{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T14:52:40Z","timestamp":1787064760436,"version":"build-2736575974"},"reference-count":62,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2023,10,31]],"date-time":"2023-10-31T00:00:00Z","timestamp":1698710400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The popularity of \u201cfree-from\u201d food products (FFFPs), which exclude several ingredients such as lactose, gluten, or sugar, is increasing globally. However, experts agree that avoiding these ingredients without medical reasons can lead to nutritional deficiencies. A representative consumer survey was conducted in Hungary (n = 1002); it focused on behaviors related to FFFPs, particularly lactose- and gluten-free products. This study revealed that consumers often consider \u201cfree-from\u201d claims during shopping. Lactose- and gluten-free foods were popular, even among those without specific dietary needs. A distinct \u201cfree-from consumer group\u201d (7.8% of the sample, predominantly women) was identified, who consume both lactose- and gluten-free foods frequently. However, only 15.4% of the group had medical reasons for their preference, such as lactose intolerance or gluten sensitivity. The majority (75.6%) chose these products without medical justification, relying on self-diagnosis, through the involvement of family members, or the belief that they were healthier. This consumer group accounts for nearly 6% of Hungary\u2019s adult population, exceeding 470,000 individuals. Extrapolating these figures to other European countries suggests that 25\u201330 million EU citizens might be in a similar situation, highlighting the need for improved health education and awareness-raising campaigns to prevent imbalanced nutrition and foster the recognition and treatment of real health problems.<\/jats:p>","DOI":"10.3390\/foods12213984","type":"journal-article","created":{"date-parts":[[2023,10,31]],"date-time":"2023-10-31T12:48:31Z","timestamp":1698756511000},"page":"3984","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["How Many Hungarian Consumers Choose Lactose- and Gluten-Free Food Products Even When They Do Not Necessarily Need to?"],"prefix":"10.3390","volume":"12","author":[{"given":"Gyula","family":"Kasza","sequence":"first","affiliation":[{"name":"Department of Applied Food Science, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Erika","family":"Szab\u00f3","sequence":"additional","affiliation":[{"name":"Department of Veterinary Forensics and Economics, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1444-8098","authenticated-orcid":false,"given":"Tekla","family":"Izs\u00f3","sequence":"additional","affiliation":[{"name":"Department of Applied Food Science, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5568-7319","authenticated-orcid":false,"given":"L\u00e1szl\u00f3","family":"\u00d3zsv\u00e1ri","sequence":"additional","affiliation":[{"name":"Department of Veterinary Forensics and Economics, University of Veterinary Medicine Budapest, H-1078 Budapest, Hungary"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,31]]},"reference":[{"key":"ref_1","first-page":"980","article-title":"Quality of life of consumers following a gluten-free diet. 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