A systematic review of studies using the Food Neophobia Scale: Conclusions from thirty years of studies

Abstract

Although the Food Neophobia Scale (FNS) was designed almost thirty years ago, it is still the leading instrument used to evaluate food neophobia (FN) in humans. Its value in very different areas has driven a large number of studies conducted in a large variety of samples, and with highly diverse aims. For the analysis of the 102 papers included in this systematic review, four groups of studies were identified: (1) review and methodology studies, (2) health, diet, and sensory studies, (3) socioeconomic studies and (4) product or process-oriented studies. The results and implications of each group of studies are discussed. Studies conclude that FN is at least partially determined genetically. Regarding the effect of socioeconomic factors on FN, a general trend towards a reduction over time in the level of FN across countries has been found, because FN decreases with increased education, income, and urbanization. As regards the effects of FN on individual health, most of the published studies associate FN with lower dietary quality, although some studies report no significant effects on crucial factors such as obesity or the intake of macronutrients. This review shows the complexity of the variables that determine the level of FN in humans and suggest that further research is still needed, as FN is a key variable in evaluating the potential success of food production strategies focused on the development of new foods (e.g., genetically modified foods) or novel food production techniques (e.g., nanotechnology).