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Comparative Study
. 2016 Dec 21;8(12):830.
doi: 10.3390/nu8120830.

The Impact of Body Image on the WTP Values for Reduced-Fat and Low-Salt Content Potato Chips Among Obese and Non-Obese Consumers

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Free PMC article
Comparative Study

The Impact of Body Image on the WTP Values for Reduced-Fat and Low-Salt Content Potato Chips Among Obese and Non-Obese Consumers

Tiziana de-Magistris et al. Nutrients. .
Free PMC article

Abstract

The aim of this study is to assess the influence of body image on consumers' willingness to pay (WTP) for potato chips carrying nutritional claims among obese and non-obese people. About 309 non-clinical individuals participated in a Real Choice Experiment. They were recruited by a company and grouped in: (i) non-obese with good body image; (ii) non-obese with body image dissatisfaction; (iii) obese with good body image; (iv) obese with body image dissatisfaction. Results indicate differences in consumers' willingness to pay among consumer groups. Body image dissatisfaction of normal people did not influence the WTP for healthier chips. Obese people with body image dissatisfaction were willing to pay more for healthier chips (i.e., low-salt content potato chips) than normal ones with body image dissatisfaction. Examining the role of knowledge in the light of how this could impact on body image is relevant to improve the health status of individuals and their diet. Knowledge about nutrition could improve the body image of obese people.

Keywords: body image; body mass index; food; obesity; practice valuation and purchase.

Conflict of interest statement

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

Figures

Figure 1
Figure 1
Example of a choice set.
Figure 2
Figure 2
Marginal WTP values (€/150 g) across four groups. (***), (**), (*) denotes statistical significance at 1%, 5%, and 10% significance.

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