Protano Carmela, Valeriani Federica, Calella Patrizia, Caggiano Giuseppina, Bargellini Annalisa, Bianco Aida, Bianco Lavinia, Borzì Salvatore, Cataldo Anastasia, Colucci Maria Eugenia, Dallolio Laura, de Waure Chiara, Di Giuseppe Gabriella, Laganà Pasqualina, La Spada Giuseppe, Licata Francesca, Marchesi Isabella, Masini Alice, Montagna Maria Teresa, Napoli Christian, Oliva Stefania, Paduano Giovanna, Paduano Stefania, Pasquarella Cesira, Pelullo Concetta Paola, Persiani Michela, Romano Spica Vincenzo, Sacchetti Rossella, Scaioli Giacomo, Scicchitano Concetta Arianna, Siliquini Roberta, Triggiano Francesco, Veronesi Licia, Vitale Katia, Gallè Francesca
Department of Public Health and Infectious Diseases, Sapienza University of Rome, 00185 Rome, Italy.
Department of Movement, Human, and Health Sciences, University of Rome "Foro Italico", 00135 Rome, Italy.
Nutrients. 2025 Aug 30;17(17):2825. doi: 10.3390/nu17172825.
: Food technology neophobia (FTN), defined as the reluctance to accept or consume foods produced with novel or emerging food technologies, represents a psychological barrier to the adoption of sustainable and innovative dietary practices. This cross-sectional study investigated the prevalence of food technology neophobia and its associated factors among Italian university students. A total of 1788 undergraduates from 13 universities completed a validated online questionnaire between February and October 2024. The instrument included the Food Technology Neophobia Scale (FTNS), environmental attitude items, and demographic and dietary questions. : The mean FTNS score was 51.2 ± 14.0, suggesting moderate levels of neophobia. Multivariate logistic regression identified several factors inversely associated with neophobia: male gender (OR = 0.73, = 0.003), paternal university education (OR = 0.73, = 0.024), studying in Northern Italy (OR = 0.64, < 0.001), dietary supplement use (OR = 0.74, = 0.003), and pro-environmental attitudes (OR = 0.97, < 0.001). Conversely, being a commuter student was associated with increased neophobia (OR = 1.29, = 0.031). : These findings highlight the influence of socio-demographic, behavioral, and attitudinal factors on the acceptance of new food technologies. Tailored strategies are recommended to address FTN in specific subgroups, particularly among female, commuter, and Southern Italian students, to enhance receptivity to food innovation and support sustainable dietary transitions.
食品技术新恐惧症（FTN）被定义为不愿接受或食用采用新型或新兴食品技术生产的食品，它是采用可持续和创新饮食方式的心理障碍。这项横断面研究调查了意大利大学生中食品技术新恐惧症的患病率及其相关因素。2024年2月至10月期间，来自13所大学的1788名本科生完成了一份经过验证的在线问卷。该问卷包括食品技术新恐惧症量表（FTNS）、环境态度项目以及人口统计学和饮食问题。FTNS平均得分为51.2±14.0，表明新恐惧症处于中等水平。多变量逻辑回归确定了几个与新恐惧症呈负相关的因素：男性（OR = 0.73，P = 0.003）、父亲受过大学教育（OR = 0.73，P = 0.024）、在意大利北部学习（OR = 0.64，P < 0.001）、使用膳食补充剂（OR = 0.74，P = 0.003）以及具有环保态度（OR = 0.97，P < 0.001）。相反，通勤学生与新恐惧症增加有关（OR = 1.29，P = 0.031）。这些发现突出了社会人口统计学、行为和态度因素对接受新食品技术的影响。建议制定针对性策略，以解决特定亚组中的FTN问题，特别是在女性、通勤学生和意大利南部学生中，以提高对食品创新的接受度并支持可持续的饮食转变。
