The enjoyment of healthy food: Dietary intake of unprocessed/minimally processed foods is associated with positive facial expression toward them

Emotions play a central role in eating behavior, with positive affective responses to food stimuli often influencing consumption. This study investigated whether the level of consumption of unprocessed or minimally processed foods (UMPF) modulates implicit emotional responses to these foods. Facial electromyography (EMG) was used to measure activity in the zygomaticus major (smiling) and corrugator supercilii (frowning) muscles during passive exposure to UMPF and neutral images. Sixty-seven healthy college students participated in the study and completed questionnaires assessing UMPF food consumption, hunger, and nutritional knowledge prior to the experiment. Across the full sample, UMPF images elicited greater zygomaticus (Z = 2.71; p = 0.013) and lower corrugator activity compared to neutral pictures (Z = 2.87; p = 0.004). Participants were subsequently divided into high and low UMPF intake groups based on their reported consumption. Notably, only individuals in the high UMPF intake group continued to exhibit greater zygomaticus (Z = 2.487; p = 0.013) and lower corrugator activity (Z = 2.903; p = 0.004) in response to UMPF pictures relative to neutral images. These findings indicate that implicit positive emotional responses to UMPF are present primarily among individuals with higher consumption of these foods. Promoting positive affective engagement with healthy foods may support habit formation and sustained UMPF intake. • Integrating the Nova classification with psychophysiological measures reveals emotional responses to unprocessed/minimally processed foods (UMPF). • Higher UMPF consumption is associated with stronger positive EMG responses to UMPF images. • Affective responses to healthy foods may inform and help evaluate public policies on dietary habits.