Format

Send to

Choose Destination
J Psychol. 2007 Mar;141(2):127-34.

Types of food aversions: animal, vegetable, and texture.

Author information

1
Department of Psychology, Saint Mary's College of California, Moraga 94575, USA. christy.scott4@stmarys-ca.edu

Abstract

Despite a growing body of research investigating the origins and effects of food aversions, few research instruments have been developed to measure aversions to specific types or categories of food. Undergraduates (N = 209) responded to a series of food aversion questionnaires. The results suggest that people tend to be averse to 2 types of foods (vegetables and meats or fats) and to the texture and taste of certain foods (e.g., oysters). Aversions were slightly more prevalent among women than among men and were correlated with lower educational levels. The authors provide a means of advancing future research on this problem by reliably identifying 3 categories of food aversions. Future researchers should evaluate additional food categories and expand the focus on food aversions beyond the current concern with learned avoidance of specific food items.

PMID:
17479583
DOI:
10.3200/JRLP.141.2.127-134
[Indexed for MEDLINE]

Supplemental Content

Loading ...
Support Center