How do the characteristics of a meal influence consumer preferences: a systematic literature review of studies using stated choice methods

Background. Food preferences are influenced by habits, past experiences, socioeconomic and cultural factors. While much research has focused on individual food items, meal preferences involve a more complex decision-making process influenced by intrinsic and extrinsic factors. It remains unclear how perceptions of taste, healthiness, price, time, and other features are traded off when making meal choices. Understanding these factors is essential for informing food system policies that promote healthier diets and improve well-being. This study systematically reviewed stated choice experiments to identify attributes used to elicit meal preferences and to assess methodological characteristics of these studies. Methods. Seven databases (Web of Science, Scopus, Medline, Embase, PsychINFO, EconLit, and CINAHL) were searched. General and methodological study characteristics were extracted and summarised narratively, while meal attributes and levels were synthesised into themes. Results. Of 9,621 studies screened, 28 met the inclusion criteria, including 9 discrete choice experiments (DCEs), 9 conjoint analyses, 7 best-worst scaling, and 4 using other variations of stated choice methods. These studies elicited preferences across diverse settings (households, restaurants, care homes and prisons) and meal types (breakfast, lunch, dinner, specific dishes, and menus). Attributes were grouped into 13 categories, with 22 subcategories spanning intrinsic features (e.g., taste, ingredients, healthiness) and extrinsic features (e.g. price, convenience, sustainability, ethical aspects). Methodological limitations included inconsistent reporting and limited transparency in study design. Discussion. This is the first review to synthesise applications of stated choice methods for meal preferences rather than single food product preferences. The findings provide a comprehensive attribute framework that can inform research and standardisation of stated choice studies in nutrition. Addressing the methodological inconsistencies identified through clearer reporting and standardisation will strengthen the validity and comparability of evidence. This is critical for generating robust insights into meal preferences, supporting the design of food system policies that foster healthier and more sustainable diets and help reduce nutrition-related health inequalities.