Search engine for discovering works of Art, research articles, and books related to Art and Culture
ShareThis
Javascript must be enabled to continue!

Debunking Meat Myths Using the Truth Sandwich: A Longitudinal Experiment among German Meat Consumers

View through CrossRef
Correcting misinformation about the health and environmental consequences of meat consumption is crucial, yet research on effective debunking techniques remains limited. Past research suggests that the truth sandwich text format can counter nutrition myths, but its effectiveness for meat myths, its long-term effects, and the role of potential moderators remain unclear. This study evaluates the short- and long-term effectiveness of the truth sandwich format in debunking meat myths and examines whether trust in science moderates these effects. A prestudy identified prevalent meat myths, from which two were selected for the main study. For the main study, we conducted a preregistered longitudinal study with a representative sample of 537 German meat consumers. The study used a 3 (text: truth sandwich about a health-related meat myth, truth sandwich about an environment-related meat myth, control text) x 2 (time: immediately, after two weeks) mixed experimental design. The dependent variables were agreement with a) the health-related meat myth and b) the environment-related meat myth. We conducted analyses of variance and moderation analyses for each time point and each dependent variable. Results show that truth sandwich texts effectively reduced myth agreement in the short term. However, debunking effects were no longer present after two weeks. While higher trust in science was linked to lower myth agreement, it did not moderate the effects of truth sandwich texts. We conclude that the truth sandwich is a powerful text format for debunking meat myths in the short term, but additional strategies are needed to achieve long-term myth correction.
Title: Debunking Meat Myths Using the Truth Sandwich: A Longitudinal Experiment among German Meat Consumers
Description:
Correcting misinformation about the health and environmental consequences of meat consumption is crucial, yet research on effective debunking techniques remains limited.
Past research suggests that the truth sandwich text format can counter nutrition myths, but its effectiveness for meat myths, its long-term effects, and the role of potential moderators remain unclear.
This study evaluates the short- and long-term effectiveness of the truth sandwich format in debunking meat myths and examines whether trust in science moderates these effects.
A prestudy identified prevalent meat myths, from which two were selected for the main study.
For the main study, we conducted a preregistered longitudinal study with a representative sample of 537 German meat consumers.
The study used a 3 (text: truth sandwich about a health-related meat myth, truth sandwich about an environment-related meat myth, control text) x 2 (time: immediately, after two weeks) mixed experimental design.
The dependent variables were agreement with a) the health-related meat myth and b) the environment-related meat myth.
We conducted analyses of variance and moderation analyses for each time point and each dependent variable.
Results show that truth sandwich texts effectively reduced myth agreement in the short term.
However, debunking effects were no longer present after two weeks.
While higher trust in science was linked to lower myth agreement, it did not moderate the effects of truth sandwich texts.
We conclude that the truth sandwich is a powerful text format for debunking meat myths in the short term, but additional strategies are needed to achieve long-term myth correction.

Related Results

British Food Journal Volume 53 Issue 7 1951
British Food Journal Volume 53 Issue 7 1951
The recommendations of this Committee published on May 30th of this year cover a very wide sphere. The report describes the present arrangements for the inspection of meat in Brita...
Analysis Of Consumer Preferences In Buying Broiler Chicken Meat
Analysis Of Consumer Preferences In Buying Broiler Chicken Meat
In general, consumers in buying a product are closely related to the attributes attached to the product concerned. This is because these attributes will cause preference. Therefore...
Consumer Perception towards Fresh Meat and Processed Meat Consump tion in the city of Tirupati, India
Consumer Perception towards Fresh Meat and Processed Meat Consump tion in the city of Tirupati, India
A study was conducted to understand consumer perception towards meat and meat  products consumption in Tirupati city. The city of Tirupati has witnessed a sharp rise  in the househ...
Anatomi dan Literasi Post-Truth
Anatomi dan Literasi Post-Truth
Abstract. Post-truth has become a jargon in conversation and discussion. The concept of the theory is complex and becomes a challenge in itself to ground it in the general public. ...
Awareness creation and impact assessment of meat retailers during Covid-19 lockdown in Sherpur District
Awareness creation and impact assessment of meat retailers during Covid-19 lockdown in Sherpur District
The research was conducted to create awareness and evaluate the impact of Covid-19 lockdown on meat retailer’s income in Sherpur District. A total number of 50 meat retailers (beef...
Sensory Attributes of Jackfruit beyond Meat Sandwich Filling
Sensory Attributes of Jackfruit beyond Meat Sandwich Filling
Jackfruit is used as a meat substitute by some consumers but reports on its use are scanty. Jackfruit is becoming popular among meat lovers who want non-soy-based meat alternative....
GOAT MEAT: BENEFITS AND POTENTIAL
GOAT MEAT: BENEFITS AND POTENTIAL
The purpose of research is to summarize and systematize data on the nutritional value of goat meat, benefits for human health and the potential for goat meat production. Objectives...
Quality of cattle, buffalo & goat meat keema at different storage temperature
Quality of cattle, buffalo & goat meat keema at different storage temperature
The aim of the study was to compare the quality and safety of meat keema during storage at spot and refrigeration (4±1°C) temperature for a specific storage period. Six samples of ...

Back to Top