Nutritional knowledge, carbohydrate quality, and fat phobia: cross-sectional study on vegetarians

In contemporary society, where vegetarian diets are gaining popularity, it is imperative to develop a profound understanding of these individuals' dietary choices and their health implications. Specifically, it is crucial to examine how the prevalence of fat phobia affects their dietary preferences, in order to promote a balanced nutritional approach. The aim of the study is to evaluate the carbohydrate quality and nutrition knowledge level of vegan and vegetarian individuals in Istanbul, Turkey, and to examine their relationship with fatphobia. A questionnaire consisting of questions about sociodemographic characteristics, eating habits, the Nutrition Knowledge Level Scale for Adults, Fat Phobia Scale, and a 24-hour Food Consumption Record Form was administered face-to-face to 500 vegetarian individuals aged 18-65 living in Istanbul. Individuals in this study are 26.4% vegan, 10.4% lacto-vegetarian, 25.4% lacto-ovo-vegetarian, 12% pollo-vegetarian, 10.4% pesco-vegetarian and 15.4% semi-vegetarian. The group that has the highest Basic Nutrition Information (47.51 ± 7.95), Food Preference Information (24.27 ± 6.04), Evaluation of Daily Food Preferences as Correct (6.89 ± 1, 33) are vegans. The group with the highest Evaluating the Importance Degree of the Relationship Between Nutrition and Health (9.27 ± 0.89) and Carbohydrate Quality Index value (11.08 ± 2.14) are pesco-vegetarians. The group with the highest Fat Phobia Scale (3.23 ± 0.28) are pollo-vegetarians. There was no statistically significant difference between the Carbohydrate Quality Index values and 'Fat Phobia Scale Total' scores of the different vegetarian dietary types (<i>p</i> > 0.05). It has been found that pesco-vegetarians have the highest carbohydrate quality index. Pollo-vegetarians, on the other hand, are noted for having the highest fat phobia.