Journal
APPETITE
Volume 153, Issue -, Pages -Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.appet.2020.104742
Keywords
Disgust; Risk perception; Food hazards; Cross-cultural research
Categories
Funding
- Swiss National Science Foundation, Switzerland [100014_165630]
- Swiss National Science Foundation (SNF) [100014_165630] Funding Source: Swiss National Science Foundation (SNF)
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Two survey studies, one conducted in Switzerland and the other in nine countries, suggest that food disgust sensitivity is a personality variable that influences the perception of food hazards. For a large Swiss sample (N = 2813), we found that participants having higher food disgust sensitivity perceived more risks compared with participants having lower disgust sensitivity. A longitudinal analysis further suggests that changes in the participants' disgust sensitivity result in changes in the perception of food hazards. A second survey was conducted in Australia, China, England, France, Mexico, South Africa, Spain, Sweden, and the US (N = 5511). In all countries except China, significant correlations between food disgust sensitivity and risk perception were observed. The results suggest that food disgust sensitivity may be an important factor for the acceptance of novel or existing agri-food technologies.
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