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This study aimed at examining whether and which of the six HEXACO (an acronym for the following six personality traits: Honesty-Humility, Emotionality, eXtraversion, Agreeableness, Conscientiousness, and Openness to Experience) personality traits had a direct or indirect (via eating styles) effect on the consumption of sweets and snacks, fruit and vegetable. Participants were 574 young adults aged between 18 and 35 years (Mage = 20.74, SD = 2.95) who filled out an online questionnaire about basic information, personality traits, eating styles and food choices. Results showed that Conscientiousness directly influenced fruit consumption, instead, Honesty-Humility and Openness to Experience exhibited a direct influence on the consumption of vegetable. In addition, Honesty-Humility, Emotionality, Conscientiousness and Openness to Experience affected eating styles, that then affected food consumption. Specifically, Honesty-Humility exhibited a negative indirect influence on the consumption of sweets and snacks mediated by external eating. Emotionality demonstrated a negative and indirect effect on the consumption of sweets and snacks and a positive indirect effect on the consumption of vegetable mediated by restrained style; in addition, it showed a positive and indirect effect on the consumption of sweets and snacks mediated by external eating. Conscientiousness exhibited a negative and indirect influence on the consumption of sweets and snacks mediated by external and restrained eating, while it positively influenced fruit and vegetable consumption via restrained eating. Finally, Openness to Experience exhibited a negative and indirect influence on the consumption of sweets and snacks and a positive and indirect influence on the consumption of fruit and vegetable mediated by restrained eating. Having identified a link between personality traits, eating styles and specific food choices opens the possibility to develop and implement tailored nutrition education programs and interventions aimed at improving food habits.

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Personality and Eating Styles: Direct and Indirect Influence on Food Choices

  • 章节

  • 发表日期：

    2026年

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  • Francesca Mottola

摘要

This study aimed at examining whether and which of the six HEXACO (an acronym for the following six personality traits: Honesty-Humility, Emotionality, eXtraversion, Agreeableness, Conscientiousness, and Openness to Experience) personality traits had a direct or indirect (via eating styles) effect on the consumption of sweets and snacks, fruit and vegetable. Participants were 574 young adults aged between 18 and 35 years (Mage = 20.74, SD = 2.95) who filled out an online questionnaire about basic information, personality traits, eating styles and food choices. Results showed that Conscientiousness directly influenced fruit consumption, instead, Honesty-Humility and Openness to Experience exhibited a direct influence on the consumption of vegetable. In addition, Honesty-Humility, Emotionality, Conscientiousness and Openness to Experience affected eating styles, that then affected food consumption. Specifically, Honesty-Humility exhibited a negative indirect influence on the consumption of sweets and snacks mediated by external eating. Emotionality demonstrated a negative and indirect effect on the consumption of sweets and snacks and a positive indirect effect on the consumption of vegetable mediated by restrained style; in addition, it showed a positive and indirect effect on the consumption of sweets and snacks mediated by external eating. Conscientiousness exhibited a negative and indirect influence on the consumption of sweets and snacks mediated by external and restrained eating, while it positively influenced fruit and vegetable consumption via restrained eating. Finally, Openness to Experience exhibited a negative and indirect influence on the consumption of sweets and snacks and a positive and indirect influence on the consumption of fruit and vegetable mediated by restrained eating. Having identified a link between personality traits, eating styles and specific food choices opens the possibility to develop and implement tailored nutrition education programs and interventions aimed at improving food habits.