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Food Disgust Test

Christina Hartmann and Michael Siegrist at the Technical University of Zurich have discovered that people’s disgust concerning food can be broken into eight distinct scales. The factors that determine why people differ on the various triggers for food disgust are not well understood, but the authors hope their instrument will contribute to a greater mapping-out of individual differences in this regard.

Question 1 of 32

I would not eat in a restaurant where I had seen bugs in the restroom.



The IDRlabs Food Disgust Sensitivity Test (IDR-FDST) was developed by IDRlabs. The IDR-FDST is based on the work of Dr. Christina Hartmann, Ph.D. and Dr. Michael Siegrist, Ph.D., who created the Food Disgust Scale (FDS). The IDR-FDST is not associated with any specific researchers in the field of psychopathology or any affiliated research institutions.

The IDRlabs Food Disgust Sensitivity Test was informed by the FDS, as published in Hartmann, Christina & Siegrist, Michael. (2017). Development and validation of the Food Disgust Scale. Food Quality and Preference. Ammann, J., Hartmann, C., & Siegrist, M. (2018). Development and validation of the food disgust picture scale. Appetite. Garcia-Gomez, L., et al. (2020). Food disgust scale: Spanish version. Frontiers in Psychology.

The work of Dr. Hartmann and Dr. Siegrist has also informed some of the diagnostic criteria in the form of the widely used psychological instrument, the FST, for clinical use especially by qualified mental health professionals. The present test is intended for educational purposes only. IDRlabs and the present IDRlabs Food Disgust Sensitivity Test are independent of the above researchers, therapists, authors, organizations, or their affiliated institutions.

The test measures Food Disgust triggers such as the following: Animal Flesh sensitivity denotes the tendency to experience disgust at raw meat or the less commonly eaten parts of animals (such as organs, jaws, etc.). This disgust may also extend to other impressions related to animal flesh, such as the odors of frying or cooking meat or seeing the parts of animals that remind a person that they resemble us (such as faces, feet, eyes, etc.). Of all the food disgust triggers, Animal Flesh is thought to have the most cultural basis, and many vegans and vegetarians report increased disgust on this parameter after adopting these diets. Or: Hygiene sensitivity is the inclination to feel disgusted when the sanitary conditions regarding one’s food intake are not ideal. Such people may lose their appetite when unsanitary conditions are experienced in relation to their food preparation or eating. For example, they may be grossed out when they notice stains on their utensils, when they are given a blemished plate, and so on. High disgust related to non-ideal hygiene may reduce the risk of infection, but some research also suggests that it may increase one’s risk of autoimmune disease.

The Food Sensitivity Test is based on a famous and well-regarded inventory for the assessment of food disgust sensitivity. However, free online tests and quizzes such as this one are solely first takes and cannot provide accurate assessments of your food sensitivity. Hence, the test is intended to be used for educational purposes only. A definitive food disgust assessment can be made only by a qualified mental health professional.

As the publishers of this free online Food Disgust Sensitivity Test, which allows you to screen yourself for the indications of sensitivity to unpleasant food situations, we have strived to make the test as reliable and valid as possible by subjecting it to statistical controls and validation. However, free online quizzes such as the present Food Disgust Sensitivity Test do not provide professional assessments or recommendations of any kind; the test is provided entirely “as-is.” For more information about any of our online tests and quizzes, please consult our Terms of Service.

Why Use This Test?

1. Free. This Food Disgust Sensitivity Test is delivered to you free of charge and will allow you to obtain your scores related to disgust for unpleasant food situations.

2. Clinically oriented. The feedback delivered by this instrument is based on the work of Ph.D.s and is designed to deliver a clear picture of the respondent’s current food sensitivity as measured according to standardized items.

3. Statistical controls. Statistical analysis of the test is conducted to ensure maximum accuracy and validity of the test scores.

4. Made by professionals. The present test has been made with the input of people who work professionally with psychology and individual differences research.