Food choice determinants in the general population are influenced by sociocultural, sensory,
nutritional, and economic factors, among others(1). For athletes, these choices are further
complicated by additional sporting and nutritional demands(2). The objective of this study is to
conduct the first large-scale analysis of the determinants of food choice in athletes and active
individuals, and to conduct comparison of these determinants across competition levels and
sporting categories.
Participants, aged over 18, residing in Ireland, and engaged in competitive sport or structured
physical activity at least twice weekly, completed an online survey via Qualtrics. The survey
included the previously validated Athlete Food Choice Questionnaire (AFCQ) (3,4). The AFCQ
comprises of 32 statements divided into 9 categories where athletes rate the frequency that their
food choice is affected by various factors. Data were collected in February 2024, analysed using
SPSS V28.0, with statistical significance set at P<0.05.
A total of 1,148 athletes (38% male, 62% female), median [IQR] age 26 years [21-40 years], reported
participating in 7 hours [5-10 hours] of structured physical activity per week, spanning 32 sports.
Participation levels ranged from non-competitive (32%) to those involved in international
competitions (6%). Sensory appeal was highlighted as the most influential factor on food choices
(P<0.01), followed by food and health awareness (P<0.01)—encompassing cooking ability, nutrition
knowledge, and food planning. Performance-related factors were joint second most influential,
with no significant difference with food and health awareness (P=0.30). This included statements
related to choosing food that enhances fuelling for competition, recovery and feeling energetic
during training.
Ordinal logistic regressions showed variables such as age, gender, education level, and sporting
variables such as competition level, sport type and average hours of exercise per week showed
distinct impacts on food choice. For example, the nutritional attributes of a food impacts choice
more as participants got older (Odds Ratio (OR) 1.02, 95% CI [1.01, 1.04], P=0.01). However, the
nutritional attributes had less influence if the participant was born in the USA (OR 0.37, 95% CI
[0.16, 0.86], P=0.02) or the rest of the world (OR 0.38, 95% CI [0.18, 0.81], P=0.01) compared with
those born in Ireland, and if the participant was a team sport athlete rather than an endurance
athlete (OR 0.55, 95% CI [0.37, 0.81], P<0.01).
The determinants of food choice for athletes are multifaceted and more complex than those of the
general population, attributed to additional exercise-related factors. Despite this complexity,
sensory appeal remains the predominant influence across all sport types and competition levels.
Understanding the dynamics of this food choice matrix in athletes allows for more personalised
nutrition advice and identification of those at risk of poor dietary practices that may negatively
impact upon their performance and health.
References
1. Leng G, Roger AH et al. (2016) Proc Nutr Soc 76, 316-327
2. Birkenhead K & Slater G (2015) Sports Med 45, 1511-1522
3. Thurecht RL & Pelly FE (2019) Int J Sport Nutr Exerc Metab 29, 620-627

OC69 - Exploring food choice influences in athletes and active populations in Ireland.

Unique to the new Congress (previously the Summer Conference) is that you will have greater opportunity to engage with more nutrition science than ever before. In 2024 the core programme will be delivered by the Irish Section of The Nutrition Society, supported by the Science Committee. The theme of these symposia will be ‘new data – focused approaches and challenges’. Outside of the core programme you will have the chance to hear the latest research from the Society’s partner organisations, universities, the private sector and more, on a diverse range of research.