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Effect of age and gender on consumption of different forms of alliaceous vegetables and their dietary supplements in south-east Poland

Key words:
onion, garlic, consumption, dietary supplements, biologically active substances.

Summary
Garlic and onion are mainly consumed fresh or in different cooked dishes for their unique
flavor or for ability to enhance the flavor of other foods. In this research, the effect of age and
gender has been studied to determine their impact on consumption of different forms of
alliaceous vegetables. Two-hundred-and-fifty inhabitants of the south-eastern Poland indicated
how often they eat fresh, dried, fried, pickled, and with oil alliaceous vegetables, and whether
and why they use dietary supplements containing them. The results demonstrated that
alliaceous vegetables consumption was determined by certain demographical factors and was
also associated with their eating habits. Fresh onion was the most frequently consumed by
people aged 31–40 years, regardless of gender, while the fresh garlic was often chosen by
men. Women who use dried alliaceous vegetables, showed multi-culinary uses as their
advantage, and for women aged 31–40 years, the most important was longer shelf life of dried
vegetables as compared with fresh ones. The choices made by men concerning processed
alliaceous vegetables indicate their conservatism. While in the group of women, higher
frequency of consumption of garlic with spices in oil, dried and pickled onions, and garlic,
was observed. Respondents used dietary supplements containing alliaceous vegetables during
increased morbidity of upper respiratory tract infections, and during disease to help the effect
of other drugs.

dr inż. Monika MICHALAK-MAJEWSKA
University of Life Sciences in Lublin
Faculty of Food Science and Biotechnology
Department of Fruits, Vegetables and Mushrooms Technology
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
dr inż. Tomasz CZERNECKI
University of Life Sciences in Lublin
Faculty of Food Science and Biotechnology
Department of Biotechnology, Human Nutrition and Science
of Food Commodities
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
dr Wojciech RADZKI
University of Life Sciences in Lublin
Faculty of Food Science and Biotechnology
Department of Fruits, Vegetables and Mushrooms Technology
e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.

Additional information