{"title":"有机光环效应：高热量和低热量食物的感知热量差异和营养标签阅读频率的作用","authors":"Théo Besson, François Durand, Oulmann Zerhouni","doi":"10.1111/jhn.70052","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background</h3>\n \n <p>This study examines the organic halo effect, specifically how organic labels influence perceptions of caloric content and consumption recommendations for high and low calorie food items. Previous research suggests that organic labels can create a perception of healthiness, but it is unclear how these perceptions vary with food calorie content.</p>\n </section>\n \n <section>\n \n <h3> Methods</h3>\n \n <p>An online experiment was conducted with 198 participants, who were randomly assigned to evaluate 20 food items (10 high-calorie and 10 low-calorie) labelled as either organic or conventional. Participants rated the calorie content and recommended consumption frequency of each item using Likert scales. The analysis included multilevel regression models to account for nested data and interactions between labels, calorie content, and participants' propensity to read nutrition information.</p>\n </section>\n \n <section>\n \n <h3> Results</h3>\n \n <p>The organic label led to a significant underestimation of calorie content for high-calorie items and an overestimation for low-calorie items. Participants who frequently read nutritional information were more sensitive to the organic label, showing a stronger organic halo effect. Consumption frequency recommendations were influenced by the label only for low-calorie items, with conventional items being recommended more frequently.</p>\n </section>\n \n <section>\n \n <h3> Discussion</h3>\n \n <p>The study shows that the organic halo effect is more pronounced for high-calorie foods, leading to an underestimation of their calorie content, which may result in occasional overconsumption. Frequent readers of nutritional information are more susceptible to the organic halo effect, contradicting previous findings. The dissociation between calorie perception and consumption frequency highlights the need for clearer nutritional labelling to mitigate misperceptions and support healthier consumer choices. Further research with larger samples and real-world settings is recommended to validate these findings.</p>\n </section>\n </div>","PeriodicalId":54803,"journal":{"name":"Journal of Human Nutrition and Dietetics","volume":"38 2","pages":""},"PeriodicalIF":2.9000,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70052","citationCount":"0","resultStr":"{\"title\":\"The Organic Halo Effect: Perceived Caloric Disparities in High- and Low-Calorie Foods and the Role of Nutrition Label Reading Frequency\",\"authors\":\"Théo Besson, François Durand, Oulmann Zerhouni\",\"doi\":\"10.1111/jhn.70052\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background</h3>\\n \\n <p>This study examines the organic halo effect, specifically how organic labels influence perceptions of caloric content and consumption recommendations for high and low calorie food items. Previous research suggests that organic labels can create a perception of healthiness, but it is unclear how these perceptions vary with food calorie content.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Methods</h3>\\n \\n <p>An online experiment was conducted with 198 participants, who were randomly assigned to evaluate 20 food items (10 high-calorie and 10 low-calorie) labelled as either organic or conventional. Participants rated the calorie content and recommended consumption frequency of each item using Likert scales. The analysis included multilevel regression models to account for nested data and interactions between labels, calorie content, and participants' propensity to read nutrition information.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Results</h3>\\n \\n <p>The organic label led to a significant underestimation of calorie content for high-calorie items and an overestimation for low-calorie items. Participants who frequently read nutritional information were more sensitive to the organic label, showing a stronger organic halo effect. Consumption frequency recommendations were influenced by the label only for low-calorie items, with conventional items being recommended more frequently.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Discussion</h3>\\n \\n <p>The study shows that the organic halo effect is more pronounced for high-calorie foods, leading to an underestimation of their calorie content, which may result in occasional overconsumption. Frequent readers of nutritional information are more susceptible to the organic halo effect, contradicting previous findings. The dissociation between calorie perception and consumption frequency highlights the need for clearer nutritional labelling to mitigate misperceptions and support healthier consumer choices. Further research with larger samples and real-world settings is recommended to validate these findings.</p>\\n </section>\\n </div>\",\"PeriodicalId\":54803,\"journal\":{\"name\":\"Journal of Human Nutrition and Dietetics\",\"volume\":\"38 2\",\"pages\":\"\"},\"PeriodicalIF\":2.9000,\"publicationDate\":\"2025-04-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jhn.70052\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Human Nutrition and Dietetics\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jhn.70052\",\"RegionNum\":3,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Human Nutrition and Dietetics","FirstCategoryId":"3","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jhn.70052","RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
The Organic Halo Effect: Perceived Caloric Disparities in High- and Low-Calorie Foods and the Role of Nutrition Label Reading Frequency
Background
This study examines the organic halo effect, specifically how organic labels influence perceptions of caloric content and consumption recommendations for high and low calorie food items. Previous research suggests that organic labels can create a perception of healthiness, but it is unclear how these perceptions vary with food calorie content.
Methods
An online experiment was conducted with 198 participants, who were randomly assigned to evaluate 20 food items (10 high-calorie and 10 low-calorie) labelled as either organic or conventional. Participants rated the calorie content and recommended consumption frequency of each item using Likert scales. The analysis included multilevel regression models to account for nested data and interactions between labels, calorie content, and participants' propensity to read nutrition information.
Results
The organic label led to a significant underestimation of calorie content for high-calorie items and an overestimation for low-calorie items. Participants who frequently read nutritional information were more sensitive to the organic label, showing a stronger organic halo effect. Consumption frequency recommendations were influenced by the label only for low-calorie items, with conventional items being recommended more frequently.
Discussion
The study shows that the organic halo effect is more pronounced for high-calorie foods, leading to an underestimation of their calorie content, which may result in occasional overconsumption. Frequent readers of nutritional information are more susceptible to the organic halo effect, contradicting previous findings. The dissociation between calorie perception and consumption frequency highlights the need for clearer nutritional labelling to mitigate misperceptions and support healthier consumer choices. Further research with larger samples and real-world settings is recommended to validate these findings.
期刊介绍：
Journal of Human Nutrition and Dietetics is an international peer-reviewed journal publishing papers in applied nutrition and dietetics. Papers are therefore welcomed on:
- Clinical nutrition and the practice of therapeutic dietetics
- Clinical and professional guidelines
- Public health nutrition and nutritional epidemiology
- Dietary surveys and dietary assessment methodology
- Health promotion and intervention studies and their effectiveness
- Obesity, weight control and body composition
- Research on psychological determinants of healthy and unhealthy eating behaviour. Focus can for example be on attitudes, brain correlates of food reward processing, social influences, impulsivity, cognitive control, cognitive processes, dieting, psychological treatments.
- Appetite, Food intake and nutritional status
- Nutrigenomics and molecular nutrition
- The journal does not publish animal research
The journal is published in an online-only format. No printed issue of this title will be produced but authors will still be able to order offprints of their own articles.
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