对培养食品的厌恶反映了人们对复制自然的风险的感知
Aisham Ali1, Christoph Klebl2, Simon Laham1
1University of Melbourne, Melbourne, Australia.
Appetite
|February 13, 2026
概括
公众对培养食品的接受度很低,因为人们认为它们是天然产品的危险复制品. 解决这些风险感知是提高消费者对新型食品技术的信心的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者心理学 消费者心理学
- 风险感知 风险感知
背景情况:
- 公众对细胞农业的接受度有限.
- 现有的关于培养肉类厌恶的研究重点是病原体厌恶.
- 这并不能解释对植物产品等非动物来源的培养食品的厌恶.
研究的目的:
- 调查是否对培养食品的厌恶源于复制自然过程的感知风险.
- 检查厌恶作为这种感知风险的表达.
- 了解消费者对新兴食品技术的抵抗力.
主要方法:
- 两个预先注册的实验研究,共有1132名参与者.
- 评估了尝试培养与传统来源食物的意愿.
- 分析了风险和厌恶的调解效应.
主要成果:
- 与传统同行相比,参与者对尝试所有类型的培养食品的意愿较低.
- 风险和厌恶介于肉类,乳制品和植物性培养食品的厌恶.
- 复制天然食物被认为比复制人造食物更有风险和更令人厌恶.
结论:
- 对培养食品的厌恶是由与复制自然过程相关的感知风险驱动的,而不仅仅是病原体的担忧.
- 对培养天然食物的厌恶反映了对改自然的更广泛的风险感知.
- 解决公众的风险感知对于接受细胞农业和新型食品技术至关重要.
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