{"id":60097,"date":"2013-08-01T00:00:00","date_gmt":"2018-12-04T07:33:56","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/underestimating-calorie-content-when-healthy-foods-are-present\/"},"modified":"2018-12-04T08:33:56","modified_gmt":"2018-12-04T07:33:56","slug":"underestimating-calorie-content-when-healthy-foods-are-present","status":"publish","type":"resume","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/resume-scientifique\/underestimating-calorie-content-when-healthy-foods-are-present\/","title":{"rendered":"Underestimating calorie content when healthy foods are present: an averaging effect or a reference-dependent anchoring effect?"},"content":{"rendered":"

OBJECTIVE<\/strong>
\nPrevious studies have shown that estimations of the calorie content of an unhealthy main meal food tend to be lower when the food is shown alongside a healthy item (e.g. fruit or vegetables) than when shown alone. This effect has been called the negative calorie illusion and has been attributed to averaging the unhealthy (vice) and healthy (virtue) foods leading to increased perceived healthiness and reduced calorie estimates. The current study aimed to replicate and extend these findings to test the hypothesized mediating effect of ratings of healthiness of foods on calorie estimates.<\/p>\n

METHODS<\/strong>
\nIn three online studies, participants were invited to make calorie estimates of combinations of foods. Healthiness ratings of the food were also assessed.<\/p>\n

RESULTS<\/strong>
\nThe first two studies failed to replicate the negative calorie illusion. In a final study, the use of a reference food, closely following a procedure from a previously published study, did elicit a negative calorie illusion. No evidence was found for a mediating role of healthiness estimates.<\/p>\n

CONCLUSION<\/strong>
\nThe negative calorie illusion appears to be a function of the contrast between a food being judged and a reference, supporting the hypothesis that the negative calorie illusion arises from the use of a reference-dependent anchoring and adjustment heuristic and not from an 'averaging' effect, as initially proposed. This finding is consistent with existing data on sequential calorie estimates, and highlights a significant impact of the order in which foods are viewed on how foods are evaluated.<\/p>\n","protected":false},"template":"","mots_cles":[],"class_list":["post-60097","resume","type-resume","status-publish","hentry"],"acf":{"adresse":"Behaviour and Health Research Unit, Department for Public Health and Primary Care, University of Cambridge, Cambridge, United Kingdom. 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