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The metacognitive cue of fluency is known to affect consumers’ evaluations and judgments (Schwarz, 2004). We questioned whether this effect extends to perceived taste experiences, and whether knowledge moderates the effect of fluency on taste evaluations. Across 3 experiments we demonstrate that the metacognitive cue of fluency is used by consumers in evaluating their taste experiences. Whereas disfluent cues are associated with lower taste evaluations for a utilitarian product (Experiment 1), disfluent cues are associated with higher taste evaluations for a hedonic product, especially for knowledgeable consumers (Experiment 2), when compared to a no-label (control) condition. Fluency cues that are intrinsic to the product (e.g., ingredients) however do not have the same effect on judgment about hedonic products (Experiment 3). These findings are important for designing product labels.
Co-trimoxazole is a
combination antibiotic made up of trimethoprim and sulphamethoxazole that is
first line treatment for Pneumocystis
jirovecii pneumonia (PJP). Hyperkalaemia is a relatively common side effect
of the trimethoprim component of co-trimoxazole but it is not well recognised
by clinicians. The mechanism of action causing hyperkalaemia due to
trimethoprim is similar to the potassium sparing diuretic effect of amiloride.
It has been suggested on this basis that the hyperkalaemia can be reversed by
the administration of furosemide and 0.9% saline to promote kaliuresis. We
present what we believe to be the first published case of successfully managing
trimethoprim induced hyperkalaemia with furosemide and 0.9% saline allowing the
continued use of co-trimoxazole to treat severe PJP.