Naughty but nice: A laboratory study of health information and food preferences in a community sample.
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TL;DR
The results supported the utility of a laboratory setting for evaluating the influence of health-relevant information on responses to food and showed that Ss gave lower liking ratings to the low-fat labeled foods.
Abstract
The influence of information about the fat content of food and cardiovascular disease (CVD) prevention on taste ratings and food intake in a test meal was examined. Forty Ss were allocated at random to CVD information or control conditions. Ss rated 2 brands of yogurt and 2 cheese sandwiches, with 1 flavor of each food labeled full-fat and the other low-fat. In fact, fat levels were identical, and the label-flavor pairings were counterbalanced. Overall, Ss gave lower liking ratings to the low-fat labeled foods. However, Ss in the information condition tended to eat a smaller proportion of the full-fat sandwiches. The results supported the utility of a laboratory setting for evaluating the influence of health-relevant information on responses to food.