How people's food disgust sensitivity shapes their eating and food behaviour

Abstract

Although research regarding disgust has increased enormously in the last decades, to date there is a lack of published research about the influence of food disgust on various food-related behaviours. Our study aimed to provide an understanding about the relationships between food disgust sensitivity and eating preferences (texture-based food rejection), habits (variety seeking), and behaviours (picky eating) as well as food waste frequency. Additionally, sociodemographic characteristics associated with food disgust sensitivity were examined. German-speaking Swiss adults (N = 1181) completed a paper-and-pencil questionnaire. Next to the Food Disgust Scale (FDS), the questionnaire included several established eating behaviour scales, such as the Adult Picky Eating Questionnaire, a scale regarding seeking food variety and a food frequency questionnaire. In addition, food waste frequency was also assessed by self-report. Multiple regression analyses showed that with increasing age, food disgust sensitivity scores increased and women showed higher FDS scores than men. Moreover, while picky eating and the rejection of certain food textures were both positively associated with higher FDS scores, seeking variety in foods was negatively associated with food disgust sensitivity. Significant correlations between FDS scores and the frequency of consuming certain foods were observed (e.g. vegetables, seafood). Finally, people with higher FDS scores reported a higher frequency of wasting food than people with lower FDS scores. The results indicate that individual food disgust sensitivity plays a role in various food domains.

When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies

“…Thus, using nanotechnology to prolong food shelf life, for example, will probably not be accepted by consumers. Given that a recently published study found a positive association between food disgust sensitivity and food waste frequency (Egolf, Siegrist, & Hartmann, ), the present finding is disappointing.…”

“…Average scores were calculated across all items ( M = 3.58, SD = 0.97, Cronbach's α = 0.78). The scale seems to be a reliable and valid measurement tool to predict various eating and food behaviors (Ammann, Hartmann, & Siegrist, ; Egolf, Siegrist, & Hartmann, ).…”

Conceptualizing the role of disgust in avoidant/restrictive food intake disorder: Implications for the etiology and treatment of selective eating

“…Current work in this area has focused on the association between selective eating and sensory sensitivity (e.g., Naish & Harris, ; Zucker et al, ). However, a number of recent studies have shown a strong correlation between disgust sensitivity and selective eating, food neophobia, and food‐related textural aversions (Egolf, Siegrist, & Hartmann, ; Hartmann & Siegrist, ; Kauer, Pelchat, Rozin, & Zickgraf, ). These studies have shown that disgust sensitivity is positively correlated with picky eating and textural aversions in a cross sectional sample of healthy adults (Egolf et al, ; Kauer et al, ).…”

“…However, a number of recent studies have shown a strong correlation between disgust sensitivity and selective eating, food neophobia, and food‐related textural aversions (Egolf, Siegrist, & Hartmann, ; Hartmann & Siegrist, ; Kauer, Pelchat, Rozin, & Zickgraf, ). These studies have shown that disgust sensitivity is positively correlated with picky eating and textural aversions in a cross sectional sample of healthy adults (Egolf et al, ; Kauer et al, ). Experimental studies have demonstrated the role of disgust in the development of conditioned food aversions in animals (e.g., Garcia, Kimeldorf, & Kelling, ), that the number of previous “disgust events” influences the development of neophobia (e.g., Miller & Holzman, ), and that disgust‐induced taste aversions can be replicated in humans (e.g., Arwas, Rolnick, & Lubow, ).…”

Promoting ‘pro’, ‘low’, and ‘no’ meat consumption in Switzerland: The role of emotions in practices

“…To discourage people from eating animal products, mobilizing disgust has proven to be a most effective strategy. In a quantitative study among German-speaking Swiss adults, Egolf et al (2018) found that food disgust was correlated with the rejection of certain food textures, leading to more food waste. Mobilizing disgust can also be achieved by highlighting the proximity and similarities between animals and humans, especially in the common ability to experience sensory feelings, such as suffering.…”