Is it reasonable to believe that the consumption of medicinal and functional foods such as soy is driven by nutritional knowledge? A national survey of 770 US consumers indicated that 39% of males and females did not know of any health benefits associated with soy. Among those knowing of soy’s nutritional benefits, consumption only occurred among those perceiving these benefits as specifically relevant to themselves. Interestingly, people who had even a slight familiarity with functional foods were more likely to consume soy.

Contrary to what many believe, improving the taste properties of soy will appear to have a more dramatic impact on the consumption of those who are knowledgeable about functional and medicinal foods than on the general population.

For more information see Wansink, Brian and Nina Chan, (2001) “Relation of Soy Consumption to Nutritional Knowledge,” Journal of Medicinal Foods, 4:3 (December), 145-150.

Contact:
Brian Wansink, PhD
Food and Brand Lab, Director
110 Warren Hall
Cornell University
Ithaca, NY 14853
Email: foodandbrandlab@cornell.edu

*This study was conducted at the University of Illinois, former location of the Cornell Food and Brand Lab.

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