Centre de Recherche en Psychologie, Cognition et Communication - EA 1285, Université de Bretagne Occidentale, 20 Rue Ducquesne, CS 93837, F-29238 Brest 03, France.
Audencia Business School, 8 Route de la Jonelière, BP 31 222, F-44312 Nantes 03, France.
Appetite. 2016 Oct 1;105:618-29. doi: 10.1016/j.appet.2016.06.026. Epub 2016 Jun 23.
French consumers' perceptions of nutrition and health claims (NHC) are studied using both qualitative (n = 89) and quantitative (n = 1000) methods. We analyse the participants' unprompted associations between nutrients and foods and construct a "lay food composition table". We find evidence for a degree of familiarity, in most cases in name only, with macronutrients and a small number of micronutrients. We then turn to assessing how compatible nutritional claims are with the « lay food composition table » and with pre-existing, culture-based representations of the fate of foods in the body. We thus identify some principles predicting for positive or negative response in relation to types of claims. We also assess the credibility of types of claims according to the function cited and the carrier food. Finally, we test perception of hypothetical fortifications according to origin of nutrient and type of carrier food (e.g. omega 3 from fish oil in ham).
we find (1) that the very principle of fortification disrupts culture-based representations French consumers have of the link between food and health, which they consider to essentially reside in a "varied and balanced diet". And that (2), in spite of a general disposition against NHC, some types of claims are deemed more acceptable and credible than others. The questions raised by these findings are whether and to what extent nutrition can, does and should replace food cultures.
使用定性（n=89）和定量（n=1000）方法研究了法国消费者对营养和健康声称（NHC）的看法。我们分析了参与者在没有提示的情况下对营养素和食物之间的联想，并构建了一个“基础食物成分表”。我们发现，大多数情况下，人们对宏量营养素和少数微量营养素有一定的熟悉程度，尽管只是在名称上。然后，我们评估营养声称与“基础食物成分表”以及与身体内食物命运的预先存在的基于文化的代表性之间的兼容性。因此，我们确定了一些与声称类型相关的正向或负向反应的预测原则。我们还根据所引用的功能和载体食物来评估声称类型的可信度。最后，我们根据营养素的来源和载体食物的类型（例如，来自鱼油的ω-3 在火腿中）测试对假设强化的感知。
我们发现（1）强化的原则本身就破坏了法国消费者对食物与健康之间联系的基于文化的代表性，他们认为这种联系本质上存在于“多样化和均衡的饮食”中。并且（2），尽管对 NHC 普遍持反对态度，但某些类型的声称比其他声称更被认为是可以接受和可信的。这些发现引发的问题是，营养是否以及在多大程度上可以、应该取代食物文化。
