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Identified for the first time in 2004, in Montreal (Canada), by a team of researchers and dietitians, Food stress is defined as the pressure that an individual experiences to change his or her eating habits as a result of food issues (for example: high cholesterol content in food, Fruits and vegetables and fear of pesticides...). This stress takes the form of anxiety when purchasing a food product associated with one or several specific food issues. For research purposes, it is defined as leading to a conscious decision not to buy or not to eat certain products when these are associated with risk. Conversely, it also leads to a conscious decision to buy or eat certain products when they are associated with a benefit. The accumulation of these behaviours in relation to a variety of issues is called “Food Stress Syndrome”. According to the four research on “Food stress syndrome”, it is a well-established phenomenon in our society and has increased significantly between 2004 and 2008.


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