{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,7]],"date-time":"2026-07-07T14:31:00Z","timestamp":1783434660004,"version":"3.54.6"},"reference-count":71,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2023,5,12]],"date-time":"2023-05-12T00:00:00Z","timestamp":1683849600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002347","name":"Federal Ministry of Education and Research","doi-asserted-by":"publisher","award":["031B1202"],"award-info":[{"award-number":["031B1202"]}],"id":[{"id":"10.13039\/501100002347","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Iron deficiency is still widespread as a major health problem even in countries with adequate food supply. It mainly affects women but also vegans, vegetarians, and athletes and can lead to various clinical pictures. Biofortification of vitamin C-rich vegetables with iron may be one new approach to face this nutritional challenge. However, so far, little is known about the consumer acceptance of iron-biofortified vegetables, particularly in developed countries. To address this issue, a quantitative survey of 1000 consumers in Germany was conducted. The results showed that depending on the type of vegetable, between 54% and 79% of the respondents were interested in iron-biofortified vegetables. Regression analysis showed a relationship between product acceptance, gender, and area of residence. In addition, relationships were found between consumer preferences for enjoyment, sustainability, and naturalness. Compared to functional food and dietary supplements, 77% of respondents would prefer fresh iron-rich vegetables to improve their iron intake. For a market launch, those iron-rich vegetables appear especially promising, which can additionally be advertised with claims for being rich in vitamin C and cultivated in an environmentally friendly way. Consumers were willing to pay EUR 0.10 to EUR 0.20 more for the iron-biofortified vegetables.<\/jats:p>","DOI":"10.3390\/nu15102291","type":"journal-article","created":{"date-parts":[[2023,5,12]],"date-time":"2023-05-12T10:49:51Z","timestamp":1683888591000},"page":"2291","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Vegetables with Enhanced Iron Bioavailability\u2014German Consumers\u2019 Perceptions of a New Approach to Improve Dietary Iron Supply"],"prefix":"10.3390","volume":"15","author":[{"given":"Ann-Kristin","family":"Welk","sequence":"first","affiliation":[{"name":"Faculty of Agricultural Sciences and Landscape Architecture, Osnabr\u00fcck University of Applied Sciences, Am Kr\u00fcmpel 31, 49090 Osnabr\u00fcck, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2857-5212","authenticated-orcid":false,"given":"Clara","family":"Mehlhose","sequence":"additional","affiliation":[{"name":"Marketing of Agricultural and Food Products, Department of Agricultural Economics and Rural Development, University of G\u00f6ttingen, Platz der G\u00f6ttinger Sieben 5, 37073 G\u00f6ttingen, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4828-8309","authenticated-orcid":false,"given":"Diemo","family":"Daum","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural Sciences and Landscape Architecture, Osnabr\u00fcck University of Applied Sciences, Am Kr\u00fcmpel 31, 49090 Osnabr\u00fcck, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ulrich","family":"Enneking","sequence":"additional","affiliation":[{"name":"Faculty of Agricultural Sciences and Landscape Architecture, Osnabr\u00fcck University of Applied Sciences, Am Kr\u00fcmpel 31, 49090 Osnabr\u00fcck, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,5,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1111\/nbu.12439","article-title":"The challenges of defining a healthy and \u2018sustainable\u2019 diet","volume":"45","author":"Steenson","year":"2020","journal-title":"Nutr. 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