Shaw, W. Douglass; Silva, Andres; Rodolfo M. Nayga, Jr. - In: Economics Bulletin 4 (2006) 20, pp. 1-8
Experimental subjects receive a different presentation of a food product's potential health risk reductions if eaten regularly. They are then asked to bid for the product. Results suggest that the bids vary across the groups that receive differing risk information.
