Translation, cultural adaptation, and validation of the Hebrew version of the Leeds Food Preference Questionnaire
The Leeds Food Preference Questionnaire (LFPQ) is a computerized task assessing liking, wanting, and preferences for foods categorized by fat content and taste into four groups; high-fat savory (HFSA), low-fat savory (LFSA), high-fat sweet (HFSW), and low-fat sweet (LFSW). This study aimed to translate, culturally adapt, and validate a Hebrew LFPQ (LFPQ-He) version. The study included two phases. Phase one involved translating the task into Hebrew, selecting and photographing food images, and validating them among 153 participants from the general population (50 % women, mean age and BMI of 43.0 ± 14.3 years and 26.2 ± 4.8 kg/m 2 ). Phase two evaluated the psychometric properties of the LFPQ-He with 20 metabolic bariatric surgery candidates (70 % women, mean age and BMI of 43.8 ± 13.9 years and 44.5 ± 6.2 kg/m 2 ) and 39 healthy medical center employees (79.5 % women, mean age and BMI of 40.5 ± 10.0 years and 21.7 ± 1.9 kg/m 2 ). Data collection included demographics, anthropometrics, the Power of Food Scale (PFS), and the LFPQ-He task, which was re-completed by the medical center employees after a week. Convergent validity showed low to moderate positive correlations between the PFS total and its subscale score and HFSA-related variables, and low negative correlations with LFSW-related and LFSA-related variables. Known-group validity results were non-significant, but trends aligned with expected preferences. Test-retest reliability demonstrated intraclass correlation coefficients ranging from 0.451 (95 %CI: 0.153, 0.674) to 0.901 (95 %CI: 0.817, 0.948), reflecting moderate to good reliability. The LFPQ-He showed acceptable psychometric properties, supporting its use for assessing food preferences and hedonic food-reward in future studies. • LFPQ assesses liking, wanting, and food preferences by fat content and taste. • The Hebrew LFPQ was translated, adapted, and validated with new food images. • Hebrew LFPQ variables correlated with PFS scores, supporting convergent validity. • Test-retest reliability for the Hebrew LFPQ ranged from moderate to good. • Acceptable psychometric properties of the Hebrew LFPQ supporting its future use.
Authors
- Assaf Buch (ORCID: https://orcid.org/0000-0002-4412-6532)
- Vered Kaufman‐Shriqui (ORCID: https://orcid.org/0000-0003-3190-4187)
- Graham Finlayson (ORCID: https://orcid.org/0000-0002-5620-2256)
- Tali Sinai (ORCID: https://orcid.org/0000-0003-1252-4701)
- Shiri Sherf‐Dagan (ORCID: https://orcid.org/0000-0003-1225-7551)
- Roni Aviram-Friedman
- Vital Bahar
- Gal Churi
- Ilanit Maler
- Netalie Shloim
Institutions
- University of Leeds (GB)
- Hebrew University of Jerusalem (IL)
- Tel Aviv Sourasky Medical Center (IL)
- Assuta Medical Center (IL)
- Israel Ministry of Health (IL)
- Ariel University (IL)
Publication Details
- Journal
- Food Quality and Preference
- Published
- 2025-03-28
- DOI
- https://doi.org/10.1016/j.foodqual.2025.105520
- Citations
- 2
- Primary Topic
- Sensory Analysis and Statistical Methods
- Type
- article
- Field-Weighted Citation Impact
- 2.32