Cross-Sectional Study on Organic Food Consumption, Mindful Eating, and Dysfunctional Eating: Implications for Public Health Education Among Future Health Professionals

Background Unhealthy dietary practices and dysfunctional eating are major public health concerns globally, constituting leading risk factors for non-communicable diseases (NCDs). Future health professionals, who are expected to act as role models and agents of change in NCD prevention, represent a critical population whose personal health behaviors are often under-investigated. Organic food consumption (OFC) and mindful eating (ME) represent healthy, self-regulated dietary practices whose interconnected roles in self-regulation require clarification within this key group. This study aimed to investigate the associations among OFC, ME, and indicators of dysfunctional eating, specifically to identify potential behavioral markers for developing targeted public health and curriculum interventions among health science students. Methods A cross-sectional study was conducted with 500 students (84.8% female; mean age = 22.96 ± 2.45 years). Participants completed the OFC scale, Mindful Eating Questionnaire (MEQ), and Three-Factor Eating Questionnaire (TFEQ). Group differences, correlations, and regression analyses were performed. Results Women reported significantly higher organic food consumption than men (p < .001). OFC was positively correlated with ME (r = .14) and showed significant inverse relationships with key dysfunctional eating subscales, namely Disinhibition and Emotional Eating (p < .01). ME and dysfunctional eating remained strongly inversely related (r = –.45, p < .01). Regression analyses indicated that OFC and BMI were significant positive predictors of ME. Conclusion OFC and ME are significantly and inversely associated with core dysfunctional eating behaviors. This robust finding suggests that the choice to consume organic food may serve as an observable, health-promoting behavior linked to stronger self-regulation against uncontrolled eating. These results strongly support integrating ME training and promoting informed, healthy food choices into health science curricula to better prepare future professionals for their public health roles as educators and practitioners. Trial registration Not applicable.