Eating habits and sociodemographic variation across population groups in Türkiye

Abstract Background Eating habits can act as either risk or protective factors for non-communicable diseases. Additionally, nutrition influences the immune system and may alter susceptibility to infectious diseases. This study aims to describe eating habits in Türkiye in terms of sociodemographic characteristics. Methods Data for this study were extracted from the Turkish General Social Survey (TGSS), conducted nationwide between May 17 and June 2, 2024, with 2,615 participants, using a probabilistic, multi-stage stratified cluster sampling method. The survey targeted individuals aged 18 and older across Türkiye. Results More than 80% of individuals in Türkiye reported consuming fresh fruits and vegetables at least once a week. One in six participants reported never eating fish, while one in twelve reported never eating red meat. While fruit and vegetable consumption were similar between females and males, males more frequently consumed chicken, fish, and red meat (all p < 0.05). Educational level was significantly associated with red meat consumption (p < 0.001), with intake decreasing as education level reduced; no significant difference was found with other food groups. As age increased, consumption of fish, fruits, and vegetables also increased, while chicken consumption decreased (all p < 0.05). Individuals living in towns-suburbs reported more frequent fresh vegetables and fish consumption compared to those living in rural areas and cities. Conclusions This study reveals demographic disparities in eating habits in Türkiye, particularly in red meat and fish consumption. While chicken was consumed more frequently, the lower consumption of red meat and fish cannot be explained by vegetarianism alone; cost may be an additional barrier. These findings support targeted nutritional education and improved access to healthy foods, especially among individuals with lower educational level. Key messages • Eating habits in Türkiye show clear variation across sociodemographic groups, including differences by age, gender, education level, and urbanization. • Lower fish and red meat consumption - especially compared to chicken - may indicate economic barriers, not just dietary preferences.