被物化的经历助长了对放纵食物的偏好

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Lei Cheng , Yijia Dong , Xijing Wang
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引用次数: 0

摘要

超重或肥胖往往与过量食用不健康食品有关,会增加罹患各种慢性疾病的风险。本研究旨在系统地探讨遭受物化对放纵食物偏好的影响。我们通过纵向调查(研究 1)和一系列完全控制的实验(研究 2a-3),在五项研究(中国参与者,人数 = 1011)中发现,遭受客体化程度越高的人越倾向于食用放纵的食物。具体来说,研究 1 表明,经历物化与消费放纵食物之间存在正相关。研究 2a-2c 采用不同的操作范式和测量方法,进一步证明了体验物化与偏好放纵食物之间的因果关系。在研究 3 中,我们复制了这一效应,并进一步检验了情绪困扰在这一过程中的中介作用。综上所述,我们的研究结果表明,物化作为一种不显眼的人际虐待,会加剧个体的情绪困扰,进而促进他们对放纵食物的偏好。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Experiencing objectification encourages a preference for indulgent foods

Overweight or obesity, often linked to excessive consumption of unhealthy foods, increases the risk of developing various chronic diseases. The present study aims to systematically investigate the effect of suffering from objectification on a preference for indulgent food. We found across five studies (Chinese participants, N = 1011) that individuals who endure a higher level of objectification exhibit a greater intention to consume indulgent foods, employing a longitudinal survey (Study 1) and a series of fully controlled experiments (Studies 2a-3). Specifically, Study 1 revealed a positive association between experiencing objectification and the consumption of indulgent foods. Studies 2a-2c further demonstrated a causal relationship between experiencing objectification and a preference for indulgent food using different manipulation paradigms and measurements. In Study 3, we replicated this effect and further tested the mediating role of emotional distress in the process. Taken together, our findings suggest that objectification, as an inconspicuous interpersonal maltreatment, heightens individuals’ emotional distress and then fosters their preference for indulgent food.

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来源期刊
Food Quality and Preference
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.
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