Factors Affecting Eating Motivation Play a Role in Orthorexia Nervosa in University Students: A Cross-Sectional Study

TL;DR

This study explores how eating motivations influence orthorexia nervosa in university students, finding that health-focused eating reduces orthorexic tendencies while traditional eating habits increase them.

Contribution

The study introduces a novel analysis of eating motivations' impact on orthorexia nervosa among university students using validated Turkish instruments.

Findings

ORTO-11 scores increased with BMI, suggesting lower orthorexic tendencies in individuals with higher BMI.

The health sub-dimension of eating motivation decreased orthorexic tendencies (p = 0.044).

Traditional eating sub-dimension significantly increased orthorexic tendencies (p = 0.000).

Abstract

Orthorexia nervosa (ON), an eating disorder marked by an obsession with healthy eating, is influenced by social and psychological factors, particularly among university students during a formative period. This study investigated the effects of eating motivations, defined by factors such as health, pleasure, social influences, and environmental concerns, on orthorexic tendencies. Using the Turkish-validated versions of ORTO-11 and The Eating Motivation Survey (TEMS—Brief version), data were collected from 416 students who meet the study participation criteria (mean age: 22.3 ± 4.41 years, 84.4% female, and mean BMI: 22.74 ± 4.54 kg/m2). The results showed that ORTO-11 scores increased significantly with BMI, indicating lower orthorexic tendencies. TEMS sub-dimensions revealed that the health sub-dimension decreased orthorexic tendencies (p = 0.044), whereas the traditional eating sub-dimension significantly increased them (p = 0.000). These findings suggest a complex interaction where prioritizing health may conflict with cultural eating norms. Interventions should address this balance by promoting a holistic approach to nutrition, integrating stress management techniques, and raising awareness of ON through targeted workshops and educational programs for students and health professionals. A long-term evaluation of these programs is essential to ensure their effectiveness in fostering healthier relationships with food and mitigating ON risk among young adults.

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