kb.


ABSTRACT

Objective. To determine functional food consumption preferences in Culiacán, Mexico. Materials and methods. A survey was designed, validated, and implemented to gather information on functional food consumption. Associations between health conditions and functional food consumption were evaluated. Using the Borda count methodology, the preference order of different functional foods was identified, seeking statistical differences between preferences. Results. A validated questionnaire was obtained for the survey application. Association was found between having a diagnosed illness, undergoing medical treatment, and sex with awareness of functional foods; however, no association was observed between having a diagnosed illness and potential functional food consumption. The top three preferred foods were beverages, bars, and yogurt, with taste being the most important characteristic for functional food consumption. Conclusions. There is low consumption of functional foods, which may be associated with various factors. In designing and developing functional foods, it is important to consider preferences such as beverages, bars, and yogurts, emphasizing consumer taste acceptance.


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