ASSESSING THE FOOD DISGUST SENSITIVITY AND ITS ASSOCIATION WITH EATING BEHAVIOURS IN ADULTS

Abstract

Aim: The aim of this study was to examine food disgust sensitivity and assess the relationship between food disgust sensitivity and eating behaviours in adults. Material and Method: In this cross-sectional study, 215 adults were recruited and face-to-face interviews were used to gather data on the demographic information, Food Disgust Scale-short (FDS-short), Adult Picky Eating Questionnaire, and items involving rejection based on texture. Also, anthropometric measurements were taken. Results: The mean food disgust sensitivity short, adult picky eating questionnaire and texture-based rejection scores of participants were found to be 3.549 ± 0.745, 2.316 ± 0.472, 1.190 ± 0.782, respectively. Income and body mass index were negatively correlated with food disgust sensitivity, although age was positively. People with high food disgust sensitivity were pickier eaters and rejected foods with certain textures more often than those with low scores. Conclusion: Individuals' food disgust sensitivity should be considered as an important factor influencing picky eating or food rejection.

Keywords

• besin tiksinme
• seçici yeme
• dokuya bağlı besin reddi
• food disgust
• picky eating
• texture-based food rejection
• besin tiksinme
• seçici yeme
• dokuya bağlı besin reddi