数字农科院2.0

Reason's Triumph over Passion? Chinese Adults' Attention to Information on Ultra-Processed Foods' Fat and Sodium Contents in Nutrition Facts Tables

文献类型： 外文期刊

作者： 黄泽颖

关键词： ultra-processed foods; fat; sodium; flavor labels; packaging

期刊名称： Nutrients

ISSN：

年卷期： 2025 年

页码：

收录情况： SCIE（2025版）

摘要： Background: It is common for consumers to purchase ultra-processed foodsthat are perceived to have health risks, and this phenomenon is rarely explained in theexisting literature from the perspective of consumers’ responses to the intuitive marketingof flavor labels and the packaging. Methods: This study aimed to fill this knowledge gapand investigated the attention of 920 participants aged 18~59 across China toward fat andsodium content information for six ultra-processed foods (pastry foods, quick-frozen foods,dessert foods, puffed foods, beverages, and sauces) presented in nutrition facts tables basedon the theoretical analysis framework for purchasing decisions on ultra-processed foods byusing the binary logit model. Results: It was found that the respondent’ s attention to fatand sodium content information was positively influenced by health risk perception levelsand levels of knowledge about fat and sodium but negatively influenced by the interactionterm between flavor labels (or the packaging) that stimulated the purchase desire and healthrisk perception levels (or levels of knowledge about fat and sodium). Conclusions: Thestimulation of purchase desire by flavor labels and the packaging weakened the consumer’s increased attention to fat and sodium content information being enhanced by the healthrisk perception level and the level of knowledge about fat and sodium, especially theprobability of attention to such information for dessert foods, puffed foods, quick-frozenfoods, and sauces, which dropped the most. Additionally, the attention of females, youth,low-income individuals, those with below-college education, and non-overweight andobese individuals to such information dropped more, and the decrease was the largest fordessert foods, puffed foods, quick-frozen foods, and sauces

分类号：

  • 相关文献

[1]A Study Towards the Development of Salt Tolerant Upland Cotton (Gossypium Hirsutum L.). Farooq M.A., Shakeel A., Zafar M.M., Farooq M., Chattha W.S., Husnain T.. 2022

[2]Reason’s Triumph over Passion? Chinese Adults’ Attention to Information on Ultra-Processed Foods’ Fat and Sodium Contents in Nutrition Facts Tables. Zeying Huang. 2025

[3]The Occurrence Of Bisphenol Compounds In Animal Feed Plastic Packaging And Migration Into Feed. Wang, RG, Huang, Y, Dong, SJ, Wang, PL, Su, XO. 2021

[4]Loss-Of-Function Myostatin Mutation Increases Insulin S.ensitivity And Browning Of W hite Fat In Meishan Pigs. Cai, CB, Qian, LL, Jiang, SW, Sun, YD, Wang, QQ, Ma, DZ, Xiao, GJ, Li, B, Xie, SS, Gao, T, Chen, YX, Liu, J, An, XR, Cui, WT, Li, K. 2017

[5]Energy Requirement for Growing Mink Fed on Diets of Different Energy Levels. Yang, Ying,Zhang, Tietao,Rong, Min,Xu, JiaPing,Xing, Xiumei. 2021

[6]Effects Of Dietary Fat Sources During Late Gestation On Colostrum Quality And Mammary Gland Inflammation In Lipopolysaccharide-Challenged Sows. Zou, TD, Wei, WZ, Cao, SC, Zhang, HF, Liu, JB. 2020

[7]Meal Patterns And Changes In Cardiometabolic Risk Factors In Children: A Longitudinal Analysis. Shang, XW, Li, YP, Xu, HQ, Zhang, Q, Liu, AL, Du, SM, Ma, GS. 2020

[8]Formation Mechanism Of Aroma Compounds I.n A Glutathione-Glucose Reaction W ith Fat Or Oxidized Fat. Zhao, J, Wang, TZ, Xie, JC, Xiao, QF, Cheng, J, Chen, F, Wang, S, Sun, BG. 2019

作者其他论文 更多>>