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Using Best-Worst Scaling to explore the perceived addictiveness of foods by processing level: a cross-sectional study among higher education students in Belgium

Crossref DOI link: https://doi.org/10.1186/s13690-026-02006-x

Published Online: 2026-07-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Giot, Elisa

Ethgen, Olivier

Dardenne, Nadia

Péneau, Sandrine

Hoge, Axelle
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Text and Data Mining valid from 2026-07-03

Version of Record valid from 2026-09-24
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Article History

Received: 29 March 2026

Accepted: 27 June 2026

First Online: 3 July 2026

Declarations

Ethics approval and consent to participate: This study was approved by the Ethics Committee of the University Hospital of Liège (approval number 2023/377). All participants provided informed consent prior to participation by entering their first name, last name, and date of birth before gaining access to the questionnaire. The study was conducted in accordance with the ethical principles of the Declaration of Helsinki. All participants were informed about the purpose of the study and assured of confidentiality. Participation was voluntary, and respondents could withdraw at any time without consequence.

Consent for publication: Not applicable.

Competing interests: The authors declare no competing interests.

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