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Journals / Avrupa Bilim ve Teknoloji Dergisi / 2026 / Sayı: 25

Attitudes and Preferences of Consumers Towards Functional Foods Enriched with Omega-3 Fatty Acids

Tüketicilerin Omega-3 Yağ Asitleri ile Zenginleştirilmiş Fonksiyonel Gıdalara Yönelik Tutum ve Tercihleri

Neşe Şahin Yeşilçubuk(İSTANBUL TEKNİK ÜNİVERSİTESİ)0000-0002-4179-1932
Birsen Demirel(İSTANBUL BİLGİ ÜNİVERSİTESİ)0000-0003-3897-1446
Alev Yüksel Bilsel(İstanbul Galata Üniversitesi)0000-0002-3795-9077
Pages
485–492
Publication Date
2021-08-31
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The survey findings revealed that 72% of the participants consumed omega-3 fatty acids from natural sources, 17% used fish oil capsules, and only 11% preferred foods enriched with omega-3 fatty acids.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In recent years, increasing attention has focused on foods enriched with omega-3 fatty acids due to their positive effects on health..
📊
Key Findings & Data:Natural omega-3 fatty acid sources include aquaculture and plants such as walnut, flaxseed, and purslane.
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Conclusion & Impact:The survey findings revealed that 72% of the participants consumed omega-3 fatty acids from natural sources, 17% used fish oil capsules, and only 11% preferred foods enriched with omega-3 fatty acids.
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Omega-3 yağ asitleri · Fonksiyonel gıdalar · Tüketici

Abstract

In recent years, increasing attention has focused on foods enriched with omega-3 fatty acids due to their positive effects on health.. Natural omega-3 fatty acid sources include aquaculture and plants such as walnut, flaxseed, and purslane. In view of the inadequate intake of omega-3 fatty acids in modern diets, several enriched functional foods have been developed on a large scale to improve nutrition. Several types of functional products have been progressively manufactured following the advent of novel food technologies. In the current study, consumer attitudes, knowledge and preferences of functional foods enriched with omega-3 were assessed in a survey including 819 participants in Istanbul, Turkey. The survey findings revealed that 72% of the participants consumed omega-3 fatty acids from natural sources, 17% used fish oil capsules, and only 11% preferred foods enriched with omega-3 fatty acids.

Özet

Son yıllarda sağlık üzerindeki olumlu etkileri nedeniyle omega-3 yağ asitleri ile zenginleştirilmiş gıdalara ilgi artmaktadır. Doğal omega-3 yağ asidi kaynakları arasında su ürünleri ile ceviz, keten tohumu ve semizotu gibi bitkiler bulunur. Modern diyetlerde omega-3 yağ asitleri yeterince alınmadığından ötürü beslenmeyi iyileştirmek için çeşitli zenginleştirilmiş fonksiyonel gıdalar büyük ölçekte geliştirilmiştir. Yeni gıda teknolojilerinin ortaya çıkmasının ardından aşamalı olarak çeşitli fonksiyonel ürünler üretilmiştir. Bu çalışmada, omega-3 ile zenginleştirilmiş fonksiyonel gıdalara yönelik tüketici tutumu, bilgisi ve tercihleri İstanbul’daki 819 tüketicinin katıldığı bir anket ile değerlendirilmiştir. Araştırma bulgularına göre katılımcıların %72'sinin doğal kaynaklardan omega-3 yağ asitleri tükettiğini, % 17'sinin balık yağı kapsülleri kullandığını ve sadece % 11'inin omega-3 yağ asitleri ile zenginleştirilmiş yiyecekleri tercih ettiği bulunmuştur.

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Cite This Article

Yeşilçubuk, N. Ş., Demirel, B., Bilsel, A. Y. (2021). Attitudes and Preferences of Consumers Towards Functional Foods Enriched with Omega-3 Fatty Acids. Avrupa Bilim ve Teknoloji Dergisi, Sayı: 25, 485–492. https://doi.org/10.31590/ejosat.884022

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