Wines and beers labelled as lower in alcohol strength may increase the total amount of alcoholic drink consumed, according to a study published in the journal Health Psychology. The study was carried out by the Behaviour and Health Research Unit at the University of Cambridge in collaboration with the Centre for Addictive Behaviours Research at […]
How are low and lower strength wine and beer products marketed online?
Alcohol is the fifth leading cause of death and disability globally. Increased availability of low/er strength alcohols has the potential to reduce alcohol consumption if they are marketed as substitutes for higher strength products rather than as products to be consumed in addition to those of higher strength. A new study led by Dr Milica Vasiljevic, […]
Mistletoe and (a large) wine: seven-fold increase in wine glass size over 300 years
Our Georgian and Victorian ancestors probably celebrated Christmas with more modest wine consumption than we do today – if the size of their wine glasses are anything to go by. Researchers at the University of Cambridge have found that the capacity of wine glasses has increased seven-fold over the past 300 years, and most steeply […]
Could redesigning supermarkets, bars and restaurants ‘nudge’ us away from harmful consumption of food, alcohol and tobacco?
Behavioural and cognitive scientists at the Universities of Cambridge and Bristol have just been awarded a prestigious Wellcome Collaborative Award in Science to investigate ways to ‘nudge’ people towards healthier behaviour – to reduce their food and alcohol consumption and to stop smoking – in order to improve health across the population. If people ate […]