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Research Article: Barriers and facilitators of fish and seafood consumption in Iran: A qualitative study of consumers and stakeholders
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H. Farzaneh1   , A. Rezazadeh2 , L. Shams3 , H. Eini-Zinab2 , D. Ghodsi *4 , Z. Lalehzadeh5 |
1- Student Research Committee, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
2- Department of Community Nutrition, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences
3- Department of Health Policy and Management, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences
4- Department of Nutrition Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences , delaramghodsi@yahoo.com
5- Nutrition Research Center, Department of Biochemistry and Diet Therapy, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran |
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Abstract: (16 Views) |
| The study aimed to explore the perceived barriers and facilitators of seafood consumption from both community members and institutional stakeholders in Iran. A qualitative approach was employed through eight focus group discussions and seventeen semi-structured interviews conducted between May and November 2024. Convenience sampling was used for selecting participants in the focus group discussions, while purposive and snowball sampling methods were applied for the semi-structured interviews to ensure diversity and depth. The thematic content analysis identified multiple interrelated barriers, including policy and economic constraints, access and affordability, product diversity and processing, public awareness and promotion, cultural, religious and sensory factors, and safety concerns. In contrast, the facilitators comprised macro-level policymaking, improvement of infrastructure and supply chains, economic and physical access, safety and health considerations, and cultural and social promotion to enhance aquatic product consumption. Addressing these barriers requires coordinated actions to improve the affordability and physical accessibility of aquatic foods, strengthen supply chains and product diversity, enhance public awareness, and increase consumer confidence in seafood quality and safety. Localized and culturally appropriate interventions, supported by multisectoral collaboration, may help increase seafood consumption and contribute to improved nutrition and public health outcomes. |
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| Keywords: Fish consumption, Seafood, Barriers, Facilitators, Qualitative study, Iran |
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Full-Text [PDF 435 kb]
(4 Downloads)
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Type of Study: Orginal research papers |
Subject:
aquaculture
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