Mating strategy, disgust, and food neophobia

Al-Shawaf, Laith; Lewis, David M. G.; Alley, Thomas R.; Buss, David M.

doi:10.1016/j.appet.2014.10.029

Cited by 71 publications

(41 citation statements)

References 70 publications

(95 reference statements)

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“…Disgust sensitivity and germ aversion are sometimes interpreted as reflecting 'investment' in avoiding pathogens -that is, greater avoidance at the expense of eating, mating, or social contact opportunities. Some evidence supports this perspective, with more pathogen avoidant individuals being less open to sexual contact with multiple partners [12 ,41,43] and less open to sampling novel cuisines [7].…”

Section: Variation In Pathogen Avoidancementioning

confidence: 95%

“…Since being posed, though, it has generated an avalanche of hypotheses and empirical tests [3 ]. Research in this area has outlined the contours of human pathogen avoidance adaptations, showing how such adaptations mold mate preferences [4,5 ,6], dietary behaviors [7,8], xenophobia [9], ideological liberalism versus conservatism [10,11,12 ], and antipathy toward homosexuals [13], the obese [14,15], the elderly [16] and the disabled [17].…”

mentioning

confidence: 99%

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Human pathogen avoidance adaptations

Tybur

Lieberman

2016

Current Opinion in Psychology

132

161

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Section: Variation In Pathogen Avoidancementioning

confidence: 95%

mentioning

confidence: 99%

Human pathogen avoidance adaptations

Tybur

Lieberman

2016

Current Opinion in Psychology

132

161

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“…People tend to avoid unknown/unfamiliar products, for a range of reasons including the fear of ingesting toxins and other pathogens (17). This tendency, referred to as food neophobia, is not homogenous across foods, and can to be stronger in response to animal products than non-animal products, possibly as a result of the greater potential pathogenic threat posed by animal products (18).…”

Section: Factors Influencing Consumer Acceptance/rejection Of Foodsmentioning

confidence: 99%

Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

2016

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Satisfying the increasing global demand for protein results in challenges from a supply perspective. Increased use of animal proteins, through greater use of meat by-products, could form part of the solution, subject to consumer acceptance. This research investigates consumer evaluations of food products that incorporate ingredients derived from offals that have been produced through a range of food processing technologies. Using focus groups incorporating product stimuli representing various combinations of offals, processing, and carrier products, the research finds that the physical state and perceived naturalness of the ingredients influences acceptance. It also highlights the impact of life experiences, linked to demographic characteristics, on interpretations and evaluations of products and processes. Ideational influences, i.e., knowledge of the nature or origin of the substance, are reasons for rejecting some concepts, with misalignment between nature of processing and the product resulting in rejection of others. Lack of perceived necessity also results in rejection. Alignment of ingredients with existing culinary practices and routines, communication of potential sensory, or other benefits as well as naturalness are factors likely to promote acceptance, and generate repeat purchase, in some consumer segments. Trust in oversight that the products are safe is a prerequisite for acceptance in all cases. These findings have implications for pathways to increase sustainability of beef production and consumption through increased use of beef by-products.

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“…However, since new food sources entailed the risk of eating contaminated foods, there was a tradeoff between food intake and eating contaminated, and especially, new foods. A system that restrained eating risky foods was advantageous and disgust was the most likely motivator for avoidance (Al‐Shawaf, Lewis, Alley, & Buss, ; Curtis, Aunger, & Rabie, ; Curtis & Biran, ; Haidt, McCauley, & Rozin, ).…”

Section: Introductionmentioning

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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Mating strategy, disgust, and food neophobia

Cited by 71 publications

References 70 publications

Human pathogen avoidance adaptations

Human pathogen avoidance adaptations

Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

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

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