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

Area of Science:

• Nutrition Science
• Behavioral Science
• Environmental Science

Background:

• High red meat consumption is linked to health risks (cancer, type II diabetes, cardiovascular diseases) and environmental damage.
• Dietary shifts towards reduced meat intake are considered beneficial for health and sustainability.
• The combined influence of explicit cognitions and implicit attitudes on red meat consumption and intention remains unclear.

Purpose of the Study:

• To investigate the additive and interactive effects of explicit cognitions and implicit attitudes on red meat consumption and intention.
• To assess how these factors influence behavior change over time.

Main Methods:

• A longitudinal study with a Dutch sample (N=1790 at baseline).
• Assessment of explicit cognitions, implicit attitudes, intention, and red meat consumption at three time points (T0, T1, T2).

Main Results:

• Explicit cognitions were directly associated with red meat consumption.
• Implicit attitudes moderated the relationship between self-efficacy and red meat consumption, and between social norms and intention.
• Both additive and interactive patterns were observed for intention, while the interactive pattern was supported for consumption.

Conclusions:

• Interventions to reduce public red meat consumption should consider modifying both explicit cognitions and implicit attitudes.
• Addressing implicit biases may enhance the effectiveness of interventions aimed at dietary behavior change.