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Online Fake News about Food: Self-Evaluation, Social Influence, and the Stages of Change Moderation.

ABSTRACT: In the Italian context, the diffusion of online fake news about food is becoming increasingly fast-paced and widespread, making it more difficult for the public to recognize reliable information. Moreover, this phenomenon is deteriorating the relation with public institutions and industries. The purpose of this article is to provide a more advanced understanding of the individual psychological factors and the social influence that contributes to the belief in food-related online fake news and the aspects that can increase or mitigate this risk. Data were collected with a self-report questionnaire between February and March 2019. We obtained 1004 valid questionnaires filled out by a representative sample of Italian population, extracted by stratified sampling. We used structural equation modelling and the multi-group analyses to test our hypothesis. The results show that self-evaluation negatively affects the social-influence, which in turn positively affects the belief in online fake news. Moreover, this latter relationship is moderated by the readiness to change. Our results suggest that individual psychological characteristics and social influence are important in explaining the belief in online fake news in the food sector; however, a pivotal role is played by the motivation of lifestyle change. This should be considered to engage people in clear and effective communication.

SUBMITTER: Castellini G

PROVIDER: S-EPMC8001592 | biostudies-literature |

REPOSITORIES: biostudies-literature

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Project description:BackgroundProliferation of misinformation in digital news environments can harm society in a number of ways, but its dangers are most acute when citizens believe that false news is factually accurate. A recent wave of empirical research focuses on factors that explain why people fall for the so-called fake news. In this scoping review, we summarize the results of experimental studies that test different predictors of individuals' belief in misinformation.MethodsThe review is based on a synthetic analysis of 26 scholarly articles. The authors developed and applied a search protocol to two academic databases, Scopus and Web of Science. The sample included experimental studies that test factors influencing users' ability to recognize fake news, their likelihood to trust it or intention to engage with such content. Relying on scoping review methodology, the authors then collated and summarized the available evidence.ResultsThe study identifies three broad groups of factors contributing to individuals' belief in fake news. Firstly, message characteristics-such as belief consistency and presentation cues-can drive people's belief in misinformation. Secondly, susceptibility to fake news can be determined by individual factors including people's cognitive styles, predispositions, and differences in news and information literacy. Finally, accuracy-promoting interventions such as warnings or nudges priming individuals to think about information veracity can impact judgements about fake news credibility. Evidence suggests that inoculation-type interventions can be both scalable and effective. We note that study results could be partly driven by design choices such as selection of stimuli and outcome measurement.ConclusionsWe call for expanding the scope and diversifying designs of empirical investigations of people's susceptibility to false information online. We recommend examining digital platforms beyond Facebook, using more diverse formats of stimulus material and adding a comparative angle to fake news research.

Dataset Information

Online Fake News about Food: Self-Evaluation, Social Influence, and the Stages of Change Moderation.

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