Yetişkinlerde Besin Seçimi Motivasyonları ve Çok İşlenmiş Besin Tüketiminin Değerlendirilmesi: Kesitsel Bir Çalışma

Öz

Günümüzde çok işlenmiş besinlerin (ÇİB) tüketimi, olumsuz sağlık sonuçları ile ilişkilendirilmektedir. Ancak, ÇİB tüketiminin altında yatan besin seçimi motivasyonları belirsizliğini korumaktadır. Çalışmanın amacı, yetişkinlerde besin seçimi motivasyonları ve ÇİB tüketimini değerlendirmek ve bu değişkenler arasındaki ilişkileri incelemektir. Bu kesitsel araştırmada kolayda örnekleme yöntemi ile belirlenen 324 yetişkinin verileri analiz edilmiştir. Katılımcılara yüz yüze görüşme yöntemiyle Tanıtıcı Bilgi Formu, Tek Madde Besin Seçimi Testi ve Çok İşlenmiş Besin Tüketimi Kısa Tarama Anketi (ÇİBTA) sorularını içeren anket uygulanmıştır. Besin seçimi motivasyonları ile ÇİBTA toplam puanı arasındaki ilişki, her motivasyon için ayrı ayrı kurulan basit ve çok değişkenli doğrusal regresyon modelleriyle incelenmiştir. Katılımcıların yaklaşık %41’i yüksek ÇİB tüketim grubunda yer almıştır. Yüksek ÇİB tüketim grubunda yer alanların bir ana öğün tüketme, ana öğün atlama, haftada üç gün veya daha fazla yemek siparişi verme ve besin etiketi okumama oranları düşük ÇİB tüketim grubuna kıyasla daha yüksek bulunmuştur (p<0,05). Her motivasyon için ayrı ayrı kurulan çok değişkenli doğrusal regresyon modellerinde; sağlık (β=-0,253; p<0,001), doğal içerik (β=-0,174; p<0,01), ağırlık kontrolü (β=-0,221; p<0,001), çevre dostu (β=-0,146; p<0,01), hayvan dostu (β=-0,125; p<0,05), sosyal adalet (β=-0,111; p<0,05) motivasyonları ile ÇİBTA toplam puanı arasında negatif; ruh hali (β=0,171; p<0,01) ve duyusal çekicilik (β=0,108; p<0,05) motivasyonları ile ÇİBTA toplam puanı arasında pozitif ilişkiler tespit edilmiştir. Bu sonuçlar, yetişkinlerde besin seçim motivasyonları ile ÇİB tüketiminin ilişkili olduğunu ve bu motivasyonların ÇİB tüketimine yönelik gelecekteki araştırmalarda dikkate alınabilecek potansiyel faktörler olabileceğini göstermektedir.

Anahtar Kelimeler

• Çok işlenmiş besinler
• ultra işlenmiş besinler
• besin seçimi motivasyonları

Etik Beyan

Çalışmanın etik onayı, Bandırma Onyedi Eylül Üniversitesi Sağlık Bilimleri Girişimsel Olmayan Araştırma Etik Kurulu'ndan alınmıştır (14.04.2025/2025-84).

Evaluation of Food Choice Motivations and Highly Processed Food Consumption in Adults: A Cross-Sectional Study

Öz

Today, highly processed foods (HPF) consumption is associated with adverse health outcomes. However, the underlying motivations for food choice associated with HPF consumption remain unclear. The aim of the study was to evaluate food choice motivations and HPF consumption among adults and to examine the associations between these variables. In this cross-sectional study, data from 324 adults selected using convenience sampling were analyzed. Participants were administered a questionnaire via face-to-face interviews, which included the Descriptive Information Form, the Single-Item Food Choice Questionnaire, and the Screening Questionnaire of Highly Processed Food Consumption (sQ-HPF). The relationship between food choice motivations and the total sQ-HPF score was examined using simple and multivariate linear regression models established separately for each motivation. Approximately 41% of participants were in the high HPF consumption group. Those in the high HPF consumption group had significantly higher rates of consuming one main meal per day, skipping main meals, ordering food three or more times per week, and not reading food labels compared with the low HPF consumption group (p<0.05). In the multivariate linear regression models established separately for each motivation, health (β=-0.253; p<0.001), natural content (β=-0.174; p<0.01), weight control (β=-0.221; p<0.001), environment friendliness (β=-0.146; p<0.01), animal friendliness (β=-0.125; p<0.05), and social justice (β=-0.111; p<0.05) motivations were negatively associated with total sQ-HPF score; mood (β=0.171; p<0.01), and sensory appeal (β=0.108; p<0.05) motivations were found to have positive relationships with total sQ-HPF score. These results indicate that food choice motivations may be associated with HPF consumption in adults and that these motivations may serve as potential factors to consider in future research on HPF consumption.

Anahtar Kelimeler

• Highly processed foods
• ultra-processed foods
• food choice motivations

Etik Beyan

Ethical approval for the study was obtained from the Bandırma Onyedi Eylül University Health Sciences Non-Interventional Research Ethics Committee (14.04.2025/2025-84).

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