Reducing sugar intake: Individual and contextual determinants of sugar perception and consumption_SUGAR
Funded by FCT
LX-01-0145-FEDER-028008; 01/10/2017 to 30/09/2020
The SUGAR project examines the eating habits and the sugar content of processed food, and how such information is acquired and processed. It also experimentally examines contextual (e.g., sugar content labeling) and individual (e.g., attitudes, regulatory focus) factors underlying the perception and consumption of different types of high-sugar processed foods. The findings will be highly informative to understand the current problem of excessive free-sugar intake and to design future evidence-based interventions to address it. Although this project focuses on free sugars, its rationale and methodologies may be applied to other nutrients that have been shown to contribute to malnutrition (e.g. fat and sodium content) as well as to other population (e.g., children).