Drawing on previous literature that valence and arousal constitute the fundamental properties of emotions and that emotional content is a determinant of social transmission, this study examines the role of valence and arousal in the social transmission of politicians’ messages on Twitter. For over 3,000 tweets from five Austrian party leaders, the discrete emotion that the message intended to elicit in its recipients was captured by human coders and then classified on its valence (positive or negative) and arousal (low or high). We examined the effects of valence and arousal on the retweet probability of messages. Results indicate that tweets eliciting a negative (vs. positive) valence decreased retweet probability, whereas tweets eliciting a high (vs. low) arousal increased retweet probability. The present research replicates previous findings that arousal constitutes a determinant of social transmission but extends this mechanism to the realm of political communication on Twitter. Moreover, in contrast to the frequently mentioned negativity bias, positive emotions increased the likelihood of a message being shared in this study.

We investigated a novel cognitive-ecological account for misbeliefs about the relationship between food healthiness and tastiness. We propose that different frequencies of healthy and tasty foods in contrasting contexts can trigger perceptions that health and taste are related in ways that diverge from the actual health–taste correlation in the presented food. To investigate this proposal, we conducted three studies (total N = 369), including a taste test, with adult Prolific academic participants from the United Kingdom and undergraduate psychology students from Austria. Our results showed that different frequencies of healthy and tasty food across contrasting contexts can trigger misbeliefs about the relationship between health and taste. These findings demonstrate that properties of the food ecology combined with basic cognitive processes can help explain the formation of beliefs about food such as that unhealthy food tastes better than healthy food. Our study extends the existing explanations for food beliefs and provides a perspective on how they can be changed.

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