Diet and Personality

Values and personality influence food preferences, and values are linked to personality. Food values are ideals that have grown specifically out of the context of food. Ardebili & Rickertsen (2023) investigated the connections between these dietary values and the Big Five personality characteristics. In Norway and the US, an online survey was undertaken that included a food value choice experiment and inquiries on socioeconomic factors and personality qualities. Respondents were divided into groups based on the relative weights they gave to the various nutritional attributes of food using a latent class logit model. Analysis of the results revealed that in both nations, hedonistic, rational, altruistic, and health segments were found. Additionally, US safety, uncertain segments, and Norwegian natural and welfare components were found. The categories were defined mainly by several socioeconomic and psychological features; these traits and characteristics may be utilized to promote products that have sustainability-related qualities. The authors propose that marketing campaigns can be directed toward consumers who value factors associated with food consumption's sustainability, such as the environment's effect, fairness, and animal welfare. [NPID: Big five, personality traits, consumer preferences, food values, segmentation, sustainability]

Men consume more meat than women, according to prior studies. Stanley, Day & Brown (2023) investigated the degree to which variations in meat intake intentions and behaviors are explained by self-rated gender typicality. Men and women (n = 4897) participated in an online survey about their attitudes and preferences regarding meat consumption and abstinence, as well as their self-rated gender typicality (the degree to which men and women view themselves as being typically masculine and feminine, respectively). Analysis of the results revealed that males who identified as more masculine were less likely to reduce their meat intake or contemplate becoming vegetarians. They were more likely to believe that eating meat is natural. Furthermore, men and those (regardless of gender) with more gender-typical self-ratings viewed meat as necessary, natural, and nice. The authors comment that gender disparities in meat intake behaviors may be related to self-rated gender typicality. If diet-related appeals for adopting low- or no-meat diets take into account the connections between gender and identity, they may be more successful. It could be beneficial to encourage meat reduction by fostering acceptance of alternative masculinities and creating advertising for masculinity-friendly plant-based diets. [NPID: Meat consumption, masculinity, femininity, gender differences, gender typicality, gender identity, vegetarianism]

Concern over community mental health is growing. Characteristics of personality and mental wellness emerge during early growth, which is fundamentally dependent on adequate nourishment. However, little is known about how nutrition during infancy affects mental health later in life. In this study by Vejrup et al. (2023), the authors look into the relationships between psychological characteristics and potential signs of depression and anxiety assessed at the age of 8 in relation to exposure to healthy and sustainable prenatal and early childhood nutrition. The Medical Birth Registry of Norway (MBRN), which contains information on 40,566 individuals, provided the data for this research, which is based on the Norwegian Mother, Father, and Child Cohort (MoBa). At the age of 8, personality characteristics and markers of mental wellness were evaluated. Dietary statistics from pregnant women, kids aged 6 and 18 months, and kids aged 3 and 7 years were utilized. With few outliers, inverse relationships between a healthier diet and depression and anxiety symptom ratings at age 8 were seen at all time periods. In addition, nearly all time periods showed favorable correlations between diet ratings and kindness, extraversion, imagination, and conscientiousness. Higher diet ratings were also associated with a reduction in neuroticism. The authors conclude that their results support the idea that nutrition during pregnancy and in the early years of life may have an effect on various elements of a child's mental health. [NPID: MoBa, cohort Study, child behavior, personality types, MBRN]

In this 2021 study, Polish and Spanish physical education students were analyzed on the quality of their diets, to determine the relationship between their diet quality and different personality traits. Overall, there were 219 participants from Poland, and 280 participants from Spain. The Pro-healthy Diet Index (pHDI-10) and the Non-healthy Diet Index (nHDI-14) were both used to judge the students’ diet quality. Both Polish and Spanish students demonstrated low levels of healthy and unhealthy diet indices. But these indices increased in those with certain personality traits such as higher extraversion. The data also revealed that individuals who scored higher for openness to experiences and agreeableness were more likely to have more unhealthy diets, while those with more conscientiousness generally ate healthier diets. But the relationship between diet and personality was found to be influenced by the country of residence. As an example, increased conscientiousness was associated with higher scores in the non-healthy diet index (in other words, unhealthier diets) among students from Spain, whereas it was linked with lower scores (meaning healthier diets) among students from Poland. [NPID: personality, Big Five personality traits, diet quality indicators, food product groups, physical education students, Polish, Spanish]

The purpose of this 2019 study was to determine the relationship between eating habits and personality traits among university students in Ghana. An eating questionnaire was used to check dietary habits, and the participants were also examined on the five big personality traits (extraversion, conscientiousness, agreeableness, openness, and neuroticism). Most students scored highly in conscientiousness, which was a trait associated with diet variety and sugar moderation. All the personality traits except one (neuroticism) were strongly linked with at least one dietary habit. For instance, higher scores in extraversion and openness correlated with greater food interest. But additional studies are required to identify people at risk of diet-related diseases. [NPID: personality, Ghana, dietary habits, personality traits, extraversion, openness]

Hadj-Abo et al. (2020) examines 77 individuals with type 2 diabetes on their impulsivity and need for cognition (which is also referred to as cognitive motivation/intellectual engagement and signifies elaborated thinking). The aim of this study was to evaluate the potential roles of these personality traits in diabetes self-management and glycemic control. While increased cognitive motivation was associated with greater diabetes self-management and glycemic control, impulsivity appeared to show the opposite trend. These results suggest that need for cognition may be a vital protective factor for effective diabetes self-management and blood glucose control, while impulsivity may be a risk factor. The author proposes a patient screening system where a questionnaire would collect important information on impulsivity and other personality traits, allowing diabetes treatments and programs tailored towards these traits.

Since there is limited information on how individual differences in personality relate to following a vegetarian diet, this 2018 study planned to estimate the prevalence of vegetarians in 2 groups of German representatives. In addition, Pfeiler & Egloff set out to evaluate how socio-demographic variables affect dietary behavior, and to compare the personality traits, political attitudes, and health-related variables of vegetarians with meat eaters. The difference between the first and second studies was that study 1 had a strict definition of a vegetarian, while study 2 also included individuals who predominantly followed a vegetarian diet. The proportion of self-defined vegetarians in study 2 (5.97%) was higher than in study 1 (2.74%). The researchers found that subjects who were female, younger, and more educated were more likely to follow a vegetarian diet in both studies. Specifically in study 2, vegetarians reported higher income than the meat eaters. Furthermore, the vegetarians and meateaters differed in terms of personality traits, political attitudes, and health-related variables. Analysis models revealed that people with higher scores in openness and political interest had a higher probability of being vegetarian, whereas those who scored higher in conscientiousness and conservatism were less likely to be vegetarian. This study highlights the individual differences in socio-demographics, personality traits, and political attitudes between vegetarians and meat eaters. [NPID: meat eaters, personality, vegetarian, traits]

The purpose of this 2018 study was to discover differences in personality, if any, between vegetarians and omnivores. Forestell & Nezlek (2018) recruited 276 vegetarians (those who avoided meat and fish), 1191 semi-vegetarians (those who ate meat and/or fish), and 4955 omnivores. After measuring the participants’ personality (the five factor model) and depressive symptoms, it was apparent that vegetarians and semi-vegetarians were more open to new experiences, while also showing signs of being more neurotic and depressed than omnivores. No variations in conscientiousness nor agreeableness as a function of eating habits could be found. These differences in personalities between vegetarians and semi-vegetarians with omnivores identified might help improve our comprehension of individual differences in food preferences. [NPID: personality, vegetarian, omnivore, openness, conscientiousness]

The purpose of this 2018 study was to develop a reliable and valid instrument that could measure the extent to which people are confident in their ability to adhere to the Mediterranean diet. This instrument was named the Self-Efficacy Scale for Adherence to the Mediterranean Diet (SESAMeD). The study was carried out in two stages, with stage 1 set to assist with reducing and refining the list by administering the pilot questionnaires to 170 students. Stage 2 involved evaluating the reliability and validity of the scale by testing on 348 patients who had previously suffered from a cardiovascular disease. Following the evaluation, the items of the scale could be reduced to 22. The factor structure of SESAMeD was tested across exploratory factorial analysis and confirmatory factorial analysis, with both analyses confirming a robust adjustment for the bi-factorial structure. The two factors identified were: self-efficacy for the avoidance of determined unhealthy foods not recommended in the Mediterranean diet; and self-efficacy for the consumption of determined healthy foods recommended in this diet. The pattern of relations between the SESAMeD and the SESAMeD subscales and other different psychological variables (outcome expectancies, motivation, affective balance, and life satisfaction) supported the validity of the bi-factorial structure and provided strong evidence of construct validity. Cuadrado et al. (2018) have designed an instrument that can help healthcare professionals and researchers to assess patients’ confidence in managing to adhere to the Mediterranean diet, a psychological variable that may in fact affect adherence itself to this healthy eating habit. [NPID: personality, Mediterranean diet, cardiovascular disease, self-efficacy, motivation, life satisfaction]

Previous studies have connected the temperament trait with risk factors for chronic disease, but this 2018 study by Perälä and her team aim to examine the cross-sectional associations between temperament and diet. Firstly, information on the 1668 adults (aged 56-70, male and female) who took part in the Helsinki Birth Cohort Study were taken. Dietary consumption was determined by a validated 128-item food frequency questionnaire, while temperament was measured using the Tridimensional Personality Questionnaire. The temperament trait was broken down by the following: novelty seeking (NS); harm avoidance (HA); reward dependence (RD); and persistence (P). Greater HA related to poorer diet quality (less vegetables, fruits, fish and a number of vitamins in the diet), whereas RD was linked to higher consumption of vegetables and vitamin E, and lower alcohol intake. The temperament trait NS was significantly connected to diets consisting of more fish, fat, alcohol, and less cereals, carbohydrates and milk products. P was not associated with any of the food groups or nutrients in this study. Perälä et al. (2018) was able to discover associations between temperament traits and diet, particularly noting the correlations between greater harm avoidance with poorer diet quality, and higher reward dependence with healthier diets. [NPID: personality, temperament, chronic disease, novelty, harm avoidance, reward dependence, reward, diet quality, vitamin E, alcohol]

The purpose of this 2020 cross-sectional study was to assess whether optimism is associated with overall diet quality, food group consumption and snacking. Ait-Hadad et al. (2020) retrieved data of 32,806 adult participants from the NutriNet-Santé study, including their dispositional optimism [obtained by using the Life-Orientation Test Revised (LOT-R)], overall diet quality (assessed by the mPNNS-Guideline Score), snacking behavior (evaluated by an ad hoc question), and consumption of 22 food groups (utilising at least 3 self-reported 24-h dietary records). The results revealed connections between optimism with greater overall diet quality, less snacking (OR = 0.89), and higher intakes of fruits and vegetables, seafood, whole grain, fats, dairy and meat substitutes, legumes, non-salted oleaginous fruits. However, negative associations also existed between optimism and consumption of meat and poultry, dairy products, milk-based desserts, sugar and confectionery. Although no association was found between optimism and energy intake, higher consumption of alcoholic beverages and appetisers were linked to the optimism trait. These findings suggest that optimism could be considered for the promotion of a healthy eating behavior. [NPID: personality, optimism, snacking, snacking, alcohol]

Since it has been proposed that personality may be linked to dietary choices, this 2014 review evaluated the evidence for an association between the Big Five dimensions of personality with dietary consumption, and compliance to dietary recommendations. Lunn et al. (2014) inspected findings from cross-sectional surveys conducted in various countries and cultures and noted a positive association between openness and consumption of fruits and vegetables, as well as a correlation between conscientiousness and healthy eating. Although no evidence was found that associated personality dimensions with adherence to dietary recommendations over time, conscientiousness was discovered to be connected to prosocial and health-promoting behaviors such as avoiding alcohol-related harm, binge-drinking, smoking, and adherence to medication regimens. Poor dieting is a known risk factor for becoming overweight/obese, and associated chronic lifestyle diseases. After revealing that higher conscientiousness was associated with behaviors beneficial to health, this review hypotheses that this personality trait may predict adoption of healthy dietary and other lifestyle recommendations. [NPID: personality, Big Five, openness, conscientiousness, binge drinking, smoking, obesity, chronic disease]

Since the personality traits neuroticism, extraversion, openness, agreeableness, and conscientiousness are linked with resilience (adaptability to challenging situations) and resilient people usually comply with favorable health behaviors, Tiainen et al. (2013) decided to study the associations between food and nutrient intake, personality traits and resilience. A validated semi-quantitative food frequency questionnaire was used to measure diet and the NEO-personality inventory to assess personality in 1681 subjects. After adjusting for various factors such as age and education, openness in men was found to be linked with higher vegetable consumption and lower intakes of chocolate and confectionery. In women, the openness trait also correlated to more vegetables in the diet, as well as fruits. Including more vegetables in the diet was also associated with extraversion in women although higher meat consumption was also linked. Moreover, agreeableness was associated with a lower soft drink and conscientiousness with a higher fruit intake in women. Interestingly, when resilient and non-resilient subjects were compared, resilience in women was found to be associated with higher consumption of vegetables, fruits, fish and fiber. These results suggest personality traits are associated with dietary intake - especially subjects with resilient personality profiles had healthier dietary intakes. The associations were also stronger in women than in men. [NPID: personality, neuroticism, extraversion, openness, agreeableness, conscientiousness, resilience, adaptability]

Keller & Siegrist (2015) took a random sample of 951 people from the general population and examined direct and indirect influences of the big five personality traits on eating styles and food choices. While high openness to experience and high agreeableness were both associated with low meat consumption, path models revealed that high openness to experience also equated to lower soft drink intake and high vegetable, fruit and salad consumption. Greater fruit and less meat consumption was also linked to conscientiousness (through promotion of restrained eating and reduction of external eating). In addition to this restrained eating and reduced external eating, those with high conscientiousness were prevented from consuming sweet and savory foods due to emotional eating. On the other hand, neuroticism promoted emotional and external eating and thereby encouraged eating sweet and savory food. Keller & Siegrist (2015) list many associations between personality traits with eating styles and food choices including extraversion with sweet and savory, meat and soft drink intake via advocating external eating. Furthermore, results suggest that neurotic and emotionally unstable individuals seem to adopt counter-regulatory external or emotional eating and eat high-energy dense sweet and savory foods. Whereas, highly conscientious individuals adopt regulatory dietary restraint and practice counter-regulatory emotional or external eating less, resulting in higher consumption of recommended and less intake of foods not recommended. The study found that the higher sociability of extroverted people seems to have negative effects on health. It was concluded that the more proximal, counter-regulatory eating styles such as emotional or external eating might be more successfully addressed in interventions to prevent overeating and overweight. [NPID: personality, big five personality traits, food choice, decision making, openness, agreeableness, conscientiousness, restrained eating, external eating, neuroticism, emotional eating, extraversion, restraint, overeating, overweight]