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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

     Unhealthy diets are usually associated with a high consumption of free sugars (i.e., sugar added to foods and beverages by the manufacturer, cook or consumer) which is associated with multiple health problems. Also, food perception and choice are influenced by automatic responses to contextual food cues (e.g., packaging) as well as by cognitive factors (e.g., beliefs and stereotypes about food, branding strategies and nutritional information) and motivational factors (e.g., promotion vs. prevention focus)

     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).

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