Food neophobia and its relationship with dietary quality and diversity in Turkish young adults: a cross-sectional study
International Journal of Environmental Health Research, cilt.35, sa.5, ss.1401-1411, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 35 Sayı: 5
- Basım Tarihi: 2025
- Doi Numarası: 10.1080/09603123.2025.2465883
- Dergi Adı: International Journal of Environmental Health Research
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, CINAHL, Educational research abstracts (ERA), EMBASE, Environment Index, Food Science & Technology Abstracts, Geobase, MEDLINE, Pollution Abstracts, Veterinary Science Database
- Sayfa Sayıları: ss.1401-1411
- Anahtar Kelimeler: diet quality, dietary variety, Food neophobia
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
Food neophobia, the fear of trying new foods, may reduce dietary variety, posing risks for nutritional deficiencies. This study examined the links between food neophobia, dietary quality, and diversity among Turkish young adults. A cross-sectional study with 949 participants (470 males, 479 females) aged 18–35 years used the Food Neophobia Scale (FNS) and a 24-h dietary recall to assess food intake. Dietary diversity score (DDS), food variety score (FVS), mean adequacy ratio (MAR), and healthy eating index (HEI-2015) were calculated. The mean neophobia score was 37.07 ± 12.17, with 13.4% high, 67.9% average, and 18.8% low neophobia. The average neophobia group had higher diet quality scores (MAR, DDS, FVS) than the low and high neophobia groups (p < 0.01). Positive relationships with food neophobia were found for niacin, calcium, zinc, plant protein, and cholesterol (p < 0.05). These findings suggest that food neophobia may affect dietary quality variably, with certain micronutrients positively linked to it.