Food preferences and their association with gender and body mass index among students of Kashan University of Medical Sciences: A cross-sectional study

Nematolahi, Faezeh; Rahimi, Habibollah; Khodashenas, Seyed Mojtaba; Finlayson, Graham; Sharifi, Nasrin

doi:10.48307/FMSJ.2025.29.6.10

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Volume 29, Issue 6 (Bimonthly 2025)

Feyz Med Sci J 2025, 29(6): 646-658

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Food preferences and their association with gender and body mass index among students of Kashan University of Medical Sciences: A cross-sectional study

Faezeh Nematolahi

, Habibollah Rahimi

, Seyed Mojtaba Khodashenas

, Graham Finlayson

, Nasrin Sharifi ^*

Research Center for Biochemistry and Nutrition in Metabolic Diseases, Institute for Basic Sciences, Kashan University of Medical Sciences, Kashan, Iran , sharifi-na@kaums.ac.ir

Abstract: (554 Views)

Background and Aim: Food preferences, as influential factors in food choices, have a crucial role in individuals' health and nutritional status. This study aimed to identify the patterns of food preferences among medical students and to examine their association with gender and body mass index (BMI).
Methods: This study was a secondary cross-sectional analysis based on baseline data from the validation study of the Persian version of the Leeds Food Preference Questionnaire. Food preferences of 145 medical students in Kashan were assessed using 16 images from four common Iranian food categories: "high-fat sweet," "low-fat sweet," "high-fat savory," and "low-fat savory." Images were presented either individually or in pairs, and participants, in a fasted state, rated their liking, wanting, and preference for each food item. Gender and BMI were also recorded.
Results: In the fasted state, high-fat savory (mainly processed) foods received the highest preference ratings, while low-fat savory foods (such as vegetables) had the lowest acceptability. In terms of gender, males significantly preferred high-fat sweet foods (e.g., pastries) more than females, whereas females showed a greater inclination toward low-fat savory foods. Additionally, a significant inverse correlation was observed between BMI and explicit preference for low-fat foods (P < 0.01, r = -0.22).
Conclusion: The overall hierarchy of food preferences in the fasted state among students was as follows: high-fat savory foods (highest preference) > high-fat sweet foods > low-fat sweet foods > low-fat savory foods. Males and individuals with higher BMI exhibited a greater tendency toward high-energy, high-fat foods, while females showed a stronger preference for healthier, low-fat options. These results emphasize the need for targeted nutritional interventions tailored to gender and weight status in the student population.

Keywords: Food preferences, Medical students, Gender, Body Mass Index (BMI)

Full-Text [PDF 581 kb] (39 Downloads)

Type of Study: Research | Subject: medicine, paraclinic
Received: 2025/09/22 | Revised: 2026/01/7 | Accepted: 2025/11/19 | Published: 2025/12/30

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Nematolahi F, Rahimi H, Khodashenas S M, Finlayson G, Sharifi N. Food preferences and their association with gender and body mass index among students of Kashan University of Medical Sciences: A cross-sectional study. Feyz Med Sci J 2025; 29 (6) :646-658
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