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. 2019 Oct 19;97(12):4699–4709. doi: 10.1093/jas/skz327

Table 6.

The premiums/discounts (in U.S. dollars) survey respondents were willing to pay (WTP) per 0.45 kg of steak before and after the educational excerpt

Nutritional value WTP1 before information WTP1 after information
50% more favorable fat composition −$1.00 (−1.34, −0.66) $3.13 (2.64, 3.61)
100% more favorable fat composition −$1.42 (−1.85, −1.00) $4.35 (3.76, 4.95)
50% iron content increase $0.12 (−0.12, 0.36) $0.14 (−0.08, 0.36)
100% iron content increase $1.33 (0.99, 1.67) −$0.48 (−0.88, −0.088)

1TPs were computed at the mean of variables and the 95% confidence intervals, presented in parentheses, were computed using the Krinsky–Robb method and 5,000 draws.