Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale

Ammann, Jeanine; Hartmann, Christina; Siegrist, Michael

doi:10.1016/j.foodqual.2017.12.013

Cited by 44 publications

(23 citation statements)

References 15 publications

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“…Average scores were calculated across all items ( M = 3.58, SD = 0.97, Cronbach's α = 0.78). The scale seems to be a reliable and valid measurement tool to predict various eating and food behaviors (Ammann, Hartmann, & Siegrist, ; Egolf, Siegrist, & Hartmann, ).…”

Section: Methodsmentioning

confidence: 99%

When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies

2019

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New food technologies have a high potential to transform the current resource‐consuming food system to a more efficient and sustainable one, but public acceptance of new food technologies is rather low. Such an avoidance might be maintained by a deeply preserved risk avoidance system called disgust. In an online survey, participants (N = 313) received information about a variety of new food technology applications (i.e., genetically modified meat/fish, edible nanotechnology coating film, nanotechnology food box, artificial meat/milk, and a synthetic food additive). Every new food technology application was rated according to the respondent's willingness to eat (WTE) it (i.e., acceptance), risk, benefit, and disgust perceptions. Furthermore, food disgust sensitivity was measured using the Food Disgust Scale. Overall, the WTE both gene‐technology applications and meat coated with an edible nanotechnology film were low and disgust responses toward all three applications were high. In full mediation models, food disgust sensitivity predicted the disgust response toward each new food technology application, which in turn influenced WTE them. Effects of disgust responses on the WTE a synthetic food additive were highest for and lowest for the edible nanotechnology coating film compared to the other technologies. Results indicate that direct disgust responses influence acceptance and risk and benefit perceptions of new food technologies. Beyond the discussion of this study, implications for future research and strategies to increase acceptance of new food technologies are discussed.

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Section: Methodsmentioning

confidence: 99%

When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies

2019

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“…Disgust sensitivity is clinically significant because it can help individuals avoid external dangerous stimuli; however, individuals high in disgust sensitivity are prone to anxiety, fear of death, and unnecessarily avoiding risk-taking (Haidt et al, 1994). As such, disgust sensitivity can be associated with a variety of psychiatric disorders, including eating disorders (Aharoni and Hertz, 2012; Ammann et al, 2018), phobias (Bianchi and Carter, 2012), and obsessive-compulsive disorders (Ólafsson et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…It has been demonstrated that disgust sensitivity is associated with eating disorders and body mass index (BMI), which is a reliable measure of body fat content (Troop et al, 2000; Griffiths and Troop, 2006; Mayer et al, 2008; Davey and Chapman, 2009; Houben et al, 2013; Watkins et al, 2015; Vicario and Rafal, 2017; Ammann et al, 2018). For example, Troop et al (2000) and Mayer et al (2008) found that eating disorder symptoms (as captured with thinness and bulimia scores) were related to higher levels of disgust sensitivity, including to food.…”

Section: Introductionmentioning

confidence: 99%

Food-Specific Inhibitory Control Mediates the Effect of Disgust Sensitivity on Body Mass Index

Liu

Turel

et al. 2019

Front. Psychol.

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Disgust is an emotion that drives food avoidance. People vary in their responses to disgust, which is captured by their disgust sensitivity. Disgust sensitivity is clinically significant because it can influence eating behaviors, and indirectly people’s body mass index (BMI). Inhibitory control can also influence BMI through the role that such reflective abilities play in governing food intake. In this study, we relied on neural models of disgust to suggest that disgust and inhibitory control are intertwined, and that inhibitory control facilitates the translation of disgust sensitivity into BMI. Mediation analyses applied to 46 subjects, including 29 normal body weight [BMI = 18.34 kg/m2 (SD = 1.58)] and 17 overweight/obese [BMI = 26.03 kg/m2 (SD = 2.58)] subjects, were used to test the hypothesis. Subjects completed the Chinese version of the Disgust Scale-Revised, and an inhibition control test (Food-Specific Stop-Signal Task). There were negative correlations between the disgust sensitivity score (DS) and body mass index (BMI), and between DS and stop-signal reaction time (SSRT). Moreover, BMI was positively correlated with SSRT. The mediation model results showed that disgust sensitivity was associated with BMI and that this relationship was mediated via inhibition control. There was no significant effect of DS on BMI, while the effect of SSRT on BMI was significant. This suggested that the effect of disgust sensitivity on BMI was fully mediated through food-specific inhibitory control. This supports our hypothesis that BMI is affected by disgust sensitivity and that this relationship is mediated by inhibition control. These findings reveal a key mechanism that underlies disgust sensitivity-BMI association and point to future research and potential interventions aimed at food intake management.

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“…A plethora of research publications have been devoted to understanding preference and acceptance toward familiar and unfamiliar foods and flavors (Backstrom, Pirttila-Backman, & Tuorila, 2003Chung et al, 2012;Henriques, King, & Meiselman., 2009;Schickenberg, van Assema, Brug, & De Vries, 2008). The vast majority of studies in this area investigated school-aged children's' attitudes and behaviors toward foods, with a limited number of studies exploring adult food preferences and responses (Ammann et al, 2018a;Ammann, Hartmann, & Siegrist, 2018b;Elkins & Zickgraf, 2018;Jaeger, Rasmussen, & Prescott, 2017;King, Meiselman., & Henriques, 2008;Knaapila et al, 2011;Tuorila, Lähteenmäki, Pohjalainen, & Lotti, 2001). Only a handful of studies investigated the impact of food education programs on reactions and preferences toward unfamiliar foods (Hoppu et al, 2015;Mustonen, Rantanen, & Tuorila, 2009;Park & Cho, 2016;Reverdy et al, 2008;Reverdy, Lange, & Schlich, 2004;Reverdy et al, 2010).…”

Section: Research Design and Objectivesmentioning

confidence: 99%

“…When discussing a novel food pairing mentioned by one the focus participants ("pork sausage with hummus"), it was explained that while the thought of the combination was not appealing or appetizing, the actual flavor of the combination was quite pleasing, "it should not taste good, but it actually does." Previous researchers have found that ideational motivations are important factors in the rejection of unfamiliar foods (Ammann et al, 2018a(Ammann et al, , 2018bHartmann & Siegrist, 2018), especially in the negative response to unfamiliar animal-based foods (Martins et al, 1997;Martins & Pliner, 2005Pliner, 1994;Tan et al, 2015).…”

Section: Sensory Overridingmentioning

confidence: 99%

Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

Traynor

Moreo

Cain

et al. 2020

Journal of Culinary Science & Technology

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A mixed �-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investigate the underlying motivational factors to the reactions and behaviors toward unfamiliar foods. The second phase of the study consisted of sensory evaluation by two separate cohorts, panelists with and without culinary education, of food products created through the novel pairings of foods. Panelists with culinary education expressed a greater overall liking for the animal-based pairing. Sensory-Affective and Ideational factors appeared to be underlying motivational factors of these hedonic reactions.

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Does food disgust sensitivity influence eating behaviour? Experimental validation of the Food Disgust Scale

Cited by 44 publications

References 15 publications

When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies

When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies

Food-Specific Inhibitory Control Mediates the Effect of Disgust Sensitivity on Body Mass Index

Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

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