Knowledge, Anxiety, and Emotional Regulation: How Understanding Food Preservation Supports Consumer Mental Health
Xiaoling Xu, Weiren TangAbstract
Objective
This study examines the psychological mechanisms by which consumer knowledge of food preservation influences mental health outcomes, specifically focusing on anxiety reduction and emotional regulation during food evaluation. It aims to investigate how scientific literacy can transform fear-based reactions into informed acceptance, thereby mitigating food-related anxiety and promoting psychological well-being in daily dietary choices.
Subjects and Methods
A mixed-methods study was conducted with 320 adults. Knowledge of and trust in various preservation technologies were assessed via survey. Participants were then exposed to visual stimuli of foods preserved by different methods. Their real-time emotional responses, with special attention to anxiety indicators, were measured using facial expression analysis. Questionnaires gauged safety perceptions, anxiety levels, and consumption intentions, allowing for an analysis of how knowledge mediates emotional regulation and psychological outcomes.
Results
Greater objective knowledge correlated significantly with more positive emotional responses toward corresponding products. Low familiarity or misconceptions triggered negative emotions like disgust and anxiety, reducing purchase intent. Knowledgeable consumers showed 40% greater acceptance of processed appearance when understanding safety benefits, linking cognitive clarity to reduced food anxiety and enhanced eating-related psychological comfort.
Conclusions
Consumer cognition of preservation technology significantly shapes dietary psychology and mental well-being. Transparent communication and improved science literacy can foster positive emotional engagement, reduce anxiety, and support healthier eating behaviors, highlighting the role of psychological insight in public health communication.
Acknowledgement
This article is part of Liupanshui Normal University's High-level Talent Research Initiation Project titled "A Study of the Preservation Effects of Red Yang Kiwi Fruits Using Electron Beam Irradiation Combined with Natural Polyphenols-Chitosan Composite Coating Technology." (LPSSYKYJJ202515).
Corresponding Author
Weiren Tang, Beijing Traditional Chinese Medical University Attached Hu Guo Si TCM Hospital, Beijing 100035, China.