{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,14]],"date-time":"2026-10-14T03:48:10Z","timestamp":1791949690480,"version":"4.3.4"},"reference-count":45,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100008052","name":"Fundaci\u00f3n Alfonso Mart\u00edn Escudero","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100008052","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100000925","name":"National Health and Medical Research Council","doi-asserted-by":"publisher","award":["APP2024716"],"award-info":[{"award-number":["APP2024716"]}],"id":[{"id":"10.13039\/501100000925","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001030","name":"National Heart Foundation of Australia","doi-asserted-by":"publisher","award":["102611"],"award-info":[{"award-number":["102611"]}],"id":[{"id":"10.13039\/501100001030","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Health Prom J of Aust"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Issue Addressed<\/jats:title>\n                    <jats:p>This study aimed to examine Australians' food processing knowledge in relation to food healthiness and self\u2010reported understanding of the Health Star Rating (HSR), their association, and sociodemographic differences.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>An online survey was completed by 3760 adults in Australia as part of the 2021 International Food Policy Study. Participants rated the healthiness of foods across four categories (grains, meat, dairy, fish), with three products presented per category representing increasing levels of processing. Food processing knowledge (FoodProK) scores were based on the alignment between healthiness ratings and processing level. Participants also self\u2010reported their ease of understanding the HSR. Multivariable regression analyses were conducted.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>The mean FoodProK was 4.8 (of 8 points); 63% of respondents found the HSR label very easy\/easy to understand. FoodProK was positively associated with HSR understanding. Females and older respondents had a higher FoodProK, while those aged 60+ had lower HSR understanding. Respondents who identified as Aboriginal and\/or Torres Strait Islander had a lower FoodProK and HSR understanding. Following dietary restrictions and not being involved in food shopping were associated with lower FoodProK. Higher self\u2010reported nutrition knowledge, diet healthiness and income adequacy were associated with higher FoodProK and\/or HSR understanding.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>The study found a moderate FoodProK, a generally adequate HSR understanding, and a positive association between self\u2010reported HSR understanding and food processing knowledge in relation to food healthiness, although notable sociodemographic inequities were observed.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>So What<\/jats:title>\n                    <jats:p>Tailored communication strategies may help improve understanding of the HSR and food processing in relation to healthiness across population groups.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/hpja.70235","type":"journal-article","created":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T08:01:49Z","timestamp":1788422509000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Food Processing Knowledge in Relation to Healthiness and Self\u2010Reported Understanding of the Health Star Rating in Australia"],"prefix":"10.1002","volume":"37","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-9244-8157","authenticated-orcid":false,"given":"Jacqueline","family":"Penney","sequence":"first","affiliation":[{"name":"Tasmanian School of Medicine University of Tasmania  Hobart Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2328-1277","authenticated-orcid":false,"given":"Tailane","family":"Scapin","sequence":"additional","affiliation":[{"name":"Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, Deakin University  Geelong Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0568-5497","authenticated-orcid":false,"given":"Adrian J.","family":"Cameron","sequence":"additional","affiliation":[{"name":"Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, Deakin University  Geelong Australia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3319-7391","authenticated-orcid":false,"given":"Christine M.","family":"White","sequence":"additional","affiliation":[{"name":"School of Public Health Sciences University of Waterloo  Waterloo Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8197-6010","authenticated-orcid":false,"given":"David","family":"Hammond","sequence":"additional","affiliation":[{"name":"School of Public Health Sciences University of Waterloo  Waterloo Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4753-3560","authenticated-orcid":false,"given":"Clara","family":"Gomez\u2010Donoso","sequence":"additional","affiliation":[{"name":"Global Centre for Preventive Health and Nutrition, Institute for Health Transformation, Deakin University  Geelong Australia"},{"name":"NUTRALiSS Research Group, Faculty of Health Sciences Universitat Oberta de Catalunya  Barcelona Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,3]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(20)30925-9"},{"key":"e_1_2_10_3_1","volume-title":"Diet","author":"Australian Institute of Health and Welfare","year":"2023"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1136\/bmjopen-2019-029544"},{"issue":"2","key":"e_1_2_10_5_1","first-page":"59S","article-title":"Sociocultural Influences on Food Choices and Implications for Sustainable Healthy Diets","volume":"41","author":"Monterrosa E. 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