Characteristics and food consumption for current, previous, and potential consumers of GLP-1 s

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

Food Quality and Preference Pub Date : 2025-03-13 DOI:10.1016/j.foodqual.2025.105507

Andrew Dilley , Saroj Adhikari , Pratikshya Silwal , Jayson. L. Lusk , Brandon R. McFadden

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引用次数: 0

Abstract

Widespread adoption of Glucagon-like peptide-1 (GLP-1) agonists could cause significant changes in food consumption and preferences that disrupt the food industry. In this study, we survey four consumer groups to better understand how GLP-1 s may affect food consumption and preferences. The four groups were: 1) consumers currently using a GLP-1, 2) consumers who have previously used a GLP-1, 3) consumers who haven't used a GLP-1 but plan to in the future, and 4) consumers who haven't used a GLP-1 and don't plan to in the future. Results show that consumers currently taking a GLP-1 consume significantly fewer calories than the other groups surveyed, and calorie reduction while taking a GLP-1 for weight loss could be around 720 to 990 cal. Additionally, those taking GLP-1 s most likely reduce consumption of processed foods, sugar-sweetened beverages, refined grains, and beef. The results of this study will inform potential consumers and food companies of valuable insights into the broader effects of GLP-1 s on caloric intake and food preferences.

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来源期刊

Food Quality and Preference 工程技术-食品科技

CiteScore

10.40

自引率

15.10%

发文量

263

审稿时长

38 days

期刊介绍： Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.