Peer pressure impacts women's attitude toward certain food products, a research by the Cornell University shows.
Researchers surveyed 1,008 mothers and found that their approach towards high fructose corn syrup and other food ingredients was completely motivated by others.
"Some individuals may have a greater need for social approval among their reference group and so choose or avoid products as a social display, a phenomenon known as the Prius Effect. Just as purchasing a Prius signals a certain set of beliefs to one's friends or peers, expressing a negative attitude toward certain foods or ingredients could simultaneously allow one to express both self- and group-identity," said co-author, Aner Tal, in a press release.
Researchers examined the way the Prius Effect influenced the participating women's outlook on certain food products. According to their findings, women who fell for epicurean peer pressure were also more likely to agree with the negative statements related to certain ingredients.
"High fructose corn syrup avoiders expressed a stronger belief that the ingredient gives you headaches, is dangerous for children, cannot be digested, is bad for skin, makes one sluggish and changes one's palate," the researchers stated.
Researchers also found that the fear or avoidance of these products was more when the products were less nutritious. However, researchers found that changing the perceptions of women was quite simple. The team renamed high fructose corn syrup to just corn sugar or table sugar and found that the women were less likely to avoid the product. The study also found that the women were more open to ingredients if they learned about the ingredients' background and functions.
Brian Wansink, lead study author and Food and Brand Lab Director, said that in order to overcome food ingredient fears, learn the science, history and the process of how the ingredient is made, and one will be a smarter, savvier consumer.
The study, 'Ingredient-based Food Fears and Avoidance,' was published in the journal 'Food Quality and Preference'.
