Organic and functional food consumption: a sociodemographic perspective

Health gains importance when it comes to important social and personal values. In addition to physical activity, people are becoming aware that the food they consume has a great impact on their health and are increasingly paying attention to the benefits of leading and maintaining a healthier lifestyle. This study examines the consumption of organic and functional foods, highlighting the growing interest in these products due to their perceived health benefits. Organic foods are produced through environmentally sustainable practices, free from synthetic chemicals, while functional foods are enriched with bioactive ingredients that promote health beyond basic nutritional needs. The study focused on the consumption of organic and functional food among Serbian residents concerning sociodemographic characteristics. The results show that organic food is consumed more frequently than functional food. Differences in consumption were tested based on sociodemographic characteristics, revealing that gender and age do not significantly influence consumption patterns. However, education level and income were identified as significant factors influencing the consumption of organic food, whereas they did not play a substantial role in the consumption of functional food. These findings suggest that higher education and income levels contribute to a greater preference for organic products, while functional food consumption remains consistent across different demographic groups.

Abstract licence: CC BY-NC

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