Food Neophobia in Celiac Disease and Other Gluten-Free Diet Individuals

Zysk, Wioleta; Głąbska, Dominika; Guzek, Dominika

doi:10.3390/nu11081762

Cited by 17 publications

(18 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Satherley et al (2017) found a gluten free diet adversely impacted body image, contributing to BP cycles, as well as increased restriction, due to concerns around cross contamination with gluten; this study also did not specifically examine eating patterns in individuals diagnosed solely with AN. Zysk et al (2019) reported similar findings such that celiac disease contributed to food neophobia (Table 6). Ricca et al (2000) described two case reports of females with AN and celiac disease, one with a diagnosis of AN prior to the diagnosis of celiac and the other vice versa, both showcasing the complex relationship regarding food intake with these comorbid diseases.…”

Section: Celiac Diseasesupporting

confidence: 65%

Section: Resultsmentioning

confidence: 56%

See 1 more Smart Citation

The intersect of gastrointestinal symptoms and malnutrition associated with anorexia nervosa and avoidant/restrictive food intake disorder: Functional or pathophysiologic?—A systematic review

Gibson

Watters

Mehler

2021

Intl J Eating Disorders

View full text Add to dashboard Cite

Objective Although multiple pathophysiologic changes develop within the gastrointestinal (GI) system in the setting of malnutrition, the etiology of the reported multitude of symptoms in those with anorexia nervosa and avoidant restrictive intake disorder, as well as their contribution toward disordered eating, remain poorly understood. This systematic review seeks to better understand how these physiologic changes of malnutrition of the esophagus, stomach, intestines, and pancreas contribute toward the reported GI symptoms, as well as better understand how celiac disease, inflammatory bowel disease, pelvic floor dysfunction, and Ehlers–Danlos syndrome contribute toward disordered eating. Methods Studies of any design exploring the pathogenesis of complications and treatment strategies were included. Preferred Reporting Items for Systematic Reviews and Meta‐Analysis guidelines were used to structure and complete the review. Results A total of 146 articles were used for the review. The majority of studies were observational or case reports/case series. Discussion Pathophysiologic changes of the esophagus, stomach, and intestines develop with malnutrition, although these changes do not consistently correlate with expressed GI symptoms in patients with restrictive eating disorders. Celiac disease and inflammatory bowel disease also contribute to disordered eating through the associated somatic GI complaints, while pelvic floor dysfunction and Ehlers–Danlos syndrome contribute through both somatic symptoms and functional symptoms. Indeed, functional GI symptoms remain problematic during the course of treatment, and further research is required to better understand the extent to which these symptoms are functional in nature and remit or remain as treatment ensues.

show abstract

Section: Celiac Diseasesupporting

confidence: 65%

Section: Resultsmentioning

confidence: 56%

The intersect of gastrointestinal symptoms and malnutrition associated with anorexia nervosa and avoidant/restrictive food intake disorder: Functional or pathophysiologic?—A systematic review

Gibson

Watters

Mehler

2021

Intl J Eating Disorders

View full text Add to dashboard Cite

show abstract

“…The level of food neophobia was assessed using the Food Neophobia Scale (FNS) [31]. The translation of the original scale into Polish and its cultural adaptation [32] has been positively verified in the Polish population with good internal consistency [33]. The participants were asked to rate the ten items included in the scale, using a seven-point scale ranging from strongly disagree (1) to strongly agree (7).…”

Section: Food Neophobiamentioning

confidence: 99%

Food Neophobia among Adults: Differences in Dietary Patterns, Food Choice Motives, and Food Labels Reading in Poles

et al. 2021

View full text Add to dashboard Cite

Food neophobia (FN) is associated with reduced quality of diet in adults; thus, the understanding of the relationship between FN and food consumption in more depth appears to be a key issue. The aim of the study was to assess the relationship between food neophobia, dietary patterns, food choice motives, and food label reading in the group of adults. Data were collected using the computer-assisted personal interviewing technique (CAPI). A cross-sectional quantitative survey was carried out in November–December 2017 in a sample of 1017 Polish adults. The questionnaire used in the study included the Food Neophobia Scale (FNS), the Beliefs and Eating Habits Questionnaire (KomPAN), and questions regarding food choice motives, reading food labels, and sociodemographic characteristics. The food neophobics were older, had a lower level of education, and had higher BMI compared to others. Compared to others, among the food neophobics, there were more people who often consumed vegetables, fruit, meat, and meat products and who rarely consumed functional and convenience food, sweets, and sweetened beverages. When choosing food, more food neophobics chose healthy and tasteless food products, while more food neophilics chose unhealthy and tasty products. More food neophobics declared not reading price and shelf-life information on food labels compared to the other two groups. Although food neophobia may make adaptation to dietary recommendations difficult, health-promoting features of the diet were observed within the food neophobics. Actions focusing on food choice motives may help even more to limit the effects of food neophobia in adults. Further research is recommended to confirm the observed relationships under different sociocultural conditions.

show abstract

“…In this context, it should be emphasized that in spite of the fact that there are sex-dependent differences in food allergy development [21], resulting in a higher frequency of food-related symptoms of allergies and intolerances in women than men [22], more women than men follow the allergen-free diet, but a number of women following such diet even have no adverse reaction diagnosed by physicians [22]. 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 also 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 also important to understand the influence of allergen content, and information about it, as well as of the food neophobia on the food product choices; hence, 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.…”

Section: Introductionmentioning

confidence: 99%

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

2019

View full text Add to dashboard Cite

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.

show abstract

Food Neophobia in Celiac Disease and Other Gluten-Free Diet Individuals

Cited by 17 publications

References 61 publications

The intersect of gastrointestinal symptoms and malnutrition associated with anorexia nervosa and avoidant/restrictive food intake disorder: Functional or pathophysiologic?—A systematic review

The intersect of gastrointestinal symptoms and malnutrition associated with anorexia nervosa and avoidant/restrictive food intake disorder: Functional or pathophysiologic?—A systematic review

Food Neophobia among Adults: Differences in Dietary Patterns, Food Choice Motives, and Food Labels Reading in Poles

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

Contact Info

Product

Resources

About