Nutrition-related content on instagram in the united states of america: analytical cross-sectional study

Tricas-Vidal, Hector José ; Vidal-Peracho, María Concepción (Universidad de Zaragoza) ; Lucha-López, María Orosia (Universidad de Zaragoza) ; Hidalgo-García, César (Universidad de Zaragoza) ; Lucha-López, Ana Carmen (Universidad de Zaragoza) ; Monti-Ballano, Sofía (Universidad de Zaragoza) ; Corral-de Toro, Jaime (Universidad de Zaragoza) ; Márquez-Gonzalvo, Sergio ; Tricás-Moreno, José Miguel (Universidad de Zaragoza)

Resumen: Background: The Internet is today the largest platform for food distribution, and there are concerns about the impact that digital marketing has in the field of nutrition by promoting non-evidence-based recommendations. The purpose of this study was to describe the user profile that draws on Instagram to follow nutrition-related content versus not, and to analyze the frequency and type of content of the information provided by nutritional influencers. Methods: A cross-sectional study involving randomly selected United States residents having an Instagram account was performed. Participants completed an anonymous online survey link. Results: From 898 respondents, 78.7% were women, and 75.6% were Millennials. Scientific evidence present in the posts was 14.3%. Influencers promoted a product or a brand in more than 90% of posts. Women followed more nutrition-related content than men (p < 0.001). Millennials, followed by Generation-Z, followed more nutrition-related content (p < 0.001). There were no significant relationships between the following status of nutrition-related content with BMI, type of job, household income, education degree, or smoking habits. Conclusions: Women and Millennials followed more nutrition-related content. Scientific evidence was scarce and commercial interest in the network was evident. The vast majority of the posts were not based on scientific evidence and instead promoted a product/supplement.

Idioma: Inglés

DOI: 10.3390/foods11020239

Año: 2022

Publicado en: Foods 11, 2 (2022), 239 [13 pp.]
ISSN: 2304-8158

Factor impacto JCR: 5.2 (2022)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 34 / 142 = 0.239 (2022) - Q1 - T1

Factor impacto CITESCORE: 5.8 - Agricultural and Biological Sciences (Q1) - Immunology and Microbiology (Q2) - Health Professions (Q1) - Social Sciences (Q1)

Factor impacto SCIMAGO: 0.771 - Food Science (Q1) - Health Professions (miscellaneous) (Q1) - Plant Science (Q1) - Microbiology (Q2) - Health (social science) (Q2)

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Enfermería (Dpto. Fisiatría y Enfermería)
Área (Departamento): Area Medicina (Dpto. Medicina, Psiqu. y Derm.)
Área (Departamento): Área Fisioterapia (Dpto. Fisiatría y Enfermería)