Food neophobia shows heritable variation in humans

Knaapila, Antti; Tuorila, Hely; Silventoinen, Karri; Keskitalo, Kaisu; Kallela, Mikko; Wessman, Maija; Peltonen, Leena; Cherkas, Lynn; Spector, Tim D.; Perola, Markus

doi:10.1016/j.physbeh.2007.03.019

Cited by 142 publications

(107 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Further, food neophobia can refer to the actual, observable behaviour, as well as the trait of an underlying predisposition (tendency) to avoid novel foods. Trait food neophobia resembles personality traits by being rather heritable (3)(4)(5)(6) and stable (7) , and appears to be more resistant to interventions than behavioural food neophobia (8)(9)(10) . Food neophobia protects omnivores against unknown risks, whereas its opposite, seeking novel foods (food neophilia), helps to maximize the advantages of omnivory (1) .…”

Section: Food Neophobia Diet Quality Steps Study Vegetable Consumptionmentioning

confidence: 99%

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Knaapila

Sandell

Vaarno

et al. 2014

Public Health Nutr.

View full text Add to dashboard Cite

Objective: Food neophobia has been associated with decreased consumption of vegetables mainly among children. We hypothesized that food neophobia in adults is also associated with lower overall dietary quality and higher BMI. Design: Data for the present cross-sectional analyses were derived from parents in a follow-up family study. Setting: The STEPS study, a longitudinal study of health and development of a cohort of children born in south-west Finland. Subjects: The parents, 1178 women (age 19-45 years, mean 32·2 years) and 1013 men (age 18-57 years, mean 34·1 years), completed a questionnaire at home when their child was 13 months old. The questionnaire included the Food Neophobia Scale (FNS; range 10-70), the Index of Diet Quality (IDQ; range 0-16) and a measure of fruit and vegetable consumption. At that time the participants' height and weight were also measured by a research nurse to calculate BMI. ) as tested by one-way ANOVA, with all P values <0·001 in women and <0·05 in men. The food neophobics followed a diet lower in nutritional quality than did the food neophilics, especially regarding vegetables. Conclusions: Food neophobia may complicate adaptation to dietary recommendations and predispose to overweight.

show abstract

Section: Food Neophobia Diet Quality Steps Study Vegetable Consumptionmentioning

confidence: 99%

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Knaapila

Sandell

Vaarno

et al. 2014

Public Health Nutr.

View full text Add to dashboard Cite

show abstract

“…Indeed, a strong heritability (i.e., genetic variation between individuals accounting for a large proportion of interindividual differences in trait values) was recently reported for food neophobia. Heritability estimates for the trait varied from 67% (Knaapila et al 2007) to 78% (Cooke et al 2007), based on data from twin studies using women (aged 17-82 years) and boys and girls (aged 8-11 years), respectively. A previous family study by our group (Knaapila et al 2007), which pooled data from women and men suggested heritability of food neophobia, but we have found no twin studies providing evidence of heritability of food neophobia in adult men.…”

Section: Introductionmentioning

confidence: 99%

Food Neophobia in Young Adults: Genetic Architecture and Relation to Personality, Pleasantness and Use Frequency of Foods, and Body Mass Index—A Twin Study

et al. 2010

Self Cite

View full text Add to dashboard Cite

Food neophobia has been studied extensively in children, but its causal origins and relationship to eating behavior in adults are not well understood. We studied genetic and environmental effects on variation in food neophobia, measured using the Food Neophobia Scale, and explored associations between food neophobia and personality, pleasantness and use frequency of food groups, and body mass index in young adult twins (N = 1175, aged 20-25 years, 54.7% women). In women, additive genetic effects (heritability) accounted for 61% of variation in food neophobia, whereas in men, shared environmental effects explained 45% of the variation. Food neophobia negatively correlated with the personality trait Openness, corrected for the structural overlap (r = -0.23), and in women, these two traits had a genetic correlation (r (g) = -0.39). In addition, food neophobia negatively correlated with pleasantness and use frequency of fruits and vegetables and of fish and with mean pleasantness of foods. Once evolutionarily important, food neophobia should at present be considered in nutrition counseling as a possible barrier to a balanced diet.

show abstract

“…Other research discussed the effect of genetics, and recent research demonstrates the heritability of food neophobia (Cooke, Haworth, & Wardle, 2007;Knaapila et al, 2007). There are also some studies discussing the impact of social influence on food neophobia levels.…”

Section: Food Neophobia Researchmentioning

confidence: 99%

Food tourism: consumer behaviour in relation to traditional food

Hsu¹

View full text Add to dashboard Cite

Traditionally, sun, sea, and sand are the major reasons why tourists travel, however, in postmodern tourism, tourism products are no longer restricted by these types of natural resources. In order to extend the tourism life cycle and to attract more inbound tourists from overseas, more and more niche markets are developing. One such market that has been highlighted recently is food tourism. Over the past two decades, food tourism is emerging as an area of practical interest for both the host country and tourists as food is an inevitable experience at the travel destination.Food, unlike other natural resources can be provided year-round by utilizing local ingredients.For destination managers there is a need to develop a sense of regional distinctiveness and to maintain the local cultural traditions of their regions. For tourists, food provides the tourists with a novel experience and the chance to become more deeply involved in the local culture and traditions.Accordingly, because of the benefits of food tourism, it has also created interest among scholars to investigate in greater depth. However, even though the study of tourism is increasing, research issues and topics are still somewhat limited. At this stage, there is still a lack of research regarding the tourist's traditional food consumption behaviour. In redressing this omission, this study examines consumer choice behaviour of traditional Taiwanese foods. The specific objectives of this study are to: firstly, explore the food choice behaviour in relation to traditional food; secondly, to examine the impact of personality traits on tourists' traditional food choice behaviour. After a review of the literature, the theory of planned behaviour (TPB) was selected to help explain tourists' traditional food buying behaviour. This theory of TPB was used as it explained human's behaviour from the perspective of the attitude-behaviour relationship and allows the researcher to conduct empirically based research. Furthermore, personality traits have been regarded as an important factor that influences people's food choice behaviour. Therefore, in order to examine the influence of food tourism, two personality traits, food neophobia and sensation-seeking have been examined in this study.A quantitative research study design was adopted which was based on the postpostivism paradigm. A pilot survey was conducted in Australia involving 149 respondents to confirm the iii validity and reliability of the six scales used in the pilot study. As a result, the final questionnaire consisted of a total of 44 items in six different scales and two open-ended questions. The final survey was conducted using face-to-face interviews in Taiwan, with Caucasian tourists using a convenience sampling design. This resulted in 389 completed questionnaires. SPSS version 21 and AMOS version 21 were employed to analyse the numeric data and to test the hypotheses.Statistical techniques used with the pilot survey data included item analysis, reliability, and exploratory factor analysis. Fo...

show abstract

Food neophobia shows heritable variation in humans

Cited by 142 publications

References 21 publications

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Food neophobia associates with lower dietary quality and higher BMI in Finnish adults

Food Neophobia in Young Adults: Genetic Architecture and Relation to Personality, Pleasantness and Use Frequency of Foods, and Body Mass Index—A Twin Study

Food tourism: consumer behaviour in relation to traditional food

Contact Info

Product

Resources

About