ORIGINAL RESEARCH article
Front. Nutr.
Sec. Nutrition and Sustainable Diets
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1553392
Predictors of willingness to eat wild mushrooms: extended theory of reasoned action
Provisionally accepted
- 1Jishou University, Jishou, China
- 2Royal Roads University, Victoria, British Columbia, Canada
- 3Office of the Party and Administration，Hebei Academy of Fine Arts,, Shijiazhuang, Hebei Province, China
- 4School of Public Health, Peking University, Beijing, China
- 5Department of Journalism and Communication, School of Information Technology in Education, South China Normal University, Guangzhou, China
- 6China National Center for Food Safety Risk Assessment, Beijing, Beijing Municipality, China
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The accidental consumption of wild poisonous mushrooms has emerged as a primary source of poisoning incidents globally. It is imperative to comprehend the dietary habits of individuals consuming wild mushrooms to address this issue effectively. Methods In this investigation, an extended version of the Theory of Reasoned Action was employed, incorporating perceived benefit and food-related self-efficacy as novel predictive variables. Results A total of 793 Chinese residents participated in the study, which revealed that subjective norms ( β = 0. 219, t=5. 314), attitudes (β=0. 426, t=8. 237), self-efficacy (β=0. 144, t=5. 905), and perceived benefit (β=0. 177, t=4. 586) significantly influenced the participants' intentions. Conclusions The extended Theory of Reasoned Action framework has proven to be a valuable instrument for understanding individuals' inclinations toward selecting food-related risks. These factors should be considered in governmental initiatives aimed at enhancing food safety.
Keywords: Attitude, eating wild mushrooms, Perceived benefit, self-efficacy, subjective norms;
Received: 07 Jan 2025; Accepted: 01 May 2025.
Copyright: © 2025 Gong, Zhuang, Liu, Li, Jia, Wu, Du, Huang and Chen. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Si Chen, China National Center for Food Safety Risk Assessment, Beijing, 100022, Beijing Municipality, China
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