Food additive perceptions and practices among young adults in four arab countries
| dc.contributor.author | Kotb, Reham E. | |
| dc.contributor.author | Helmy, Mai | |
| dc.contributor.author | Hallit, Souheil | |
| dc.contributor.author | ETAL.. | |
| dc.date.accessioned | 2026-07-20T07:49:44Z | |
| dc.date.available | 2026-07-20T07:49:44Z | |
| dc.date.issued | 2026 | |
| dc.description | Food additives (FAs) are natural or synthetic substances added during food production or processing to preserve food, improve its appearance, and enhance its taste and texture (World health Organization, 2023). The World Health Organization (WHO) categorizes FA into flavoring agents, enzyme preparations, and other additives, including colorants, sweeteners, and preservatives (World health Organization, 2023). Natural FAs originate from plant, animal, or mineral sources, and synthetic compounds from chemical processes (U.S. Food and Drug Administration, n.d.). Both categories must meet identical safety standards established by international food safety authorities ((U.S. Food and Drug Administration, n.d.; European Food Safety Authority, n.d.; European Commission, n.d.). While the European Food Safety Authority (EFSA) maintains explicit legal definitions that differentiate between natural, nature-identical, and artificial substances with corresponding labeling requirements (European Food Safety Authority, n.d.), the U.S. | |
| dc.description.abstract | Objective This study aimed to assess consumer perceptions, purchasing behaviors, and consumption patterns related to food additives (FAs) across four Arab countries: Egypt, Jordan, Lebanon, and Oman. Methods A cross-sectional online survey was conducted using a snowball sampling method, yielding 2351 participants: Egypt (n = 1181), Jordan (n = 414), Lebanon (n = 342), and Oman (n = 414). Statistical analyses included exploratory and confirmatory factor analyses to validate scale structure, multi-group analysis to assess measurement invariance, and descriptive, bivariate, and multivariable methods to examine perceptions and practices. Results Risk perception was strongly correlated with better practice (r = 0.76, p < 0.001) and weakly with age (r = 0.09, p < 0.001). Better practice also showed a weak association with older age (r = 0.10, p < 0.001). In regression analysis, lower risk perception was significantly associated with being Egyptian (β = -4.88) and reading food labels (β = -0.55), while higher perception was associated with being Omani (β = 2.19), a nutritionist (β = 1.90), a healthcare professional (β = 0.66), having food allergies (β = 1.53), and older age (β = 0.03). Better practice was predicted by being Omani (β = 1.04), having food allergies (β = 0.65), and higher risk perception (β = 0.78), while being Egyptian (β = -2.17) or a healthcare professional (β = -0.43) were associated with poorer practice. Conclusions Findings reveal cross-country differences in FA perceptions and practices, emphasizing the need for culturally tailored food safety policies and communication strategies. Further research should explore underlying influences and evaluate targeted educational interventions. keywords: Arab countries, Consumer behavior, Consumer perception, Food additives, Food consumption trends, Food label | |
| dc.identifier.citation | Kotb, R. E., Hallit, S., Helmy, M., Bahlol, M., Taybeh, E. O., Younes, S., ... & Iskandar, K. (2026). Food additive perceptions and practices among young adults in four arab countries. Applied Food Research, 6(1), 101648. | |
| dc.identifier.doi | https://doi.org/10.1016/j.afres.2025.101648 | |
| dc.identifier.uri | https://repository.adu.ac.ae/handle/1/8429 | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | |
| dc.title | Food additive perceptions and practices among young adults in four arab countries | |
| dc.type | Article |