{"title":"The role of cognitive biases involving selective interrogation of taste-based information in sugar-sweetened beverage consumption","authors":"Laura Dondzilo , Eva Kemps","doi":"10.1016/j.jbtep.2024.101979","DOIUrl":null,"url":null,"abstract":"<div><h3>Background and objectives</h3><p>Consumption of sugar-sweetened beverages (SSBs) is a global public health issue. Consequently, there is strong interest in advancing understanding of the cognitive mechanisms that underpin excessive SSB consumption. This work proposes that selective interrogation of taste-based characteristics (e.g., flavour), rather than health-based characteristics (e.g., sugar content), of beverages is associated with greater SSB choice and consumption.</p></div><div><h3>Methods</h3><p>To evaluate this novel hypothesis, undergraduate students (<em>n</em> = 210) were recruited to complete self-report measures of SSB consumption, motivation and success in reducing SSB consumption and unhealthy eating more broadly, as well as a novel selective interrogation assessment task. This task provided participants with the opportunity to selectively interrogate taste-based and health-based characteristics of various mystery beverages.</p></div><div><h3>Results</h3><p>Results supported the hypothesis that greater selective interrogation of taste-based characteristics, rather than health-based characteristics, of beverages is associated with greater SSB choice and consumption. Additionally, results revealed that greater selective interrogation of taste-based characteristics was associated with decreased motivation to reduce SSB consumption and decreased motivation and success to reduce unhealthy consumption more broadly.</p></div><div><h3>Limitations</h3><p>The current study did not evaluate whether selective interrogation of taste-based characteristics of beverages predicted actual SSB consumption.</p></div><div><h3>Conclusion</h3><p>These findings provide novel evidence for the potential role of selective interrogation of taste-based characteristics of beverages in SSB choice and consumption. An important implication of these findings is that in order for interventions focusing on front-of-package nutrition labels to be effective in reducing unhealthy consumption, it is necessary that individuals are selectively interrogating this ‘health-based’ information.</p></div>","PeriodicalId":48198,"journal":{"name":"Journal of Behavior Therapy and Experimental Psychiatry","volume":"85 ","pages":"Article 101979"},"PeriodicalIF":1.7000,"publicationDate":"2024-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0005791624000387/pdfft?md5=8d520c0850d99f453c1043c0908df042&pid=1-s2.0-S0005791624000387-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Behavior Therapy and Experimental Psychiatry","FirstCategoryId":"3","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0005791624000387","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"PSYCHIATRY","Score":null,"Total":0}
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Abstract
Background and objectives
Consumption of sugar-sweetened beverages (SSBs) is a global public health issue. Consequently, there is strong interest in advancing understanding of the cognitive mechanisms that underpin excessive SSB consumption. This work proposes that selective interrogation of taste-based characteristics (e.g., flavour), rather than health-based characteristics (e.g., sugar content), of beverages is associated with greater SSB choice and consumption.
Methods
To evaluate this novel hypothesis, undergraduate students (n = 210) were recruited to complete self-report measures of SSB consumption, motivation and success in reducing SSB consumption and unhealthy eating more broadly, as well as a novel selective interrogation assessment task. This task provided participants with the opportunity to selectively interrogate taste-based and health-based characteristics of various mystery beverages.
Results
Results supported the hypothesis that greater selective interrogation of taste-based characteristics, rather than health-based characteristics, of beverages is associated with greater SSB choice and consumption. Additionally, results revealed that greater selective interrogation of taste-based characteristics was associated with decreased motivation to reduce SSB consumption and decreased motivation and success to reduce unhealthy consumption more broadly.
Limitations
The current study did not evaluate whether selective interrogation of taste-based characteristics of beverages predicted actual SSB consumption.
Conclusion
These findings provide novel evidence for the potential role of selective interrogation of taste-based characteristics of beverages in SSB choice and consumption. An important implication of these findings is that in order for interventions focusing on front-of-package nutrition labels to be effective in reducing unhealthy consumption, it is necessary that individuals are selectively interrogating this ‘health-based’ information.
期刊介绍：
The publication of the book Psychotherapy by Reciprocal Inhibition (1958) by the co-founding editor of this Journal, Joseph Wolpe, marked a major change in the understanding and treatment of mental disorders. The book used principles from empirical behavioral science to explain psychopathological phenomena and the resulting explanations were critically tested and used to derive effective treatments. The second half of the 20th century saw this rigorous scientific approach come to fruition. Experimental approaches to psychopathology, in particular those used to test conditioning theories and cognitive theories, have steadily expanded, and experimental analysis of processes characterising and maintaining mental disorders have become an established research area.
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