Blue lighting decreases the amount of food consumed in men, but not in women

Cho, Sungeun; Han, Ashley; Taylor, Michael H.; Huck, Alexandria C.; Mishler, Amanda M.; Mattal, Kyle L.; Barker, Caleb A.; Seo, Han‐Seok

doi:10.1016/j.appet.2014.11.020

Cited by 46 publications

(86 citation statements)

References 58 publications

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“…Participants liked the appearance of apples and bell peppers under yellow or white light significantly more than under blue light; this result is in agreement with earlier findings showing that blue light decreased the liking of food appearance (Hasenbeck et al 2014;Cho et al 2015). As observed in the results with respect to willingness to eat, there was a significant interaction between light color and food type (or surface color of food) with respect to the liking of food appearance.…”

Section: Discussionsupporting

confidence: 91%

“…Second, the effects of ambient lighting have been studied with respect to sensory perception and acceptability of food samples held in opaque or blue/black colored containers (Oberfeld et al 2009), focusing on the sole effect of colored ambient light. Finally, as in the present study, interaction between the color cues of food surface and ambient light has been investigated (Barbut 2001(Barbut , 2004aRoss et al 2008;Suk et al 2012;Hasenbeck et al 2014;Cho et al 2015).…”

Section: Discussionmentioning

confidence: 88%

“…; Cho et al . ). As observed in the results with respect to willingness to eat, there was a significant interaction between light color and food type (or surface color of food) with respect to the liking of food appearance.…”

Section: Discussionmentioning

confidence: 97%

“…Cho et al . () demonstrated that when omelets and pancakes were consumed under white, yellow or blue light, overall flavor (mainly retronasal odor) intensities of the meal were not significantly different among the three light‐color conditions. Similarly, Oberfeld et al .…”

Section: Discussionmentioning

confidence: 98%

“…Similarly, in previous research color of light has been found to exert little or no influence on the overall impression of meals (Cho et al . ) or wines [when a within‐participants design was used (Experiment 2 in the study by Oberfeld et al . )] when the rating was done after consuming the presented samples.…”

Section: Discussionmentioning

confidence: 99%

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Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers

Yang

Cho

Seo

2015

Journal of Sensory Studies

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This study aimed to determine whether ambient light colors affect consumers’ willingness to eat, sensory perceptions and hedonic impressions of foods. Sliced apples and red bell peppers were presented under five different colors of light: white, yellow, green, blue and red, respectively. Participants were asked to observe the presented food under these colored lights, to rate their willingness to eat and liking of food appearance. After tasting, participants were asked to rate intensities of flavor and crispness and rate overall impression of the food. When the food samples were presented under white or yellow light rather than blue light, participants not only wanted to eat more, but also liked the foods more. Participants were especially more willing to eat apples under yellow light than under white light commonly experienced in daily life. Flavor intensity of apples was found to be lower under blue light than under yellow, white or red light; this trend was not observed in flavor intensity of bell peppers. Crispness intensities were not different among the five light‐color conditions. In conclusion, our findings support and extend the notion that light colors modulate consumers’ willingness to eat and their hedonic impressions of foods, especially apples and bell peppers. Practical Applications As multicolored light‐emitting diode bulbs have become popular, foods and drinks are often displayed under colored light in restaurants and retail stores. The results of this study will provide sensory scientists and food‐service professionals with valuable insights as to how their consumers will most likely behave under colored lights in a given dining establishment. In addition, based on findings that participants’ appetites were significantly higher for apples under yellow light than under white light, yellow light might be used as a tool for encouraging people to consume more apples in everyday life.

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Section: Discussionsupporting

confidence: 91%

Section: Discussionmentioning

confidence: 88%

Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

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Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers

Yang

Cho

Seo

2015

Journal of Sensory Studies

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The enhancement of appetite through the use of colored light in case of a cake: Preliminary evidence from event‐related potentials

Wang

2020

Color Research & Application

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Appetites are strongly affected by the color of the food and it has been found that different colors can affect the brain reflexes that impact the appetite. In this study, event‐related potential was used as a measurement tool to detect brain wave responses to assess foods under different colors of light, and to compare the appetite performance of participants. The food samples were captured under incandescent lights and colored lights (red and green lights under 5200 K). The incandescent lights were divided into the differential color temperature (2700, 4000, 6500 and 7500 K). Seventeen participants were invited to the experiment. The event‐related potential results showed that the warm incandescent light (4000 K) significantly increased appetite. Moreover, the red light enhances the late positive component amplitude and enhances the consumer's visual attraction and impression. The conclusions showed that the color of lighting can affect consumers' emotions, behaviors, psychology, and even appetite, and preliminary scientific evidence has been obtained from event‐related potential.

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Effects of Blue Lighting in Ambient and Mobile Settings on the Intention to Buy Hedonic and Utilitarian Products

Guido

Piper

Prete

et al. 2017

Psychology and Marketing

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According to multidisciplinary research, the blue light has important consequences for human beings’ productivity and well‐being, as it positively influences their circadian, endocrine, and neurobehavioral functions. This paper examines how blue light—in both the physical environment and a mobile display—influences consumers’ purchase intentions in mobile shopping. Specifically, this paper proposes that consumers who are exposed to certain conditions of blue lighting (identified by an emission spectrum centered at 460 nm; i.e., “actinic blue”), in either a room environment or via a smartphone, are more inclined to purchase hedonic rather than utilitarian products. After describing the study, which compares the effects of blue lighting to more traditional white lighting (identified with an emission spectrum centered at 635 nm; i.e., “warm white”), the paper discusses results, alongside the implications for theory, marketing practice, and future research.

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Blue lighting decreases the amount of food consumed in men, but not in women

Cited by 46 publications

References 58 publications

Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers

Effects of Light Color on Consumers’ Acceptability and Willingness to Eat Apples and Bell Peppers

The enhancement of appetite through the use of colored light in case of a cake: Preliminary evidence from event‐related potentials

Effects of Blue Lighting in Ambient and Mobile Settings on the Intention to Buy Hedonic and Utilitarian Products

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