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Nutritional knowledge, carbohydrate quality, and fat phobia: cross-sectional study on vegetarians
Fatma Beyza Gökcüoğlu1, Müge Arslan2
1Nutrition and Dietetics, Institute of Health Sciences, Uskudar University, Istanbul, Turkey.
Psychology, Health & Medicine
|March 6, 2025
Summary
This study explored vegetarian diets in Istanbul, finding pesco-vegetarians had the best carbohydrate quality and pollo-vegetarians exhibited the highest fat phobia. Nutrition knowledge varied across vegetarian types, but fat phobia showed no significant link to carbohydrate quality.
Area of Science:
- Nutrition Science
- Dietary Studies
- Public Health
Background:
- Vegetarian diets are increasingly popular, necessitating research into their nutritional quality and psychological factors like fat phobia.
- Understanding dietary choices and health implications among vegetarians is crucial for promoting balanced nutrition.
- Fat phobia's influence on dietary preferences within vegetarian populations requires investigation.
Purpose of the Study:
- To evaluate carbohydrate quality and nutrition knowledge among vegan and vegetarian individuals in Istanbul, Turkey.
- To examine the relationship between fat phobia and dietary habits in this population.
- To compare these metrics across different types of vegetarian diets.
Main Methods:
- A cross-sectional study involving 500 individuals (aged 18-65) in Istanbul adhering to various vegetarian diets (vegan, lacto-vegetarian, lacto-ovo-vegetarian, pollo-vegetarian, pesco-vegetarian, semi-vegetarian).
- Data collection via face-to-face questionnaires including sociodemographics, eating habits, Nutrition Knowledge Level Scale for Adults, Fat Phobia Scale, and a 24-hour Food Consumption Record Form.
- Statistical analysis to compare carbohydrate quality index and fat phobia scores across dietary groups.
Main Results:
- Vegans demonstrated the highest scores in basic nutrition information, food preference information, and evaluation of daily food preferences.
- Pesco-vegetarians exhibited the highest Evaluating the Importance Degree of the Relationship Between Nutrition and Health scores and the highest Carbohydrate Quality Index.
- Pollo-vegetarians reported the highest Fat Phobia Scale scores. No significant differences in Carbohydrate Quality Index or fat phobia were found between dietary types.
Conclusions:
- Pesco-vegetarians generally consumed higher quality carbohydrates, while pollo-vegetarians showed higher levels of fat phobia.
- While nutrition knowledge varied, fat phobia did not significantly correlate with carbohydrate quality across different vegetarian dietary patterns in this Istanbul-based study.
- Further research is needed to understand the complex interplay between dietary choices, nutritional knowledge, and psychological factors like fat phobia in vegetarian populations.
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