Topics

Sugar labeling: How numerical information of sugar content influences healthiness and tastiness expectations.

07:00 EST 4th November 2019 | BioPortfolio

Summary of "Sugar labeling: How numerical information of sugar content influences healthiness and tastiness expectations."

Overconsumption of highly sugary foods contributes to increases in obesity and diabetes in our population, and initiatives are issued worldwide to reduce sugar content in food products. However, it is unclear how the presentation of reduced sugar content on food packages affects taste expectations of consumers. Based on the learned knowledge about negative health effects of sugar and the common belief that unhealthy food tastes better than healthy food, consumers might conclude that lower sugar levels are associated with higher healthiness and lower tastiness. Addressing this concern, we examined how quantitative information about sugar content without any verbal description influences consumers' health and taste expectations of dairy desserts. We asked participants to indicate the expected healthiness and tastiness of randomly sampled dairy desserts, while varying systematically the quantitative sugar information provided in a label presented with the desserts (numerical sugar level in grams per 100 grams of product: low vs. original vs. high). We assumed that quantitative sugar content is not equally associated with healthiness and tastiness of products and that numerical information about sugar content informs health more than taste expectations. Therefore, we predicted that consumers expect higher healthiness, but not to the same degree lower tastiness for products with reduced sugar contented compared to products with higher sugar content. The results of the present study are in line with this hypothesis. We found that consumers expected desserts with less sugar to be healthier than desserts with higher levels of sugar. The experimentally varied sugar levels did not affect the tastiness expectations. Notably, consumers did not follow the unhealthy = tasty intuition and did not devaluate the tastiness of desserts because of heightened healthiness expectations. Our findings suggest that sole numerical information about sugar content-an important nutritional value-is more diagnostic in the construction of healthiness rather than tastiness expectations of food products.

Affiliation

Journal Details

This article was published in the following journal.

Name: PloS one
ISSN: 1932-6203
Pages: e0223510

Links

DeepDyve research library

PubMed Articles [13202 Associated PubMed Articles listed on BioPortfolio]

Carbon isotope measurements of foods containing sugar: A survey.

Over 200 sugars, high sugar content foods, and sugar-free alternative products found in Canadian supermarkets were analyzed for carbon isotope (δC) values, adding to the record of food items with rep...

Should Australia tax sugar-sweetened beverages?

The implementation of a sugar tax in Australia has been discussed extensively as a way to combat rising rates of obesity and diabetes. We aim to review international efforts by governments to implemen...

Choosing or rejecting a food item, does framing matter? And what has sugar to do with it!

The color code of "Traffic Light Labels" (TLL) on food items indicates the amount (e.g., green = low) of fat, saturates, sugar and salt it contains. Consider two ways to select among food items (e...

Evaluation of Some Ingredients and Energy Content on Front-of-Pack Cereal Bar Labeling as Drivers of Choice and Perception of Healthiness: A Case Study with Exercisers.

The objective of this study was to explore the drivers of choice and perceptions of healthiness that specific ingredient or energy content information displayed on the front-of-pack label of cereal ba...

Analysis of Ser/Thr-Linked Sugar Chains.

Analysis of carbohydrate structures is an integral part of understanding the structure-function relationship of glycans as well as whole glycoproteins. Glycan profiling by HPLC with fluorescence detec...

Clinical Trials [5382 Associated Clinical Trials listed on BioPortfolio]

Sugar Sweetened Beverage Labeling Support

This is an online survey assessing consumer support for different labeling policies related to sugar sweetened beverages. The investigators will present consumers with three labels that ar...

Continuous Glucose Monitoring in Critically Ill

The goal of this clinical research study is to learn if The Guardian® blood-sugar monitoring device can be used reliably in patients with high blood sugar who are receiving care in the I...

Glycemic Response to Low Sugar Apple Juice

Primary objective of this study is to investigate the effect of sugar reduction (starting from glucose and sucrose, respectively) on postprandial glycemic response to apple juice by compar...

Liver Glycogen and Hypoglycemia in Humans

The purpose of this research study is to learn more about how sugar levels in the liver affect the ability of people both with and without type 1 diabetes. People with type 1 diabetes do n...

Glucose Study, Spinal Cord Injury

The purpose of this research study is to find out how blood sugar levels change during the day and night in people living with spinal cord injuries (SCI) and then to compare that with peop...

Medical and Biotech [MESH] Definitions

Reversibly catalyzes the oxidation of a hydroxyl group of sugar alcohols to form a keto sugar, aldehyde or lactone. Any acceptor except molecular oxygen is permitted. Includes EC 1.1.1.; EC 1.1.2. and EC 1.1.99.

The bacterial sugar phosphotransferase system (PTS) that catalyzes the transfer of the phosphoryl group from phosphoenolpyruvate to its sugar substrates (the PTS sugars) concomitant with the translocation of these sugars across the bacterial membrane. The phosphorylation of a given sugar requires four proteins, two general proteins, Enzyme I and HPr and a pair of sugar-specific proteins designated as the Enzyme II complex. The PTS has also been implicated in the induction of synthesis of some catabolic enzyme systems required for the utilization of sugars that are not substrates of the PTS as well as the regulation of the activity of adenylate cyclase. EC 2.7.1.-.

Short chain carbohydrate molecules that have hydroxyl groups attached to each carbon atom unit with the exception of one carbon that has a doubly-bond aldehyde or ketone oxygen. Cyclical sugar molecules are formed when the aldehyde or ketone groups respectively form a hemiacetal or hemiketal bond with one of the hydroxyl carbons. The three dimensional structure of the sugar molecule occurs in a vast array of biological and synthetic classes of specialized compounds including AMINO SUGARS; CARBASUGARS; DEOXY SUGARS; SUGAR ACIDS; SUGAR ALCOHOLS; and SUGAR PHOSPHATES.

Any compound that contains a constituent sugar, in which the hydroxyl group attached to the first carbon is substituted by an alcoholic, phenolic, or other group. They are named specifically for the sugar contained, such as glucoside (glucose), pentoside (pentose), fructoside (fructose), etc. Upon hydrolysis, a sugar and nonsugar component (aglycone) are formed. (From Dorland, 28th ed; From Miall's Dictionary of Chemistry, 5th ed)

Sugar alcohol molecules that contain three carbons.

Quick Search


DeepDyve research library

Relevant Topics

Nutrition
Within medicine, nutrition (the study of food and the effect of its components on the body) has many different roles. Appropriate nutrition can help prevent certain diseases, or treat others. In critically ill patients, artificial feeding by tubes need t...

Public Health
Alternative Medicine Cleft Palate Complementary & Alternative Medicine Congenital Diseases Dentistry Ear Nose & Throat Food Safety Geriatrics Healthcare Hearing Medical Devices MRSA Muscular Dyst...

Diabetes
Diabetes is a lifelong condition that causes a person's blood sugar level to become too high. The two main types of diabetes are: type 1 diabetes type 2 diabetes In the UK, diabetes affects approximately 2.9 million people. There are a...


Searches Linking to this Article