Impact of pleasure-oriented messages on food choices: is it more effective than traditional health-oriented messages to promote healthy eating?. (1st December 2019)

• Record Type: Journal Article
• Authors: Trudel-Guy, Catherine; Bédard, Alexandra; Corneau, Louise; Bélanger-Gravel, Ariane; Desroches, Sophie; Bégin, Catherine; Provencher, Véronique; Lemieux, Simone
• Is Part Of: Appetite. Volume 143(2019)
• Publication Date: 2019-12-01
• Subjects: Eating pleasure -- Social marketing -- Health communication -- Food behavior; Food habits -- Periodicals; Appetite -- Periodicals; Appetite disorders -- Periodicals; Electronic journals; 306.4613
• DOI: 10.1016/j.appet.2019.104392
• Languages: English
• ISSNs: 0195-6663

Abstract

Abstract: Some authors have suggested that eating pleasure is underused to promote healthy eating. However, little is known about the potential of pleasure-oriented messages to lead to healthier food choices. The aim of this study was to examine the effects of pleasure- and health-oriented messages on food choices made from a buffet. One hundred and ninety-eight participants (50% women), unaware of the real objective of the study, were randomized in three groups: 1) pleasure, 2) health, and 3) control. They first completed three 24 h food recalls to assess their overall diet quality using the Canadian Healthy Eating Index (C-HEI; score: 0 to 100). Thereafter, participants came to the research institute and those randomized in the "pleasure" and "health" groups read a leaflet on healthy eating, using either a pleasure or a health orientation respectively. Participants in the control group had no leaflet to read. All participants had subsequently to choose four food items in a buffet offering both healthy and unhealthy foods. Results showed a group by diet quality interaction (p = 0.02). Among participants with lower diet quality (C-HEI score below 50), those in the pleasure and health groups were more likely than participants in the control group to choose a healthier main course (prevalence ratios (PR) 1.71, 95% CI 1.12–2.62 and 1.83, 95% CI 1.21–2.77 for the pleasure and health group respectively) and a healthier beverage (PR 1.67, 95% CI 1.02–2.71 and 1.66, 95% CI 1.02–2.72, respectively). No such effect was observed among participants with higher C-HEI scores. In conclusion, our results suggest that in people with sub-optimal dietary habits, pleasure-oriented messages and traditional health messages are both useful to favor healthy main course and beverage choices.