Thinking “I” Vs. “We” Affects Judgments of “Gluten-Free”: the Role of Self-Construal in Nutritional Evaluation

Catherine Wiggins, Cornell University, USA
We examine the role of self-construal in a common obstacle to healthy decisions: drawing biased associations among food properties. Three studies demonstrate that interdependents, relative to independents, are more likely to infer a food’s compatibility with dieting when labeled with irrelevant health claims, and hold stronger “unhealthy = tasty” intuitions.
[ to cite ]:
Catherine Wiggins (2015) ,"Thinking “I” Vs. “We” Affects Judgments of “Gluten-Free”: the Role of Self-Construal in Nutritional Evaluation", in NA - Advances in Consumer Research Volume 43, eds. Kristin Diehl and Carolyn Yoon, Duluth, MN : Association for Consumer Research, Pages: 813-813.