Exploring public opinion on health effects of prepared dishes in China through social media comments

Introduction In the 2020s, particularly following 2022, the Chinese government introduced a series of initiatives to foster the development of the prepared dishes sector, accompanied by substantial investments from industrial capital. Consequently, China’s prepared dishes industry has experienced rapid growth. Nevertheless, this swift expansion has elicited varied public opinions, particularly concerning the potential health effects of prepared dishes. Therefore, this study aims to gather and analyze comments from social media on prepared dishes using machine learning techniques. The objective is to ascertain the perspectives of the Chinese populace on the health implications of consuming prepared dishes. Methods Social media comments, characterized by their broad distribution, objectivity, and timeliness, served as the primary data source for this study. Initially, the data underwent preprocessing to ensure its suitability for analysis. Subsequent steps in this study involved conducting sentiment analysis and employing the BERTopic model for topic clustering. These methods aimed to identify the principal concerns of the public regarding the impact of prepared dishes on health. The final phase of the study involved a comparative analysis of changes in public sentiment and thematic focus across different time frames. This approach provides a dynamic view of evolving public perceptions related to the health implications of prepared dishes. Results This study analyzed over 600,000 comments gathered from various social media platforms from mid-July 2022 to the end of March 2024. Following data preprocessing, 200,993 comments were assessed for sentiment, revealing that more than 64% exhibited negative emotions. Subsequent topic clustering using the BERTopic model identified that 11 of the top 50 topics were related to public health concerns. These topics primarily scrutinized the safety of prepared dish production processes, raw materials, packaging materials, and additives. Moreover, significant public’s interest was in the right to informed consumption across different contexts. Notably, the most pronounced public opposition emerged regarding introducing prepared dishes into primary and secondary school canteens, with criticisms directed at the negligence of educational authorities and the ethics of manufacturers. Additionally, there were strong recommendations for media organizations to play a more active role in monitoring public opinion and for government agencies to enhance regulatory oversight. Conclusion The findings of this study indicate that more than half of the Chinese public maintain a negative perception towards prepared dishes, particularly concerning about health implications. Chinese individuals display considerable sensitivity and intense reactions to news and events related to prepared dishes. Consequently, the study recommends that manufacturers directly address public psychological perceptions, proactively enhance production processes and service quality, and increase transparency in public communications to improve corporate image and people acceptance of prepared dishes. Additionally, supervisory and regulatory efforts must be intensified by media organizations and governmental bodies, fostering the healthy development of the prepared food industry in China.