Lu, T., Mo, Z., He, F. orcid.org/0009-0007-3154-4376 et al. (4 more authors) (2024) Unlocking the potential of social media on food additives for effective science communication. npj Science of Food, 8. 100. ISSN 2396-8370
Abstract
Ultra-processed foods dominate modern diets, often containing numerous additives to enhance flavor, texture, and shelf life. Concerns about the potential health risks of daily or excessive consumption have sparked online discussions. This study analyzed perceptions of food additives on Zhihu, a popular Chinese social platform. The findings revealed no significant difference in attitudes between experts and non-experts (p > 0.05), with experts relying on statistical data and non-experts drawing from personal experiences. An independent t-test indicated no significance in comment engagement (p > 0.05) among them. However, a chi-square test showed that experts were significantly more interactive, frequently replying directly to original posts and commenters (p < 0.05). This suggests that experts actively facilitate discussions, moving away from reliance on influencers and instead prioritizing high-quality, accessible scientific communication. The findings highlight the crucial role of interactive online platforms in bridging the gap between science and the public.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © The Author(s) 2024. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC-BY-NC-ND 4.0). |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 28 Nov 2024 11:13 |
Last Modified: | 28 Nov 2024 11:13 |
Status: | Published online |
Publisher: | Nature Research |
Identification Number: | 10.1038/s41538-024-00345-z |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:220202 |