Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods
BackgroundUltra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical additives. UPFs are also aggressively marketed...
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Frontiers Media S.A.
2022-06-01
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| Series: | Frontiers in Public Health |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fpubh.2022.891546/full |
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| author | Thayane C. Lemos Guilherme M. S. Coutinho Laiz A. A. Silva Jasmin B. Stariolo Rafaela R. Campagnoli Rafaela R. Campagnoli Leticia Oliveira Mirtes G. Pereira Bruna E. F. Mota Bruna E. F. Mota Gabriela G. L. Souza Gabriela G. L. Souza Daniela S. Canella Daniela S. Canella Neha Khandpur Neha Khandpur Isabel A. David |
| author_facet | Thayane C. Lemos Guilherme M. S. Coutinho Laiz A. A. Silva Jasmin B. Stariolo Rafaela R. Campagnoli Rafaela R. Campagnoli Leticia Oliveira Mirtes G. Pereira Bruna E. F. Mota Bruna E. F. Mota Gabriela G. L. Souza Gabriela G. L. Souza Daniela S. Canella Daniela S. Canella Neha Khandpur Neha Khandpur Isabel A. David |
| author_sort | Thayane C. Lemos |
| collection | DOAJ |
| description | BackgroundUltra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical additives. UPFs are also aggressively marketed, which may make them more attractive than unprocessed/minimally processed foods (UMPF). Since consumers' purchase decisions are guided by food-evoked emotions, we aimed to provide evidence that UPF visual cues trigger higher emotional responses and approach motivation than UMPF visual cues, with potential impacts on individuals' intention to consume the UPF over the UMPF.MethodsParticipants (n = 174; 144 women; mean age = 20.7 years; standard deviation = 4.35) performed two tasks. In the first task, 16 pictures of foods (8 UPF and 8 UMPF), and 74 pictures from other affective categories, were presented. After viewing each picture, the participants rated it along two basic dimensions of emotion through the Self-Assessment Manikin scale: pleasantness and arousal. In the second task, the participants viewed the same food pictures, and they rated their intention to consume the foods depicted in the pictures. Each picture was plotted in terms of its mean pleasantness and arousal ratings in a Cartesian plane, which resulted in an affective space.ResultsPictures of UPF and UMPF were positioned in the upper arm of the boomerang-shaped affective space that represents approach motivation. Pictures containing UPF triggered higher approach motivation and intention to consume than pictures containing UMPF. We also found a stronger association between emotional responses and intention to consume UPF relative to UMPF.ConclusionThese results shed new light on the role of ultra-processed foods evoked emotions that contribute to less healthy and sustainable food environments. |
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| language | English |
| last_indexed | 2024-04-13T19:10:07Z |
| publishDate | 2022-06-01 |
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| spelling | doaj.art-44c0b3d7d56e41d68d6dc9be23359bb62022-12-22T02:33:52ZengFrontiers Media S.A.Frontiers in Public Health2296-25652022-06-011010.3389/fpubh.2022.891546891546Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed FoodsThayane C. Lemos0Guilherme M. S. Coutinho1Laiz A. A. Silva2Jasmin B. Stariolo3Rafaela R. Campagnoli4Rafaela R. Campagnoli5Leticia Oliveira6Mirtes G. Pereira7Bruna E. F. Mota8Bruna E. F. Mota9Gabriela G. L. Souza10Gabriela G. L. Souza11Daniela S. Canella12Daniela S. Canella13Neha Khandpur14Neha Khandpur15Isabel A. David16Department of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, BrazilDepartment of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, BrazilDepartment of Neurobiology, Institute of Biology, Universidade Federal Fluminense, Niterói, BrazilDepartment of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, BrazilDepartment of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, BrazilDepartment of Neurobiology, Institute of Biology, Universidade Federal Fluminense, Niterói, BrazilDepartment of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, BrazilDepartment of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, BrazilLaboratory of Psychophysiology, Department of Biological Sciences, Universidade Federal de Ouro Preto, Ouro Preto, BrazilSchool of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, BrazilLaboratory of Psychophysiology, Department of Biological Sciences, Universidade Federal de Ouro Preto, Ouro Preto, BrazilSchool of Nutrition, Universidade Federal de Ouro Preto, Ouro Preto, BrazilDepartment of Applied Nutrition, Nutrition Institute, Universidade Do Estado Do Rio de Janeiro, Rio de Janeiro, BrazilDepartment of Nutrition, Center for Epidemiological Research in Nutrition and Health, Universidade de São Paulo, São Paulo, BrazilDepartment of Nutrition, Center for Epidemiological Research in Nutrition and Health, Universidade de São Paulo, São Paulo, BrazilDepartment of Nutrition, Harvard T.H. Chan School of Public Health, Harvard University, Boston, MA, United StatesDepartment of Physiology and Pharmacology, Biomedical Institute, Universidade Federal Fluminense, Niterói, BrazilBackgroundUltra-processed foods (UPF) are becoming extensively available in the food environments. UPF are industrial formulations that are designed to maximize palatability and consumption through a combination of calorie-dense ingredients and chemical additives. UPFs are also aggressively marketed, which may make them more attractive than unprocessed/minimally processed foods (UMPF). Since consumers' purchase decisions are guided by food-evoked emotions, we aimed to provide evidence that UPF visual cues trigger higher emotional responses and approach motivation than UMPF visual cues, with potential impacts on individuals' intention to consume the UPF over the UMPF.MethodsParticipants (n = 174; 144 women; mean age = 20.7 years; standard deviation = 4.35) performed two tasks. In the first task, 16 pictures of foods (8 UPF and 8 UMPF), and 74 pictures from other affective categories, were presented. After viewing each picture, the participants rated it along two basic dimensions of emotion through the Self-Assessment Manikin scale: pleasantness and arousal. In the second task, the participants viewed the same food pictures, and they rated their intention to consume the foods depicted in the pictures. Each picture was plotted in terms of its mean pleasantness and arousal ratings in a Cartesian plane, which resulted in an affective space.ResultsPictures of UPF and UMPF were positioned in the upper arm of the boomerang-shaped affective space that represents approach motivation. Pictures containing UPF triggered higher approach motivation and intention to consume than pictures containing UMPF. We also found a stronger association between emotional responses and intention to consume UPF relative to UMPF.ConclusionThese results shed new light on the role of ultra-processed foods evoked emotions that contribute to less healthy and sustainable food environments.https://www.frontiersin.org/articles/10.3389/fpubh.2022.891546/fullobesityemotionultra-processed foods (UPFs)policymarketingfood system |
| spellingShingle | Thayane C. Lemos Guilherme M. S. Coutinho Laiz A. A. Silva Jasmin B. Stariolo Rafaela R. Campagnoli Rafaela R. Campagnoli Leticia Oliveira Mirtes G. Pereira Bruna E. F. Mota Bruna E. F. Mota Gabriela G. L. Souza Gabriela G. L. Souza Daniela S. Canella Daniela S. Canella Neha Khandpur Neha Khandpur Isabel A. David Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods Frontiers in Public Health obesity emotion ultra-processed foods (UPFs) policy marketing food system |
| title | Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods |
| title_full | Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods |
| title_fullStr | Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods |
| title_full_unstemmed | Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods |
| title_short | Ultra-Processed Foods Elicit Higher Approach Motivation Than Unprocessed and Minimally Processed Foods |
| title_sort | ultra processed foods elicit higher approach motivation than unprocessed and minimally processed foods |
| topic | obesity emotion ultra-processed foods (UPFs) policy marketing food system |
| url | https://www.frontiersin.org/articles/10.3389/fpubh.2022.891546/full |
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