Abstract
Negative attitudes towards food are influenced by two factors, neophobia and often related disgust. Neophobia is the tendency to avoid new foods, while food disgust is the refusal of food that is considered potentially harmful to health. The study presented here aims to analyze the correlation between these two attitudes and the possible mediation operated by the perception of vulnerability to diseases, in order to understand if and how this contributes to the disgust towards certain unfamiliar foods. The study was developed through the administration of an anonymous questionnaire to a sample of 487 Italian citizens participating on a voluntary basis. Three tools were used: Food Neophobia Scale, Perceived Vulnerability to Disease, and Food Disgust Scale. The results showed a strong positive correlation between food disgust and food neophobia. Furthermore, through the application of structural mediation models, it has been shown that between food neophobia and food disgust, there is a mediation effect determined by perceived infectivity. The research aims to make a significant contribution to the understanding of the relationship between food disgust and some individual and psychological characteristics of people, demonstrating that the fear of disease transmission affects their food choices.
Highlights
The Italian large-scale distribution market in the agri-food sector shows some interesting trends: 2021 is considered the year of sober food, with the confirmation of a strategy based on the concept of “slow cooking”: on the one hand, more purchases of basic ingredients and fewer ready meals; on the other hand, the defense of the quality and healthiness of food produced with local, natural, and sustainable raw materials; production, that is, linked to the territory and to controlled supply chains [1].Eating behavior is still essential for the individual and the cultural heritage of their community
Respondents are requested to indicate their degree of agreement/disagreement food neophobia
The results demonstrate that perceived infectability is significantly correlated to food neophobia and food disgust; food disgust and food neophobia are significantly and strongly associated
Summary
The Italian large-scale distribution market in the agri-food sector shows some interesting trends: 2021 is considered the year of sober food, with the confirmation of a strategy based on the concept of “slow cooking”: on the one hand, more purchases of basic ingredients and fewer ready meals; on the other hand, the defense of the quality and healthiness of food produced with local, natural, and sustainable raw materials; production, that is, linked to the territory and to controlled supply chains [1].Eating behavior is still essential for the individual and the cultural heritage of their community. In a global situation characterized by profound uncertainties and fears of a contingent nature and by an ever-increasing push towards environmental sustainability objectives, what reactions are recorded towards the presence of new foods?. Food consumption has to cope with one of the aspects that both humans and rats have in common, which is neophobia [2]. Food neophobia has been defined as “a reluctance to eat and/or avoidance of novel foods” [3] It is important to remember the omnivore’s dilemma [4] which highlights the fact that animals must both approach and avoid novel foods. Animals have developed adaptive behaviors to satisfy their energy and nutrient needs while avoiding potential toxins by choosing foods that provide benefits over those perceived as unsafe [5]. The smell and taste systems have direct connections to the hypothalamus and limbic system which control the emotional responses that lead to strong attraction and aversion towards tastes and smells of food and beverages [6]
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