Consumers Prefer “Natural” More for Preventatives than for Curatives

Published on Oct 1, 2020in Journal of Consumer Research
· DOI :10.1093/JCR/UCAA034
Sydney E. Scott9
Estimated H-index: 9
(WashU: Washington University in St. Louis),
Paul Rozin109
Estimated H-index: 109
(UPenn: University of Pennsylvania),
Deborah A. Small30
Estimated H-index: 30
(UPenn: University of Pennsylvania)
#1Michael Siegrist (ETH Zurich)H-Index: 88
#2Christina Hartmann (ETH Zurich)H-Index: 24
Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values...
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#2Paul Rozin (UPenn: University of Pennsylvania)H-Index: 109
Most people in the Western, developed world prefer natural things, especially foods. We posit that there is neither theoretical nor empirical support for the widespread beliefs about the superiority of natural entities with respect to human welfare. Nature is not particularly benevolent.
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Democracies assume accurate knowledge by the populace, but the human attraction to fake and untrustworthy news poses a serious problem for healthy democratic functioning. We articulate why and how identification with political parties – known as partisanship – can bias information processing in the human brain. There is extensive evidence that people engage in motivated political reasoning, but recent research suggests that partisanship can alter memory, implicit evaluation, and even perceptual ...
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#1Sergio Román (University of Murcia)H-Index: 20
Last. Michael Siegrist (ETH Zurich)H-Index: 88
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Abstract Background Consumers’ perceptions of naturalness are important for the acceptance of foods and food technologies. Thus, several studies have examined the significance of naturalness among consumers. Nonetheless, the aspects that are considered essential in perceiving a food item as natural may vary across consumers and different stakeholder groups. Scope and approach This systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers. We aimed to answer the...
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Researchers interested in testing mediation often use designs where participants are measured on a dependent variable Y and a mediator M in both of 2 different circumstances. The dominant approach to assessing mediation in such a design, proposed by Judd, Kenny, and McClelland (2001), relies on a series of hypothesis tests about components of the mediation model and is not based on an estimate of or formal inference about the indirect effect. In this article we recast Judd et al.'s approach in t...
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Naturalness is important and valued by most lay Western individuals. Yet, little is known about the lay meaning of “natural†. We examine the phenomenon of additivity dominance: adding something to a natural product (additive) reduces naturalness more than removing an equivalent entity (“subtractive†). We demonstrate additivity dominance for the first time using equivalent adding and subtracting procedures. We find that adding something reduces naturalness more than removing the same thin...
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#1Sydney E. Scott (UPenn: University of Pennsylvania)H-Index: 9
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Public opposition to genetic modification (GM) technology in the food domain is widespread (Frewer et al., 2013). In a survey of U.S. residents representative of the population on gender, age, and income, 64% opposed GM, and 71% of GM opponents (45% of the entire sample) were “absolutely” opposed—that is, they agreed that GM should be prohibited no matter the risks and benefits. “Absolutist” opponents were more disgust sensitive in general and more disgusted by the consumption of genetically mod...
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Docosahexaenoic acid (DHA) is one of the most important omega-3 polyunsaturated fatty acids, with proven health-promoting properties. However, oils with a very high content in DHA (DHAO) are extremely susceptible to oxidation, which affects shelf stability and limits incorporation in food products. Green tea extracts (GTE) are potential candidates for the protection of these oils, but their use in such oils has not been previously reported. This study investigated the effect of GTE (160 ppm, 400...
#1Dewei Luo (JUTCM: Jiangxi University of Traditional Chinese Medicine)
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Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically ...