1
|
Collier ES, Costa E, Harris KL, Bendtsen M, Niimi J. Still just a matter of taste? Sensorial appreciation of seafood is associated with more frequent and diverse consumption. Appetite 2024; 198:107369. [PMID: 38663516 DOI: 10.1016/j.appet.2024.107369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/08/2024] [Accepted: 04/19/2024] [Indexed: 05/03/2024]
Abstract
Improving health and sustainability outcomes in WEIRD (Western, Educated, Industrial, Rich, Democratic) nations necessitates a reduction in red meat consumption. Seafood is often overlooked in achieving this goal. However, simply consuming more of familiar fish species places high stress on production of these species. For this reason, diversification of seafood consumption is also critical. Here the motives for seafood consumption (frequency and diversity) are investigated across two studies by adapting the 4Ns survey to the seafood category. This 16-item survey measures four factors underpinning meat consumption: namely that it is 'Natural', 'Necessary', 'Normal' and 'Nice'. Swedish consumers' hedonic and sensory expectations of two herring concepts (traditional pickled contra novel minced and presented as a burger) are also evaluated in relation to the 4Ns. Study 1 (N = 304) revealed that the seafood 4Ns scale had a similar underlying structure to that of meat and had good test-retest reliability. Study 2 (N = 514) showed that consumers expected to like the pickled herring (associated with being 'seasoned', 'salty', 'sweet', 'firm', 'juicy', 'chewy', and 'slimy') more than the minced herring (associated with being 'mushy', 'fishy', 'grainy', 'dry' and having 'small bones'), and that 'Nice' scores affected expectations of both herring concepts. Food neophobia correlated inversely with seafood consumption frequency, expected liking, the 'Nice' subscale, and food agency. Critically, in both studies, enjoyment of seafood (higher 'Nice' scores) predicted more frequent and diverse seafood consumption, whilst agreeing that seafood is 'Necessary' for health predicted only consumption frequency, not diversity. Communicating the positive sensory attributes of seafood and developing novel product concepts in ways that disconfirm sceptical consumers' negative sensory expectations may increase acceptance of both familiar and unfamiliar seafood concepts.
Collapse
Affiliation(s)
- Elizabeth S Collier
- RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden; Linköping University, Department of Health, Medicine, and Caring Sciences, Sweden.
| | - Elena Costa
- RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden; Gothenburg University, Department of Biological & Environmental Sciences, Sweden
| | - Kathryn L Harris
- RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden
| | - Marcus Bendtsen
- Linköping University, Department of Health, Medicine, and Caring Sciences, Sweden
| | - Jun Niimi
- RISE Research Institutes of Sweden, Division of Bioeconomy and Health, Sweden
| |
Collapse
|
2
|
Kamei M, Nishibe M, Horie F, Kusakabe Y. Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods. Front Nutr 2024; 11:1356210. [PMID: 38863584 PMCID: PMC11165137 DOI: 10.3389/fnut.2024.1356210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Accepted: 05/14/2024] [Indexed: 06/13/2024] Open
Abstract
Introduction Food neophobia (FN) is a psychological trait that inhibits one's willingness to eat unfamiliar foods. It is related to the acceptance of insect foods and cultured meat, which are major protein alternatives to conventional meat, and is an important personality trait for understanding the near-future food industry. However, the factor structure of Pliner and Hobden's FN scale (FNS) is unstable due to respondents' cultural backgrounds. Thus, we aimed to develop a Japanese version based on the alternative FNS (FNS-A), the most recent revised version, and to examine its validity. Methods Four online surveys (preliminary 1: n = 202; preliminary 2: n = 207; main: n = 1,079; follow-up: n = 500) were conducted on the FNS-A. For the main survey, Japanese respondents (aged 20-69 years) answered the Japanese version of the FNS-A (J-FNS-A), their willingness to eat (WTE), and their familiarity with hamburgers containing regular protein foods (ground beef, tofu) and alternative protein foods (soy meat, cultured meat, cricket powder, algae powder, and mealworm powder). Results Consistent with the FNS-A, confirmatory factor analysis assuming a two-dimensional structure (approach and avoidance) showed satisfactory model fit indices. The mean J-FNS-A score (Cronbach's α for 8 items = 0.83) was 4.15 [standard deviation (SD) = 0.93]. J-FNS-A scores were not associated with age and gender, whereas a greater than moderate association was found with WTE hamburgers containing alternative protein foods (rs = -0.42 to -0.33). The strength of these negative associations increased as food familiarity decreased (r = 0.94). The test-retest reliability at 1 month was also satisfactory (r = 0.79). Discussion The validity of the J-FNS-A was confirmed. Higher J-FNS-A scores (mean = 41.51, SD = 9.25, converted to Pliner and Hobden's FNS score) of the respondents suggest that Japanese people prefer conservative foods. This scale could predict the negative attitudes toward foods with low familiarity, such as alternative proteins. The J-FNS-A appears to be a useful psychological tool for assessing Japanese food neophobia tendencies and predicting novel food choices of Japanese individuals.
Collapse
Affiliation(s)
- Mio Kamei
- Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki, Japan
| | | | | | | |
Collapse
|
3
|
Stuldreher IV, Van der Burg E, Velut S, Toet A, van Os DE, Hiraguchi H, Hogervorst MA, Zandstra EH, Van Erp JBF, Brouwer AM. Electrodermal activity as an index of food neophobia outside the lab. FRONTIERS IN NEUROERGONOMICS 2024; 4:1297722. [PMID: 38234468 PMCID: PMC10790829 DOI: 10.3389/fnrgo.2023.1297722] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Accepted: 12/07/2023] [Indexed: 01/19/2024]
Abstract
Introduction Understanding how food neophobia affects food experience may help to shift toward sustainable diets. Previous research suggests that individuals with higher food neophobia are more aroused and attentive when observing food-related stimuli. The present study examined whether electrodermal activity (EDA), as index of arousal, relates to food neophobia outside the lab when exposed to a single piece of food. Methods The EDA of 153 participants was analyzed as part of a larger experiment conducted at a festival. Participants completed the 10-item Food Neophobia Scale. Subsequently, they saw three lids covering three foods: a hotdog labeled as "meat", a hotdog labeled as "100% plant-based", and tofu labeled as "100% plant-based". Participants lifted the lids consecutively and the area-under-the-curve (AUC) of the skin conductance response (SCR) was captured between 20 s before and 20 s after each food reveal. Results We found a significant positive correlation between food neophobia and AUC of SCR during presentation of the first and second hotdog and a trend for tofu. These correlations remained significant even when only including the SCR data prior to the food reveal (i.e., an anticipatory response). Discussion The association between food neophobia and EDA indicates that food neophobic individuals are more aroused upon the presentation of food. We show for the first time that the anticipation of being presented with food already increased arousal for food neophobic individuals. These findings also indicate that EDA can be meaningfully determined using wearables outside the lab, in a relatively uncontrolled setting for single-trial analysis.
Collapse
Affiliation(s)
- Ivo V. Stuldreher
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
- Human Media Interaction, University of Twente, Enschede, Netherlands
| | - Erik Van der Burg
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
- Brain and Cognition, University of Amsterdam, Amsterdam, Netherlands
| | - Sebastien Velut
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Alexander Toet
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Demi E. van Os
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
| | | | - Maarten A. Hogervorst
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Elizabeth H. Zandstra
- Division of Human Nutrition and Health, Wageningen University & Research, Wageningen, Netherlands
- Consumer Science Insight, Unilever Foods Innovation Centre Wageningen, Wageningen, Netherlands
| | - Jan B. F. Van Erp
- Human Media Interaction, University of Twente, Enschede, Netherlands
- Human Machine Teaming, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Anne-Marie Brouwer
- Human Performance, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
- Donders Institute for Brain, Cognition and Behaviour, Radboud University, Nijmegen, Netherlands
| |
Collapse
|
4
|
Basaran AG, Ozbek YD. A Study of the Relationship between University Students' Food Neophobia and Their Tendencies towards Orthorexia Nervosa. Behav Sci (Basel) 2023; 13:958. [PMID: 38131814 PMCID: PMC10741013 DOI: 10.3390/bs13120958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 11/17/2023] [Accepted: 11/20/2023] [Indexed: 12/23/2023] Open
Abstract
Food neophobia, known as an avoidance of the consumption of unknown foods, can negatively impact nutritional quality. In orthorexia nervosa, there is an excessive mental effort to consume healthy food. Individuals exhibiting symptoms of food neophobia and orthorexia nervosa may experience food restrictions. This study aimed to assess food neophobia levels and orthorexia nervosa tendencies among university students, investigate the potential association between the two constructs, and explore the effect of the demographic characteristics of the participants on the variables. This is a descriptive cross-sectional study. The study sample consisted of 609 students enrolled at Recep Tayyip Erdoğan University. The data were collected through Google Forms using a sociodemographic information form, the Food Neophobia Scale, and the ORTO-11 scale. Ethics committee approval and institutional permission were obtained for the study. Of the students participating in the survey, 71.9% were female, 14.6% were classified as neophobic, and 47.1% had orthorexia nervosa symptoms. The mean scores from the Food Neophobia Scale (39.41 ± 9.23) and the ORTO-11 scale (27.43 ± 5.35) were in the normal range. Food neophobia was significantly higher among those who did not consume alcohol. Orthorexia nervosa symptoms were significantly more common among married people. In the correlation analysis, no significant relationship was found between age, food neophobia, and orthorexia nervosa. It can be said that food neophobia in this study is similar to in other studies conducted on university students. In addition, about half of the participants had symptoms of orthorexia nervosa. This result is higher compared to other studies conducted with university students. The findings of this study indicate that the participants care about the healthfulness of food.
Collapse
Affiliation(s)
| | - Yagmur Demirel Ozbek
- Faculty of Health Sciences, Recep Tayyip Erdoğan University, Rize 53350, Turkey;
| |
Collapse
|
5
|
Pierguidi L, Spinelli S, Prescott J, Monteleone E, Dinnella C. Responsiveness to warning sensations and anxiety-related psychological traits modulate individual differences in preference for vegetable foods with varied sensory properties. Food Res Int 2023; 173:113342. [PMID: 37803693 DOI: 10.1016/j.foodres.2023.113342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/03/2023] [Accepted: 07/31/2023] [Indexed: 10/08/2023]
Abstract
The innate aversion to warning sensations is an important barrier to the acceptance of vegetable food often characterized by bitter and sour tastes, and astringency. Large individual variations exist in preference for this food category. The present study aimed at exploring differences in demographics, anthropometrics, taste responsiveness, personality traits and attitudes in consumers differing in their preference for vegetable food with varied levels of warning sensations. A panel of Italian consumers (n = 718; 53.6% women, age 18-74 years) self-reported familiarity with, preference for and choice of vegetables with high and low levels of warning sensations. Two clusters were identified: High Warning-Vegetable Consumers (HWVC, n = 464) and Low-Warning Vegetable Consumers (LWVC, n = 254). HWVC showed higher familiarity with and preference for vegetables as a whole and higher choice of vegetables characterized by warning sensations than LWVC. HWVC were more represented by older and normal weight individuals as compared to LWVC. Differences among clusters in liking for and perception of a phenol-enriched plant-based food model specifically developed to induce different levels of bitterness, sourness and astringency were found. HWVC rated bitterness, sourness, and astringency lower and liking higher than LWVC. Scores in anxiety-related psychological traits were lower while attitudes to healthy and high-quality food choice were higher in HWVC than in LWVC. The results of the present study depicted a coherent interplay among several person-related dimensions in modulating preference for vegetable foods. Higher responsiveness to warning sensations, higher level of anxiety-related traits, lower importance assigned to food healthy/quality aspects and younger age all acted as barriers to exposure and acceptance of vegetable food and call for a multidimensional approach to promote the consumption of this food category.
Collapse
Affiliation(s)
- L Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy.
| | - S Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - J Prescott
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy; TasteMatters Research & Consulting, Sydney, Australia
| | - E Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| | - C Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
| |
Collapse
|
6
|
Jaeger SR, Hedderley D, Prescott J. High arousal as the source of food rejection in food neophobia. Food Res Int 2023; 168:112795. [PMID: 37120240 DOI: 10.1016/j.foodres.2023.112795] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 01/17/2023] [Accepted: 04/03/2023] [Indexed: 05/01/2023]
Abstract
Food neophobia (FN) at moderate to high levels is very common among adult populations in all cultures and is usually defined in terms of rejection of unfamiliar foods. However, food rejection in FN is only partly related to food familiarity. Experimental and survey studies have suggested that unpleasantly high arousal may be induced by food novelty, but also be produced by foods with intense or complex flavours, that are perceived as dangerous or foreign, or that have unusual ingredients. Liking for foods with these characteristics have recently been shown to be strongly negatively associated with FN. Thus, induced high arousal may underlie food rejection in FN. Here, we collected familiarity, liking and arousal ratings, and scores on the standard Food Neophobia Scale from more than 7000 consumers in four countries - Australia, United Kingdom, Singapore, Malaysia - for a series of food names that were manipulated to produce standard and 'high arousal' (variant) versions of the same foods. Consistent across all four countries, arousal ratings increased, and liking decreased, with decreases in food familiarity. Variant food names were always associated with ratings of higher arousal than the standard names. The variant foods were generally less familiar than the standard foods, although this was not a necessary condition for their higher arousal ratings, suggesting that the other arousal-inducing factors (e.g., flavour intensity) also played a role. Across all foods, arousal ratings increased, and liking ratings decreased, as FN increased, but these effects were accentuated for the variant foods. The consistency of these effects across multiple countries supports a view that arousal is universally a strong determinant of liking for foods and that this underlies the rejection of foods, familiar and novel, in FN.
Collapse
Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Road Private Bag 92169, Auckland 1142, New Zealand; Vescor Research, Hellerup, Copenhagen, Denmark.
| | - Duncan Hedderley
- The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Road Private Bag 92169, Auckland 1142, New Zealand.
| | - John Prescott
- TasteMatters Research & Consulting, PO Box Q1150, QVB Post Office, Sydney, NSW 1230, Australia; Dept DAGRI, Università degli Studi di Firenze, Italy.
| |
Collapse
|
7
|
Wortmann HR, Gisch UA, Bergmann MM, Warschburger P. Exploring the Longitudinal Stability of Food Neophilia and Dietary Quality and Their Prospective Relationship in Older Adults: A Cross-Lagged Panel Analysis. Nutrients 2023; 15:nu15051248. [PMID: 36904247 PMCID: PMC10005135 DOI: 10.3390/nu15051248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/25/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023] Open
Abstract
Poor dietary quality is a major cause of morbidity, making the promotion of healthy eating a societal priority. Older adults are a critical target group for promoting healthy eating to enable healthy aging. One factor suggested to promote healthy eating is the willingness to try unfamiliar foods, referred to as food neophilia. This two-wave longitudinal study explored the stability of food neophilia and dietary quality and their prospective relationship over three years, analyzing self-reported data from N = 960 older adults (MT1 = 63.4, range = 50-84) participating in the NutriAct Family Study (NFS) in a cross-lagged panel design. Dietary quality was rated using the NutriAct diet score, based on the current evidence for chronic disease prevention. Food neophilia was measured using the Variety Seeking Tendency Scale. The analyses revealed high a longitudinal stability of both constructs and a small positive cross-sectional correlation between them. Food neophilia had no prospective effect on dietary quality, whereas a very small positive prospective effect of dietary quality on food neophilia was found. Our findings give initial insights into the positive relation of food neophilia and a health-promoting diet in aging and underscore the need for more in-depth research, e.g., on the constructs' developmental trajectories and potential critical windows of opportunity for promoting food neophilia.
Collapse
Affiliation(s)
- Hanna R. Wortmann
- NutriAct-Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Psychology, Counseling Psychology, University of Potsdam, Karl-Liebknecht-Str. 24-25, 14476 Potsdam, Germany
| | - Ulrike A. Gisch
- NutriAct-Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Psychology, Counseling Psychology, University of Potsdam, Karl-Liebknecht-Str. 24-25, 14476 Potsdam, Germany
| | - Manuela M. Bergmann
- NutriAct-Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Schneunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Petra Warschburger
- NutriAct-Competence Cluster Nutrition Research, Berlin-Potsdam, Germany
- Department of Psychology, Counseling Psychology, University of Potsdam, Karl-Liebknecht-Str. 24-25, 14476 Potsdam, Germany
- Correspondence: ; Tel.: +49-331-977-2988
| |
Collapse
|
8
|
Beyond raw: investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
|
9
|
Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits. Meat Sci 2023; 195:109004. [DOI: 10.1016/j.meatsci.2022.109004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 10/07/2022] [Accepted: 10/11/2022] [Indexed: 11/09/2022]
|
10
|
Turner S, Diako C, Kruger R, Wong M, Wood W, Rutherfurd-Markwick K, Stice E, Ali A. The Effect of a 14-Day gymnema sylvestre Intervention to Reduce Sugar Cravings in Adults. Nutrients 2022; 14:nu14245287. [PMID: 36558446 PMCID: PMC9788288 DOI: 10.3390/nu14245287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Gymnemic-acids (GA) block lingual sweet taste receptors, thereby reducing pleasantness and intake of sweet food. Objective: To examine whether a 14-day gymnema-based intervention can reduce sweet foods and discretionary sugar intake in free-living adults. Healthy adults (n = 58) were randomly allocated to either the intervention group (INT) or control group (CON). The intervention comprised of consuming 4 mg of Gymnema sylvestre containing 75% gymnema acids, a fibre and vitamin supplement, and an associated healthy-eating guide for 14 days; participants in the CON group followed the same protocol, replacing the GA with a placebo mint. Amount of chocolate bars eaten and sensory testing were conducted before and after the 14-day intervention (post-GA or placebo dosing on days zero and 15, respectively). Food frequency questionnaires were conducted on days zero, 15 and after a 28-day maintenance period to examine any changes in intake of sweet foods. A range of statistical procedures were used to analyse the data including Chi square, t-test and two-way analysis of variance. Post dosing, INT consumed fewer chocolates (2.65 ± 0.21 bars) at day zero than CON (3.15 ± 0.24 bars; p = 0.02); there were no differences between groups at day 15 (INT = 2.77 ± 0.22 bars; CON = 2.78 ± 0.22 bars; p = 0.81). At both visits, a small substantive effect (r < 0.3) was observed in the change in pleasantness and desire ratings, with INT showing a slight increase while CON showed a small decrease over the 14-day period. No differences were found in the intake of 9 food categories between groups at any timepoint. There were no differences in consumption of low sugar healthy foods between visits, or by group. The 14-day behavioural intervention reduced pleasantness and intake of chocolate in a laboratory setting. There was no habituation to the mint over the 14-day period. This study is the first to investigate the effect of longer-term gymnema acid consumption on sweet food consumption outside of a laboratory setting; further research is needed to assess how long the effect of the 14-day intervention persists.
Collapse
Affiliation(s)
- Sophie Turner
- School of Sport, Nutrition and Exercise, Massey University, Auckland 0632, New Zealand
| | - Charles Diako
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - Rozanne Kruger
- School of Sport, Nutrition and Exercise, Massey University, Auckland 0632, New Zealand
| | - Marie Wong
- School of Food and Advanced Technology, Massey University, Auckland 0632, New Zealand
| | - Warrick Wood
- School of Sport, Nutrition and Exercise, Massey University, Auckland 0632, New Zealand
| | - Kay Rutherfurd-Markwick
- School of Health Sciences, Massey University, Auckland 0632, New Zealand
- Centre for Metabolic Health Research, Massey University, Auckland 0632, New Zealand
| | - Eric Stice
- Department of Psychiatry and Behavioral Sciences, Stanford University, Stanford, CA 94305-5717, USA
| | - Ajmol Ali
- School of Sport, Nutrition and Exercise, Massey University, Auckland 0632, New Zealand
- Centre for Metabolic Health Research, Massey University, Auckland 0632, New Zealand
- Correspondence: ; Tel.: +64-9-213-6414
| |
Collapse
|
11
|
de Almeida PC, Zandonadi RP, Nakano EY, Vasconcelos IAL, Botelho RBA. Food Neophobia in Children with Autistic Spectrum Disorder (ASD): A Nationwide Study in Brazil. CHILDREN (BASEL, SWITZERLAND) 2022; 9:children9121907. [PMID: 36553350 PMCID: PMC9776952 DOI: 10.3390/children9121907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Food neophobia (FN) is common among children with autistic spectrum disorder (ASD), potentially impairing their health and diet quality. This study aimed to investigate and classify the prevalence of FN among 4-to-11-year-old Brazilian children with ASD. This descriptive cross-sectional study was performed by applying online a validated instrument to identify FN in Brazilian children with ASD through their caregivers' responses for a national prevalence of FN in this group. The final sample included 593 children with ASD, 80.1% of boys, with a mean age of 6.72 ± 2.31 years, and 83% having only ASD. Almost 75% (n = 436) of the children with ASD had high food neophobia scores. The fruit neophobia domain had the lowest prevalence of high neophobia (63.7%). No significant difference in FN (total, fruit, and vegetable domains) was found, considering gender and age. There was no statistical difference in FN (all domains) by the number of residents in the same household, income, or the caregivers' educational level. FN did not decrease in older children with ASD. FN is a more complex problem, requiring a multidisciplinary trained team to face the problem.
Collapse
Affiliation(s)
- Priscila Claudino de Almeida
- Graduate Program in Human Nutrition, University of Brasília, Brasília 70910-900, Brazil
- Correspondence: ; Tel.: +55-61-98220-2078
| | | | | | | | | |
Collapse
|
12
|
Ibáñez de Aldecoa P, Burdett E, Gustafsson E. Riding the elephant in the room: Towards a revival of the optimal level of stimulation model. DEVELOPMENTAL REVIEW 2022. [DOI: 10.1016/j.dr.2022.101051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
13
|
EEG measures of attention toward food-related stimuli vary with food neophobia. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
14
|
How Colour Influences Taste Perception in Adult Picky Eaters. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
15
|
A transition towards plant-based diets on its way? Consumers’ substitutions of meat in their diets in Finland. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
16
|
Gauthier I, Fiestan G. Food neophobia predicts visual ability in the recognition of prepared food, beyond domain-general factors. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104702] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
17
|
Prescott J, Chheang SL, Jaeger SR. Food neophobia: Higher responsiveness to sensory properties but low engagement with foods generally. J SENS STUD 2022. [DOI: 10.1111/joss.12771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- John Prescott
- TasteMatters Research & Consulting Sydney Australia
- Department DAGRI University of Florence Florence Italy
| | - Sok L. Chheang
- The New Zealand Institute for Plant and Food Research Limited Mt Albert Research Centre Auckland New Zealand
| | - Sara R. Jaeger
- The New Zealand Institute for Plant and Food Research Limited Mt Albert Research Centre Auckland New Zealand
| |
Collapse
|
18
|
Çınar Ç, Wesseldijk L, Karinen A, Jern P, Tybur J. Sex differences in the genetic and environmental underpinnings of meat and plant preferences. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
19
|
Food Neophobia, Familiarity with French Cuisine, Body Mass, and Restaurant Food Choices in a Sample of Polish Women. Nutrients 2022; 14:nu14071502. [PMID: 35406115 PMCID: PMC9003310 DOI: 10.3390/nu14071502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 01/27/2023] Open
Abstract
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.
Collapse
|
20
|
Jaeger SR, Prescott J, Worch T. Food neophobia modulates importance of food choice motives: Replication, extension, and behavioural validation. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104439] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
21
|
Sensory Capacities and Eating Behavior: Intriguing Results from a Large Cohort of Italian Individuals. Foods 2022; 11:foods11050735. [PMID: 35267368 PMCID: PMC8909480 DOI: 10.3390/foods11050735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/25/2022] [Accepted: 02/28/2022] [Indexed: 11/16/2022] Open
Abstract
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.
Collapse
|
22
|
Petrescu-Mag RM, Rastegari Kopaei H, Petrescu DC. Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption. Food Sci Nutr 2022; 10:846-862. [PMID: 35311162 PMCID: PMC8907748 DOI: 10.1002/fsn3.2716] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 01/23/2023] Open
Abstract
Climate and environmental-related challenges are high on the agenda of the European Union (EU). One priority is to redesign the existing food system into a more sustainable one, where the link between healthy people and a balanced environment is considered. The EU bets on the role of insect farming in supporting the transition toward healthier and future-proof diets. Following this orientation, we investigated consumers' attitude toward yellow mealworm chips (YMC) and identified the predictors of YMC consumption. The causal relationships between constructs were explored using the structural equation modeling (SEM) based on partial least squares (PLS) using SmartPLS software. The perceived lower environmental impact of YMC compared to meat was the most appreciated characteristic of YMC. The study identified five predictors of YMC consumption, among which the perceived characteristics of YMC have the strongest influence on the consumption probability. Against the expectations of the authors, disgust with the accidental encounter of insects in foods did not influence the probability of eating YMC. Age was another predictor of YMC consumption. It is known that food preferences and eating behaviors are mainly developed during childhood and tend to manifest in adult life. Consequently, it can be inferred that acceptance and preference for insect-based foods (IBF) should be stimulated from early childhood. Finally, practical implications are advanced as possible solutions to overcome the obstacles toward YMC consumption.
Collapse
Affiliation(s)
| | - Hamid Rastegari Kopaei
- Department of Rural Development Management Faculty of Agriculture Yasouj University Yasouj Iran
| | - Dacinia Crina Petrescu
- Faculty of Business Babes-Bolyai University Cluj-Napoca Romania.,Department of Marketing, Innovation and Organization Faculty of Economics and Business Administration Ghent University Ghent Belgium
| |
Collapse
|
23
|
Agovi H, Pierguidi L, Dinnella C, Viggiano MP, Monteleone E, Spinelli S. Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
24
|
Olarte Mantilla SM, Shewan HM, Shingleton R, Hort J, Stokes JR, Smyth HE. Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104391] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
25
|
Jaeger SR, Chheang SL, Roigard CM, Cardello AV. Individual differences in food neophobia and private body consciousness influence product-elicited emotional valence and arousal. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104566] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
26
|
Food Neophobia among Brazilian Children: Prevalence and Questionnaire Score Development. SUSTAINABILITY 2022. [DOI: 10.3390/su14020975] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
This study aims to create and validate a score to classify food neophobia among Brazilian children (from the ages of 4 to 11 years) and investigate the prevalence of food neophobia. This descriptive cross-sectional population-based study is conducted following three steps: (i) the application of an instrument to identify food neophobia in Brazilian children by their caregivers; (ii) the instrument’s score definition; and (iii) the evaluation and characterization of the national prevalence of food neophobia among Brazilian children. The scores were categorized into three levels, based on the tertial approximation: low, moderate, and high. The study had 1112 participants, and the prevalence of high food neophobia was observed in 33.4% of Brazilian children. The prevalence of food neophobia allowed us to identify this behavior in Brazilian children and better understand the population. Boys were significantly more neophobic than girls. The general neophobia score and domains did not significantly differ between Brazilian regions and age groups. It is worrying that food neophobia did not decrease with advancing age. The score for the complete instrument with 25 items, or the 3 domains, makes its use practical. It can be used to assess neophobia with more caution, evaluate the most neophobic children, and enable more targeted professional interventions to promote healthier and sustainable eating habits.
Collapse
|
27
|
|
28
|
Lin-Schilstra L, Backus G, Snoek H, Mörlein D. Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries. Meat Sci 2022; 187:108736. [DOI: 10.1016/j.meatsci.2022.108736] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/07/2022] [Accepted: 01/11/2022] [Indexed: 01/24/2023]
|
29
|
Hazley D, McCarthy SN, Stack M, Walton J, McNulty BA, Flynn A, Kearney JM. Food neophobia and its relationship with dietary variety and quality in Irish adults: Findings from a national cross-sectional study. Appetite 2021; 169:105859. [PMID: 34910985 DOI: 10.1016/j.appet.2021.105859] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 12/08/2021] [Accepted: 12/08/2021] [Indexed: 12/12/2022]
Abstract
Food neophobia is characterised by a reluctance to eat novel or unfamiliar foods and has been linked to reduced dietary variety and quality. However, this link has been primarily studied in children. Therefore, we aimed to explore the relationship between food neophobia and dietary variety and quality in adults using a sub-sample of the National Adults Nutrition Survey collected between 2008 and 2010 (n = 1088). Food and nutrient intakes were assessed using a 4-day semi-weighed food diary. Food neophobia was measured using the Food Neophobia Scale (FNS). Dietary variety was assessed in three ways; Total Dietary Variety (TDV), Food-Group Variety (FGV) and Fruit and Vegetable Variety (FVV). Diet quality was assessed using the Mean Adequacy Ratio (MAR) and Nutrient-Rich Food Index (NRF9.3). A multivariate general linear model was used to assess the linear relationships between FNS score and all dietary measures, controlling for age, sex, education level, social class, location and BMI. Food neophobia was found to be inversely associated with TDV, FGV and FVV. In addition, food neophobia was negatively associated with vitamin C, magnesium and fruit and vegetable intakes and positively associated with percentage energy from free sugars. However, food neophobia was not significantly associated with all other nutrients, MAR and NRF9.3. While these results suggest food neophobia may not be a particularly important risk factor for poor nutrient status, adherence to certain dietary recommendations remains low within the Irish population and food neophobia may further inhibit the adaption of healthy and sustainable diets. Future research should seek to understand the implications of food neophobia on dietary behaviour change.
Collapse
Affiliation(s)
- Daniel Hazley
- School of Biological & Health Sciences, Technological University Dublin, Dublin, Ireland.
| | | | - Mairead Stack
- School of Biological & Health Sciences, Technological University Dublin, Dublin, Ireland.
| | - Janette Walton
- Department of Biological Science, Munster Technological University, Cork, Ireland.
| | - Breige A McNulty
- School of Agriculture and Food Science, UCD Institute of Food and Health, University College Dublin, Dublin, Ireland.
| | - Albert Flynn
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
| | - John M Kearney
- School of Biological & Health Sciences, Technological University Dublin, Dublin, Ireland.
| |
Collapse
|
30
|
Davis LA, Running CA. Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile. Physiol Behav 2021; 242:113624. [PMID: 34655570 PMCID: PMC8579467 DOI: 10.1016/j.physbeh.2021.113624] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/16/2021] [Accepted: 10/11/2021] [Indexed: 11/21/2022]
Abstract
Polyphenols, bitter and astringent compounds present in many healthy foods, induce varied sensory responses across individuals. These differences in liking and flavor intensity may be attributable, in part, to differences in saliva. In the current study, we tested the effect of repeated consumption of a bitter polyphenol (epigallocatechin gallate, EGCG) solution on perceived bitterness intensity and salivary protein composition. We hypothesized exposure to EGCG would cause an increase in concentrations of salivary proteins that inhibit bitterness of polyphenols. We also hypothesized that participants with higher habitual polyphenol, specifically the flavanols, intake would experience less bitterness from EGCG solutions than those with low habitual intake, and that the high flavanol consumers would be more resistant to salivary alterations. We also tested whether bovine milk casein, a food analog for salivary proteins that may suppress bitterness, would decrease bitterness intensity of the EGCG solution and mitigate effects of the intervention. Participants (N = 37) in our crossover intervention adhered to two-week periods of daily bitter (EGCG) or control (water) solution consumption. Bitterness intensity ratings and citric acid-stimulated saliva were collected at baseline and after each exposure period. Results indicate that bitterness intensity of the EGCG solution decreased after polyphenol (bitter EGCG) exposure compared to control (water) exposure. Casein addition also decreased bitterness intensity of the EGCG solution. While there was not a significant overall main effect of baseline flavanol intake on solution bitterness, there was an interaction between intervention week and baseline flavanol intake. Surprisingly, the higher flavanol intake group rated EGCG solutions as more bitter than the low and medium intake groups. Of proteins relevant to taste perception, several cystatins changed in saliva in response to the intervention. Interestingly, most of these protein alterations occurred more robustly after the control (water) exposure rather than the bitter (EGCG) exposure, suggesting that additional factors not quantified in this work may influence salivary proteins. Thus, we confirm in this study that exposure to bitterness suppresses ratings of bitterness over time, but more work needs to establish the causal factors of how diet influences salivary proteins.
Collapse
Affiliation(s)
- Lissa A Davis
- Department of Nutrition Science, Purdue University, Stone Hall, 700 W State St., West Lafayette, IN 47907, USA
| | - Cordelia A Running
- Department of Nutrition Science, Purdue University, Stone Hall, 700 W State St., West Lafayette, IN 47907, USA.
| |
Collapse
|
31
|
Beekman TL, Seo H. Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods. J SENS STUD 2021. [DOI: 10.1111/joss.12723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Thadeus L. Beekman
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
| | - Han‐Seok Seo
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
| |
Collapse
|
32
|
Bradshaw HK, Mengelkoch S, Espinosa M, Darrell A, Hill SE. You are what you (are willing to) eat: Willingness to try new foods impacts perceptions of sexual unrestrictedness and desirability. PERSONALITY AND INDIVIDUAL DIFFERENCES 2021. [DOI: 10.1016/j.paid.2021.111082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
33
|
Coulthard H, Aldridge V, Fox G. Food neophobia and the evaluation of novel foods in adults; the sensory, emotional, association (SEA) model of the decision to taste a novel food. Appetite 2021; 168:105764. [PMID: 34756938 DOI: 10.1016/j.appet.2021.105764] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 10/12/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022]
Abstract
Reluctance to eat new foods, known as food neophobia, is well researched in children but not adults. Two studies were carried out to understand the emotional, sensory, and cognitive factors associated with food neophobia in an adult sample, and to propose a preliminary explanation of the decision to taste a novel food named the SEA model (Sensory, Emotional, cognitive Association model). Participants were recruited through opportunity sampling of a university population in the Leicester region of the UK. Study one (n = 534) was a cross sectional study examining associations between self-report measures of food neophobia, emotional variables and sensory variables. In study two (n = 160), participants completed an online cognitive evaluation of 7 images of novel fruits and vegetables, rating perceived familiarity, categorisation as fruit or vegetable, cognitive associations based on appearance (what does the food look like), liking of any associated foods, and expected liking of the novel food. In study 1 it was found that tactile sensitivity and disgust sensitivity were the main sensory and emotional variables associated with food neophobia. In study 2, it was found that food neophobia and lower expected liking of novel foods were associated with disgust sensitivity, associating the novel foods with disliked foods, and lower perceived familiarity. The SEA model further proposes that underlying tendencies and automatic reactions to foods, combine with cognitive associations based on negative memories and negative beliefs about tasting new foods, to create expected disliking of a food and a decreased likelihood that it will be tried. Further work is needed to fully test the SEA model of the decision to taste a novel food, in particular to further examine how associations are formed.
Collapse
Affiliation(s)
- Helen Coulthard
- Division of Psychology, School of Health & Life Sciences, De Montfort University, Leicester, LE1 9BH, UK.
| | - Victoria Aldridge
- Division of Psychology, School of Health & Life Sciences, De Montfort University, Leicester, LE1 9BH, UK
| | - Gemma Fox
- School of Psychology, University of Nottingham, Nottingham, NG7 2QL, UK
| |
Collapse
|
34
|
Jaeger SR, Chheang SL, Prescott J. Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis. Nutrients 2021; 13:nu13103657. [PMID: 34684658 PMCID: PMC8540144 DOI: 10.3390/nu13103657] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/15/2021] [Accepted: 10/15/2021] [Indexed: 11/25/2022] Open
Abstract
The negative impact of food neophobia (FN) on food and beverage (F&B) liking extends beyond foods and beverages that are novel. In addition, F&Bs that are high in flavour intensity, perceived as dangerous, or have connections to other cultures are likely to elicit rejection by those high in FN. Each of these factors have been established as producing increased arousal, potentially to an unpleasant degree. The aim of this study was to explore the hypothesis that increased arousal underlies all causes of rejection due to FN. To do this, we analysed and interpreted existing data based on online surveys that measured FN and liking for a broad range of F&B names from 8906 adult consumers in the USA, United Kingdom, Australia, Germany and Denmark. Negative associations between FN and liking of varying strengths were evident for 90% of the F&Bs. Consistent with the arousal hypothesis, F&Bs (a) with high flavour intensity, whether produced by chilli, other spices, or flavours, (b) from other cultures, (c) often perceived as dangerous, or (d) that were novel or had novel ingredients showed the strongest negative relationships between FN and liking. Conversely, F&Bs whose liking scores were only very weakly related to FN had low arousal characteristics: high familiarity, sweetness, mild flavours, strong connections to national food cultures, or some combination of these factors. Since this study was exploratory and conducted on existing data, there was no direct measure of arousal, but this is recommended for future, stronger tests of this arousal hypothesis.
Collapse
Affiliation(s)
- Sara R. Jaeger
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Auckland 1003, New Zealand; (S.R.J.); (S.L.C.)
| | - Sok L. Chheang
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Auckland 1003, New Zealand; (S.R.J.); (S.L.C.)
| | - John Prescott
- TasteMatters Research & Consulting, Sydney, NSW 1230, Australia
- Department DAGRI, University of Florence, 50144 Florence, Italy
- Correspondence:
| |
Collapse
|
35
|
Rabadán A, Bernabéu R. A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104241] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
36
|
Jaeger SR, Chheang SL, Jin D, Ryan G, Worch T. The negative influence of food neophobia on food and beverage liking: Time to look beyond extreme groups analysis? Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104217] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
37
|
Comparing early hemp food consumers to non-hemp food consumers to determine attributes of early adopters of a novel food using the Food Choice Questionnaire (FCQ) and the Food Neophobia Scale (FNS). FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100031] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
|
38
|
Barriers to consumption of plant-based beverages: A comparison of product users and non-users on emotional, conceptual, situational, conative and psychographic variables. Food Res Int 2021; 144:110363. [PMID: 34053556 DOI: 10.1016/j.foodres.2021.110363] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/15/2021] [Accepted: 04/04/2021] [Indexed: 12/21/2022]
Abstract
Production and consumption practices that reduce the environmental burden of eating and drinking and promote global sustainability are of paramount interest. Against this background, we present a quantitative study of US adults' perceptions of selected non-alcoholic beverages including pairs of regular and plant-based alternatives (iced coffee/iced coffee with almond milk, fruit smoothie/fruit smoothie with soy milk and cow's milk/oat milk). Particular focus was directed to comparing product perceptions of consumers who never consumed these plant-based alternatives with those who did (n = 249 and n = 274), as a means for contextualising the barriers that hinder uptake among non-users. The data were collected via an online survey with a multi-response empirical strategy where the beverages were characterised using a large set of emotional, conceptual, situational, and attitudinal/behavioural variables. Fitting expectations, negative associations were dominant in the group of consumers who never consumed the plant-based beverage variants. However, these associations were product dependent and decreased in the order: oat milk, fruit smoothie with soy milk and iced coffee with almond milk. This pointed to a likely interplay of sensory properties, situational appropriateness and household routines. Food neophobia negatively influenced perceptions of less familiar products, including but not limited to plant-based beverages. While the research was limited to a small number of beverages and plant-based alternatives, it identified the important role that in-depth and product-specific investigations have in helping to uncover and overcome barriers to sustainable eating and drinking solutions.
Collapse
|
39
|
Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice. FOODS (BASEL, SWITZERLAND) 2021; 10:foods10051024. [PMID: 34066774 PMCID: PMC8150315 DOI: 10.3390/foods10051024] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/13/2021] [Accepted: 05/05/2021] [Indexed: 12/02/2022]
Abstract
The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.
Collapse
|
40
|
Food Neophobia and Consumer Choices within Vietnamese Menu in a Polish Cohort Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18062925. [PMID: 33809355 PMCID: PMC7998554 DOI: 10.3390/ijerph18062925] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 03/03/2021] [Accepted: 03/09/2021] [Indexed: 11/21/2022]
Abstract
One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes (p < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn—non-fried spring rolls with shrimps) (p = 0.0003), soup (Mién gà—soup with cellophane noodles and nam huong mushrooms) (p < 0.0001), main course (Phở xào bò—rice noodles with soy sauce and fish sauce) (p < 0.0001) and dessert (Chè thập cãm—dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options (p = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.
Collapse
|
41
|
Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia. Foods 2021; 10:foods10030598. [PMID: 33809083 PMCID: PMC7998245 DOI: 10.3390/foods10030598] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Accepted: 03/09/2021] [Indexed: 11/17/2022] Open
Abstract
The relationship between food-related individual characteristics and performance in sensory evaluation was investigated. The study focused on differences in discriminative ability and perceptual sensitivity according to levels of product involvement or food neophobia during the intensity rating of sensory attributes in consumer profiling. Consumers (N = 247) rated the intensity of attributes for seven flavored black tea drinks and completed the Food Neophobia Scale and the Personal Involvement Inventory measuring product involvement with the flavored black tea drink. In the higher product involvement (IH) group and the lower food neophobia (NL) group, the number of sensory attributes representing the sample effect and of subsets discriminating the samples were greater, and more total variance of the samples was explained. The higher the product involvement or the lower the food neophobia, the greater the differentiation in characterizing samples with more attributes in the intensity ratings. Interestingly, the high food neophobia (NH) group showed less active performance compared to the NL group during the sensory evaluation overall, but the NH group was more concerned about unfamiliar attributes and samples. The results implied that the positive attitude resulting from high product involvement and low food neophobia may induce more active behavior and better performance during the sensory evaluation.
Collapse
|
42
|
Assessment of millennial organic food consumption and moderating role of food neophobia in Pakistan. CURRENT PSYCHOLOGY 2021. [DOI: 10.1007/s12144-021-01520-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
43
|
Nezlek JB, Forestell CA, Cypryanska M. Approach and avoidance motivation and interest in new foods: Introducing a measure of the motivation to eat new foods. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104111] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
44
|
Ushiama S, Vingerhoeds MH, Kanemura M, Kaneko D, De Wijk RA. Some insights into the development of food and brand familiarity: The case of soy sauce in the Netherlands. Food Res Int 2021; 142:110200. [PMID: 33773675 DOI: 10.1016/j.foodres.2021.110200] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 01/25/2021] [Accepted: 01/30/2021] [Indexed: 01/22/2023]
Abstract
With the increasing globalization, new unfamiliar flavors gradually find their way into local Western cuisines. The mechanisms behind the successful integration of novel flavors into local cuisines are largely unknown. This study investigates the effects of frequency of soy sauce use, levels of food neophobia, and brand specificity on liking of a relatively unknown flavor in the Netherlands, soy sauce. A total of eighty-nine (26 men and 63 women; mean age 47.5 ± 17.7 years) high- and low-frequency users of soy sauce rated liking of five soy sauces separately presented with and without branding information. Liking of four soy sauces with the typical salty and savory flavor increased with increasing frequency of use, and with decreasing levels of food neophobia. Another soy sauce with additives resulting in a distinctive taste was liked irrespective of the frequency of use. Soy sauces, which were recognized correctly or incorrectly as the participants' own familiar brand, received 50% higher or lower liking ratings than other soy sauces, respectively. Furthermore, users of one of the brands preferred the taste of their own brand over that of other brands, whereas users of the other brands did not show such specificity, indicating clear differences in specificity of liking soy sauce among the various user groups. This study provides insights into consumer liking and preference of semi-familiar foods, revealing the contribution of consumer traits and brand familiarity that may influence the spread of unfamiliar foods.
Collapse
Affiliation(s)
- Shota Ushiama
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Kikkoman Europe R&D Laboratory B.V., Wageningen, the Netherlands.
| | - Monique H Vingerhoeds
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Mayuko Kanemura
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| | - Daisuke Kaneko
- Kikkoman Europe R&D Laboratory B.V., Wageningen, the Netherlands
| | - Rene A De Wijk
- Food, Health & Consumer Research, Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands
| |
Collapse
|
45
|
Jaeger SR, Roigard CM, Ryan G, Jin D, Giacalone D. Consumer segmentation based on situational appropriateness ratings: Partial replication and extension. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104057] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
46
|
Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children's Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits. Foods 2020; 10:foods10010021. [PMID: 33374690 PMCID: PMC7822426 DOI: 10.3390/foods10010021] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Revised: 12/09/2020] [Accepted: 12/18/2020] [Indexed: 12/26/2022] Open
Abstract
Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking. This paper explores liking and sensory perception of fibre-rich biscuits in school-aged children (n = 509, age 9–12 years) with different degrees of food neophobia and from five different European countries (Finland, Italy, Spain, Sweden and United Kingdom). Children tasted and rated their liking of eight commercial biscuits and performed a Check-All-That-Apply task to describe the samples and further completed a Food Neophobia Scale. Children with a higher degree of neophobia displayed a lower liking for all tasted biscuits (p < 0.001). Cross-cultural differences in liking also appeared (p < 0.001). A negative correlation was found between degree of neophobia and the number of CATA-terms used to describe the samples (r = −0.116, p = 0.009). Penalty analysis showed that degree of food neophobia also affected drivers of biscuit liking, where particularly appearance terms were drivers of disliking for neophobic children. Cross-cultural differences in drivers of liking and disliking were particularly salient for texture attributes. Further research should explore if optimizing appearance attributes could be a way to increase liking of fibre-rich foods in neophobic children.
Collapse
|
47
|
Puleo S, Braghieri A, Condelli N, Piasentier E, Di Monaco R, Favotto S, Masi P, Napolitano F. Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions. Food Res Int 2020; 138:109813. [PMID: 33288188 DOI: 10.1016/j.foodres.2020.109813] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 02/07/2023]
Abstract
We aimed to investigate whether the sensitivity to capsaicin had an effect on pungency perception of pasta filata cheeses. In addition, we assessed the effect of several individual variables (gender, age, consumer provenance, PROP status and personality traits) on both consumer liking and choice for pasta filata cheeses. Four pasta filata cheeses at two ripening times and 272 subjects from three different Italian locations were used. Based on sensory data, the PCA discriminated sweet (ripened at 2 months) from pungent cheeses (ripened at 12 months). Cheese pungency perception increased with increasing sensitivity to capsaicin (P < 0.001). There was no clear relationship between sensitivity to capsaicin or sensitivity to cheese pungency with cheese liking, whereas a number of other aspects, including sensory attributes and individual consumer characteristics, such as consumer provenance (P < 0.001), gender (P < 0.001) and food neophobia (P < 0.05), affected the liking for different pasta filata cheeses. Consumers who were younger (18-30 y.o.; P < 0.05), female (P < 0.001), unfamiliar with pungent foods (P < 0.0001) and consumers from Potenza (P = 0.001) more often declared to prefer sweet over pungent cheese, whereas in terms of real choice supertasters and neophobic subjects chose the sweet option more often (P = 0.01). In conclusion, sensitivity to capsaicin affected pungency perception in pasta filata cheese, whereas no clear relationship was observed between pungency perception and liking. The contribution of cheese and consumer characteristics on cheese liking and choice in addition to pungency, was confirmed by the differences in declared and real choice for sweet or pungent cheeses.
Collapse
Affiliation(s)
- Sharon Puleo
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Ada Braghieri
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
| | - Nicola Condelli
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Edi Piasentier
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Rossella Di Monaco
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Saida Favotto
- Dipartimento di Scienze Agroalimentari, Ambientali e Animali, Università degli Studi di Udine, via delle Scienze, 206, 33100 Udine, Italy
| | - Paolo Masi
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, via Università 100, 80055 Portici (Napoli), Italy
| | - Fabio Napolitano
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| |
Collapse
|
48
|
Jaeger SR, Roigard CM, Hunter DC, Worch T. Importance of food choice motives vary with degree of food neophobia. Appetite 2020; 159:105056. [PMID: 33271199 DOI: 10.1016/j.appet.2020.105056] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 11/15/2020] [Accepted: 11/21/2020] [Indexed: 12/17/2022]
Abstract
Food Neophobia (FN) is a stable trait that measures individuals' propensity to avoid novel/unfamiliar foods. In this research, focus was directed to covariation between FN and food choice factors as measured using two variants of the food choice questionnaire (FCQ). To our knowledge, there are no previous studies which investigates these associations in detail, and in this regard the present research advances understanding of individual differences in FN and FCQ. Existing survey data were used, collected in the USA and Australia with ~1500 and ~750 consumers, respectively. Data from New Zealand came from studies conducted at central location test (CLT) facilities (Ñ400, Ñ1100). There were many consistencies in results across the four studies, and this was noteworthy considering that the data were obtained in 3 different countries across more than 10 years and with participants in CLT and online studies. The FCQ factor Familiarity always gained in importance with increasing FN. The FCQ factor Convenience also always gained in importance with increasing FN, in particular importance of simplicity in preparation and cooking. Conversely, the factors Health and Natural Content decreased in importance, as did factors linked to Environmental and Social Justice concerns. Price and Sensory Appeal remained very important for daily food choices among "neophobic" and "neophilic" consumers alike, and this mirrors past studies from diverse consumer populations. The importance of Mood was low regardless of FN status. Additional research is needed to confirm that these findings generalise to consumers in other countries, and assuming they do, this work contributes to the mounting evidence of the pervasive effects of FN on consumers' food-related experiences and motivations. Determining why FN influences food choice motives is an important next step.
Collapse
Affiliation(s)
- Sara R Jaeger
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, Auckland, 1142, New Zealand.
| | - Christina M Roigard
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, Auckland, 1142, New Zealand
| | - Denise C Hunter
- The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Victoria Street West, Auckland, 1142, New Zealand
| | | |
Collapse
|
49
|
Menghi L, Khomenko I, Pedrotti M, Cliceri D, Aprea E, Endrizzi I, Cavazzana A, Biasioli F, Giacalone D, Gasperi F. Arousal influences olfactory abilities in adults with different degree of food neophobia. Sci Rep 2020; 10:20538. [PMID: 33239637 PMCID: PMC7689524 DOI: 10.1038/s41598-020-77428-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 11/10/2020] [Indexed: 11/24/2022] Open
Abstract
Food neophobia, i.e., the aversion to novel foods, and olfaction are both factors strongly affecting food choices. Mounting evidence suggests a higher arousal towards food as a key factor underlying the reluctance to eat what is unfamiliar to us. As the role of olfaction behind this phenomenon is poorly understood, we explored the associations between food neophobia and trait anxiety, olfactory functions (odor threshold, discrimination and identification) and retronasal aroma release from a reference food in a healthy cohort of 83 adult volunteers. We grouped participants in Low-Neophobics or neophilics (n = 35), Medium-Neophobics (n = 32) and High-Neophobics (n = 16) according to the widely recognized Food Neophobia Scale. Participants with higher neophobic tendencies were found to have marginally higher trait anxiety levels than neophilics (p = 0.10). A lower global olfactory functioning and odor discrimination abilities characterized High-Neophobics, while Medium-Neophobics showed a higher odor sensitiveness than Low-Neophobics. Lastly, High-Neophobics showed a lower extent of retronasal aroma release, likely due to a shorter duration of oral processing and higher anxiety-related physiological responses (such as breathing rate). In summary, this study supports the assumption that the conflicting relationship that neophobics have with food may be led by higher levels of arousal toward foods, rather than different chemosensory functions.
Collapse
Affiliation(s)
- Leonardo Menghi
- Center Agriculture Food Environment, University of Trento, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy.,Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230, Odense, Denmark.,Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy
| | - Iuliia Khomenko
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy
| | - Michele Pedrotti
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy.,Department of Food Quality and Design, Wageningen University, P.O. Box 8129, 6700 EV, Wageningen, The Netherlands
| | - Danny Cliceri
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy
| | - Eugenio Aprea
- Center Agriculture Food Environment, University of Trento, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy.,Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy
| | - Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy
| | - Annachiara Cavazzana
- Department of Otorhinolaryngology, Smell and Taste Clinic, Technische Universität Dresden, Fetscherstraße 74, 01307, Dresden, Germany
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy
| | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, 5230, Odense, Denmark
| | - Flavia Gasperi
- Center Agriculture Food Environment, University of Trento, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy. .,Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, Via E. Mach, 1, 38010, San Michele all'Adige, TN, Italy.
| |
Collapse
|
50
|
Bennett C, Copello A, Jones C, Blissett J. Children overcoming picky eating (COPE) - A cluster randomised controlled trial. Appetite 2020; 154:104791. [PMID: 32659247 DOI: 10.1016/j.appet.2020.104791] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 06/20/2020] [Accepted: 06/24/2020] [Indexed: 11/18/2022]
Abstract
OBJECTIVES Food neophobia limits dietary variety in children and adults. Interventions to alleviate the impact of neophobia on children's dietary variety have had varying success. The potential effectiveness of mindfulness, a process of bringing awareness to the present moment, has received little attention. This trial aimed to explore the effectiveness of two mindfulness exercises on novel food acceptance for children. METHODS A cluster-randomised controlled trial with three trial arms compared the impact of two mindfulness exercises (mindful breathing and mindful raisin-eating) and a non-mindful control task on anticipated liking and intake of a novel fruit. Seventy-one children aged 10-12 years engaged in one of the three tasks at school over five days and were offered a novel fruit at the end of the intervention. Children self-reported mindfulness, food neophobia and anxiety at baseline and follow-up. RESULTS Two mixed-effects models showed that, controlling for school effects and covariates (including mindfulness, food neophobia and anxiety), children in the mindful raisin-eating arm reported greater anticipated liking of a novel fruit and children in both mindfulness arms consumed greater amounts of a novel fruit than children in the control arm. Mixed-design ANOVAs indicated that mindfulness, food neophobia and anxiety did not change over time in each trial arm. CONCLUSIONS The results provide promising evidence for the potential effectiveness of mindfulness interventions in encouraging children to try new foods. The mechanisms underlying effectiveness remain unclear and further research, exploring long-term effects and the possibility to generalise these findings to other food groups such as vegetables, is needed.
Collapse
Affiliation(s)
- Carmel Bennett
- Birmingham and Solihull Mental Health NHS Foundation Trust, UK.
| | - Alex Copello
- Birmingham and Solihull Mental Health NHS Foundation Trust, UK; School of Psychology, University of Birmingham, UK
| | | | - Jackie Blissett
- Department of Psychology, School of Life and Health Sciences, Aston University, UK
| |
Collapse
|