Reported attitudes and beliefs toward soy food consumption of soy consumers versus nonconsumers in natural foods or mainstream grocery stores.
OBJECTIVE
To examine the attitudes and beliefs of soy foods consumers (SCs) versus nonconsumers (NCs).


METHODS
Seven focus groups were conducted.


METHODS
Mainstream or natural foods grocery stores.


METHODS
Fifty-three participants, ages 18 to 91 years.


METHODS
Focus groups included discussions on lifestyle practices, beliefs about soy, conversion to soy consumption, and suggestions on how to increase soy consumption.


METHODS
Common themes were identified, coded, and compared using NVivo computer software.


RESULTS
Barriers to soy consumption included soy's image, a lack of familiarity with how to prepare soy foods, and a perception that soy foods were an inadequate flavor substitute for animal-based products. SCs' conversion to regular consumption was initiated by food intolerances, an increased interest in health, or an adoption of a vegetarian or natural foods lifestyle and was sustained because they enjoyed the flavor. Many participants did not know why soy was considered healthful, whereas others identified it as "heart healthy," a source of protein, and good for women's health. Some SCs had become concerned regarding the controversy surrounding breast cancer and soy consumption.


CONCLUSIONS
Improving soy's image and educating consumers on its preparation could increase soy consumption.
Schyver
Tamara
T
Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108-6099, USA.
Smith
Chery
C
D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D001294:Attitude to Health; D005260:Female; D017144:Focus Groups; D058870:Food, Organic; D007722:Health Knowledge, Attitudes, Practice; D006801:Humans; D008019:Life Style; D008297:Male; D008875:Middle Aged; D045730:Soy Foods