Implicit attitudes and explicit cognitions jointly predict a reduced red meat intake: a three-wave longitudinal study

Carolin Muschalik,Iman Elfeddali,Hein De Vries,Rik Crutzen,Math J J M Candel

doi:10.1080/21642850.2020.1730843

Carolin Muschalik, Iman Elfeddali + Show 3 more

Open Access

https://doi.org/10.1080/21642850.2020.1730843

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Abstract

ABSTRACT Background: Despite nutritional benefits, a high consumption of red meat is not without risks as it is linked to the development of certain types of cancer as well as to other non-communicable diseases, such as type II diabetes or cardiovascular diseases. Moreover, the production of meat has negative effects on the environment. Therefore, a transition to a less meat-based diet could be beneficial. It is unclear how explicit cognitions towards red meat consumption and implicit attitudes jointly influence intention and consumption. We tested the additive pattern (both types of cognitions explain unique variance) and interactive pattern (both types interact in the prediction). Method: At baseline (T0; N = 1790) and one (T1; n = 980) and three months thereafter (T2; n = 556), explicit cognitions, red meat consumption, and implicit attitudes were assessed among a Dutch sample. Results: Only explicit cognitions were associated with red meat consumption. Implicit attitudes moderated the effect of self-efficacy on T0-RMC; negative implicit attitudes strengthened this effect. T0-intention was associated with explicit cognitions and implicit attitudes. Additionally, negative implicit attitudes strengthened the effect of social norms on T0 and T2-intention. Regarding red meat consumption, support for the interactive pattern was found. For intention there was support for the interactive and additive pattern. Conclusion: Interventions aiming to reduce red meat consumption in the general public might profit from changing implicit attitudes in addition to explicit cognitions.

Highlights

Red meat can be an important dietary source of protein and essential nutrients, such as iron, zinc and vitamin B12
A total of 1790 individuals participated at baseline, out of which 314 were excluded as they either indicated to have been distracted during the SC-Implicit Association Test (IAT) or did not answer the control questions correctly
Implicit attitudes were positively correlated with perceived pros and red meat consumption and negatively correlated with perceived cons, self-efficacy and all three intention items

Summary

Introduction

Red meat can be an important dietary source of protein and essential nutrients, such as iron, zinc and vitamin B12 Dutch citizens consume far more red meat than recommended: in 2017 they ate on average 54.6 kg of red and processed red meat per person and year, which does not even take into account the amount of red meat entailed in ready-made meals. It is unclear how explicit cognitions towards red meat consumption and implicit attitudes jointly influence intention and consumption. Method: At baseline (T0; N = 1790) and one (T1; n = 980) and three months thereafter (T2; n = 556), explicit cognitions, red meat consumption, and implicit attitudes were assessed among a Dutch sample. T0-intention was associated with explicit cognitions and implicit attitudes. Negative implicit attitudes strengthened the effect of social norms on T0 and T2-intention. Conclusion: Interventions aiming to reduce red meat consumption in the general public might profit from changing implicit attitudes in addition to explicit cognitions

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