Food neophobia and its relationship with dietary variety and quality in Irish adults: Findings from a national cross-sectional study

Hazley, Daniel; McCarthy, S.; Stack, Mairead; Walton, Janette; McNulty, Breige; Flynn, Albert; Kearney, John

doi:10.1016/j.appet.2021.105859

Cited by 18 publications

(14 citation statements)

References 49 publications

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“…A similar finding was reported in another study conducted with Finnish adults (27) . Hazley et al (124) found that food neophobia was inversely associated with dietary variety but not with diet quality among Irish adults. Predieri et al (123) revealed that food neophobia was negatively related to compliance with the Mediterranean diet.…”

Section: The Relationship Between Food Neophobia and Dietary Intakementioning

confidence: 99%

“…Jaeger et al (18) reported that food neophobia was negatively related to the consumption frequency of familiar foods in the daily diet as well as unfamiliar foods. Food neophobia has also been linked to the less frequent consumption of core foods such as FV (5,27,57,79,90,(123)(124)(125) or fish (79,90,123) . Only one study reported contrary results, concluding that there were more people among food neophobics who often consumed fresh FV (13) .…”

Section: Food Neophobia and Dietary Behavioursmentioning

confidence: 99%

“…On the other hand, except for the study of Knaapila et al (90) , most studies have reported food neophobia to be positively associated with the consumption of tasty but unhealthy foods and drinks (18,100,123,126) . Considering these food consumption habits, the results of studies reporting that food neophobia was positively related to the percentage of energy from free sugars (124) or that individuals with higher food neophobia scores had higher percentages of total energy intake from carbohydrates and saturated fat (9) are not surprising.…”

Section: Food Neophobia and Dietary Behavioursmentioning

confidence: 99%

See 2 more Smart Citations

A narrative review on food neophobia throughout the lifespan: relationships with dietary behaviours and interventions to reduce it

Karaağaç

Koyu

2022

Br J Nutr

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Food neophobia is defined as the unwillingness to taste new foods and the avoidance of unfamiliar foods. This eating behaviour is a complex issue, and both genetic and environmental factors play a role in it. The aim of this review is to understand its relationships with dietary behaviours throughout the life span and to examine the impact of interventions on food neophobia. A literature search was performed using the PubMed, Web of Science, Cochrane Library, and ScienceDirect databases. As a result of the screening, a total of 139 studies, 17 of which were intervention studies, were included in this review. According to current evidence, food neophobia is negatively associated with the acceptance of not only novel/unfamiliar foods but also familiar foods. Many studies have shown that food neophobia is negatively associated with the hedonics and consumption of core foods, especially vegetables and fruits. Individuals with higher levels of food neophobia are less familiar with many foods, but familiarity is a prominent motivator in food choices for these individuals. Therefore, it may be considered a barrier limiting diet quality and this trend is similar for both children and adults. However, food neophobia is not an unchangeable personality trait. Intervention studies have pointed out that educational programs and food-related activities that increase familiarity and exposure to foods and create positive attitudes toward and positive experiences with foods can reduce food neophobia. The results highlight that people with high food neophobia need more support to improve their diets and the quality of dietary behaviour.

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Section: The Relationship Between Food Neophobia and Dietary Intakementioning

confidence: 99%

Section: Food Neophobia and Dietary Behavioursmentioning

confidence: 99%

Section: Food Neophobia and Dietary Behavioursmentioning

confidence: 99%

See 1 more Smart Citation

A narrative review on food neophobia throughout the lifespan: relationships with dietary behaviours and interventions to reduce it

Karaağaç

Koyu

2022

Br J Nutr

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“…The general association between food neophobia and the choice of dishes with components of non-neophobic potential (familiar to the studied sample) was also stated in previous studies [ 16 , 17 ]. Similarly, associations between food neophobia and the reduced intake of fruits and vegetables [ 42 ], as well as low diet variety, have been well established [ 43 ]. However, in the present study, apart from neophobic potential, another important characteristic that prevented food neophobic individuals from choosing a dish was the presence of animal-based ingredients.…”

Section: Discussionmentioning

confidence: 99%

Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women

Guzek

Głąbska

2022

Nutrients

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Food neophobia, a condition characterized by a reluctance or avoidance of unknown foods and meals, may influence food choice, and is also associated with body mass and familiarity with food items. This study aimed to analyze the associations between food neophobia, familiarity with French cuisine, body mass, and French restaurant menu food choices in a sample of 203 young Polish women. The Computer-Assisted Web Interview (CAWI) method was used in the study. The food choice questionnaire used for assessment was based on a model French restaurant menu, with dishes planned using a 2 × 2 factorial design for the components of neophobic potential (unfamiliar to Polish consumers) and animal-based components. Food neophobia, familiarity with French cuisine, and body mass were considered independent variables. The food neophobia scale (FNS) developed by Pliner and Hobden was used to assess food neophobia among respondents. The results showed an association between food neophobia and familiarity with French cuisine and French restaurant menu food choices (p ≤ 0.05), but no association with body mass was observed (p > 0.05). The respondents with a high level of food neophobia chose dishes with neophobic components (for soups and desserts) less often compared to those with a low neophobia level, and in the absence of such an association, they chose dishes with animal-based components (for starters and main courses) less often (p ≤ 0.05). The respondents who declared that they were familiar with French cuisine chose dishes with animal-based components (for starters and desserts) more often than those with no familiarity, but a reverse association was observed for soups (p ≤ 0.05). Based on the findings of the study, it may be concluded that food neophobia and familiarity with French cuisine may be important determinants of food choice within a French restaurant menu. The study did not show any association between body mass and the choice of dishes from the model French restaurant menu. The findings suggest that the presence of unfamiliar and animal-based ingredients may reduce the frequency of choosing specific dishes within a French restaurant menu, which may reduce the diversity of individuals’ diets.

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“…As an example, the liking for vegetables is correlated with the intake of vegetables, and it is well known that regular consumption of vegetables is linked with health benefits [ 7 ]. As regards food adventurousness (i.e., the willingness to try novel and unfamiliar foods), studies found out that the most food adventurous subjects tend to prefer a wide variety of foods, while individuals avoiding new food experiences (for example, neophobic children and adults) showed a lack of dietary variety [ 7 , 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Sensory Capacities and Eating Behavior: Intriguing Results from a Large Cohort of Italian Individuals

Concas

Morgan

Tesolin

et al. 2022

Foods

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Eating behavior (EB) is a complex system influenced by many factors, but an undisputed role is played by the senses. In this work, we examined the effect of the sensory capacities on EB in 1152 Italian adult individuals. After administering a questionnaire on EB and assessing sensory performance through standard audiometric, olfactory, and taste tests, the prevalence of reduced sensory capacities (RSCs) and the correlation with selected risk factors were calculated. Regression models, structural equation modelling, and conditional recursive partitioning were used to investigate the relationship between variables. Around 70% of the subjects show reduced capacities in at least one sense, with taste being the most prevalent (55.21%). Male sex, aging, and low educational level are risk factors for RSCs. The increased number of senses with reduced capacities is a predictor of diminished food adventurousness and lower liking for vegetables, fish, and alcoholic beverages, while reduced capacities (RCs) in taste is a predictor of lower liking for alcoholic beverages and sweets. Overall, in addition to providing an overall picture of RSCs in Italian samples, our study reveals the association of RSCs with EB variables. This finding could have a relevant role in influencing individuals’ dietary habits and, therefore, health status.

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Food neophobia and its relationship with dietary variety and quality in Irish adults: Findings from a national cross-sectional study

Cited by 18 publications

References 49 publications

A narrative review on food neophobia throughout the lifespan: relationships with dietary behaviours and interventions to reduce it

A narrative review on food neophobia throughout the lifespan: relationships with dietary behaviours and interventions to reduce it

Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women

Sensory Capacities and Eating Behavior: Intriguing Results from a Large Cohort of Italian Individuals

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