Food Quality and Preference最新文献

英文中文

The curvilinear relationship between perceived stress and spicy food craving in Young females: A non-linear mediation effect of positive emotional experience of spicy food consumption

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-09 DOI: 10.1016/j.foodqual.2024.105412

Huizhen Qiu , Yidan Rui , Yuchen Zhang , Meiqi Hu , Shuang Zheng , Nanlin Xu , Jiaqi Jing , Pengfei Han , Hong Chen , Xiao Gao

Stress has substantial impact on eating behaviors. Recent data have shown that nearly as many people picked spicy food as sweet food to counteract their perceived stress. Given the well-documented physiological and psychological benefits of spicy food consumption, understanding its relationship with perceived stress could provide valuable insights for developing effective stress-management strategies. The current study examined the relationship between perceived stress and spicy food craving among 196 young female participants using the Perceived Stress Scale, Spicy Food Craving Questionnaire, and Spicy Food Emotional Experience Questionnaire. Lind and Mehlum's three-step procedure was used to test the U-shaped relationship, and Hayes and Preacher's method was employed to examine the nonlinear mediation pathway. Results revealed a significant U-shaped relationship between perceived stress and spicy food craving, mediated by positive emotional experiences associated with spicy food consumption. Specifically, both no to very low and high to extreme levels of perceived stress correlated with heightened positive emotional experiences when consuming spicy foods, leading to increased cravings. These findings suggest that varying levels of perceived stress may differentially influence individuals' emotional responses to spicy food consumption, which in turn affects their spicy food cravings. The identified mediation pathway illuminates the complex interaction between stress, appetite, and emotional experience of eating. To the best of our knowledge, this is the first study to investigate the relationship between perceived stress and spicy food craving, providing new insights into the potential therapeutic applications of spicy foods or capsaicin in stress management.

{"title":"The curvilinear relationship between perceived stress and spicy food craving in Young females: A non-linear mediation effect of positive emotional experience of spicy food consumption","authors":"Huizhen Qiu , Yidan Rui , Yuchen Zhang , Meiqi Hu , Shuang Zheng , Nanlin Xu , Jiaqi Jing , Pengfei Han , Hong Chen , Xiao Gao","doi":"10.1016/j.foodqual.2024.105412","DOIUrl":"10.1016/j.foodqual.2024.105412","url":null,"abstract":"<div><div>Stress has substantial impact on eating behaviors. Recent data have shown that nearly as many people picked spicy food as sweet food to counteract their perceived stress. Given the well-documented physiological and psychological benefits of spicy food consumption, understanding its relationship with perceived stress could provide valuable insights for developing effective stress-management strategies. The current study examined the relationship between perceived stress and spicy food craving among 196 young female participants using the Perceived Stress Scale, Spicy Food Craving Questionnaire, and Spicy Food Emotional Experience Questionnaire. Lind and Mehlum's three-step procedure was used to test the U-shaped relationship, and Hayes and Preacher's method was employed to examine the nonlinear mediation pathway. Results revealed a significant U-shaped relationship between perceived stress and spicy food craving, mediated by positive emotional experiences associated with spicy food consumption. Specifically, both no to very low and high to extreme levels of perceived stress correlated with heightened positive emotional experiences when consuming spicy foods, leading to increased cravings. These findings suggest that varying levels of perceived stress may differentially influence individuals' emotional responses to spicy food consumption, which in turn affects their spicy food cravings. The identified mediation pathway illuminates the complex interaction between stress, appetite, and emotional experience of eating. To the best of our knowledge, this is the first study to investigate the relationship between perceived stress and spicy food craving, providing new insights into the potential therapeutic applications of spicy foods or capsaicin in stress management.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105412"},"PeriodicalIF":4.9,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Blockchain traceability and agri-food appeal: A task-technology fit perspective

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-07 DOI: 10.1016/j.foodqual.2024.105400

Liwei Pan , Baofeng Huo , Xianpei Hong

Food safety is a worldwide concern, and ensuring traceability within the agricultural supply chain is crucial. To improve the quality of agricultural products, many agribusinesses are implementing blockchain technology for traceability, yet academic research in this area remains sparse. This study employs a mixed-methods approach to investigate how blockchain traceability technology fits with food safety assessment and influences the attractiveness of agri-food. Firstly, we identify the essential features of blockchain traceability technology and the technological concerns that assist consumers in recognizing food safety through interviews conducted with 30 participants. Secondly, drawing from the qualitative insights, we develop a theoretical model based on task-technology fit theory and analyze data from 450 survey respondents to assess how this fit, along with technology concerns, impacts the appeal of agricultural products. Our research offers significant practical insights for the implementation of blockchain traceability technology and the design of traceability interfaces.

引用次数: 0

An enjoyment-focused social identity intervention to reduce buffet plate waste

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-06 DOI: 10.1016/j.foodqual.2024.105411

Anna K. Zinn, Sarah MacInnes, Oscar Yuheng Zhu, Sara Dolnicar

Buffets produce substantial plate waste, which is environmentally harmful and unnecessary. Dominant approaches of environmental beliefs messaging have limited effectiveness in reducing plate waste. We test a novel intervention in the form of a world map game which leverages enjoyment and social identity salience. In a 2 (map intervention vs no map intervention) × 2 (beliefs messaging vs no beliefs messaging) between-subjects design (N = 400) we used a virtual buffet scenario to measure plate waste intentions implicitly. The world map game significantly reduced the number of calories added to a virtual plate (implicit measure) and increased intentions to leave zero plate waste (explicit measure) for both participants and their children (as reported by parents). In contrast, beliefs messaging did not significantly affect these measures. In a second experiment (N = 400) we (1) replicated the effectiveness of the novel intervention; (2) confirmed underlying theoretical mechanisms (identity salience and beliefs) by assessing the effect of the interventions on theoretical constructs. Beliefs messaging showed a significant effect on plate waste intentions for participants but not for their children. The map intervention increased positive affect (feeling more entertained, enthusiastic, and inspired), whereas the beliefs messaging decreased positive affect and increased negative affect (feeling more upset, irritable, distressed, and ashamed). Our results suggest that identity salience can be a strong leverage point to reduce plate waste. Practically, we introduce a promising new plate waste intervention which has potential to be more effective than common messaging approaches and does not negatively affect emotions.

{"title":"An enjoyment-focused social identity intervention to reduce buffet plate waste","authors":"Anna K. Zinn, Sarah MacInnes, Oscar Yuheng Zhu, Sara Dolnicar","doi":"10.1016/j.foodqual.2024.105411","DOIUrl":"10.1016/j.foodqual.2024.105411","url":null,"abstract":"<div><div>Buffets produce substantial plate waste, which is environmentally harmful and unnecessary. Dominant approaches of environmental beliefs messaging have limited effectiveness in reducing plate waste. We test a novel intervention in the form of a world map game which leverages enjoyment and social identity salience. In a 2 (map intervention vs no map intervention) × 2 (beliefs messaging vs no beliefs messaging) between-subjects design (<em>N</em> = 400) we used a virtual buffet scenario to measure plate waste intentions implicitly. The world map game significantly reduced the number of calories added to a virtual plate (implicit measure) and increased intentions to leave zero plate waste (explicit measure) for both participants and their children (as reported by parents). In contrast, beliefs messaging did not significantly affect these measures. In a second experiment (<em>N</em> = 400) we (1) replicated the effectiveness of the novel intervention; (2) confirmed underlying theoretical mechanisms (identity salience and beliefs) by assessing the effect of the interventions on theoretical constructs. Beliefs messaging showed a significant effect on plate waste intentions for participants but not for their children. The map intervention increased positive affect (feeling more entertained, enthusiastic, and inspired), whereas the beliefs messaging decreased positive affect and increased negative affect (feeling more upset, irritable, distressed, and ashamed). Our results suggest that identity salience can be a strong leverage point to reduce plate waste. Practically, we introduce a promising new plate waste intervention which has potential to be more effective than common messaging approaches and does not negatively affect emotions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105411"},"PeriodicalIF":4.9,"publicationDate":"2024-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143093982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Predicting consumers’ attitude towards and willingness to buy beer brewed with agroindustrial by-products

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-06 DOI: 10.1016/j.foodqual.2024.105414

Nazarena Cela , Michele F. Fontefrancesco , Luisa Torri

Understanding the preferences, perceptions and motivations behind the consumers' decision-making is a fundamental aspect of predicting the potential commercialization of novel products. The use of agroindustrial by-products as brewing ingredients could match the consumer's expectations of specialty and value-added beers. This study aimed at predicting the impact of beer choice motives, sociodemographic variables, consumption behaviour and food neophobia (FN) on consumers' attitude (ATT) towards and willingness to buy (WTB) beer brewed with agroindustrial by-products. An online survey was administered in Italy, and the data from 496 participants were collected. Results of the data analysis suggested a significant positive impact of health and ethical concerns factors on consumers' attitude, supporting the initial hypotheses of the theoretical framework. Additionally, participants were categorized based on FN levels, revealing that individuals with high FN levels showed significantly lower ATT and WTB than those who showed low FN levels, perceiving beer as less healthy, tasty, satisfying and interesting. In addition, age and frequency of craft beer consumption showed a significant influence on WTB. Therefore, targeted communication strategies to disseminate transparent information regarding production methods, safety, health, and environmental advantages of beer made using by-products can boost the market acceptance of these eco-friendly beers, thus paving the way for a more sustainable brewing industry.

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引用次数: 0

Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-04 DOI: 10.1016/j.foodqual.2024.105388

Sini Kuosmanen , Kirsi Korhonen , Anne-Maria Pajari , Hanna Konttinen

Replacing even part of dietary red meat with plant proteins, such as pulses, is associated with better environmental and human health. Despite this, meat consumption is still popular while plant proteins are underconsumed in the Western world, especially among certain consumer groups. In this paper, our objective was to examine to what extent 15 different enablers would advance the consumption of pulses and pulse-based products (PBPs) across different genders, age groups, education levels, perceived financial situations, and red meat-eating frequencies. A survey was conducted among Finnish adults aged 18–75 years (n = 1000). The main analysis technique was multivariable linear regression. The Capability, Opportunity, Motivation, Behavior (COMB) model was applied in discussing the results. The most important enablers for increasing pulse and PBP consumption were better taste, lower price, and having recipes and ideas for use provided, which represent motivation, opportunity, and capability in the COM-B model. In general, women, the young, and respondents with less frequent red meat consumption perceived the enablers could increase their pulse and PBP consumption more than men, older respondents, and those with frequent red meat consumption. Additionally, the effects of age, financial situation, and red meat consumption frequency on the perceived importance of some of the enablers varied between women and men. Taken together, consumer groups differed in the importance of all three COM-B elements. These results can be used to promote plant-based eating among different consumer groups and allow the design of increasingly targeted interventions.

{"title":"Enabled to eat more plant proteins? Capabilities, opportunities, and motivations related to increasing pulse and pulse-based product consumption across consumer groups","authors":"Sini Kuosmanen , Kirsi Korhonen , Anne-Maria Pajari , Hanna Konttinen","doi":"10.1016/j.foodqual.2024.105388","DOIUrl":"10.1016/j.foodqual.2024.105388","url":null,"abstract":"<div><div>Replacing even part of dietary red meat with plant proteins, such as pulses, is associated with better environmental and human health. Despite this, meat consumption is still popular while plant proteins are underconsumed in the Western world, especially among certain consumer groups. In this paper, our objective was to examine to what extent 15 different enablers would advance the consumption of pulses and pulse-based products (PBPs) across different genders, age groups, education levels, perceived financial situations, and red meat-eating frequencies. A survey was conducted among Finnish adults aged 18–75 years (<em>n</em> = 1000). The main analysis technique was multivariable linear regression. The Capability, Opportunity, Motivation, Behavior (COM<img>B) model was applied in discussing the results. The most important enablers for increasing pulse and PBP consumption were better taste, lower price, and having recipes and ideas for use provided, which represent motivation, opportunity, and capability in the COM-B model. In general, women, the young, and respondents with less frequent red meat consumption perceived the enablers could increase their pulse and PBP consumption more than men, older respondents, and those with frequent red meat consumption. Additionally, the effects of age, financial situation, and red meat consumption frequency on the perceived importance of some of the enablers varied between women and men. Taken together, consumer groups differed in the importance of all three COM-B elements. These results can be used to promote plant-based eating among different consumer groups and allow the design of increasingly targeted interventions.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105388"},"PeriodicalIF":4.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094029","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Understanding the role of food Neophobia in the willingness to consume functional rice

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-04 DOI: 10.1016/j.foodqual.2024.105392

Xian Zhang , José M. Grisolía , J. de D. Ortúzar

Understanding consumer preferences for new foods, such as functional rice, is crucial for developing varieties that meet consumer needs and promote health. Our research, incorporating a hybrid discrete choice model and psychometric data, reveals that food neophobia significantly contributes to hesitancy in consuming functional rice. Additionally, we found that being female, childless, and having lower levels of education and income are associated with higher levels of food neophobia. Based on a sample of 1666 Chinese respondents, these findings underscore the potential impact of functional rice on consumer health. The health benefits of functional rice strongly appeal to consumers, especially those with a good understanding of the concept, who engage in regular exercise, or who have health issues. In particular, respondents preferred micronutrient-enhanced rice to low GI and gluten varieties when comparing various health benefits. Notwithstanding, individuals who suffer from kidney disease show a strong preference for the low-gluten variety. A segment analysis confirms these results, indicating a preference for functional rice, particularly the micronutrient-enhanced variety, among diverse consumer segments. Finally, in general, educated, younger, and wealthier individuals are more likely to choose functional rice.

{"title":"Understanding the role of food Neophobia in the willingness to consume functional rice","authors":"Xian Zhang , José M. Grisolía , J. de D. Ortúzar","doi":"10.1016/j.foodqual.2024.105392","DOIUrl":"10.1016/j.foodqual.2024.105392","url":null,"abstract":"<div><div>Understanding consumer preferences for new foods, such as functional rice, is crucial for developing varieties that meet consumer needs and promote health. Our research, incorporating a hybrid discrete choice model and psychometric data, reveals that food neophobia significantly contributes to hesitancy in consuming functional rice. Additionally, we found that being female, childless, and having lower levels of education and income are associated with higher levels of food neophobia. Based on a sample of 1666 Chinese respondents, these findings underscore the potential impact of functional rice on consumer health. The health benefits of functional rice strongly appeal to consumers, especially those with a good understanding of the concept, who engage in regular exercise, or who have health issues. In particular, respondents preferred micronutrient-enhanced rice to low GI and gluten varieties when comparing various health benefits. Notwithstanding, individuals who suffer from kidney disease show a strong preference for the low-gluten variety. A segment analysis confirms these results, indicating a preference for functional rice, particularly the micronutrient-enhanced variety, among diverse consumer segments. Finally, in general, educated, younger, and wealthier individuals are more likely to choose functional rice.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105392"},"PeriodicalIF":4.9,"publicationDate":"2024-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the effect of protein type and protein concentration on texture and mouthfeel sensory properties of plant and animal-based beverages

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-04 DOI: 10.1016/j.foodqual.2024.105399

Min Sung Kim , Laura Nattress , Christopher T. Simons

Recent consumer demand has driven the food industry to develop the next-generation plant-based beverages. One major challenge has been mimicking the desirable textural and mouthfeel properties of animal-based counterparts. Despite the critical role of these properties in consumer acceptance, research comparing these aspects in plant- and animal-based beverages remains limited. This study addressed this gap by examining the impact of protein type (animal vs. plant) and concentration (8 g vs 13 g/8 fl.oz) on beverage texture and mouthfeel characteristics while developing a comprehensive sensory lexicon for these attributes. Sixteen texture and mouthfeel descriptors were generated, each with unique definitions and references. Sixteen assessors evaluated 14 different beverages that were grouped by protein content: low protein (LP; 8 g of protein/8 fl. oz) and high protein (HP; 13 g of protein/8 fl. oz). Each beverage group included two animal-based beverages (commercial skim milk [CSM] and milk protein isolate [MPI]) and five plant-based beverages (pea protein isolate [PPI], soy protein concentrate [SPC] and three types of soy protein isolates [SPI 1–3]). Similarities were observed between LP animal-based beverages, while small differences were observed within LP-SPIs. LP-SPC was significantly different for 8 out of the 16 attributes compared to all other LP-beverages. The same trends were observed in HP-beverages, with the differences among protein sources in the LP-beverages consistently mirrored in HP-beverages. These findings underscore that textural and mouthfeel differences between plant and animal-based beverages are predominantly influenced by the type of protein used rather than protein concentrations within the range of 8–13 g/8 fl. oz.

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引用次数: 0

Analyzing food waste perceptions and its solutions: A pilot study on a non-WEIRD sample

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-12-02 DOI: 10.1016/j.foodqual.2024.105383

Kanwal Gul, Valentina Della Corte, Swapnil Morande, Fabiana Sepe

There is a notable gap in research exploring food waste (FW) drivers and design interventions for non-WEIRD (Western, Educated, Industrialized, Rich, and Democratic) consumers. To effectively implement interventions on FW, it is essential to understand the factors that drive FW behaviors. The study examined students' perceptions of FW in a developing country and explored potential solutions through a photovoice participatory-action research approach. Twenty-seven students participated in a photovoice activity preceded by an awareness workshop. FW reduction motivators were religion, guilt, and the hunger situation in the country. The proposed solutions for FW were self-awareness/community awareness and the implementation of FW policies that can provide suggestions to decision-makers. The study concluded that photovoice is an engaging and useful method for understanding young students' perspectives. University students are a group that is easily influenced in their development of habits, skills, and identities. In the study, students generated new knowledge on the FW situation in a non-WEIRD context. This highlights the need for policymakers and research-participant collaboration to curb the problem.

{"title":"Analyzing food waste perceptions and its solutions: A pilot study on a non-WEIRD sample","authors":"Kanwal Gul, Valentina Della Corte, Swapnil Morande, Fabiana Sepe","doi":"10.1016/j.foodqual.2024.105383","DOIUrl":"10.1016/j.foodqual.2024.105383","url":null,"abstract":"<div><div>There is a notable gap in research exploring food waste (FW) drivers and design interventions for non-WEIRD (Western, Educated, Industrialized, Rich, and Democratic) consumers. To effectively implement interventions on FW, it is essential to understand the factors that drive FW behaviors. The study examined students' perceptions of FW in a developing country and explored potential solutions through a photovoice participatory-action research approach. Twenty-seven students participated in a photovoice activity preceded by an awareness workshop. FW reduction motivators were religion, guilt, and the hunger situation in the country. The proposed solutions for FW were self-awareness/community awareness and the implementation of FW policies that can provide suggestions to decision-makers. The study concluded that photovoice is an engaging and useful method for understanding young students' perspectives. University students are a group that is easily influenced in their development of habits, skills, and identities. In the study, students generated new knowledge on the FW situation in a non-WEIRD context. This highlights the need for policymakers and research-participant collaboration to curb the problem.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"126 ","pages":"Article 105383"},"PeriodicalIF":4.9,"publicationDate":"2024-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143094030","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A comparative study on the preferences of Spanish consumers towards the use of natural preservatives in different fruits

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-30 DOI: 10.1016/j.foodqual.2024.105390

Federico Martínez-Carrasco , Olda Lami , Alberto Martín , Alejandro Hernández , Celia Sama-Berrocal , Francisco J. Mesías

This study aims to investigate the preferences of Spanish consumers regarding the use of natural preservatives in fruit, taking into account the different factors that may influence their purchase decision. Although preservatives are mainly used in packaged fruit, this study also considers other relevant factors in the purchasing process too, such as geographical origin and price. The study focuses on two of the most popular packaged fruits in supermarkets in Spain -plums and table grapes- with the aim of determining whether preferences are general for all fruits or whether they vary according to the type of product consumed. To carry out this study, a representative sample of Spanish consumers in terms of age and sex was surveyed. Results reveal that participants' preferences follow the same pattern for both fruits although with minimal differences in utility values. Generally, a growing consumer interest in healthier and more natural food options is found. However, even though theoretically consumers prefer natural preservatives, when put in purchase situation, they choose fruits without preservatives over those with natural ones.

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引用次数: 0

Are healthy diets also sustainable? Experimental study using a Fake Food Buffet

IF 4.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Quality and Preference

Pub Date : 2024-11-30 DOI: 10.1016/j.foodqual.2024.105389

Mirna Al Masri , Laura M. König

Interventions to promote healthy and sustainable diets are urgently needed to curb growing obesity rates and greenhouse gas emissions. To date, little is known about consumers' awareness of the co-benefits of healthy and sustainable diets. Studies furthermore lack a global perspective. This study therefore aimed (1) to compare the composition of sustainable, healthy, and typical meals using an experimental Fake Food Buffet (FFB) study and (2) to compare sustainable diet knowledge and perceptions between individuals who grow up in Global North and Global South countries. The experiment used a 3 Meal Type x 2 Region mixed design. Participants (N = 74), of which half grew up in the Global North and South, respectively, were asked to self-serve three meals (typical, healthy, sustainable) from the FFB and to complete the Food Sustainability Knowledge Questionnaire (FSKQ). Sustainable meals contained more vegetables, grains, legumes, and plant-based protein (Fs[2, 144] ≥ 4.26, ps ≤ .016), and less red meat, animal-based protein, and sugar than healthy or typical meals (Fs[2, 144] ≥ 11.77 ps ≤ .001). FSKQ scores did not differ between regions (W[71.82] = 0.58, p = .564). However, participants from the Global North self-served more vegetables, grains, and plant-based protein from the FFB compared to participants from the Global South (Fs[2, 72] ≥ 4.89 ps ≤ .003). Many people are not fully aware of the substantial overlap of healthy and sustainable diets. Furthermore, culture influences food choices and thus needs to be considered when designing and implementing dietary interventions on a global scale.

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