Food Neophobia and Food Pickiness

Food neophobia, the reluctance or fear of trying unfamiliar foods; and food pickiness, characterised by the rejection of a wide range of foods based on sensory or perceptual attributes, are among the most prevalent feeding challenges across the lifespan. Although most common in early childhood, where they peak between ages two and six, both behaviours can persist into adulthood and older age, significantly compromising dietary diversity, nutritional adequacy, and long-term health outcomes. Growing evidence links food neophobia and picky eating to sensory processing differences, genetic predispositions, gut–brain axis interactions, and early feeding environments, positioning these behaviours at the intersection of nutrition, psychology, and neuroscience.Despite increasing research output, several key gaps remain: the boundaries between food neophobia, picky eating, and avoidant/restrictive food intake disorder (ARFID) are poorly defined; validated assessment tools vary considerably across populations and age groups; and evidence-based interventions remain limited. At a population level, food neophobia also represents a critical barrier to the adoption of nutritionally adequate, diverse, and sustainable diets sustainable diets, including novel proteins, plant-based foods, and fermented products.This Research Topic invites original research, systematic reviews, meta-analyses, and clinical studies that advance our understanding of food neophobia and pickiness across the lifespan. We welcome contributions across the following themes:• Developmental trajectories and epidemiology: prevalence, incidence, onset, persistence, and life-course patterns of food neophobia and picky eating from infancy through older adulthood, including cross-cultural and cross-national comparisons• Biological, psychological and sensory mechanisms: genetic, neurobiological, emotional and sensory determinants underpinning food rejection and avoidance behaviours• Nutritional, psychosocial and health outcomes: associations with dietary diversity and intake, micronutrient status, weight outcomes, diet quality, mental health and quality of life across age groups• Assessment, clinical boundaries, and differential diagnosis: development and validation of measurement tools and delineation from ARFID, selective eating, and related eating disorders• Interventions and modifying factors: family-based feeding practices, exposure-based strategies, sensory-based approaches, school or community programmes, and environmental or cultural influences on food acceptanceFood neophobia and food choice in contemporary food systems: implications for sustainable diets, novel foods, and consumer behaviour Topic editors: Dominika Guzek, Dominika Głąbska Source: https://www.frontiersin.org/research-topics/83486/food-neophobia-and-food-pickiness