Learned food aversions: a family study

This study aimed to establish the reliability of prevalence estimates and various reported features of food aversions in the general population, explore relationships between aversions and selected individual characteristics, especially a familial association, and to assess the dietary implications of aversions. One hundred families comprised of 416 6-76 y/o individuals completed a questionnaire eliciting health, demographic and dietary information. A history of aversions was reported by 37.5% of subjects and 26.3% had current aversions. The prevalence was comparable in males and females through age 20 when the female:male ratio increased to about 2:1. A stable and higher level of aversions was observed in subjects 11-40 y/o compared to those younger or older. The mean onset of first aversions was about 16 years, and the mean duration was approximately 11 years. High protein foods were the most common target. The majority of aversive foods were rated as familiar and previously pleasant. Correlations were noted between aversions and medication use, food allergy and, in adults, BMI. The principal new finding was a significant familial association for aversions.