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Social influences on the occupational dietary behaviour of firefighters: A scoping review
Journal article   Open access   Peer reviewed

Social influences on the occupational dietary behaviour of firefighters: A scoping review

Holly Ranson, Megan Lee, Robin Orr, Louise Van Herwerden, Kristen Mackenzie-Shalders and Amy Bannatyne
Nutrition & dietetics, Vol.83(2), pp.220-240
04/2026
DOI: https://doi.org/10.1111/1747-0080.70076
PMID: 42010784
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Abstract

workplace environment eating behavior social norms systematic review first responders
Aim: This scoping review aims to explore the literature on social influences on firefighters' occupational dietary behaviour. Methods: Academic databases (PsycINFO, Web of Science Core Collection, Scopus, PubMed, Embase, ProQuest Dissertations & Theses) were searched from inception to 29 August 2025, for published articles and theses meeting the inclusion criteria: English language, primary research studies reporting on social influences on workplace dietary behaviour in international firefighters aged 18-65 years. Results: Of 2576 identified works, 24 met the eligibility criteria; 20 peer-reviewed studies and four PhD dissertations. Ten qualitative, nine quantitative, and five mixed-methods studies were included. Twenty-one studies were conducted in North America, with the remainder conducted in Australia, Canada, and the United Kingdom. Sample populations included career, volunteer, and wildlands firefighters (n = 14-599), who were predominantly Caucasian males with a median age between 39 and 51 years. The volume of evidence suggests the social influence of colleagues significantly shapes firefighters' dietary behaviour. This influence can be negative (promoting less healthy eating patterns) or positive (promoting healthier eating patterns). Firefighters who exert social influence and those most susceptible to influence tend to exhibit different characteristics. Social influence also plays a key role in communicating normative behaviour, contributing to a distinct culture in firefighting workplaces. Conclusions: The social influences on firefighters' occupational dietary behaviour warrant further investigation as a potential barrier or facilitator to dietary change. Given diet is a modifiable risk factor for health conditions disproportionately affecting firefighters, understanding these influences is critical to informing effective interventions.

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