The Multiple Ingredients Effect: The More Diverse (Un)Healthy Ingredients, the More (Un)Healthy the Food

BACKGROUND: Although previous research has demonstrated that ingredient information plays a significant role in consumers’ healthier food choices, none of the research has investigated how the number of ingredients (ie, single vs multiple) influences consumer perceptions of food healthiness. However...

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Detalles Bibliográficos
Autores principales: Jeong, Yunjoo, Hwang, Sanyoung, Kwon, Mijin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Dove 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7754270/
https://www.ncbi.nlm.nih.gov/pubmed/33363417
http://dx.doi.org/10.2147/PRBM.S271979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7754270/
https://www.ncbi.nlm.nih.gov/pubmed/33363417
http://dx.doi.org/10.2147/PRBM.S271979

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