Abstract
The only treatment currently available to combat celiac disease (CD) is strict adherence to a gluten-free diet (GFD), but there may be various determinants of its adherence, including food neophobia (FN), that is associated with sensory aversions, or fears of negative consequences of eating specific food products, that may be crucial for CD patients following a GFD. The aim of the present study was to analyze food neophobia levels and its determinants in CD patients in comparison with other individuals who follow a GFD based on their own decision. The study was conducted in two independent groups of individuals following a GFD: those diagnosed with CD (n = 101) and those following a GFD based on their own decision (n = 124). Each group was recruited with cooperation from the local CD and GFD societies located in Poland. The FN was assessed using the Food Neophobia Scale (FNS) and compared between groups, as well as the influence of gender, age, body mass index, educational level, place of residence and employment status was assessed. It was stated, that for the individuals following a GFD, CD was the major determinant of FN. The FNS score values were higher (indicating higher food neophobia) for CD individuals (39.4 ± 9.2), than for those following a GFD based on their own decision (33.6 ± 8.7; p < 0.0001) and it was observed both for general group and for sub-groups stratified by assessed variables. Moreover, the indicated variables did not influence the FNS in any of the analyzed groups. The influence of CD with no influence of other variables was confirmed in the regression analysis. It may be concluded that CD is a major contributor to FN, which can be attributed to fear of developing adverse reactions to gluten-contaminated food products, which is more pronounced in CD patients compared to non-CD patients following a GFD based on their own decision.
Highlights
Score values were higher for celiac disease (CD) individuals (39.4 ± 9.2), than for those following a gluten-free diet (GFD) based on their own decision (33.6 ± 8.7; p < 0.0001) and it was observed both for general group and for sub-groups stratified by assessed variables
CD is a major contributor to food neophobia (FN), which can be attributed to fear of developing adverse reactions to gluten-contaminated food products, which is more pronounced in CD patients compared to non-CD
Food neophobia is described as a reluctance to try novel or unknown food products [1], and individuals with high food neophobia levels may be indicated as a specific group of consumers [2], which can be mainly attributed to their sensory aversions, as well as to the fear of negative consequences that can occur following the consumption of specific food products [3]
Summary
Food neophobia is described as a reluctance to try novel or unknown food products [1], and individuals with high food neophobia levels may be indicated as a specific group of consumers [2], which can be mainly attributed to their sensory aversions, as well as to the fear of negative consequences that can occur following the consumption of specific food products [3] The latter reason may be especially important for patients diagnosed with diet-related diseases, for those who develop food allergies, intolerances, and other adverse reactions to food products, including celiac disease (CD). CD is a chronic small intestinal immune-mediated enteropathy precipitated by exposure to dietary gluten in genetically predisposed individuals [4]. The only treatment currently available to combat CD is strict adherence to a gluten-free diet (GFD), which subsequently relieves symptoms [8], allows mucosal healing [9], and reduces the risk of complications, such as osteopenia and osteoporosis [10], anemia [8], as well as mood disorders [11]
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