Food Quality and Preference最新文献_第5页

Cluster trimming: Improving segment homogeneity in product testing with consumers 集群修剪：提高消费者在产品测试中的细分同质性

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-06 DOI: 10.1016/j.foodqual.2025.105782

Sara R. Jaeger , Hal MacFie , J. Benedict Lawlor , Laurence Fillion , Nicolas Antille , Andreas Rytz , Anne Hasted

{"title":"Cluster trimming: Improving segment homogeneity in product testing with consumers","authors":"Sara R. Jaeger , Hal MacFie , J. Benedict Lawlor , Laurence Fillion , Nicolas Antille , Andreas Rytz , Anne Hasted","doi":"10.1016/j.foodqual.2025.105782","DOIUrl":"10.1016/j.foodqual.2025.105782","url":null,"abstract":"<div><div>Sensory and consumer researchers are often required to identify clusters of consumers based on product liking. A widespread, if informally held, belief is that many studies contain a group of consumers whose data differ from the product means in their assigned cluster. The implication could be less discrimination between samples within a cluster, leading to poorer decision-making. This research presents a variant of existing cluster analysis methods to potentially improve insights by excluding subjects with non-typical response behaviour. The approach is intuitive, easy to implement, and cluster algorithm agnostic. After removing non-discriminators (i.e., those who like all samples equally), the principle is to conduct cluster analysis and then calculate the correlation of each subject's liking ratings with the mean in their assigned cluster, setting a fixed “trim out” threshold for the correlation coefficient. Consumers with correlations below the threshold are classified as non-typical and excluded. After introducing cluster trimming in a case study, the method is applied to another 29 data sets representing category appraisal and product optimisation applications. On average, the cluster-trimming process resulted in around 1/3 of study participants being “trimmed out.” These consumers tended to discriminate less between samples than the participants who were retained following cluster trimming. While cluster trimming was found to add some value regarding product discrimination, this benefit was somewhat obscured by the reduction in cluster size. Exploring within-cluster heterogeneity, made possible by examining histograms of correlation coefficients (r-values), is recommended. Because the cluster trimming approach is correlational, it should not be used in product studies with too few samples (<em>n</em> < 6).</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105782"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145569957","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

Development of Chinese children’s olfactory concepts and their association with olfactory processing and dietary frequency 中国儿童嗅觉概念的发展及其与嗅觉加工和饮食频率的关系

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-08 DOI: 10.1016/j.foodqual.2025.105793

Yue Qi , YuYing Chen , Lixin Chen , Laiquan Zou

{"title":"Development of Chinese children’s olfactory concepts and their association with olfactory processing and dietary frequency","authors":"Yue Qi , YuYing Chen , Lixin Chen , Laiquan Zou","doi":"10.1016/j.foodqual.2025.105793","DOIUrl":"10.1016/j.foodqual.2025.105793","url":null,"abstract":"<div><h3>Background</h3><div>Adults can form abstract olfactory concepts. Children often struggle with this process, which has not been systematically studied. The present research investigated age-related development of olfactory abstract concepts and associated factors in childhood.</div></div><div><h3>Methods</h3><div>In Study 1, 482 children (255 boys, 227 girls), aged 6–12 years, completed an olfactory concept mastery task involving nine smell-related terms. In Study 2, a subset of 255 children additionally completed the Universal Sniff test (U-sniff), the Children’s Personal Significance of Olfaction (ChiPSO), and a food frequency questionnaire (FFQ) to assess olfactory identification, personal relevance of smell, and food-related experience.</div></div><div><h3>Results</h3><div>Study 1 demonstrated a hierarchical acquisition of olfactory concepts across three stages: Stage 1 (\"香(xiang1, fragrant)\", \"臭(chou4, stinky)\", \"腥(xing1, fishy)\"), stage 2 (\"焦(jiao1, burnt)\" and \"腐(fu3, rotten)\"), and stage 3 (\"骚(sao1, urine-related) \", \"霉(mei2, musty)\", \"馊(sou1, sour/spoiled,)\", \"膻(shan1, gamey)\"). Chi-square analyses confirmed significant age-related differences across groups. Segmented regression indicated a non-linear developmental trajectory, with a steeper increase in mastery between ages 6–9 compared to 10–12 years. Study 2 showed that better performance on U-sniff and ChiPSO-food, and greater dietary diversity as measured by the FFQ, were associated with greater concept mastery in younger children, but not in older ones.</div></div><div><h3>Conclusion</h3><div>Children acquire olfactory abstract concepts in a fixed, hierarchical sequence, with developmental progression differing across stages. Olfactory processing ability and food-related experience significantly contribute to conceptual mastery, particularly during early childhood.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105793"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145518688","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

Color-taste associations for food in text-to-image models 文本-图像模型中食物的颜色-味道关联

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-24 DOI: 10.1016/j.foodqual.2025.105807

Jorge A. Alvarado , Carlos Velasco

引用次数: 0

Context matters: How congruency of digital immersive environment and meal context affect consumer evaluations of plant-based products at two different levels of liking 情境问题：数字沉浸式环境和膳食情境的一致性如何影响消费者在两个不同喜欢水平上对植物性产品的评价

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-05 DOI: 10.1016/j.foodqual.2025.105776

Rebekah Orr , Caroline Giezenaar , Jonathan Godfrey , Simone Poggesi , Joanne Hort

{"title":"Context matters: How congruency of digital immersive environment and meal context affect consumer evaluations of plant-based products at two different levels of liking","authors":"Rebekah Orr , Caroline Giezenaar , Jonathan Godfrey , Simone Poggesi , Joanne Hort","doi":"10.1016/j.foodqual.2025.105776","DOIUrl":"10.1016/j.foodqual.2025.105776","url":null,"abstract":"<div><div>Context can impact liking and emotional response, meaning traditional consumer testing methods lacking contextual cues may fail to reflect real-life assessments. As research on consumer acceptance of plant-based meat alternatives becomes increasingly popular, it is essential not to overlook the influence of context on acceptance.</div><div>Using a within-subject design with 109 consumers, this study aimed to investigate whether affective response (liking and emotional response) to one liked and one disliked plant-based meatball alternative differed between i) a central location test (CLT) and two digitally recreated environments: one congruent (a home), one incongruent (classical music concert), and ii) products tasted alone and combined with tomato sauce.</div><div>For both products adding sauce significantly increased liking (overall, appearance, flavour, and texture) (<em>p</em> < 0.001) and ratings for several positive emotions (<em>p</em> < 0.05). Notably, for the less-liked product, sauce addition had more impact on expected liking (<em>t</em> = 6.28, <em>p</em> < 0.001), appearance (<em>t</em> = 5.61, p < 0.001) and flavour (<em>t</em> = 2.28, <em>p</em> = 0.023) liking compared to the more-liked product. Comparing environments, only the disliked product had higher ratings for expected, appearance, and texture liking in the home compared to the concert and CLT (all <em>p</em> < 0.05). Regardless of the product, ratings for several positive emotions were higher (p < 0.05) in the congruent home than in the other environments. These results emphasise the need for product evaluations in contexts with greater ecological validity and indicate heightened sensitivity of a disliked meat alternative to contextual influences.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105776"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145464848","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

Drivers and barriers to adopting sustainable eating habits in Brazil 巴西采用可持续饮食习惯的驱动因素和障碍

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-01 DOI: 10.1016/j.foodqual.2025.105777

Julia Batalha , Beatriz Philippi Rosane , Eduardo Yoshio Nakano , Derek V. Byrne , Susanne Gjedsted Bügel , Barbara Vad Andersen , Renata Puppin Zandonadi , Raquel Braz Assunção Botelho

{"title":"Drivers and barriers to adopting sustainable eating habits in Brazil","authors":"Julia Batalha , Beatriz Philippi Rosane , Eduardo Yoshio Nakano , Derek V. Byrne , Susanne Gjedsted Bügel , Barbara Vad Andersen , Renata Puppin Zandonadi , Raquel Braz Assunção Botelho","doi":"10.1016/j.foodqual.2025.105777","DOIUrl":"10.1016/j.foodqual.2025.105777","url":null,"abstract":"<div><div>As the global climate crisis intensifies, adopting healthy and sustainable diets has become an urgent concern. Although consumer awareness about environmental issues is rising, data on sustainable eating behaviors in Brazil remain limited. This study aimed to evaluate Brazilian consumers' attitudes towards sustainable eating habits, as well as the barriers and drivers influencing their adoption of these habits. Data was collected through an online questionnaire distributed via a non-probabilistic snowball sampling method nationwide. The survey instrument was adapted from the SHEAF questionnaire, translated into Brazilian Portuguese, and validated for reproducibility. The sample included 1272 adults aged 18 years or older residing in Brazil. Participants generally perceived their diets as moderately sustainable, yet acknowledged the high importance of adopting sustainable eating practices. Among sustainability recommendations, “avoiding food waste” was the most recognized across all groups. Health benefits, appealing sensory attributes, and ease of integration into habitual diets were the primary motivators for consuming sustainable foods. Conversely, high prices were consistently identified as a major barrier. Notably, women, vegetarians, and individuals with higher educational attainment demonstrated greater knowledge about sustainability and reported stronger adherence to sustainable dietary patterns. In conclusion, while Brazilian consumers value sustainable eating, actual adherence remains moderate. Economic constraints, especially price sensitivity, limit the regular consumption of sustainable foods despite their recognized health and sensory advantages. These findings underscore the need for targeted strategies that address affordability and promote sustainable diets across diverse population segments in Brazil.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105777"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145448851","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

Towards a future-proof integrated food consumer science discipline 迈向一个面向未来的综合食品消费科学学科

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-12 DOI: 10.1016/j.foodqual.2025.105796

Machiel J. Reinders , Ellen van Kleef , Liisa Lähteenmäki , Lada Timotijevic , Karin L. Zimmermann , Hans C.M. van Trijp

{"title":"Towards a future-proof integrated food consumer science discipline","authors":"Machiel J. Reinders , Ellen van Kleef , Liisa Lähteenmäki , Lada Timotijevic , Karin L. Zimmermann , Hans C.M. van Trijp","doi":"10.1016/j.foodqual.2025.105796","DOIUrl":"10.1016/j.foodqual.2025.105796","url":null,"abstract":"<div><div>Food consumer science (FCS) is the study of how consumers perceive, learn about, desire, acquire, use, and dispose of foods, food products, and services in the marketplace to satisfy their needs. Despite its maturation over the past decades, the FCS field faces new challenges and opportunities that require next steps to become the data-rich science that can support evidence-based public policies and private strategies and its growth as an academic discipline. This commentary introduces a new approach for FCS centred on three interconnected levels of integration (i.e., data sharing and integration, institutional collaboration and community integration) to cultivate a collaborative culture. We illustrate this using the European Horizon 2020 Research Infrastructures COMFOCUS project.</div><div>We identify three key challenges for advancing the field: 1) achieving FAIR (Findable, Accessible, Interoperable, and Reusable) data through the harmonisation of diverse measures and through the sharing and integration of datasets, 2) optimizing resource utilization by enhancing access to research facilities, and 3) fostering collaboration among early-career researchers. The success of this ambitious transformation relies heavily on effective collaboration among scientists and stakeholders. Through our experiences and activities in the COMFOCUS project, a pilot of an integrated and open FCS community, we illustrate the potential of FCS as a harmonised, data-rich science that can significantly contribute to healthier and more sustainable food systems. This commentary concludes with a discussion of the challenges that are related to this proposed new way of working.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105796"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145569953","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

The effect of information framing on consumer perception of cell-cultured meat 信息框架对消费者对细胞培养肉认知的影响

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-08 DOI: 10.1016/j.foodqual.2025.105784

K.V. To , C. Miller , R. Boyer , S. O'Keefe , J. Lahne

{"title":"The effect of information framing on consumer perception of cell-cultured meat","authors":"K.V. To , C. Miller , R. Boyer , S. O'Keefe , J. Lahne","doi":"10.1016/j.foodqual.2025.105784","DOIUrl":"10.1016/j.foodqual.2025.105784","url":null,"abstract":"<div><div>Cell-cultured meat (CM), a meat alternative derived from animal cells grown in a lab using tissue-engineering techniques, is often presented as equivalent to conventional meat but produced more sustainably. Consumer acceptance of CM has been widely investigated and promoted through optimistic framing. Very few, if any, studies present potential, realistic downsides of CM or let consumers express their thoughts through open-ended questions. The current study examines the effect of information framing on consumers' closed and open-ended responses to CM. Through an online survey, adults (<em>N</em> = 1003, U.S.) were presented with either an ‘optimistic’ or ‘pessimistic’ information framing for CM, and responded to a series of closed- and open-ended questions. Natural Language Processing was applied to open-ended responses (sentiment analysis, topic modeling), and closed-ended responses were compared via <span><math><msup><mi>χ</mi><mn>2</mn></msup></math></span> and Mann-Whitney <em>U</em> tests. As expected, optimistic framing increased openness to CM: those in the ‘optimistic’ group were more likely to try and buy CM (<em>p</em> < 0.05), with open-ended responses showing curiosity to compare CM to conventional meat and/or try something new, interest in sustainability, and concern for animal welfare. Conversely, a ‘pessimistic’ information framing reduced consumer interest to try and buy CM (<em>p</em> < 0.05), with open-ended responses indicating unfamiliarity, concerns over ‘altered’ or ‘risky’ foods, and a perception of ‘fake’ meat explaining these responses. By comparing multiple framings and response types, this study helps CM researchers to better understand consumer responses and identify potential barriers and supports to product adoption.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105784"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145518687","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 shared cognitive traits of autism spectrum disorder and picky eating 研究自闭症谱系障碍和挑食的共同认知特征

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-10-30 DOI: 10.1016/j.foodqual.2025.105764

Britt Fleischeuer, Rosalie Mourmans, Pauline Dibbets, Katrijn Houben, Anouk E.M. Hendriks-Hartensveld, Anouk J.P. van den Brand, Chantal Nederkoorn

{"title":"Investigating shared cognitive traits of autism spectrum disorder and picky eating","authors":"Britt Fleischeuer, Rosalie Mourmans, Pauline Dibbets, Katrijn Houben, Anouk E.M. Hendriks-Hartensveld, Anouk J.P. van den Brand, Chantal Nederkoorn","doi":"10.1016/j.foodqual.2025.105764","DOIUrl":"10.1016/j.foodqual.2025.105764","url":null,"abstract":"<div><h3>Objective</h3><div>Picky eating is common among children with autism spectrum disorder (ASD) and can lead to nutritional deficiencies with negative health consequences. Because ASD traits and picky eating often co-occur, it remains unclear whether similar cognitive mechanisms underlie picky eating in typically developing children. This study examined whether cognitive traits associated with ASD are also linked to picky eating in typically developing children. It was hypothesized that higher levels of picky eating would be associated with lower cognitive flexibility, less developed theory of mind (ToM), a local processing bias, and higher parent-reported ASD traits.</div></div><div><h3>Methods</h3><div>A cross-sectional study was conducted with 198 children aged 4–6. The children completed three tasks to measure cognitive flexibility (Dimensional Change Card Sort), ToM, and global-local processing preferences. Receptive vocabulary was measured to control for general cognitive ability. Parents completed the Autism Spectrum Quotient (AQ-10) and Child Food Rejection Scale (CFRS) to assess ASD traits and picky eating, respectively.</div></div><div><h3>Results</h3><div>Contrary to expectations, no significant relationship was found between picky eating and the cognitive traits studied. However, a small negative correlation was found between ToM and the picky eating subscale, suggesting that higher picky eating levels may be related to lower ToM abilities.</div></div><div><h3>Conclusion</h3><div>These findings suggest that in typically developing children, ASD-related traits are probably not strongly associated with picky eating, with the exception of ToM. Future research is needed to examine if social factors appear to play a more crucial role in picky eating.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105764"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145464846","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

Cross-cultural analysis of consumer perceptions of adzuki beans: A topic modeling approach using Korean and Japanese Q&A discourse data 小豆消费者认知的跨文化分析：使用韩国和日本问答话语数据的主题建模方法

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-07 DOI: 10.1016/j.foodqual.2025.105785

Seo-Young Kim , Hee Jeong Hwang , Daeun Kim , Ra Yoo , Jung Han Yoon Park , Hee Yang , Ki Won Lee

{"title":"Cross-cultural analysis of consumer perceptions of adzuki beans: A topic modeling approach using Korean and Japanese Q&A discourse data","authors":"Seo-Young Kim , Hee Jeong Hwang , Daeun Kim , Ra Yoo , Jung Han Yoon Park , Hee Yang , Ki Won Lee","doi":"10.1016/j.foodqual.2025.105785","DOIUrl":"10.1016/j.foodqual.2025.105785","url":null,"abstract":"<div><div>Food is both nourishment and narrative. As an everyday cultural artifact, it reflects how societies perceive health, identity, and tradition. Although Korea and Japan are often assumed to share similar food perceptions due to geographic and historical proximity, subtle yet meaningful cultural divergences have remained underexplored. This study investigates how consumers in these two countries perceive adzuki beans, a traditional and symbolically rich ingredient, by analyzing large-scale, user-generated content from Q&A platforms, specifically Korea's Naver Knowledge iN and Japan's Yahoo! Chiebukuro. Using Latent Dirichlet Allocation topic modeling, we identify and compare culturally embedded themes found in the digital discourse of both nations. The analysis reveals that Korean consumers tend to frame adzuki beans within health-related concerns, medicinal functions, and family ritual uses, often linked to traditional values and ancestral practices. In contrast, Japanese consumers associate adzuki beans with culinary enjoyment, regional consumption, and aesthetic expression, reflecting a perception rooted in communal participation and everyday pleasure rather than functional healing. Food perception across different countries reflects diverse cognitive orientations, encompassing ritual, health, regional, and sensory emphases shaped by distinct historical, institutional, and social contexts. By leveraging a bottom-up, data-driven approach, this study offers both methodological and substantive contributions to the study of consumer perception and cross-cultural food discourse, providing insights relevant to culturally informed product development, food industry strategy, and international market adaptation.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105785"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145518690","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

Gut health claims: How interoceptive-focused messages promote healthy food choice 肠道健康主张：以内感受为中心的信息如何促进健康食品的选择

IF 4.9 1区农林科学

Food Quality and Preference Pub Date : 2026-03-01 Epub Date: 2025-11-25 DOI: 10.1016/j.foodqual.2025.105808

Kosuke Motoki , Hiroaki Ishii , Yoko Sugitani , Taku Togawa , Jaewoo Park

{"title":"Gut health claims: How interoceptive-focused messages promote healthy food choice","authors":"Kosuke Motoki , Hiroaki Ishii , Yoko Sugitani , Taku Togawa , Jaewoo Park","doi":"10.1016/j.foodqual.2025.105808","DOIUrl":"10.1016/j.foodqual.2025.105808","url":null,"abstract":"<div><div>Consumers increasingly encounter “gut health” claims in food marketing, yet little is known about how such messages shape consumer perception and choice. We conceptualise interoceptive-focused messages as appeals that emphasise internal bodily states or functions related to interoceptive sensations (e.g., “supports gut health”), rather than external sensory attributes (e.g., taste, texture). Building on grounded cognition theory, two preregistered studies using yoghurt stimuli tested how these messages affect consumer perception and choice. Study 1 showed that interoceptive-focused messages elevated perceived interoceptive self-care, which indirectly increased choice likelihood, although there was no direct effect on choice. Study 2 provided evidence that consumer goals function as a moderator of the effect of message type on consumer choice. Interoceptive-focused messages were more effective when a health goal was salient, whereas exteroceptive-focused messages were more influential under a taste goal. These findings introduce a novel messaging strategy based on interoceptive cues and highlight its potential to promote healthier food choices among health-motivated consumers.</div></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":"137 ","pages":"Article 105808"},"PeriodicalIF":4.9,"publicationDate":"2026-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615273","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