000110607 001__ 110607
000110607 005__ 20240319080958.0
000110607 0247_ $$2doi$$a10.3390/foods11020239
000110607 0248_ $$2sideral$$a127614
000110607 037__ $$aART-2022-127614
000110607 041__ $$aeng
000110607 100__ $$aTricas-Vidal, Hector José
000110607 245__ $$aNutrition-related content on instagram in the united states of america: analytical cross-sectional study
000110607 260__ $$c2022
000110607 5060_ $$aAccess copy available to the general public$$fUnrestricted
000110607 5203_ $$aBackground: 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.
000110607 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000110607 590__ $$a5.2$$b2022
000110607 592__ $$a0.771$$b2022
000110607 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 142 = 0.239$$c2022$$dQ1$$eT1
000110607 593__ $$aFood Science$$c2022$$dQ1
000110607 593__ $$aHealth Professions (miscellaneous)$$c2022$$dQ1
000110607 593__ $$aPlant Science$$c2022$$dQ1
000110607 593__ $$aMicrobiology$$c2022$$dQ2
000110607 593__ $$aHealth (social science)$$c2022$$dQ2
000110607 594__ $$a5.8$$b2022
000110607 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000110607 700__ $$0(orcid)0000-0003-1444-7949$$aVidal-Peracho, María Concepción$$uUniversidad de Zaragoza
000110607 700__ $$0(orcid)0000-0002-9930-3903$$aLucha-López, María Orosia$$uUniversidad de Zaragoza
000110607 700__ $$0(orcid)0000-0001-7667-2178$$aHidalgo-García, César$$uUniversidad de Zaragoza
000110607 700__ $$0(orcid)0000-0002-8399-130X$$aLucha-López, Ana Carmen$$uUniversidad de Zaragoza
000110607 700__ $$aMonti-Ballano, Sofía$$uUniversidad de Zaragoza
000110607 700__ $$aCorral-de Toro, Jaime$$uUniversidad de Zaragoza
000110607 700__ $$aMárquez-Gonzalvo, Sergio
000110607 700__ $$0(orcid)0000-0002-3583-5206$$aTricás-Moreno, José Miguel$$uUniversidad de Zaragoza
000110607 7102_ $$11006$$2255$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Enfermería
000110607 7102_ $$11007$$2610$$aUniversidad de Zaragoza$$bDpto. Medicina, Psiqu. y Derm.$$cArea Medicina
000110607 7102_ $$11006$$2413$$aUniversidad de Zaragoza$$bDpto. Fisiatría y Enfermería$$cÁrea Fisioterapia
000110607 773__ $$g11, 2 (2022), 239 [13 pp.]$$pFoods$$tFoods$$x2304-8158
000110607 8564_ $$s300057$$uhttps://zaguan.unizar.es/record/110607/files/texto_completo.pdf$$yVersión publicada
000110607 8564_ $$s2875896$$uhttps://zaguan.unizar.es/record/110607/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000110607 909CO $$ooai:zaguan.unizar.es:110607$$particulos$$pdriver
000110607 951__ $$a2024-03-18-13:51:23
000110607 980__ $$aARTICLE