Green Tea Product Epigallocatechin Gallate (EGCG) Content and Label Information: A Descriptive Analysis
Pages 81-84
Marina V. Shkayeva, Philip J. Gregory, Matthew K. Pickering, Darren J. Hein, James Hu and Aleah Rodriguez

DOI: http://dx.doi.org/10.6000/1929-5634.2015.04.03.2

Published: 28 October 2015

Abstract: Green tea’s popularity can be largely attributed to its potential health benefits, with an emphasis on antioxidant properties from its catechin constituents, especially (−)-epigallocatechin-3-gallate (EGCG). EGCG appears to be responsible for many of the potential health benefits of green tea. However, while higher intake levels may provide benefit, lower intake levels may not. The objective was to determine whether commercially available green tea products provide label information about EGCG content and other constituents and then to analyze the label information in terms of existing research. A descriptive analysis of product label information was conducted. In total, 105 green tea products evaluated, 58% of green tea supplements and 5% of green tea beverages included information about EGCG content on the label. Among the dietary supplement products providing sufficient information on the label, the amount of EGCG listed ranged from 70 mg to 600 mg per serving. The average EGCG per serving was 223.7 mg.The average reported caffeine content was 56.0 mg per serving. In conclusion, most green tea beverages to not provide adequate information about EGCG or other constituents. Green tea supplements are more likely to provide this information. One to two servings of green tea supplements are typically needed to achieve EGCG or catechin intake levels similar to those demonstrating efficacy in clinical studies. Consumers should consider selecting products that adequately describe constituent information on the label. Manufacturers should consider providing this essential information on the product label in order to better inform consumer decision-making.

Understanding Consumers’ Attitudes Toward Fruits and Vegetable Attributes: A Multi-Method Approach
Pages 85-92
Terrence Thomas, Cihat Gunden and Bulent Miran

DOI: http://dx.doi.org/10.6000/1929-5634.2015.04.03.3

Published: 28 October 2015

Abstract: Background: Results from previous work indicated that when consumers make purchasing decisions, they pay more attention to freshness, taste and hygiene attributes of fruits and vegetables than price and nutritional value, when these attributes are considered individually.

Methods: To shed light on the underlying factors that shape the pattern of reported preferences, researchers used five doubly censored Tobit models to analyze data generated from a fuzzy pairwise comparison model (FPC) to explain the pattern of reported preferences. In the model, nutritive value, hygiene, taste, price and freshness were separately regressed on a number of demographic and personal characteristics variables. For this study, a random sample was drawn proportionate to population size by county in Georgia, North Carolina and South Carolina. Data were collected from 412 respondents.

Results: Higher levels of education and income did not affect how consumers rate the nutritional value of fruits and vegetables. This relative lack of difference among consumers as classified in the model, along with results that showed consumers giving a higher preference rating to hygiene, taste and price offer support for the notion that the nutritional value attribute plays a subsidiary role in consumers purchasing decisions.

Conclusion: The multi-method approach used in this study provides information on the demographic characteristics of consumers that influence attitudes and behaviors toward fruit and vegetable attributes. Nutrition educators and marketers will be able to use this knowledge about consumers’ attitudes and behaviors to customize programs that more accurately address consumers’ preferences.