改变可得性对食物选择的影响解释：关于相对偏好作用的两项实验研究。
Explaining the effect on food selection of altering availability: two experimental studies on the role of relative preferences.
机构信息
Institute of Public Health, University of Cambridge, Cambridge, UK.
Nuffield Department of Primary Care Health Sciences, University of Oxford, Oxford, OX2 6GG, UK.
出版信息
BMC Public Health. 2022 Apr 30;22(1):868. doi: 10.1186/s12889-022-13067-2.
BACKGROUND
Increasing the availability of healthier or plant-based foods increases their selection. The current studies aimed to examine the extent to which relative preferences account for food selections following availability interventions. In particular, (a) whether increasing the availability of lower-energy options increases the likelihood that individuals' highest-ranked option is lower-energy, and (b) the extent to which selections reflect individuals' highest-ranked option from the available range.
METHODS
UK adults (Study 1: n = 1976; Study 2: n = 1078) took part in within-subjects online studies. In both studies, the order of preference between food options was established by participants choosing the option that they would prefer "to eat right now" from every possible pairing within a pool of eight options. Then, participants were shown either predominantly higher-energy options (three higher- and one lower-energy) or predominantly lower-energy options (vice versa), presented in a random order.
RESULTS
When predominantly lower-energy options were presented, the odds of the highest-ranked option being a lower-energy option increased ten-fold (Study 1: odds ratio: 10.1; 95%CI: 8.9,11.4; Study 2: odds ratio: 10.4; 95%CI: 7.4,14.7), compared to when predominantly higher-energy options were available. In both studies, around 90% of selections reflected the highest-ranked option in the range offered in the studied availability conditions (range 88-92%).
CONCLUSIONS
These studies suggest that increased availability of lower-energy options increases the likelihood of an individual's highest-ranked option being lower-energy, and that the highest-ranked option has the greatest likelihood of selection. As such, preferences may be a key contributor to the effects of altering availability on food selections.
TRIAL REGISTRATION
ISRCTN ( http://www.isrctn.com/ISRCTN27598623 ; 3/12/19 [Study 1]; http://www.isrctn.com/ISRCTN61010183 ; 20/4/20 [Study 2]).
背景
增加更健康或植物性食物的供应可增加其选择。目前的研究旨在检验相对偏好在多大程度上解释了供应干预后的食物选择。具体来说，（a）增加低能量选项的供应是否会增加个人首选选项为低能量的可能性，以及（b）选择反映个人从可用范围内选择最高排名选项的程度。
方法
英国成年人（研究 1：n=1976；研究 2：n=1078）参加了基于个体的在线研究。在这两项研究中，通过参与者从八个选项的每一对中选择他们“现在最想吃”的选项，确定了食物选项之间的偏好顺序。然后，参与者以随机顺序依次展示主要是高能量选项（三个高能量和一个低能量）或主要是低能量选项。
结果
当展示主要是低能量选项时，首选选项为低能量选项的可能性增加了十倍（研究 1：优势比：10.1；95%置信区间：8.9，11.4；研究 2：优势比：10.4；95%置信区间：7.4，14.7），与主要是高能量选项的供应情况相比。在这两项研究中，大约 90%的选择反映了在所研究的供应条件下提供的范围内的最高排名选项（范围 88-92%）。
结论
这些研究表明，增加低能量选项的供应增加了个人首选选项为低能量的可能性，并且最高排名选项最有可能被选择。因此，偏好可能是改变供应对食物选择影响的关键因素。
试验注册
ISRCTN（http://www.isrctn.com/ISRCTN82677478；3/12/19[研究 1]；http://www.isrctn.com/ISRCTN61010183；20/4/20[研究 2]）。
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