| Autor: |
Biggi C; Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy., Biasini B; Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy., Ogrinc N; Jožef Stefan Institute (JSI), Jamova 39, 1000 Ljubljana, Slovenia., Strojnik L; Jožef Stefan Institute (JSI), Jamova 39, 1000 Ljubljana, Slovenia., Endrizzi I; Research and Innovation Center, Edmund Mach Foundation, Via Edmund Mach 1, 38098 San Michele all'Adige, Italy., Menghi L; Center Agriculture Food Environment, University of Trento, Via Edmund Mach 1, 38098 San Michele all'Adige, Italy., Khémiri I; Tunisian Association of Nutritional Sciences, National Institute of Nutrition and Food Technology, 11 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia.; Laboratory of Mycology, Pathologies and Biomarkers (LR16/ES05), Faculty of Sciences of Tunis, University of Tunis El Manar, Campus Universitaire, Tunis 2092, Tunisia., Mankai A; Tunisian Association of Nutritional Sciences, National Institute of Nutrition and Food Technology, 11 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia.; Higher School of Health Sciences and Techniques, University of Tunis El Manar, B.P. 176-Bab Souika, Tunis 1007, Tunisia., Slama FB; Tunisian Association of Nutritional Sciences, National Institute of Nutrition and Food Technology, 11 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia.; Higher School of Health Sciences and Techniques, University of Tunis El Manar, B.P. 176-Bab Souika, Tunis 1007, Tunisia., Jamoussi H; Tunisian Association of Nutritional Sciences, National Institute of Nutrition and Food Technology, 11 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia.; Research Unit 'Obesity: Etiopathology and Treatment, UR18ES01', Faculty of Medicine, University of Tunis El Manar, 15 Rue Jebel Lakhdar, Bab Saadoun, Tunis 1007, Tunisia., Riviou K; Ellinogermaniki Agogi Scholi Panagea Savva AE (EA), Dimitriou Panagea Str., 15351 Pallini, Greece., Elfazazi K; Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research, Morocco (INRA), Avenue de la Victoire, B.P. 415 RP, Rabat 10090, Morocco., Rehman N; WRG Europe Ltd., 26-28 Southernhay East, Exeter EX1 1NS, UK., Scazzina F; Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy., Menozzi D; Department of Food and Drug, University of Parma, Parco Area delle Scienze, 27/A, 43124 Parma, Italy. |
| Abstrakt: |
Given the global decline in adherence to the Mediterranean Diet (MD), even within its native region, it is key to identify the factors influencing this trend to mitigate the negative health outcomes associated with westernized diets. To this end, 4025 individuals (49.6% women, 42.6 ± 14.2 y/o) from Greece, Italy, Morocco, Slovenia, and Tunisia remotely completed a series of measures assessing motives, attitudes, and psychosocial factors related to MD adherence, which was evaluated using the MEDAS questionnaire. The results suggested medium-to-low adherence across all countries, with the highest adherence in Italy and Morocco and the lowest in Slovenia. Structural equation modeling revealed that positive attitudes toward the healthiness of food were the strongest predictors of adherence, whereas picky eating was a significant negative predictor in all countries except Greece. Adherence to the MD was positively influenced by health motivations in Morocco and weight control in Slovenia and Greece, while sensory appeal negatively influenced adherence in Italy. Additionally, price and convenience were significant barriers in Tunisia and Greece, whereas a preference for local and seasonal foods promoted adherence in Morocco and Greece. Overall, our findings underscore the need for country-specific interventions and policies that address distinct local factors and motivations to ease favorable shifts in dietary patterns toward MD principles. |
