Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women

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...

Full description

Bibliographic Details
Main Authors: Dominika Guzek, Joanna Pęska, Dominika Głąbska
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Nutrients
Subjects:
Online Access:https://www.mdpi.com/2072-6643/11/11/2622
id doaj-124f3d1c28fc42659ab999570033c64a
record_format Article
spelling doaj-124f3d1c28fc42659ab999570033c64a2020-11-24T21:52:01ZengMDPI AGNutrients2072-66432019-11-011111262210.3390/nu11112622nu11112622Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young WomenDominika Guzek0Joanna Pęska1Dominika Głąbska2Department of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Organization and Consumption Economics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, PolandDepartment of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (SGGW–WULS), 159C Nowoursynowska Street, 02-787 Warsaw, PolandYoung 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.https://www.mdpi.com/2072-6643/11/11/2622food neophobia scale (fns)food neophobiaconsumer choicechoice experimentallergenmenu
collection DOAJ
language English
format Article
sources DOAJ
author Dominika Guzek
Joanna Pęska
Dominika Głąbska
spellingShingle Dominika Guzek
Joanna Pęska
Dominika Głąbska
Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
Nutrients
food neophobia scale (fns)
food neophobia
consumer choice
choice experiment
allergen
menu
author_facet Dominika Guzek
Joanna Pęska
Dominika Głąbska
author_sort Dominika Guzek
title Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
title_short Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
title_full Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
title_fullStr Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
title_full_unstemmed Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women
title_sort role of food neophobia and allergen content in food choices for a polish cohort of young women
publisher MDPI AG
series Nutrients
issn 2072-6643
publishDate 2019-11-01
description 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.
topic food neophobia scale (fns)
food neophobia
consumer choice
choice experiment
allergen
menu
url https://www.mdpi.com/2072-6643/11/11/2622
work_keys_str_mv AT dominikaguzek roleoffoodneophobiaandallergencontentinfoodchoicesforapolishcohortofyoungwomen
AT joannapeska roleoffoodneophobiaandallergencontentinfoodchoicesforapolishcohortofyoungwomen
AT dominikagłabska roleoffoodneophobiaandallergencontentinfoodchoicesforapolishcohortofyoungwomen
_version_ 1725877417774415872