The role of cognitive biases involving selective interrogation of taste-based information in sugar-sweetened beverage consumption.

Autor: Dondzilo L; Elizabeth Rutherford Memorial Centre for the Advancement of Research on Emotion, School of Psychological Science, University of Western Australia, Perth, Australia. Electronic address: laura.dondzilo@uwa.edu.au., Kemps E; Psychology, College of Education, Psychology, and Social Work, Flinders University, Adelaide, Australia.
Jazyk: angličtina
Zdroj: Journal of behavior therapy and experimental psychiatry [J Behav Ther Exp Psychiatry] 2024 Dec; Vol. 85, pp. 101979. Date of Electronic Publication: 2024 Jul 14.
DOI: 10.1016/j.jbtep.2024.101979
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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