Filling data gaps to refine exposure assessments by consideration of specific consumer behavior
2023
Hackethal, Christin | Kirsch, Fabian | Schwerbel, Kristin | Kolbaum, Anna E. | Gotte, Sebastian | Schwerdtle, Tanja | Lindtner, Oliver | Sarvan, Irmela
German. Food preparation behavior, consumption habits and kitchen utensils used might effect substance levels in foods as consumed in domestic households. Data on such consumer behavior in households in Germany are scarce. To represent the behavior in households closely and thus to reflect the impact on the pre¬pared food, such data was generated for the first German total diet study (called BfR MEAL Study). Four independent surveys about food preparation aspects, kitchen utensils and consump¬tion habits were conducted. Respondents lived in Germany, were at least 18 years old and had to be in charge with food preparation of the respective household. The surveys included a broad range of questions regarding specific food preparation steps, used kitchen utensils, preferred browning degrees, usage of fats and oils, sources of recipes, and purchasing foods pre¬pared out of home. In addition, specific consumption habits were queried to supplement information of existing consump-tion data. The results showed a great variability in domestic food preparation. Mostly, behavior on food preparation de¬pends on the respective foods. Hence surveys are useful if foods are investigated as typically prepared in domestic households. Results of the present study were implemented into food prepa¬rations of the BfR MEAL Study to investigate levels of sub stances in prepared foods by mimicking the behaviors of Ger¬man-speaking households. © 2023 Wissenschaftliche Verlagsgesellschaft mbH. All rights reserved.
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ISSN 0012-0413 | 1869-2214This bibliographic record has been provided by German Federal Institute for Risk Assessment