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Journal of Risk Research Volume 19, 2016 - Issue 4
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Original Articles

Consumers’ avoidance of information on red meat risks: information exposure effects on attitudes and perceived knowledge

Rui GasparInstituto Universitário de Lisboa (ISCTE-IUL), Cis-IUL, Lisbon, Portugal;Departamento de Psicologia, Centro de Investigação em Educação e Psicologia (CIEP), Escola de Ciências Sociais, Universidade de Évora, Évora, PortugalCorrespondence[email protected]
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,
Sílvia LuísInstituto Universitário de Lisboa (ISCTE-IUL), Cis-IUL, Lisbon, PortugalView further author information
,
Beate SeibtInstituto Universitário de Lisboa (ISCTE-IUL), Cis-IUL, Lisbon, Portugal;Department of Psychology, University of Oslo, Oslo, NorwayView further author information
,
Maria Luísa LimaInstituto Universitário de Lisboa (ISCTE-IUL), Cis-IUL, Lisbon, PortugalView further author information
,
Afrodita MarcuFood, Consumer Behaviour and Health Research Centre, School of Psychology, University of Surrey, Guildford, UKView further author information
,
Pieter RutsaertDepartment of Agricultural Economics, Ghent University, Ghent, Belgium;International Rice Research Institute (IRRI), Los Baños, PhilippinesView further author information
,
Dave FletcherWhite October, Ltd., Oxford, UKView further author information
,
Wim VerbekeDepartment of Agricultural Economics, Ghent University, Ghent, BelgiumView further author information
&
Julie BarnettPsychology Department, University of Bath, Bath, UKView further author information
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Pages 533-549 | Received 04 Dec 2013, Accepted 28 Nov 2014, Published online: 12 Feb 2015

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Philipp Kadel, Ira E. Herwig & Jutta Mata. (2023) Deliberate ignorance—a barrier for information interventions targeting reduced meat consumption?. Psychology & Health 0:0, pages 1-18.
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Barbara Tiozzo, Anna Pinto, Giulia Mascarello, Claudio Mantovani & Licia Ravarotto. (2019) Which food safety information sources do Italian consumers prefer? Suggestions for the development of effective food risk communication. Journal of Risk Research 22:8, pages 1062-1077.
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Afrodita Marcu, Georgia Black & Katriina L Whitaker. (2018) Variations in trust in Dr Google when experiencing potential breast cancer symptoms: exploring motivations to seek health information online. Health, Risk & Society 20:7-8, pages 325-341.
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Mariea Grubbs Hoy & Abbey Blake Levenshus. (2018) A mixed-methods approach to assessing actual risk readership on branded drug websites. Journal of Risk Research 21:5, pages 521-538.
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Nina Weingarten, Manuela Meraner, Leonie Bach & Monika Hartmann. (2022) Can information influence meat consumption behaviour? An experimental field study in the university canteen. Food Quality and Preference 97, pages 104498.
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Emilia Boehm, Dan Borzekowski, Ermolaos Ververis, Mark Lohmann & Gaby-Fleur Böl. (2021) Communicating Food Risk-Benefit Assessments: Edible Insects as Red Meat Replacers. Frontiers in Nutrition 8.
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Syed Imran Ali Meerza, Kathleen R. Brooks, Christopher R. Gustafson & Amalia Yiannaka. (2021) Information avoidance behavior: Does ignorance keep us uninformed about antimicrobial resistance?. Food Policy 102, pages 102067.
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Shijie Song, Xinlin Yao & Nainan Wen. (2021) What motivates Chinese consumers to avoid information about the COVID-19 pandemic?: The perspective of the stimulus-organism-response model. Information Processing & Management 58:1, pages 102407.
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Hanna Valerie Wolf, Tanja Perko & Peter Thijssen. (2020) How to Communicate Food Safety after Radiological Contamination: The Effectiveness of Numerical and Narrative News Messages. International Journal of Environmental Research and Public Health 17:12, pages 4189.
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Jeanne Lallement, Sylvain Dejean, Florence Euzéby & Carole Martinez. (2020) The interaction between reputation and information search: Evidence of information avoidance and confirmation bias. Journal of Retailing and Consumer Services 53, pages 101787.
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Margôt Kuttschreuter & Femke Hilverda. (2019) Risk and benefit perceptions of human enhancement technologies: The effects of Facebook comments on the acceptance of nanodesigned food. Human Behavior and Emerging Technologies 1:4, pages 341-360.
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Andy S.J. Ong. 2019. Trends in Personalized Nutrition. Trends in Personalized Nutrition 105 133 .
Rui Gaspar, Samuel Domingos & Patrícia Demétrio. (2018) Serving science to the public: Deliberations by a sample of older adults upon exposure to a serving size recommendation for meat. Food Quality and Preference 66, pages 85-94.
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Benjamin De Groeve & Brent Bleys. (2017) Less Meat Initiatives at Ghent University: Assessing the Support among Students and How to Increase It. Sustainability 9:9, pages 1550.
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Andy S.J. Ong, Lynn J. Frewer & Mei-Yen Chan. (2017) Cognitive dissonance in food and nutrition – A conceptual framework. Trends in Food Science & Technology 59, pages 60-69.
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João Graça. (2016) Towards an integrated approach to food behaviour: Meat consumption and substitution, from context to consumers. Psychology, Community & Health 5:2, pages 152-169.
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Rui Gaspar, Samuel Domingos, António M. Diniz & Roberto Falanga. 2016. Promoting Patient Engagement and Participation for Effective Healthcare Reform. Promoting Patient Engagement and Participation for Effective Healthcare Reform 58 82 .

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