Exploring Food Choice Influences in Athletes and Active Populations in Ireland: A Cross-Sectional Study

Background: Food choice determinants are generally influenced by sociocultural, sensory, nutritional, and economic factors, among others. For athletes, these choices are further complicated by additional sporting and nutritional demands. Few large-scale studies have investigated the factors affecting the food choice of athletic populations, particularly across sporting categories and competition levels. Objectives: The objective of this study is to explore the determinants of food choice and the factors that influence it in a large cohort of athletes and active individuals. Methods: A self-administered online survey of athletes and active individuals (aged >18 y) was conducted using the previously validated Athlete Food Choice Questionnaire that comprised thirty-six statements across 9 food choice categories. Participants were eligible if taking part in competitive sport or structured physical activity sessions at least twice weekly. Results: In this cross-sectional sample (n = 1145), 62% (707) were female, the median (interquartile range) age was 26 y (21–40), with 7 h/wk (5–10) of exercise training/competition. “Sensory Appeal” was identified as the primary driver of food choice (mean rank [MR] = 7.46). This was followed by “Food and Health Awareness” (MR = 6.78) and “Performance” (MR = 6.65). Food values and beliefs were the least influential food choice category (MR = 2.06). Key predictors of food choice in this cohort included gender, competition level, sport type, and nutrition knowledge. For example, the “nutritional attributes of a food” were significantly less influential on team sport athletes’ food choice compared with endurance athletes [odds ratio (95% confidence interval): 0.552 (0.375, 0.813), P = 0.003]. Conclusions: In one of the largest investigations to date, sensory appeal was the predominant influence on food choice across all sport types and competition levels. “Food and health awareness” and “performance” related factors also had considerable impact, although food values and beliefs were least influential.