Soda taxes don’t just affect sales. They help change people’s minds. UC Berkeley researchers found that taxes on sugar-sweetened beverages, coupled with media attention, coincided with significant changes in social norms around sugary drinks
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#SodaTax #PublicHealth #SugarFree #HealthyLifestyle #SocialNorms
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#SodaTax #PublicHealth #SugarFree #HealthyLifestyle #SocialNorms
PubMed
De-normalizing sugar-sweetened beverage consumption: effects of tax measures on social norms and attitudes in the California Bay…
Among lower-income populations, social norms and attitudes towards the healthfulness of SSBs meaningfully declined over time, with smaller tax-related effects. SSB taxes as well as the local media attention they generate appear to affect people's perceptions…
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Erythritol is a widely used low-calorie sweetener in “sugar-free” or “keto” soft drinks, baked goods, and candies. In lab experiments, it promoted release of a blood vessel-constricting compound, and impaired release of a key clot-busting protein. These are all associated with higher risk of stroke. 🧊🍬🩸
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#Erythritol #HealthRisks #KetoDiet #SugarFree #StrokeAwareness
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#Erythritol #HealthRisks #KetoDiet #SugarFree #StrokeAwareness
PsyPost
Popular sugar substitute erythritol may impair brain blood vessel health, study finds
A new study suggests that erythritol, a popular sugar substitute, may harm the cells lining blood vessels in the brain. Lab tests revealed increased oxidative stress, reduced nitric oxide, and impaired clot-busting responses—factors linked to stroke risk.
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Flavoured sugar-free drinks taste sweet because the brain merges smell and taste signals early in the insula, a brain region known as the taste cortex, before the signals reach the frontal cortex, which controls our emotions and behaviour 🍹🧠✨
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#FlavouredDrinks #SugarFree #TastePerception #BrainScience #HealthyChoices
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#FlavouredDrinks #SugarFree #TastePerception #BrainScience #HealthyChoices
news.ki.se
Smells deceive the brain – are interpreted as taste
Flavoured drinks without sugar can be perceived as sweet – and now researchers know why. A new study from Karolinska Institutet, published in the journal Nature Communications, reveals that the brain interprets certain aromas as taste.
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