Research Questions The objective of this research is to examine the effect of health-related claim type and product healthiness on situational skepticism towards claims and product purchase intention. Following research questions were answered as a part of this research: Q1) How do health-related claim types (Nutrition, health, highlighted ingredient) influence situational skepticism towards the claim? Q2) How does product healthiness (healthy or unhealthy) influence situational skepticism towards the claim? Q3) How does the effect of claim type vary with product healthiness? Q4) How does the situational skepticism effect the relationship between claim type, product healthiness and product purchase intention? Method and Data Two experimental studies were conducted using a 3x2 Between-subjects factorial design with three levels of health-related claims (health claim, nutrition claim, and ingredient claim) and two levels of product healthiness (healthy and unhealthy). The first study investigated the effects within a single product category (biscuit) and the second study investigated the effects across product categories (muesli and chips). Summary of Findings The results of both the studies demonstrate that situational skepticism is highest for the health claim, followed by nutrition claim, and least for the ingredient claim. Further, the situational skepticism is higher for claims appearing on unhealthy compared to healthy products. Moreover, situational skepticism mediates the relationship between claim type, product healthiness, and product purchase intention. Key Contributions This work advances the research on skepticism and Theory of Persuasion (Friestad and Wright, 1994). Topic knowledge structures (from Theory of Persuasion) of claim and product attributes have been shown to cause situational skepticism. The claim and product attributes are general topic knowledge structures related to almost all consumer contexts.