René Lion

Biographic Data

ID6264954
NAMERené Lion
GIVEN NAMESRené
FAMILY NAMELion
SIGNATURELION R
AFFILIATIONSUnilever (Netherlands)
ORCID0000-0002-6459-8430
VERIFIEDYes
TOTAL WORKS8
TOTAL CITATIONS48
WORKS AS AUTHOR8
WORKS AS EDITOR0
FIRST PUBLICATION YEAR2005
LATEST PUBLICATION YEAR2018
H-INDEX2

  • Making salt-reduced products more appealing to consumers

    Open AccessElizabeth H Zandstra, Astrid A Willems et al.ARTICLEPublic Health Nutrition2018

    Objective The current study investigated the impact of different front-of-pack messages on liking, salt perception and table salt use of salt-reduced soups over repeated consumption. Design In a between-subjects design, participants consumed a chicken noodle soup five times over 3 weeks. Participants were assigned to one of five experimental conditions and were categorized into three ‘Interest in Salt Reduction’ groups based on their self-reporte…

  • Behaviour change for better health

    Open AccessRachel S Newson, René Lion et al.ARTICLEBMC Public Health2013

    As the global population grows there is a clear challenge to address the needs of consumers, without depleting natural resources and whilst helping to improve nutrition and hygiene to reduce the growth of noncommunicable diseases. For fast-moving consumer goods companies, like Unilever, this challenge provides a clear opportunity to reshape its business to a model that decouples growth from a negative impact on natural resources and health. Howev…

  • Barriers for progress in salt reduction in the general population. An international study

    Open AccessRachel Sarah Newson, Ibrahim Elmadfa et al.ARTICLEAppetite2013Cited by: 6References: 14

    Salt reduction is important for reducing hypertension and the risk of cardiovascular events, nevertheless worldwide salt intakes are above recommendations. Consequently strategies to reduce intake are required, however these require an understanding of salt intake behaviours to be effective. As limited information is available on this, an international study was conducted to derive knowledge on salt intake and associated behaviours in the general…

  • Consumer response to novel agri-food technologies

    Open AccessLynn J Frewer, Karin Bergmann et al.ARTICLETrends in Food Science & Technology2011

  • The effects of risk‐taking tendency on risk choice and pre‐ and post‐decisional information selection

    Ree M Meertens, René LionARTICLEJournal of Risk Research2011Cited by: 1References: 3

    Ideally, people seek and select information about unfamiliar risks with which they are confronted, before they make a risk choice. This study investigated what happens when people do not have this opportunity. The main question was how risk‐taking tendency influences intuitive risk decisions and how this impacts subsequent information search and subsequent choices. In the present study, participants had to make a choice about an unfamiliar risk, …

  • Flavour conditioning of specific positive emotions

    Open AccessJohanna Kuenzel, W El-Deredy et al.ARTICLEAppetite2008

  • Front-of-pack nutrition labelling

    Open AccessGerda I J Feunekes, Ilse A Gortemaker et al.ARTICLEAppetite2008Cited by: 41References: 21

  • Security or opportunity

    René Lion, Ree M MeertensARTICLEJournal of Risk Research2005References: 4

    It has been suggested that risk avoiders and risk takers differ in the extent to which they focus on the worst and best outcomes of a risky activity. By implication risk avoiders and risk takers should also differ in their risk information preferences. Specifically, as risk avoiders focus more on the worst outcomes, it was hypothesized that they would prefer negative information about the risk. In contrast, as risk takers focus more on the best o…