Food disgust sensitivity influences the perception of food hazards: Results from longitudinal and cross-cultural studies.
Cross-cultural research
Disgust
Food hazards
Risk perception
Journal
Appetite
ISSN: 1095-8304
Titre abrégé: Appetite
Pays: England
ID NLM: 8006808
Informations de publication
Date de publication:
01 10 2020
01 10 2020
Historique:
received:
11
02
2020
revised:
13
05
2020
accepted:
13
05
2020
pubmed:
19
5
2020
medline:
17
6
2021
entrez:
19
5
2020
Statut:
ppublish
Résumé
Two survey studies, one conducted in Switzerland and the other in nine countries, suggest that food disgust sensitivity is a personality variable that influences the perception of food hazards. For a large Swiss sample (N = 2813), we found that participants having higher food disgust sensitivity perceived more risks compared with participants having lower disgust sensitivity. A longitudinal analysis further suggests that changes in the participants' disgust sensitivity result in changes in the perception of food hazards. A second survey was conducted in Australia, China, England, France, Mexico, South Africa, Spain, Sweden, and the US (N = 5511). In all countries except China, significant correlations between food disgust sensitivity and risk perception were observed. The results suggest that food disgust sensitivity may be an important factor for the acceptance of novel or existing agri-food technologies.
Identifiants
pubmed: 32422172
pii: S0195-6663(20)30207-5
doi: 10.1016/j.appet.2020.104742
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
104742Informations de copyright
Copyright © 2020 The Authors. Published by Elsevier Ltd.. All rights reserved.