Seeking confirmation? Biased information search and deliberation in the food domain
Seeking confirmation? Biased information search and deliberation in the food domain
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寻求确认？
DOI：
10.1016/j.foodqual.2021.104189
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发表时间：
2021
影响因子：
5.3
通讯作者：
Kakoschke, Naomi
中科院分区：
文献类型：
--
作者：
Dickinson, David L.;Kakoschke, Naomi
人们经常面临在相互竞争的食物属性之间进行选择的问题（例如，健康对美味）。为了促进更健康的食物选择，重要的是要了解是什么驱动这些选择。食物选择的一个潜在驱动因素是确认偏差，即我们在寻求与食物属性相关的信息时的系统性偏差。这种偏见可能会产生对不证实信念的信息的回避和/或对不证实信念的论点的价值的折扣，这两者都在其他领域（例如，政治、宗教）。本研究旨在探讨食品领域的确认偏倚。我们进行了一项在线研究，大样本（N = 427）按性别和体重指数分层。我们的样本、假设和分析计划已在开放科学框架上预先注册。我们测量了亲健康和亲口味的食品相关信息，旨在直接测试食品领域中确认偏差的存在。我们还研究了更高的审议（以更高的思考量、更低的困倦和更高的认知反射为指标）是否会调节这种偏见。结果表明，个体避免接触那些促进他们利用较少的食物属性的信息（即，健康或美味）。此外，促进较少使用的食物属性的论点被认为是较弱的，并且这种效果对于更警觉的个体（即，不那么困倦）。据我们所知，这些研究结果提供了第一个证据，证实在食品领域的偏见，并表明，不像其他认知偏见，更高的审议可能会加强这种偏见。市场营销可以集中精力说服消费者健康食品是美味的，而不是说服他们更关心健康。
Individuals are often confronted with choosing between competing food attributes (e.g., healthiness vs. tastiness). To promote healthier food choices, is it important to understand what drives these choices. One potential driver of food choices is a confirmation bias,namely, a systematic bias in our approach to seeking information related to food attributes. This bias may generate avoidance of belief-disconfirming information and/or discounting of the value of belief-disconfirming arguments, both of which are documented in other domains (e.g., politics, religion). This study aimed to examine the confirmation bias in the food domain. We conducted an online study with a large sample (N = 427) stratified by sex and body mass index. Our sample, hypotheses, and analysis plan were pre-registered on the Open Science Framework. We measured pro-health and pro-taste food-related information aimed at directly testing the presence of the confirmation bias in the food domain. We also examined whether higher deliberation (indexed by higher amount of thought, lower sleepiness, and higher cognitive reflection) modulated this bias. Results showed that individuals avoided exposure to information that promoted the food attribute that they utilized less (i.e., healthiness or tastiness). Furthermore, arguments promoting less used food attributes were perceived as weaker, and this effect was enhanced for more alert individuals (i.e., less sleepy). To our knowledge, these findings provide the first evidence for a confirmation bias in the food domain and suggest that unlike other cognitive biases, higher deliberation may enhance this bias. Marketing could focus efforts on convincing consumers that healthy food is tasty, rather than convincing them to care more about health.
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DOI：
10.1007/s12160-009-9124-5
发表时间：
2009-12-01
期刊：
Annals of behavioral medicine : a publication of the Society of Behavioral Medicine
影响因子：
--
作者：
Sobal, Jeffery;Bisogni, Carole A
通讯作者：
Bisogni, Carole A
影响因子：
7.6
作者：
P. S. Visser;J. Krosnick
通讯作者：
P. S. Visser;J. Krosnick
食物和营养的认知失调——概念框架
DOI：
--
发表时间：
2017
期刊：
影响因子：
--
作者：
A. Ong;L. Frewer;M. Chan
通讯作者：
M. Chan
影响因子：
5.3
作者：
Jie Li;Nadia A. Streletskaya;M. Gómez
通讯作者：
M. Gómez
健康和口味态度在预测使用频率以及不太健康和更健康零食之间的选择中的作用
DOI：
--
发表时间：
1999
期刊：
影响因子：
--
作者：
K. Roininen;H. Tuorila
通讯作者：
H. Tuorila