Guzek Dominika, Nguyen Duy, Głąbska Dominika
Department of Food Market and Consumer Research, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.
Int J Environ Res Public Health. 2021 Mar 12;18(6):2925. doi: 10.3390/ijerph18062925.
One of the factors influencing consumer food choices is food neophobia (FN), described as a reluctance to try novel or unknown food products. The aim of the study was to determine the influence of FN on food choices in young Polish respondents through a web-based choice experiment with Vietnamese restaurant menu. The choice experiment was conducted using a Computer-Assisted Web Interview (CAWI) method in a sample of 601 young adults, while using a developed Vietnamese restaurant menu. For the dishes, neophobic potential for a Polish population was defined, based on content of ingredients not typical for Polish diet. The FN was assessed using the Food Neophobia Scale (FNS) by Pliner and Hobden. The neophobic potential was the determinant of choice of dishes ( < 0.05). The participants characterized by a high FN level less commonly than others chosen dishes characterized by neophobic potential as: starter (Nem quõn-non-fried spring rolls with shrimps) ( = 0.0003), soup (Mién gà-soup with cellophane noodles and nam huong mushrooms) ( < 0.0001), main course (Phở xào bò-rice noodles with soy sauce and fish sauce) ( < 0.0001) and dessert (Chè thập cãm-dessert of golden gram, black eye beans, Azuki beans and tapioca) than other options ( = 0.0007). It was stated that FN in young respondents may reduce the frequency of choosing dishes containing unfamiliar ingredients and, as a result, it may cause lower diversity of consumed dishes. Taking into account that not properly balanced diets resulting from rejecting some types of products are becoming a growing problem, the FN should be taken into account in the general public health policy.
影响消费者食物选择的因素之一是食物新恐惧症（FN），它被描述为不愿尝试新奇或不熟悉的食品。本研究的目的是通过一项基于网络的越南餐厅菜单选择实验，确定FN对波兰年轻受访者食物选择的影响。选择实验采用计算机辅助网络访谈（CAWI）方法，以601名年轻人为样本，同时使用一份编制好的越南餐厅菜单。对于菜品，根据波兰饮食中不常见的食材成分，定义了波兰人群的新恐惧症倾向。使用Pliner和Hobden编制的食物新恐惧症量表（FNS）评估FN。新恐惧症倾向是菜品选择的决定因素（P<0.05）。与其他选项相比，FN水平高的参与者选择具有新恐惧症倾向的菜品的频率较低，这些菜品包括开胃菜（Nem quõn - 非油炸虾仁春卷）（P = 0.0003）、汤品（Mién gà - 玻璃面条和香菇汤）（P < 0.0001）、主菜（Phở xào bò - 酱油和鱼露拌米粉）（P < 0.0001）和甜点（Chè thập cãm - 绿豆、黑眼豆、红豆和木薯甜点）（P = 0.0007）。研究表明，年轻受访者中的FN可能会降低选择含有不熟悉食材的菜品的频率，结果可能导致所消费菜品的多样性降低。考虑到因拒绝某些类型的产品而导致的饮食不均衡问题日益严重，在公共卫生政策中应考虑FN这一因素。
