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Of the following choices, which would you choose to eat: green beans; light n’ low-carb green beans and shallots; healthy energy-boosting green beans and shallots; or sweet sizzlin’ green beans and crispy shallots?

Be honest—did you choose sweet sizzlin’ green beans and crispy shallots? If you did, you’re in good company. A new study out of Stanford University claims adults are more likely to eat vegetables if they are given flavorful, exciting descriptions usually used for decadent foods—even if they aren’t prepared that way.

In other words, for this study at least, green beans were exactly the same as sweet sizzlin’ green beans and crispy shallots. But that didn’t stop diners from selecting the latter vegetable more often—and eating more of it, too.

This study was conducted in a large university cafeteria serving an average of 607 diners per weekday lunch. Each day, one featured vegetable was randomly labeled in one of four ways, despite the veggie being prepared and served the same way daily: basic, healthy restrictive, healthy positive, or indulgent.

In the example referenced earlier, green beans is the basic label, low-carb is healthy restrictive, healthy energy-boosting is healthy positive, and the sweet sizzlin’ green beans and crispy shallots constitute indulgent labeling.

According to the study, published Monday in JAMA Internal Medicine, diners chose vegetables with indulgent labeling 25 percent more than basic labeling, 35 percent more than healthy positive and 41 percent more than healthy restrictive. In terms of mass of vegetables served per day, vegetables with indulgent labeling were consumed 16 percent more than those labeled healthy positive, 23 percent more than basic and 33 more than healthy restrictive. The experiment persisted for an academic quarter, or 46 days.

The timing of the study is serendipitous in that the same day, an unrelated study was published in The New England Journal of Medicine that says more than 2 billion adults and children globally are overweight or obese and suffer health problems because of their weight—with the U.S. leading the way.

As a country, we’ve been aware of rising obesity rates for the past two decades, and labeling has been one tactic to try to buck the trend.

Some grocery stores have started labeling prepared foods as “healthy,” or a “better choice.” However, studies have shown health-focused labeling of food may be counter-effective, as people rate food they perceive to be healthier as less tasty.

Alia Crum, a principal investigator of the Stanford Mind & Body Lab who collaborated on the initial study, is also the co-author of a 2011 study that found labeling a milkshake as low-calorie led participants to actually have higher levels of the hunger hormone ghrelin, compared to when participants consumed the same shake with a high-calorie and indulgent label.

Additionally, you may have noticed some food outlets, like Dunkin Donuts and McDonald’s, have already included calorie counts on menu boards and online in an attempt to have diners make more health-conscious food choices.

A federal rule that would mandate all chain restaurants, supermarkets, convenience stores and other food sellers with 20 or more locations to post calorie counts was just delayed last month until 2018 after a last-minute reprieve from the FDA. The rule, which was originally proposed as part of the Affordable Care Act in 2010, was set to go into effect on May 5, 2017, but the FDA stepped in at the last minute and changed the date to May 7, 2018.

Similarly, the FDA is considering updating its criteria for a food item to legally be labeled “healthy,” a change that would reportedly be based upon significant scientific agreement.

But is slapping the word “healthy” on a package better than using fancy monikers and delicious-sounding adjectives?

Bradley Turnwald, a graduate psychology student and lead author of the Stanford study, doesn’t think so. He said more research needs to be done, such as observing if his findings in the cafeteria apply to diners choosing off a restaurant menu, without the food being visible. Still, these findings could be the basis for a potentially effective strategy to answer a challenging question.

“Healthy foods can be indulgent and tasty,” Turnwald said. “They just aren’t typically described that way. If people don’t think healthy foods taste good, how can we expect them to make healthy choices?”

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