Abstract
Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.
Highlights
The food choices of male and female individuals differ
In the study by Zysk et al [23] on a group of women following the gluten-free diet with no justified medical reason, another factor was observed, namely, quite a high level of food neophobia, which may cause reluctance in the individual to try new food products and as a result, cause a lower variety of consumed food products [24]. Taking this factor into account, it is important to understand the influence of allergen content, and information about it, as well as of the food neophobia on the food product choices; the aim of the present study was to determine the effect of these factors in a Polish cohort of young women in the choice experiment when given a model restaurant menu
Many popular diets are restricted ones that focus on avoiding some food products or their components, which results in misleading information being promoted by the media that some products, e.g., gluten, lactose, fat, are harmful always and for everybody
Summary
The food choices of male and female individuals differ. This variance is due to sex-related differences in their preferences and brain responses to food products [1]. The factors gain more importance as women, compared with men, have a higher frequency of dieting [4], or even disordered eating habits [5] It is women who are commonly responsible for the nutrition of their whole families [6], even though their own diet is often not properly balanced [2]. The situation was emphasized by a consensus statement of the International Summit on the Nutrition of Adolescent Girls and Young Women to be one requiring a high level of international priority [7] To this end, it must be highlighted that knowledge about the food choices determinants may be necessary to conduct the dedicated education needed to influence young women’s nutritional behaviors [8]
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