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Food Sci Nutr. 2024;12:7552–7567.wileyonlinelibrary.com/journal/fsn3
Received: 4 Februa ry 2024
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Revised: 3 July 2024
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Accepted: 14 July 2024
DOI: 10.1002/f sn3 .4366
ORIGINAL ARTICLE
Knowledge, perception, and practical understanding of food
labels: A cross- sectional study among Bangladeshi consumers
Md. Nazrul Islam1 | Nitai Roy2 | Felix Kwashie Madilo3 | Adenike Akinsemolu4 |
Md. Arifuzzaman5 | Md. Imran Hossain Shakil6 | Jannatul Ferdous Nishi7 |
Sharmin Akter8 | Md. Elius6 | Md. Shahidul Islam2
This is an op en access article under the ter ms of the Creative Commons Attribution License, which pe rmits use, distribution and reproduction in any medium,
provide d the original wor k is properly cited.
© 2024 The Author(s). Fo od Scien ce & Nutrition published by Wiley Periodicals LLC.
Md. Nazr ul Islam and Nit ai Roy contribut ed equa lly to thi s work.
1Depar tment of Post- Harvest Technology
and Marketing, Faculty of Nutrition and
Food Scie nce, Patuakhali Science and
Technolog y Univer sity, Dumki, Patuakhali,
Bangladesh
2Depar tment of Biochemistr y and
Food Analysis, Faculty of N utrition and
Food Scie nce, Patuakhali Science and
Technolog y Univer sity, Dumki, Patuakhali,
Bangladesh
3Depar tment of Food Science and
Technolog y, Faculty of A pplied Science
and Technology, Ho Technical University,
Volta Region, Ho, Ghana
4Institute of Advanced Studies, University
of Birmingham, Birmingham, UK
5Depar tment of Botany, Universit y of
Rajshahi, Rajshahi, Bangladesh
6Faculty of Nutrition and Fo od Science,
Patuakhali Science and Technology
University, Dumki, Patuakhali, Bangladesh
7Depar tment of Zoolog y, National
University, Gazipur, Bangladesh
8Depar tment of Economics, Hajee
Mohammad Danesh Science & Technolog y
University, Dinajpur, Bangladesh
Correspondence
Nitai Roy, Department of Biochemis try
and Food Analysis, Patua khali Science and
Technolog y Univer sity, Patuakhali 8602,
Bangladesh.
Email: nitai@pstu.ac.bd
Abstract
This research aimed to assess consumers' knowledge, perception, and practical un-
derstanding of food labels. A validated, structured questionnaire was employed for
data collection. Data were collected from 1238 respondents covering all eight ad-
ministrative divisions of Bangladesh using a nonrandomized convenience sampling
method. Linear regression analyses were conducted to establish the relationship be-
tween demographic attributes and respondents' practical understanding of food la-
bels. The majority of participants (52.5%) actively read food labels when purchasing
a product for the first time. Food labels are regarded as “very important” by 56.2%
of respondents and “important” by 35.7% of respondents. Label information is prior-
itized to highlight the importance of clear production and expiration dates (70%), fol-
lowed by nutritional composition (56.7%) and source of raw material (52.5%). Despite
this, over half of the participants demonstrated a limited practical understanding of
the nutritional components on labels. The results of our linear regression analysis
suggest that individuals within the age range of 18–28, belonging to Muslim commu-
nities, residing in the Dhaka and Khulna divisions, being higher educated, possessing
a good understanding of nutrition, and being acquainted with the food safety agency
of Bangladesh tend to exhibit a greater degree of practical knowledge regarding food
labeling when compared to their counterparts. The study emphasizes the importance
of clearer label information, particularly for nutritional value, and calls for targeted
educational programs to improve consumer understanding of food labels, with a focus
on older age groups and expanded educational efforts.
KEYWORDS
Bangladesh, consumer education, expiration dates, food labels, packaged foods
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ISLAM et al .
1 | INTRODUC TION
Every year, noncommunicable diseases (NCDs) cause damage to
the lives of about 41 million individuals, primarily in countries with
poor financial conditions (WHO, 2018). The relationship between
dietary patterns and mortality risk is demonstrated by a 2019 study
that found dietary factors to be responsible for 14.6% of deaths
for women and 13.5% of deaths for men worldwide (IHME, 2019;
Murray et al., 2020). This serious condition affects around 18% of
NCD- related deaths, resulting in an annual economic loss for low-
and middle- income countries (LMICs) of approximately US$500
billion, or 4% of their total GDP (Bloom et al., 2011; IHME, 2019;
Murray et al., 2020). NCDs have notably influenced mortality rates
in Bangladesh. In 2016, these diseases were responsible for 572,600
deaths, accounting for 67% of all deaths that year (WHO, 2020). The
prevalence of NCDs has risen significantly over recent decades, a
trend expected to persist as Bangladesh undergoes a rapid epide-
miological transition (Barua et al., 2021; Chowdhury et al., 2020;
Chowdhur y, Anik, et al., 2018; Chowdhury, Haque, et al., 2018). In
2000, NCDs accounted for 43% of deaths in Bangladesh, increasing
to 59% in 2010 and 70% in 2019 (WB, 2020). This is higher than the
average for LMICs (64%) and neighboring countries like India (66%),
Nepal (66%), and Pakistan (60%) (Zaman et al., 2015). Among the
20 leading causes of death in 2019, 14 were noncommunicable dis-
eases, while two were communicable (Islam et al., 2023). The rise
in these diseases is due to various behavioral, metabolic, and envi-
ronmental factors. By 2019, all five metabolic risk factors, including
dietar y factors, were among the top ten risk factors linked to age-
standardized all- cause deaths, indicating their increased significance
over time (Islam et al., 2023).
The rise in noncommunicable diseases (NCDs) and related deaths
is significantly influenced by the increased consumption of inex-
pensive, high- energy, and low- nutrient foods, which are frequently
referred to as ultra- processed foods. These foods typically contain
high levels of sugar, salt, and/or saturated fat (Mandle et al., 2015).
In response to the increasing burden of NCDs, relevant stakeholders
are establishing a suppor tive food environment through policy inter-
ventions to encourage the food industry to improve the nutritional
quality of their products (Rayner et al., 2013). Effective food labeling
can assist consumers in making informed choices, thereby reducing
the consumption of energy- dense and nutrient- poor foods that con-
tribute to obesity and diet- related NCDs.
A food label is a graphic depiction of text, print, or another me-
dium on or next to a food product that has several uses. Food labels
are essential for enabling appropriate disposal in addition to improv-
ing its marketabilit y (Hawkes & World Health Organization, 2004).
Nutrition labeling, a subcategory, provides detailed information
about a product 's nutritional composition (Hawkes & World Health
Organization, 2004). In 2013, the Codex Alimentarius, a collabo-
rative commission established by the WHO and FAO, introduced
mandator y food labeling to encourage informed and healthy food
choices (FAO & WHO, 2019; Godefroy, 2014). Of the 188 countries
that formally signed it, about 70 introduced mandatory laws, mainly
in LMICs. To protect consumer welfare and encourage healthy
eating choices, these regulations usually require food products to
prominently display critical information, such as manufacturing and
expiration dates, a list of ingredients, suggested serving sizes, and
nutritional claims (European Commission, 2016).
Consumer perspectives on food labels var y across geographical
and cultural contexts. European consumers generally understand
nutritional information and health behaviors, but their interpretation
of label information is less precise and accurate (Gregori et al., 2014).
The study reveals that nutrition- related diseases are an important
issue that unfortunately receives inadequate attention from gov-
ernments and the media. Consumers were confused about nutrition
labeling, particularly regarding technical and numerical information,
such as serving sizes and their relationship with energy and calo-
ries. The survey highlights the need for more comprehensive and
accurate information on nutrition- related diseases. Food labels
in the United States and Canada give consumers critical informa-
tion regarding the quantity, nutritional profile, and composition of
food, enabling them to make well- informed purchasing decisions
(Wingfield, 2016). In South Africa, health information on food labels
was generally well received, though some expressed a lack of inter-
est, time constraints, price concerns, and a tendency to habitually
purchase without reading food labels (Bosman et al., 2014). Indian
customers believe every food label should include the product price,
manufacturing date, best before and expiry dates, name and loca-
tion of the product producer, and nutritional content information for
better health risk management (Ali & Kapoor, 2009). Similarly, a re-
cent study conducted in Bangladesh, specifically in the Lalmonirhat
District, emphasizes the significance of accurate and informative la-
beling in meeting customer expectations and ensuring satisfaction
(Shahiduzzaman & Naskar, 2022). Alarmingly, only 44.4% of individ-
uals take the time to read labels, indicating significant gaps and in-
consistencies in consumer behavior and attitudes toward packaged
food products. This underscores the urgent need for further re-
search to comprehensively address these concerns (Shahiduzzaman
& Naskar, 2022).
In Bangladesh, there are specific laws that dictate the criteria
for labeling: (i) The Packaged Food Labeling Regulations of 2017,
(ii) Bangladesh Standards of Weights and Measures (Commodity
Packing) Rules, 2007, (iii) Bangladesh Import Orders from 2015 to
2018, and The Food Safety Act of 2013 (Chopra & Bareja, 2022).
Bangladesh also has various organizations that play vital roles in
ensuring the quality and integrity of food items and labeling, in-
cluding the Bangladesh Standards and Testing Institution (BSTI)
and the Bangladesh Food Safety Authority (BFSA). The Bangladesh
Packaged Food Labelling Act 2017 mandates clear and concise label
information, including product price, manufacturing date, best be-
fore date, and expiration date. Labels must also include the name
and address of the manufacturer, packager, supplier, or marketer,
health risk warnings, dietary content information, and quantitative
data on artificial components. Additionally, labels should provide net
weight, volume, safety precautions, nutritional content, food addi-
tives, storage instructions, and ethical information.
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ISL AM et al.
Unfortunately, enforcement of these regulations is weak in
Bangladesh. Many products do not fully comply with labeling rules,
indicating a lack of thorough control (Ali & Shahnewaj., 2017 ). The
BSTI faces challenges in effectively enforcing food safety standards
due to the absence of well- defined methods for determining ex-
piry dates and clear terminology. The BSTI only verifies the inclu-
sion of production and expiry dates on labels without considering
the correlation between the date and the food's safety and nutri-
tional value. Moreover, BSTI does not monitor date labeling as part
of its food safety program and admits it lacks the means to verify
incorrect or fraudulent date labeling (Ali & Shahnewaj., 2017). Small-
scale manufacturers sometimes resort to misleading date labeling
practices to enhance their business image. Moreover, the Consumer
Association of Bangladesh (CAB) implements consumer education
initiatives emphasizing the importance of avoiding expired food but
does not advocate for the government to standardize date labeling
terminology or ensure consumer awareness to eliminate labeling
confusion (Ali & Shahnewaj., 2017 ).
In a survey, 33 different companies' brands of biscuits, both lo-
cally and impor ted, were examined by the prestigious Consumers
Association of Bangladesh (CAB) (CAB, 2023). The results show a
worrying picture: 76% of the products were not properly labeled
or did not have the certification markings required by the BSTI.
Moreover, a significant proportion, almost 86%, do not provide an
expiration date, which is an essential piece of information for cus-
tomers. The fact that 83% of the products omit to state their weight
raises concerns regarding customer understanding and transpar-
ency, which is equally concerning. When the CAB expanded the poll
to include packaged jams and jellies, troubling results were obtained.
An important detail for customers with dietary preferences or limits
is the ingredients list, which in 13.7% of the brands were found to be
missing. Fur thermore, 23.5% failed to include the dates of manufac-
turing and expiration, which are essential for guaranteeing the safety
and freshness of the goods. The retail price was missing from the
label in an astounding 54.9% of cases, depriving customers of crucial
information needed to make informed decisions. Furthermore, it is
worth noting that a comparable proportion (83%) of products are
being sold at elevated prices by sellers, which has the potential to
undermine consumer trust (CAB, 2023).
The severity of the situation is further highlighted by statistics
that show that 40% of our Bangladeshi products are rejected in
the EU and America due to fault y labeling, and that allergens that
are not reported are responsible for about 30% of recalls (SGS
Bangladesh, 2021). This insufficiency is a serious problem, par ticu-
larly in Bangladesh, where the regulatory authorities have very little
ability to enforce mandatory food standards—just 12% of total food
requirements are considered mandatory (The New Age, 2021).
In light of the urgency of these issues and the need to protect
consumer health, the purpose of our study is to evaluate Bangladeshi
consumers' knowledge, perception, and practical understanding of
food label information. Additionally, we want to investigate how
these variables relate to different demographic traits to shed insight
into the nuances of Bangladeshi consumers' ability to understand
food labels. This study aims to address the particular difficulties
faced by consumers in the Bangladeshi setting while also offering
significant insights into the worldwide conversation on food label-
ing. We hope that the information we gather will empower consum-
ers and inform stakeholders and policymakers alike, resulting in a
more transparent and health- conscious food industry in Bangladesh
and beyond.
2 | MATERIALS AND METHODS
2.1 | Study setting description
The study utilized a cross- sectional approach in Bangladesh, located
in the north- eastern region of South A sia. As reported in 2022, the
population of Bangladesh stands at an estimated 165.1 million, rep-
resenting about 2.11% of the worldwide population (BBS, 2022). The
age distribution indicates a youthful demographic, with a median age
of 27.6 years. Urban dwellers make up 37.4% of the total population,
and with a density of 1119 individuals per square kilometer, a signif i-
cant 91% of the populace identifies as Muslim.
2.2 | Sample size and participants
A nonrandom convenience sampling method was applied for recruit-
ing participants. Sample size estimation leveraged the Openpi on-
line software, accessible at https:// www. openpi. com/ Sampl eSize/
S S P r o p r . h t m . The Bangladesh Bureau of Statistics (BBS) reported
165.1 million of the Bangladeshi population in 2022 (BBS, 2022).
Subsequent statistical power analysis for sample size was based on
this figure. The sample size was determined using the “EPI INFO”
version 7.4.2.0 software provided by the Centers for Disease Control
and Prevention (CDC) in the United States. The estimated sample
size calculated was 1088, with a confidence interval of 99.9%, an
expected frequency of 50%, a margin of error of 5%, and a design
impact of 1.0. A total of 1382 participants were initially recruited.
However, the final sample comprised 1238 (89.58%) participants
spread across the eight administrative divisions. Participants in the
study were Bangladeshi citizens. Participants had to meet cer tain
requirements to be eligible, including being at least fourteen years
old, bei ng of any ge nder, bein g fl uent in Ben gali or Engli sh , and resid -
ing in their respective divisions for at least 1 year. Participants were
excluded if they were nonresidents of Bangladesh, under the age of
14, unable to understand Bengali or English, or had not resided in
their respective divisions for a minimum of 1 year.
2.3 | Design and administration of the
questionnaire
To gauge the Bangladeshi consumers' understanding, usage, and
comprehension of food labeling, a self- administered questionnaire
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ISLAM et al .
was for mul at ed. Th is to ol so urc ed qu esti ons from vali dated in str u-
ment s, in clu di ng th ose by Madil o et al . (2020), Gome s et al . (2020),
and Ponnudurai et al. (2019). Given the unique dietary habits in
Bangladesh, several survey questions underwent necessary
modifications. Initially crafted in English, a language expert trans-
lated the survey into Bengali. The questionnaire was then back-
translated by a separate translator to ensure consistency and
accuracy of the translations. Preliminary validation was sought
through a pilot study involving 45 consumers, assessing aspects
like clarity, readability, and completion time. Feedback from this
pilot led to revisions, although its results were not incorporated
into the primary survey.
The questionnaire had three sections. The first section col-
lected demographic details, such as gender, age, religion, marital
status, pl ac e of resid en ce (ru ral and urb an), monthly famil y income
(BDT), having children, education level, occupation, administrative
divisions of Bangladesh, daily calorie intake, health perceptions,
diet adherence, self- reported nutrition knowledge, and familiar-
ity with food safety agencies. Similar to the previous study (Roy
et al., 2023), there were three groups for monthly family income:
less than 15,000 Bangladeshi Taka (BDT), between 15,000 and
30,000 BDT, and over 30,000 BDT (110.16 BDT = 1 USD). For
religion, others represent those studies belonging to a religion
other than Muslim and Hindu, that is, Christianit y, Buddhism, etc.
The participant 's health perception was categorized as poor, fair,
good, very good, or excellent, indicating their overall well- being
and frequency of health issues. Self- reported nutritional knowl-
edge describes different levels of knowledge regarding nutrition,
ranging from basic understanding to good to excellent knowledge,
with var ying levels of confidence in dietary choices (see Table 1
for further details).
The second segment explored consumers' knowledge and per-
ceptions of food labels. To assess knowledge and perception, we
conducted an evaluation that included inquiries about their fre-
quency of reading labels on newly purchased food items (with re-
sponse choices ranging from “Very often” to “Indifferent”) and
the level of importance they place on food labels (response op-
tions included “Very important,” “Important,” “Not important,” and
“I ndi f fer ent ” ). We as ke d them abou t thei r exp ecta tio ns fo r lab el co n-
tents and how important different types of label information are to
them, such as expiry date, nutritional details, and country of origin.
We also asked them what specific information they wanted to see
on food labels before making a purchase. We also evaluated their
interest in obtaining more comprehensive information regarding raw
materials and nutrient contents. Finally, we offered various options
for individuals to determine their main sources of food label infor-
mation, including academic studies, the internet and social media,
friends and neighbors, and healthcare professionals such as doctors,
dietitians, and pharmacists.
The concluding section evaluated participants' hands- on knowl-
edge of nutritional information on food labels. To determine the
participants' practical understanding of nutritional labeling, we set
the nutritional facts of two products (chocolate cookies/product A
and chip cookies/product B) and asked them seven questions (e.g.,
Which of the two products gives you a higher energy level if the
right quantity is consumed at a given time?). Participants were asked
to provide an open- ended response regarding their anticipated fre-
quency of consuming product A. Respondents were given the choice
between options A and B to compare two products based on criteria
such as energy level, impact on cholesterol, mineral content for bone
health, and sugar content per 100 g. In addition, participant s were
asked to select the most and least important nutritional information
on food labels. They could choose from options such as calories/
energy, total fats, trans fats, saturated fats, sugars, vitamins, and
minerals. A higher score in this case denotes a more practical com-
prehension of food labeling.
2.4 | Data collection
In the span between September and November 2022, senior stu-
dents specializing in nutrition and food science from Patuakhali
Science and Technology University were enlisted and trained to
gather data through a structured, self- administered questionnaire.
This training was spearheaded by a food science expert and the
lead researcher, emphasizing effective data collection techniques
and a comprehensive understanding of the study's objectives.
Respondents were sourced from every division in Bangladesh, ap-
plying convenience sampling. Both rural and urban locales—includ-
ing educational institutions, supermarkets, malls, and residential
areas—were integral to the data collec tion process. Given the liter-
acy challenges prevalent in rural sectors, inter viewers verbally com-
municated the questions and potential responses to participants,
assisting them in questionnaire completion. In urban environments
like shopping centers, participants were prompted to independently
fill out and return the questionnaire to the interviewer within a 30-
min window. Each respondent was informed about the study's aim,
assured of data confidentiality, and presented with a consent form.
Interviewers stepped in to clarify and explain any sections that par-
ticipants found challenging, ensuring comprehension. While the
questionnaire was intended to be self- administered, the investigator
had to complete a few questionnaires for respondents who lacked
formal education. The questionnaire, on average, took about 15 min
to complete.
2.5 | Ethical considerations
Prior to initiating the study, ethical approval was obtained from
the Institutional Ethical Committee (IEC) of the Patuakhali Science
and Technology University (PSTU), Bangladesh. The committee
meticulously reviewed and subsequently approved the study's
methodology (Approval no: PSTU/IEC/2022/38). Key ethical pro-
tocols encompassed transparently briefing participants about the
research's significance, objectives, and methodologies. Further, par-
ticipants were unequivocally assured that their data and responses
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would be safeguarded with the utmost anonymity. The emphasis
was laid on the fact that findings derived from this study would be
exclusively earmarked for academic dissemination.
2.6 | Data analysis
The data were subsequently analyzed using Statistical Package for
the Social Sciences (SPSS) version 27.0. Preliminary descriptive sta-
tistics were employed to outline the demographic and other perti-
nent features (e.g., frequencies, percentages, and means). Practical
knowledge was then calculated by assigning a score of 1 for each
correct answer and 0 for incorrect responses, yielding a potential
score range between 0 and 7 for this section. The Kruskal–Wallis
H and Mann–Whitney U tests were implemented to discern mean
value discrepancies. The Kruskal–Wallis H test was employed to
compare the scores of three or more independent groups, such as
those with varying income levels or educational levels. To compare
the differences between two independent groups, such as rural
and urban residents, the Mann–Whitney U test was implemented.
To check for multicollinearity, GVIF and tolerance were calculated
for the final section of the questionnaire (which included seven
questions), with a GVIF threshold value of 10. No multicollinearity
was detected, deeming all the independent variables fit for linear
TAB LE 1 Different sections of the questionnaire and their corresponding study objectives.
Section Subsection Study objective Description
Section 1Demographic characteristics To understand the demographic profile
of the participants
Collected details such as gender, age,
religion, marital status, place of residence
(rural and urban), monthly family income
(BDT), having children, education level,
occupation, administrative divisions of
Bangladesh, daily calorie intake, health
perceptions, diet adherence, self- reported
nutrition knowledge, and familiarity with
food safety agencies. Income categories:
less than 15,00 0 BDT, 15,00 0–30,000
BDT, over 30,000 BDT
Section 2• To what extent do you consider
food labels to be important?
• To determine the perceived
importance of food labels among
consumers
This section investigates various aspects of
consumers' interactions with food labels.
It examines the frequency with which
consumers read labels when purchasing
produc ts for the first time, their perceived
importance of food labels, and the
specific information they deem crucial,
such as expiry dates, nutritional details,
and country of origin. The study also
explores consumers' desires for additional
information on labels, preferences for
more or improved label content (including
details like raw materials, nutrient
contents, and production details), and
their satisfaction with the adequac y of
current label information. Additionally, the
research identifies sources beyond labels
that consumers use to gather information
about food products and assesses their
agreement with statements regarding
the adequacy and clarity of food label
information
• Indicate the level of importance
you attach to the label
information provided below
• To identify which specific information
on food labels consumers consider
important
• What information do you want to
see on the food labels before you
bu y?
• To understand what additional
information consumers want to see on
food labels
• When I read food labels what
more or better information do I
wish to see?
• To gauge consumers' desire for more
or improved information on food labels
• To what degree do you get the
information you need on the
labels in order to buy foods of
your choice?
• To assess whether consumers feel
they get enough information from
food labels
• From which other sources do
you get information on food you
purchase?
• To identify other sources consumers
use to get information about food
products
• How much do you agree with
the following statement s about
the information on food labels of
packaged foods?
• To determine consumers' agreement
with various statement s about the
adequacy and clarity of food labels
Section 3Practical understanding of
nutritional information
To evaluate participants' practic al
understanding of nutritional information
on food labels
Assessed practical understanding of
nutritional labeling through a comparison
of two products' nutritional facts. Included
are questions on energy levels, impact on
cholesterol, mineral content, and sugar
content, as well as identifying the most and
least import ant nutritional information on
labels
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ISLAM et al .
regression. After model fitting, all assumptions underpinning linear
regression were scrutinized. All statistical tests were two- tailed and
conducted at a 95% confidence level, considering results significant
when the p- value was below .05.
3 | RESULTS AND DISCUSSION
3.1 | Characteristics of the study participants
The characteristics of the respondents are delineated in Table 2. The
data reflect a balanced gender distribution, with males comprising
64.9% and females accounting for 35.1% of the sample. Notably, a
significant por tion of the respondent s, 59.9%, fell within the 19–28
age bracket. When examining the economic aspect, approximately
58 % of re spondent s disclosed a mont hly family inco me ranging fro m
15,000 to 30,00 0 taka (1 USD = 117.56 Bangladeshi taka). The reli-
gious breakdown showed a predominant Muslim representation at
84.6%. Marital status varied among participants; however, a major-
it y (55 .6%) id e nti f ied as sing le, wh ile ro ugh ly 43.1% were ma rrie d. In
terms of regional distribution, both urban (44.7%) and rural (55.3%)
respondents contributed to the study. Geographically, participants
hailed from ever y division in Bangladesh, with the Dhaka division
being the most represented at 16.6%, while the Chittagong divi-
sion had th e lea st at 8.9%. An enco ura gi ng tr end emer ge d reg ardin g
educational qualifications, as the majority (43.1%) held advanced
degrees, either at the B.Sc./Masters level or above. Pertinent to
health and dietary habits, nearly half of the respondents (48.5%)
perceived their health status as fair, and a significant 77.2% did not
adhere to any specific dietary regimen.
3.2 | Food label information: utilization and
significance
In exploring consumer behaviors toward packaged food labels, a ma-
jority of the participants, 52.5%, reported regularly reading labels
when purc ha si ng a product for the fir st tim e (Table 3). A smaller group,
33.6%, indicated they occasionally perused labels, while only 2.9%
stated they never did. The obser ved patterns indicate that partici-
pants are actively involved in examining food labels, which aligns with
the findings of the study conducted in Brazil by Sekiyama et al. (2019).
While cultural differences may exist, this consistency suggest s a po-
tential universality in consumer behavior when encountering new
products. However, the findings presented by previous studies con-
trasted with this engagement (Bayram & Ozturkcan, 2022; Madilo
et al., 2020; Sajdakowska et al., 2022). The disparity wit h other studies
underscores the well- known fact that consumer behaviors and per-
ceptions differ between studies or communities. This emphasizes the
need to consider context when interpreting results and making deci-
sions, rather than a need for more investigation.
When delv in g into th e pe rceived impo rtance of fo od labe ls , a no-
table 56.2% of participants deemed them “very important” (Table 3).
Another 35.7% marked them as “important,” while a mere 6.9% re-
mained “indifferent” and 1.2% rated them as “not important.” These
results underline the considerable value respondents place on food
labe lin g. Su ch valu ati ons are reinfo rced by Band ara et al. (2016), who
posited that the information on a packaged food label profoundly
influences consumer purchasing decisions (Bandara et al., 2016).
Additionally, Ballco et al. (2019) argued that well- structured food
labels can address issues like malnutrition, poor dietary habits, di-
abetes, and obesity, emphasizing the importance of providing accu-
rate product information to guide consumers (Tonkin et al., 2016).
This implies that accurate and thorough information on food labels is
beneficial fo r both pub li c he al th progr ams and individual con su me rs.
Diving deeper into label specifics, when participants were asked
to prioritize the information they deemed crucial on food labels, a
strong majority—over 70% of respondent s—strongly agreed on the
need for clear “production and expiry dates” indicating a robust
need for openness regarding the product's freshness and shelf life
(Figure 1). This was followed by “nutrient composition” (56.7%),
the “source of raw materials” (52.5%), “food handling and storage
instructions” (48.5%), and lastly, “production countries” (35.4%)
(Figure 1). Several studies corroborate these preferences, highlight-
ing the importance of expiry dates (Ahuja et al., 2019; De- Magistris
et al., 2017), nutritional composition (Deliza et al., 2020; Nobrega
et al., 2020), and product pricing (Hellier et al., 2012). Most tellingly,
not a single respondent (0.2%) dismissed the significance of de-
tailed nutritional information on food labels, a sentiment that aligns
seamlessly with the conclusions of Sajdakowska et al. (2022). This
consensus shows that the majority of consumers understand how
important it is to have access to nutritional information when making
decisions about what to eat.
3.3 | Assessment of food label information in
packaged goods in Bangladesh
Figure 2 showcases respondents' perceptions of the adequacy
of food label information on packaged foods purchased within
Bangladesh. The majority, over 50%, strongly concurred that the
packaged foods they acquired generally offered satisfactory label
information. In contrast, less than 10% expressed dissent, either
disagreeing or strongly disagreeing with the notion. However, a sig-
nificant proportion, surpassing 40%, agreed that certain label de-
tails are either hard to discern, challenging to comprehend, or simply
lacking in sufficient clarity.
In a study conducted by Hudson and Hartwell (2002), partici-
pants expressed that the text size was frequently inadequate and
pose d cha lleng es fo r in div idu als wit h tun nel vis ion and visu al im pair-
ments (Hudson & Hartwell, 2002). In the present study, over 60%
of respondents also agreed strongly with this finding. Furthermore,
additional studies have revealed significant issues with labels, such
as a lack of comprehension, ambiguity, inadequate font size, inade-
quate accuracy of information (Cowburn & Stockley, 2005), a lack of
trustworthiness (Van der Merwe & Venter, 2 010), and inadequate
7558
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ISL AM et al.
TAB LE 2 General characteristics of the study participant s (n = 1238).
Characteristics Categories Tot al ( N)Percentage
Age groups (28.82 ± 10.898) 18 or below 69 5.6
19 to 28 742 59.9
29 to 38 228 18.4
39 to 48 113 9.1
Above 48 86 6.9
Gender Male 803 64.9
Female 435 35.1
Monthly family income (BDT ) Below 15,000 196 15.8
15,00 0 to 30,000 715 57. 8
Above 30,000 327 26.4
Religion Muslim 1047 84.6
Hindu 181 14.6
Othersa10 0.8
Marital status Married 533 43 .1
Unmarried 687 55.5
Widowed/Divorced 18 1.5
Having children Yes 457 36.9
No 781 63.1
Place of residence Urban 554 44.7
Rural 684 55.3
Administrative division Barishal 141 11.4
Chattogram 110 8.9
Dhaka 206 16.6
Khulna 154 12.4
Mymensingh 150 12.1
Rajshahi 164 13.2
Rangpur 187 15.1
Sylhet 126 10.2
Education of participants No formal education 53 4.3
Primary 61 4.9
Secondary 192 15.5
Higher Secondary 399 32.2
B.Sc./Masters or above 533 43.1
Occupations Student 577 46.6
Housewife 202 16.3
Employment 221 17.9
Job/Service 64 5.2
Business 159 12.8
Retired or pensioner 15 1.2
Health perception Poor 89 7. 2
Fair 601 48.5
Good 439 35.5
Very good 83 6.7
Excellent 26 2.1
|
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ISLAM et al .
information accompanying health claims (Svederberg & Wendin,
2011). Additional investigations corroborated the findings of Van
der Merwe et al. (2014), showing that the majority of respondents
(54%) who expressed significant agreement regarding the diffi-
culties also concurred regarding the perplexity induced by the
content. Consumers encountered certain technical and numerical
information that was perplexing (Cowburn & Stockley, 2005) and
challenging to comprehend (Svederberg & Wendin, 2 011). However,
it is worth noting that confusion may also arise from an excessive
amount of information (Pomeranz, 2011). Based on our findings, we
propose increasing the font size to improve readability and simpli-
fying content to reduce perplexity. To avoid information overload,
we recommend prioritizing essential details on labels and providing
additional information through digital means.
3.4 | Prioritization of food label information by
consumers in Bangladesh
In assessing the weight age par ticipants placed on various elements of
food label information on pac kaged goods, a clear hierarchy emerged.
An overwhelming majority regarded the expir y date as paramount
(86.9%), followed by the manufac turing date (77.5%), health warnings
(63.2%), nutritional specifics (61.6%), and finally, allergy information
(59.6%) (as represented in Figure 3). Notably, both manufacturing and
expir y dates stood as vital indicators of product safety, serving as pri-
mary shields against potential foodborne illnesses. Interestingly, mini-
mal respondents classified any of these elements as ‘unimportant,’
hinting at a discerning consumer base that diligently perused food
labels. The results revealed an intriguing observation: more respond-
ents placed importance on food safety elements, such as expiration
dates and manufacturing dates, compared to nutritional information,
when evaluating food labels. Previous research has indicated that
in various European populations, consumers place less significance
on nutrition information displayed on food labels compared to food
safety information. This includes details such as expiration date,
freshness, genetic modification, and origin (Grunert & Wills, 2007).
The cross- cultural coherence of consumer priorities underscores a
wider pattern, stressing the universal significance that consumers at-
tach to components like manufacturing details and expiration dates.
Additionally, when quizzed about essential label details preced-
ing a purchase, participants prominently featured manufacturing
Characteristics Categories Tot al ( N)Percentage
Follow the diet char t Yes 282 22.8
No 956 7 7. 2
Self- reported nutrition knowledge Not knowledgeable 172 13.9
Somewhat Knowledgeable 865 69.9
Knowledgeable 201 16.2
Calculate daily c alorie intake Never 636 51. 4
Sometimes 520 42.0
Most of the time 82 6.6
Idea about the food regulatory agencies of
Bangladesh
Yes 714 5 7. 7
No 524 42.3
Abbreviations: BDT, Bangladeshi Taka; 110.16 BDT, 1 USD.
aBuddhist, Christians.
TAB LE 2 (Continued)
Responses Male Female N (%) χ2p- value
Frequency of reading labels on foods
Very often 440 (54.8) 210 (48.3) 650 (52.5) 33.27 .000
Sometimes 278 (34.6) 138 (31.7) 416 (33.6)
Hardly ever 59 (7.30) 44 (10.1) 103 (8.3)
Never 9 (1.1) 27 (6.2) 36 (2.9)
Indifferent 17 (2.1) 16 (3.7) 33 (2.7)
Level of importance for food label information
Very important 453 (56.4) 243 (55.9) 696 (56. 2) 5.93 .115
Important 284 (35.4) 158 (36.3) 442 (35.7)
Not important 14 (1.7) 1 (0.2) 15 (1.2)
Indifferent 52 (6.5) 33 (7.60) 85 (6.9)
TAB LE 3 Frequency and importance of
reading labels (n = 1238).
7560
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ISL AM et al.
FIGURE 1 Important elements that need more information on the food labels.
52.5% 56.7%
41.8%
48.5%
35.4%
72.3%
35.9% 38.2% 40.2%39.9% 44.4%
23.2%
10.2% 4.4%
14.9%8.8% 16.0%
3.1%
1.1% 0.6% 2.5% 2.1% 3.2% 1.1%
0.2% 0.2% 0.5% 0.7% 1.0% 0.3%
0.0%
10.0%
20.0%
30.0%
40.0%
50.0%
60.0%
70.0%
80.0%
Raw materialsNutrient contents Chemical additivesFood handling and
storage instructions
Production country Production / Expiring
dates
Strongly agree Agree UndecidedDisagree Strongly disagree
FIGURE 2 Assessment of labels on packaged food purchased in Bangladesh.
52.1%
29.0%
28.4%
27.2%
25.7%
23.3%
33.4%
35.1%
45.2%
40.5%
35.1%
41.4%
5.9%
20.9%
14.2%
22.8%
23.3%
16.2%
7.5%
12.8%
10.3%
8.2%
14.1%
17.2%
1.1%
2.2%
1.9%
1.2%
1.9%
1.9%
0% 10%20% 30%40% 50%60% 70%80% 90%100%
Food labels provide all the information I need
The prints of the food labels are often not legible
Difficult to detect some information on the food labels
Food labels contain insufficient information
Information on some food labels are confusing
Food label information are difficult to understand
Strongly agree AgreeUndecidedDisagreeStrongly disagree
FIGURE 3 The level of importance attached to the food label information.
86.9%
77.5%
63.2%
61.6%
59.6%
54.6%
53.9%
45.8%
43.6%
42.6%
42.4%
35.7%
32.1%
12.4%
21.1%
29.4%
32.6%
30.0%
35.9%
37.3%
38.7%
38.8%
45.2%
39.8%
44.0%
42.9%
0.6%
0.4%
2.8%
2.3%
3.6%
4.3%
3.2%
8.6%
6.3%
5.5%
6.5%
10.9%
12.7%
0.1%
1.1%
4.5%
3.6%
6.8%
5.3%
5.7%
6.9%
11.3%
6.6%
11.2%
9.4%
12.3%
0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Expiry date
Manufactory date
Health warning
Nutritional details
Allergy information
Product weight/volume
Storage instruction
Instruction for preparation
Presence of chemical food additives
Product brand
Environmental impact (production, transportation)
Country of origin
Contact information
Very important Important Not important Indifferent
|
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ISLAM et al .
(98%) and expiry dates (97.7%) at the apex (as depicted in Figure 4).
Price followed closely (96%), reflecting its significant influence on
purchasing decisions. Subsequent in priority were ingredients ac-
companied by their nutritive profiles (92.6%) and health claims
and health warnings (92.2%), while methods of preparation ranked
lowest (80.7%). This pattern aligns with findings from Robert and
Chandran (2017), who accentuated the predominant consumer em-
phasis on expiry dates and prices during their packaged food selec-
tion process (Rober t & Chandran, 2017).
3.5 | Consumer perception of food label
completeness and information sources in Bangladesh
Figure 5 elucidates the degree to which participants obtain food
label information. A higher proportion felt that the information they
sought was provided to a “small extent,” while a subsequent chunk
believed it was provided to a “large extent.” This feedback suggests
that manufacturers are making commendable effor ts to cater to
consumers' informational needs, even though there is always room
for improvement. As for the predominant avenues through which
consumers garner vital food label details, Figure 6 offers clear in-
sights. A significant proportion identified “internet and social
media” as their primary information source (16.3%), followed by tel-
evision (14.8%), academic studies (12.5%), and newspapers (10.8%).
Surprisingly, radio news programs lagged (3.5%), ranking as the least
referenced medium. These findings align with the observations from
Madilo et al . (2020), emphasizing the evolving and digitized nature of
consumer information acquisition in contemporary times.
3.6 | Understanding practical
knowledge of nutritional information on packaged
foods in Bangladesh
Table 4 delineates the respondents' practical comprehension
of nutritional data on packaged foods available in Bangladesh.
Intriguingly, the data suggest a prevailing deficiency in the practi-
cal understanding of nutritional labeling. A significant portion, con-
stituting less than 50% of respondents, struggled to interpret the
nutritional information accurately. Notably, a mere 11% could aptly
discern the frequency with which they should consume a specified
product, ‘Product A’. This finding is reminiscent of another study
by Robert and Chandran (2017), wherein only 17% of participants
indicated their proficiency in accurately gauging nutritional values
from food labels. According to Lubman et al. (2012), 55% of partici-
pants used food labels; however, only 32% were able to accurately
comprehend the information on the labels (Lubman et al., 2012).
Furthermore, nearly 30% of respondents incorrectly recognized
the product as providing increased energy levels, and a substantial
48.9% of respondents identified a product as having a positive im-
pact on cholesterol levels. These results corroborate those of Madilo
et al. (2020). Lubman et al. (2012) reported that 68% and 58% of
their sample, respectively, struggled to answer the two questions
assessing their proficiency in calculating the total calorie and fat
content per package (Lubman et al., 2012). This suggests that many
of the participants were unfamiliar with the concept of servings per
container.
The survey findings indicated that 25.8% of respondents pro-
vided incorrect responses, while 40.6% expressed uncertainty re-
garding which of the two products was more beneficial for promoting
healthy bones and teeth development based on mineral content.
Additionally, 22.0% of participant s incorrectly identified, and 32.1%
were uncertain about which product would have a higher sugar con-
tent per 100 g. In the study conducted by Kreuter et al. (1997) and
Cowburn and Stockley (2005), it was found that consumers face
challenges when it comes to converting information from “g per
100 g” to “g per serving” and understanding serving size information
(Cowburn & Stockley, 2005; Kreuter et al., 1997). Therefore, utiliz-
ing verbal descriptions may be more effective in assisting consumers
in comparing products and understanding their significance in their
overall diet than relying solely on complex numerical data or recom-
mended reference values.
Furthermore, it was found that 78.5% of the participants pro-
vided inaccurate responses when asked about the most crucial
nutritional details displayed on food labels. Similarly, 62.7% of the
participants were mistaken when identifying the least significant
information on these labels. The inability to comprehend or apply
food label information, particularly nutritional content, can precip-
itate myriad health challenges. Misunderstanding or disregarding
FIGURE 4 Information one wants to
see on the food labels before purchasing.
98
%
97.7%
96%
92.6%
92.2%
86.7%
85%
83.4%
80.7%
0% 10% 20%30% 40%50% 60%70% 80%90% 100%
Manufactory date
Expiry date
Price
Ingredients with Nutritive values
Health claim and health warning
Relevant quality endorsements
Recommended portion size
Brand
Method of preparation
Percentage
Information
7562
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ISL AM et al.
such information can be a precursor to conditions such as obe-
sity, hypertension, goiter, type 2 diabetes, cardiovascular diseases,
stroke, osteoporosis, and, in severe cases, even mortality. Hence, it
be co mes impe rat iv e to inst iga te educ ati onal in itiat ives. Tail ore d pro -
grams should be es tablished across schools , marketpla ces , and com-
munities, emphasizing the significance of food label comprehension.
Specifically, these platforms should guide deciphering and applying
the nutritional data of packaged foods, enabling informed consumer
choices.
3.7 | Demographic influences on the practical
knowledge of food labeling
This study sought to discern the potential influence of demographic
variables on the practical comprehension of food labeling. The find-
ings, detailed in Table 5, underscore that certain demographic attrib-
utes did not significantly sway the respondents' practical knowledge
of nutritional labels; these included gender, monthly income, marital
status, place of residence, and occupation (p > .05).
Contrastingly, age, religion, administrative division, education,
knowledge about nutrition, and ideas about the food safety agency
of Bangladesh emerged as salient determinants of practical food
label understanding (p < .05). Specifically, younger participants, aged
between 18 and 28, showcased superior practical knowledge re-
garding food labels compared to their older counterparts. Younger
individuals tend to be more digitally connected and knowledgeable
about technology, which might give them easier access to informa-
tion about nutrition and labels through online resources. It is inter-
esting to note that par ticipants from the Dhaka and Khulna divisions
exhibited a higher level of practical knowledge of food labels. Dhaka,
being the capital city, and Khulna, as an important industrial and
FIGURE 5 The degree of information consumers' needs on food
labels.
10.3%
27.5%
27.5%
6.5%
28.2%
0% 5% 10%15% 20%25% 30%
Very small extent
Small extent
Large extent
Very large extent
Absent
Percentage
Response
FIGURE 6 Sources of food label
information.
16.3%
14.8%
12.5%
10.8%
10.4%
9.8%
8.8%
6.6%
6.0%
3.5%
0.4%
0% 2% 4% 6% 8% 10% 12% 14% 16% 18%
Internets and social media
Television programs
Academic studies
Newspapers
Family members
Friends and Neighbors
Doctors/Dietitians/Pharmacists
Government/Non-Governments agency
Published article /journal
Radio news programs
Others
Percentage
Source
TAB LE 4 Respondents' practical nutritional knowledge of food labels (n = 1238).
Questions
Wrong answer,
N (%)
Correct
answer, N (%)
Do not know,
N (%)
How many dif ferent times are you expected to consume product A? 867 (70.0) 141 (11.4) 230 (18.6)
Which one of the two products gives you a higher energ y level if the right quantity is
consumed at a given time?
365 (29.5) 585 (47.3) 288 (23.3)
Which of the two products is likely to have a positive impac t on the cholesterol level in the
blood?
605 (48.9) 272 (22.0) 361 (29.2)
Which of the two products is good for healthy bones and teeth development in terms of
mineral content?
320 (25.8) 415 (33.5) 503 (40.6)
Which of the two products will have a higher sugar content per 100 g of the product? 272 (22.0) 569 (46.0) 397 (32.1)
Which of the following nutritional information on food labels do you consider most
important?
972 (78.5) 19 (1.5) 247 (20.0)
Which of the following nutritional information on food labels do you consider least
important?
776 (62.7) 61 (4.9) 401 (32.4)
|
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ISLAM et al .
TAB LE 5 Linear regression assessing practical knowledge about food labeling.
Characteristics Categories
Practical food labeling knowledgea
Unstandardized
coefficients (B)
Standardized
coefficients (β)p- value
95% CI
LL UL
(Constant) −0.05 .856 −0.62 0. 51
Age 18 or below 0.86 0.16 .000 0.41 1.31
19 to 28 0.55 0.22 .001 0.22 0.89
29 to 38 0.29 0.09 .069 −0.02 0.60
39 to 48 0.15 0.04 .392 −0.19 0.48
Above 48 Ref. Ref. –Re f. Ref.
Gender Male 0.01 0.00 .912 −0.16 0.18
Female Ref. Ref. –Ref. Ref.
Religion Muslim 0.26 0.08 .008 0.07 0.45
Othersb0.14 0.01 .715 −0 .59 0.86
Hindu Ref. Ref. –Re f. Ref.
Monthly family income (BDT ) Below 15,000 0.06 0.02 .626 −0.17 0.29
15,00 0 to 30,000 0.12 0.05 .136 −0.04 0.28
Above 30,000 Ref. Ref. –Re f. Ref.
Marital status Unmarried 0.08 0.03 .532 −0.17 0.33
Widowed/Divorced −0.08 −0.01 .770 −0.64 0.48
Married Ref. Ref. –R ef. Ref.
Having children Yes 0.01 0.00 .953 −0.25 0. 27
No Ref. Ref. –Re f. Ref.
Place of residence Urban −0.04 −0.01 .638 −0.18 0.11
Rural Ref. Ref. –Re f. Ref.
Administrative division Sylhet 0.20 0.05 .167 −0.08 0.48
Barishal 0.22 0.05 .168 −0.09 0.53
Chattogram −0.03 −0.01 .810 −0.31 0.25
Dhaka 0.44 0.12 .003 0.1 5 0.72
Khulna 0. 51 0.14 .001 0.22 0.80
Mymensingh −0.34 −0.10 .017 −0.63 −0.06
Rajshahi 0.03 0.01 .823 −0.25 0. 31
Rangpur Ref. Ref. –Ref. Ref.
Education of participants Primar y 0.04 0.01 .870 −0.39 0.46
Secondary 0.29 0.09 .131 −0.09 0.65
Higher Secondary 0.54 0.21 .004 0.17 0.90
B.Sc./Masters or
above
0.52 0.21 .006 0 .14 0.89
No Formal
Education
Ref. Ref. –Re f. Ref.
Occupations Housewife 0.00 0.0 0 .980 −0.29 0.28
Employment 0.20 0.06 .099 −0.04 0.44
Job/Service 0.14 0.03 .387 − 0.17 0.4 4
Business 0.06 0.02 .654 −0.21 0.33
Retired or pensioner 0.48 0.04 .158 −0.19 1.15
Student Ref. Ref. –Ref. R ef.
(Continues)
7564
|
ISL AM et al.
commercial hub, are expected to have a higher level of urbanization
in terms of population. Urban areas typically offer improved access
to educational resources, health facilities, and a wider variety of
food products. This exposure might have the potential to enhance
awareness and understanding of food labeling among residents.
Mymensingh, on the other hand, is recognized for its agricultural
operations; however, the emphasis may be more on crop cultivation
than food processing and safety, resulting in a lower level of practical
knowledge of food labeling. Furthermore, educational attainment
was a crucial indicator of proficiency in interpreting nutritional la-
bels. As elucidated in Table 3, there's a positive correlation between
educational levels and adeptness at label comprehension (p < .05).
This insinuates that heightened educational endeavors are para-
mount in enhancing consumers' capacity to adeptly interpret food
labels, especially the intricacies of nutritional data that necessitate
practical expertise. Supporting this observation, Meijer et al. (2021)
and Grunert et al. (2014) accentuated that education can potentiate
the nutritional discernment of packaged food consumers. Similarly,
Robert and Chandran (2017 ) identified a significant nexus between
educational attainment and proficiency in label reading and nutri-
tional comprehension.
4 | CONCLUSION
This study und erscores the centrality of food labe ls as pivotal to ols
for consumers when discerning the safety and nutritive value of
packaged foods. A majority of respondents routinely scrutinize
food labels, primarily owing to their perception of these labels as
crucial determinants of food safet y and nutrition. Specifically, re-
spondents place a heightened emphasis on details like production
and expiration dates, raw material sources, and appropriate stor-
age and handling instructions. Consequently, they expressed a
desire for more comprehensive information in these domains.
Importantly, the study also revealed challenges in practical com-
prehension and use of nutritional information, highlighting discrep-
ancies between perceived importance and actual understanding
among consumers. Despite generally adequate perceptions of label
completeness, difficulties with information clarity were identified,
indicating a need for greater readability and consumer education
efforts. Considering the direct correlation between education and
adeptness at label comprehension, we advocate for the prolif-
eration of educational platforms centered on food labeling in the
nation, targeting both consumers and producers, to significantly
enhance nutritional literacy and support more informed consumer
choices. Furthermore, producers should be incentivized to refine
their labeling approaches, ensuring that they are both lucid and
easily interpretable.
In considering the findings of this study on consumer knowledge,
pe r cep t ion , an d prac tic al use of food la bel s in Ba ngl ades h , it is cruc i al to
recognize certain limitations. These include the possibility of sampling
bias, which may not accurately reflect the diverse Bangladeshi pop-
ulation. Additionally, the cross- sectional nature of the study restricts
the abilit y to assess changes over time, and the absence of in- depth
qualitative data hinders a comprehensive understanding of consumer
motivations and challenges in relation to food labels.
Future studies should consider investigating the efficacy of edu-
cational interventions targeted at promoting food label literacy, par-
ticularly among rural and less educated groups, which may provide
valuable insights. Exploring the impact of cultural and religious fac-
tors, particularly among Muslim communities, could provide insights
into how dietary guidelines and cultural practices shape consumer
Characteristics Categories
Practical food labeling knowledgea
Unstandardized
coefficients (B)
Standardized
coefficients (β)p- value
95% CI
LL UL
Follow the diet char t Yes 0.09 0.03 .278 −0.08 0.26
No Ref. Ref. –Re f. Ref.
Self- reported nutrition knowledge Somewhat
Knowledgeable
0.19 0.07 .082 −0.02 0.40
Knowledgeable 0.43 0.13 .002 0.16 0.70
Not Knowledgeable Re f. Ref. –Ref. Ref.
Calculate daily c alorie intake Sometimes −0.03 −0.01 . 692 −0 .18 0.12
Most of the time −0.20 −0.04 .178 −0.50 0.09
Never Ref. Ref. –Ref. R ef.
Idea about the food safet y agency
of Bangladesh
Yes 0. 23 0.09 .002 0.08 0.37
No Ref. Ref. –Re f. Ref.
Note: Bold indicates statistical significance.
Abbreviations: BDT, Bangladeshi Taka; 110.16 BDT, 1 USD; CI, Confidence intervals; LL, lower limit; UL, upper limit .
aAdjusted R2: .161 .
bBuddhist and Christians.
TAB LE 5 (Continued)
|
7565
ISLAM et al .
preferences. Localized studies across various regions of Bangladesh
could reveal regional disparities in label utilization, influenced by
factors like access to education and food diversity. Future research
could investigate particular challenges or difficulties that older in-
dividuals encounter when interpreting food label information and
develop strategies to enhance their decision- making skills and nu-
tritional literacy. This knowledge will empower consumers to make
informed food choices, ultimately contributing to improved public
health outcomes.
AUTHOR CONTRIBUTIONS
Md. Nazrul Islam: Conceptualization (equal); investigation (lead);
methodology (equal); project administration (equal); supervi-
sion (equal); validation (lead); visualization (supporting); writing
– original draf t (equal); writing – review and editing (supporting).
Nitai Roy: Conceptualization (equal); data curation (lead); formal
analysis (lead); investigation (equal); methodology (supporting);
projec t adm inist ration (e qu al); softw are (le ad); su per vision (e qu al);
validation (supporting); visualization (equal); writing – original
draft (equal); writing – review and editing (lead). Felix Kwashie
Madilo: Visualization (supporting); writing – original draft (equal);
writing – review and editing (supporting). Adenike Akinsemolu:
Visualization (supporting); writing – review and editing (sup-
porting). Md. Arifuzzaman: Methodology (supporting); writing –
review and editing (supporting). Md. Imran Hossain Shakil:
Methodology (supporting); writing – review and editing (suppor t-
ing). Jannatul Ferdous Nishi: Methodology (supporting); writing –
review and editing (supporting). Sharmin Akter: Methodology
(supporting); writing – review and editing (supporting). Md. Elius:
Methodology (supporting); writing – review and editing (suppor t-
ing). Md. Shahidul Islam: Methodology (supporting); writing – re-
view and editing (supporting).
ACKNOWLEDGMENTS
The authors are thankful to all survey respondents for giving their
valuable time to participate in this study, as well as the students of
the Faculty of Nutrition and Food Science who assisted us in con-
ducting the survey.
FUNDING INFORMATION
This research did not receive any specific grant from funding agen-
cies in the public, commercial, or not- for- profit sectors.
CONFLICT OF INTEREST STATEMENT
The authors declare that they have no known competing financial
interests or personal relationships that could have appeared to influ-
ence the work reported in this paper.
DATA AVAIL AB ILI T Y STAT EME N T
Data will be made available on request.
ORCID
Nitai Roy https://orcid.org/0000-0002-8454-6128
Felix Kwashie Madilo https://orcid.org/0000-0002-1997-6658
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How to cite this article: Islam, M. N., Roy, N., Madilo, F. K.,
Akinsemolu, A., Arifuzzaman, M., Shakil, M. I. H., Nishi, J. F.,
Akter, S., Elius, M., & Islam, M. S. (2024). Knowledge, perception,
and practical understanding of food labels: A cross- sectional
study among Bangladeshi consumers. Food Science & Nutrition,
12, 7552–7567. https://doi.org/10.1002/fsn3.4366
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