Nutrition in Disguise: Effects of Food Neophobia, Healthy Eating Interests and Provision of Health Information on Liking and Perceptions of Nutrient-Dense Foods in Older Adults

Romaniw, Olivia C.; Rajpal, Ritika; Duncan, Alison; Keller, Heather; Duizer, Lisa

doi:10.3390/foods10010060

Cited by 9 publications

(8 citation statements)

References 30 publications

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“…However, the categorisation of FNS scores differed significantly between studies. For example, some researchers (2,(14)(15)(16) classified individuals as neophilic or neophobic based on their FNS scores being below or above the mean/median of the study sample, and some (17) used half of the maximum FNS score (35 points). Some authors (6,18,19) used tertiles, some (20,21) used percentiles, some (8,13,(22)(23)(24)(25)(26) used means with standard deviations and some (7) used three equal intervals of the FNS score (10-30, 30-50 and 50-70 points) to categorise food neophobia as low, moderate or high.…”

Section: Resultsmentioning

confidence: 99%

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: Resultsmentioning

confidence: 99%

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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“…In fact, Birch et al suggested that repeated exposure to unfamiliar foods can lead to a change in familiarity, and that more frequent opportunities to do so represent a strategy to reduce the effects of food neophobia [ 8 , 38 ]. In older adults with food neophobia, providing health information on novel foods may increase food preference [ 39 ]. As food intake and nonintake are affected by a complex interplay of innate human nature and individual experiences, it is necessary to understand the level of individual food neophobia to provide specific and adequate support for effective intervention methods.…”

Section: Discussionmentioning

confidence: 99%

Effects of food neophobia and oral health on the nutritional status of community-dwelling older adults

et al. 2022

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Background Food preferences and oral health of older adults greatly affect their nutritional intake, and old-age–related increase in food neophobia may consequently reduce food intake in older adults. This study aimed to determine the impact of food neophobia and oral health on nutritional risk in community-dwelling older adults. Methods This cross-sectional study included 238 independent adults aged ≥ 65 years (mean, 76.3 ± 7.3 years). The survey items included a Food Neophobia Scale, frequency of protein intake, oral-health–related quality of life (QOL) assessment, and oral diadochokinesis (ODK; /pa/, /ta/, /ka/) as an index of oral function. Nutritional status was assessed using the Mini Nutritional Assessment®, and based on a cutoff value of 24 points, respondents were categorized as well-nourished (≥ 24 points, Group 1) or at risk of malnutrition (< 24 points, Group 2). A logistic regression model was used to calculate the adjusted odds ratio (adj-OR) with 95% confidence interval (CI) to identify risks factors for malnutrition associated with food neophobia and oral health. Results Factors associated with the risk of malnutrition in the older population were higher food neophobia (adj-OR = 1.036, 95% CI: 1.007–1.067) and lower oral function (OR = 0.992, 95% CI: 0.985–0.999) and lower oral-health–related QOL (adj-OR = 0.963, 95% CI: 0.929–0.999). Conclusions Older adults at risk of developing malnutrition may have higher food neophobia and lower oral function and oral-health–related QOL. Factors contributing to preventing malnutrition include predicting the risk of malnutrition based on the oral health indicators that older people are aware of, signs appearing in the oral cavity, minor deterioration, and providing dietary guidance about food neophobia. Notably, these approaches represent novel strategies for nutrition support that can be implemented based on a multifaceted understanding of the eating habits of older adults.

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“…The bottom line is that there are multiple layers of complexities when optimising foods aligned with the CFG, shifting to foods with anti-inflammatory potential for enhanced health benefits, while balancing food and fluid offerings which supports a sufficient energy and protein to prevent malnutrition. Appropriately designed education for residents around healthy food choices may also help facilitate synergistic behaviour change [ 50 ].…”

Section: Discussionmentioning

confidence: 99%

Characterizing Canadian long-term care home consumed foods and their inflammatory potential: a secondary analysis

et al. 2023

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Background Nutrient dense food that supports health is a goal of food service in long-term care (LTC). The objective of this work was to characterize the “healthfulness” of foods in Canadian LTC and inflammatory potential of the LTC diet and how this varied by key covariates. Here, we define foods to have higher “healthfulness” if the are in accordance with the evidence-based 2019 Canada’s Food Guide, or with comparatively lower inflammatory potential. Methods We conducted a secondary analysis of the Making the Most of Mealtimes dataset (32 LTC homes; four provinces). A novel computational algorithm categorized food items from 3-day weighed food records into 68 expert-informed categories and Canada’s Food Guide (CFG) food groups. The dietary inflammatory potential of these food sources was assessed using the Dietary Inflammatory Index (DII). Comparisons were made by sex, diet texture, and nutritional status. Results Consumption patterns using expert-informed categories indicated no single protein or vegetable source was among the top 5 most commonly consumed foods. In terms of CFG’s groups, protein food sources (i.e., foods with a high protein content) represented the highest proportion of daily calorie intake (33.4%; animal-based: 31.6%, plant-based: 1.8%), followed by other foods (31.3%) including juice (9.8%), grains (25.0%; refined: 15.0%, whole: 10.0%), and vegetables/fruits (10.3%; plain: 4.9%, with additions: 5.4%). The overall DII score (mean, IQR) was positive (0.93, 0.23 to 1.75) indicating foods consumed tend towards a pro-inflammatory response. DII was significantly associated with sex (female higher; p<0.0001), and diet (minced higher; p=0.036). Conclusions “Healthfulness” of Canadian LTC menus may be enhanced by lowering inflammatory potential to support chronic disease management through further shifts from refined to whole grains, incorporating more plant-based proteins, and moving towards serving plain vegetables and fruits. However, there are multiple layers of complexities to consider when optimising foods aligned with the CFG, and shifting to foods with anti-inflammatory potential for enhanced health benefits, while balancing nutrition and ensuring sufficient food and fluid intake to prevent or treat malnutrition.

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Nutrition in Disguise: Effects of Food Neophobia, Healthy Eating Interests and Provision of Health Information on Liking and Perceptions of Nutrient-Dense Foods in Older Adults

Cited by 9 publications

References 30 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

Effects of food neophobia and oral health on the nutritional status of community-dwelling older adults

Characterizing Canadian long-term care home consumed foods and their inflammatory potential: a secondary analysis

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