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Mazac R, Hyyrynen M, Kaartinen NE, Männistö S, Irz X, Hyytiäinen K, Tuomisto HL, Lombardini C. Exploring tradeoffs among diet quality and environmental impacts in self-selected diets: a population-based study. Eur J Nutr 2024; 63:1663-1678. [PMID: 38584247 PMCID: PMC11329690 DOI: 10.1007/s00394-024-03366-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Accepted: 03/01/2024] [Indexed: 04/09/2024]
Abstract
PURPOSE Proposed sustainable diets often deviate dramatically from currently consumed diets, excluding or drastically reducing entire food groups. Moreover, their environmental sustainability tends to be measured only in terms of greenhouse gases emissions. The aim of this study was to overcome these limitations and identify a cluster of already adopted, relatively healthy diets with substantially lower environmental impacts than the average diet. We also aimed to estimate the reduction in multiple environmental impacts that could be achieved by shifting to this diet cluster and highlight possible tradeoffs among environmental impacts. METHODS The diet clusters were identified by applying energy-adjusted multiple factor analysis and hierarchical clustering to the dietary data of the National FinHealth 2017 Study (n = 5125) harmonized with life cycle assessment data on food products from Agribalyse 3.0 and Agri-Footprint using nutrient intakes and global warming potential, land use, and eutrophication of marine and freshwater systems as the active variables. RESULTS We identified five diet clusters, none of which had the highest overall diet quality and lowest impact for all four environmental indicators. One cluster, including twenty percent of the individuals in the sample was identified as a "best compromise" diet with the highest diet quality and the second lowest environmental impacts of all clusters, except for freshwater eutrophication. The cluster did not exclude any food groups, but included more fruits, vegetables, and fish and less of all other animal-source foods than average. Shifting to this cluster diet could raise diet quality while achieving significant reductions in most but not all environmental impacts. CONCLUSION There are tradeoffs among the environmental impacts of diets. Thus, future dietary analyses should consider multiple sustainability indicators simultaneously. Cluster analysis is a useful tool to help design tailored, socio-culturally acceptable dietary transition paths towards high diet quality and lower environmental impact.
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Affiliation(s)
- Rachel Mazac
- Faculty of Agriculture and Forestry, Department of Agricultural Sciences and Helsinki Institute of Sustainability Science, University of Helsinki, Helsinki, Finland.
| | - Matti Hyyrynen
- Natural Resource Institute of Finland, Helsinki, Finland
| | | | - Satu Männistö
- Finnish Institute for Health and Welfare, Helsinki, Finland
| | - Xavier Irz
- Faculty of Agriculture and Forestry, Department of Economics and Management and Helsinki Institute of Sustainability Science, University of Helsinki, Helsinki, Finland
| | - Kari Hyytiäinen
- Faculty of Agriculture and Forestry, Department of Economics and Management and Helsinki Institute of Sustainability Science, University of Helsinki, Helsinki, Finland
| | - Hanna L Tuomisto
- Faculty of Agriculture and Forestry, Department of Agricultural Sciences and Helsinki Institute of Sustainability Science, Natural Resources Institute Finland (Luke), University of Helsinki, Helsinki, Finland
| | - Chiara Lombardini
- Faculty of Agriculture and Forestry, Department of Economics and Management and Helsinki Institute of Sustainability Science, University of Helsinki, Helsinki, Finland
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Jeżewska-Zychowicz M, Sajdakowska M, Gębski J, Kosicka-Gębska M, Gutkowska K. Predictors of Eating Less Meat and More Plant-Based Food in the Polish Sample. Nutrients 2024; 16:1646. [PMID: 38892579 PMCID: PMC11174385 DOI: 10.3390/nu16111646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/21/2024] Open
Abstract
The study aimed to identify predictors of the intention to eat less meat and more plant-based foods, including attitudes towards eating meat, habitual meat eating, subjective norms, and self-identity. A cross-sectional study using CAWI (Computer-Assisted Web Interview) was conducted in a group of 1003 Polish adults in 2023. To measure the predictor variables, the following tools were used: Beliefs and Eating Habits Questionnaire (KomPAN), Meat Attachment Questionnaire (MAQ), and scales to measure subjective norms and self-identity. Logistic regression analysis was used to verify associations between independent variables, and the intentions to eat more plant-based food and less meat next year were treated as dependent variables. More respondents were willing to increase their consumption of plant-based foods rather than reduce their meat consumption. The intention to consume less meat and more plant foods was more prevalent among women, older people (only intention to reduce meat consumption), and better-educated people (only intention to increase plant food consumption). Habitual frequency of eating plant foods, negative feelings about meat, and environmentally oriented identities had a stimulating effect on the intention to eat more plant foods and less meat, while experiencing pleasure in eating meat had a limiting effect on the intention to eat more plant foods and less meat. In addition, the habitual frequency of meat consumption and subjective norms reduced the likelihood of eating less meat, while no predictive effect was observed for the intention to eat more plant foods. In conclusion, educational and promotional activities to raise awareness of the link between food consumption and the environment can have a strong impact on eating less meat and more plant-based food, even among those strongly accustomed to meat consumption.
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Affiliation(s)
| | - Marta Sajdakowska
- Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159 C, 02-776 Warsaw, Poland; (M.J.-Z.); (J.G.); (M.K.-G.); (K.G.)
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Teixeira CD, Marchioni DM, Motta VWDL, Chaves VM, Gomes SM, Jacob MCM. Flexitarians in Brazil: Who are they, what do they eat, and why? Appetite 2024; 192:107093. [PMID: 37923061 DOI: 10.1016/j.appet.2023.107093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 10/16/2023] [Accepted: 10/18/2023] [Indexed: 11/07/2023]
Abstract
In this study, we conducted the first scientific investigation focusing on Brazilian flexitarians, aiming to characterize their socio-economic and demographic profiles, motivations for adopting flexitarianism, the frequency of animal-based meat consumption, and the primary meat substitutes they consume. To accomplish this, we distributed an online questionnaire with the assistance of university students and researchers from various regions of the country. Data were collected from 1029 individuals in Brazil who self-identified as flexitarians. Our findings reveal that the flexitarian dietary model is primarily adopted by women, constituting 76% of the sample (n = 786). Their motivations include concerns about the environmental impact of meat consumption (n = 361, 35%), personal health (n = 344, 33%), and animal welfare (n = 219, 21%). Flexitarians exhibit varying consumption patterns, which can be categorized into three groups: light flexitarians (consuming meat 36 times a week), medium flexitarians (consuming meat 7 times a week), and heavy flexitarians (consuming meat 4 times a week). The flexitarian dietary pattern is characterized by reduced beef consumption (less than 2 times per week) and higher consumption of chicken (3 times per week). It is complemented by plant-based protein sources and eggs as the primary meat substitutes. The recognition of legumes as the principal meat substitutes opens avenues for an expanded discussion on sustainable food systems and alternative meat products in Brazil. This provides opportunities to enhance the availability and accessibility of these foods and to develop nutritional interventions that prioritize plant-based proteins.
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Affiliation(s)
- Carla D Teixeira
- Graduate Program in Social Sciences, Center for Human Sciences, Letters and Arts, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, 59078-970, Natal, RN, Brazil.
| | - Dirce Maria Marchioni
- Department of Nutrition, School of Public Health, University of São Paulo, Av Dr Arnaldo 715, 01246-904, São Paulo, SP, Brazil.
| | - Virginia W de L Motta
- Program in Nutrition, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, 59078-970, Natal, Brazil.
| | - Viviany M Chaves
- Graduate Program in Social Sciences, Center for Human Sciences, Letters and Arts, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, 59078-970, Natal, RN, Brazil.
| | - Sávio M Gomes
- Department of Nutrition, Federal University of Paraíba, Street Tabelião Stanislau Eloy, s/n, Castelo Branco, 58050-585, João Pessoa, PB, Brazil.
| | - Michelle C M Jacob
- LabNutrir, Department, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho, s/n, Lagoa Nova, 59078-970, Natal, RN, Brazil.
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Gutjahr P, Warren C, Miketinas D. Construct validity of a dietary protein assessment questionnaire to explore college students' knowledge and attitudes towards dietary protein. Front Nutr 2023; 10:1289946. [PMID: 38130444 PMCID: PMC10733519 DOI: 10.3389/fnut.2023.1289946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 11/20/2023] [Indexed: 12/23/2023] Open
Abstract
Introduction Misconceptions about dietary protein may exist due to unscientific information from commonly used sources such as social media. Understanding knowledge and attitudes towards protein is important for developing effective interventions to improve the dietary behaviors of U.S. college students. The objective of this study was to develop a questionnaire to evaluate college students' knowledge and attitudes towards dietary protein. Methods The questionnaire had 64 questions, including 8 demographic, 24 knowledge, 14 attitude, and 18 behavior questions. Construct validity of the knowledge questions was assessed by performing known-group comparisons using an independent t-test. Exploratory factor analysis (EFA) with principal axis factoring and a promax rotation was used to evaluate the factor structure of the attitude questions. Results Four hundred seventy participants (87.3% female) provided responses for the attitude questions. Fifty-five nutrition and Fifty-one non-nutrition students provided responses for the knowledge questions. Three factors were retained: animal protein sources' relationship with human and environmental health (Factor 1); organic protein sources (Factor 2); and adequacy of the protein recommended dietary allowance (RDA) for weight loss and vegetarian diets (Factor 3). Mean knowledge responses were 66.4 ± 11.5% and 47.6 ± 16.4% for nutrition and non-nutrition students, respectively (t-test p-value for difference <0.001). Conclusion Protein attitudes appear multidimensional and correlated. Further testing is needed to confirm the three-factor model and to assess temporal reliability.
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Affiliation(s)
- Parker Gutjahr
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX, United States
| | - Cynthia Warren
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX, United States
| | - Derek Miketinas
- Department of Nutrition and Food Sciences, Texas Woman’s University, Houston, TX, United States
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Hentilä A, Männistö S, Kaartinen NE, Jousilahti P, Konttinen H. Associations of food motives with red meat and legume consumption in the population-based DILGOM study. Eur J Nutr 2023; 62:3263-3275. [PMID: 37566116 PMCID: PMC10611614 DOI: 10.1007/s00394-023-03231-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 08/02/2023] [Indexed: 08/12/2023]
Abstract
PURPOSE To improve human health and environmental sustainability, red meat consumption should decrease and legume consumption increase in diets. More information on food motives, however, is required when developing more tailored and effective interventions targeting legume and meat consumption. We aimed to examine the associations between food motives and red meat and legume consumption, and whether these associations differ between different subgroups (gender, age groups, marital status, education, BMI). METHODS Ten food motives (health, mood, convenience, sensory appeal, natural content, price-cheap, price-value, weight control, familiarity and ethical concern measured with Food Choice Questionnaire) were studied in 3079 Finnish adults in the population-based DILGOM study. Food consumption was assessed with Food Frequency Questionnaire. The adjusted estimates from multivariable regression models are reported. RESULTS Higher relative importance of natural content (β = - 0.275, 95% CI - 0.388; - 0.162) and ethical concern (β = - 0.462, 95% CI - 0.620; - 0.305) were associated with lower red meat consumption, and higher appreciation of sensory appeal (β = 0.482, 95% CI 0.347; 0.616) and price-cheap (β = 0.190, 95% CI 0.099; 0.281) with higher red meat consumption. Higher importance of health (β = 0.608, 95% CI 0.390; 0.825) was associated with higher legume consumption, and higher appreciation of convenience (β = - 0.401, 95% CI - 0.522; - 0.279), price-value (β = - 0.257, 95% CI - 0.380; - 0.133) and familiarity (β = - 0.278, 95% CI - 0.393; - 0.164) with lower legume consumption. The associations of particularly ethical concern, weight control, sensory appeal and mood varied according to gender, age, marital status or BMI. CONCLUSION The development and implementation of actions to decrease red meat and increase legume consumption should focus on several food motives across different subgroups.
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Affiliation(s)
| | - Satu Männistö
- Finnish Institute for Health and Welfare, Helsinki, Finland
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Reuzé A, Méjean C, Sirieix L, Baudry J, Kesse-Guyot E, Druesne-Pecollo N, Brunin J, Hercberg S, Touvier M, Péneau S, Allès B. Stages of Change toward Meat Reduction: Associations with Motives and Longitudinal Dietary Data on Animal-Based and Plant-Based Food Intakes in French Adults. J Nutr 2023; 153:3295-3307. [PMID: 37774842 DOI: 10.1016/j.tjnut.2023.09.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 09/12/2023] [Accepted: 09/21/2023] [Indexed: 10/01/2023] Open
Abstract
BACKGROUND Reducing meat consumption is advocated for healthier and more sustainable diets. However, behavioral studies are needed to better understand the mechanisms underlying meat-reducing dietary changes. OBJECTIVES The main aim of this study was to compare the motives associated with stages of change toward meat reduction in French adults, using the transtheoretical model (TTM). A second aim was to investigate the associations between stages of change and adherence to dietary patterns favoring a better balance of animal and plant food consumption over time. METHODS This longitudinal study included 25,143 non-vegetarian participants of the web-based NutriNet-Santé cohort with a mean follow-up of 6.2 (SD = 2.6) y. Dietary data were obtained from 24-h dietary records over the period 2009-2019. The contribution of meat to total energy intake and scores measuring the contribution of healthy and unhealthy plant-based foods to the diet were computed. A questionnaire completed in 2018 allowed us to identify the TTM stages of change related to meat reduction (precontemplation, contemplation, preparation, action, and maintenance), and recorded motives related to meat consumption. We used multivariate linear mixed models for repeated data to assess associations between food intake changes and stages, and logistic regression for motives, presented as adjusted frequencies. RESULTS Participants in later stages were characterized by a significantly higher decrease in meat intake over time, compared with the earliest stage (for example, βmaintenance ∗ time = -0.08, P < 0.0001), and a higher increase in the healthy plant-based food consumption score over time (for example, βmaintenance∗time = 0.11, P < 0.0001). Concerns about health, nutrition, and the environment were the most frequently cited motives for reducing meat consumption at all stages. CONCLUSIONS Individuals who had already initiated meat reduction adhered to healthier and more sustainable diets than meat continuers. Characterizing motives according to readiness to reduce meat consumption could support tailored public health campaigns. TRIAL REGISTRATION NUMBER The study protocol is registered at clinicaltrials.gov with Clinical Trial Registry number NCT03335644 available at https://clinicaltrials.gov/ct2/show/NCT03335644.
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Affiliation(s)
- Anouk Reuzé
- EREN, Université Sorbonne Paris Nord, CRESS, INSERM, INRAE, CNAM, Bobigny, France.
| | - Caroline Méjean
- MOISA, Université de Montpellier, CIRAD, CIHEAM-IAMM, INRAE, IRD, Institut Agro, Montpellier, France
| | - Lucie Sirieix
- MOISA, Université de Montpellier, CIRAD, CIHEAM-IAMM, INRAE, IRD, Institut Agro, Montpellier, France
| | - Julia Baudry
- EREN, Université Sorbonne Paris Nord, CRESS, INSERM, INRAE, CNAM, Bobigny, France
| | | | | | - Joséphine Brunin
- EREN, Université Sorbonne Paris Nord, CRESS, INSERM, INRAE, CNAM, Bobigny, France; Agence de l'Environnement et de la Maîtrise de l'Energie (ADEME), Angers, France
| | - Serge Hercberg
- EREN, Université Sorbonne Paris Nord, CRESS, INSERM, INRAE, CNAM, Bobigny, France
| | - Mathilde Touvier
- EREN, Université Sorbonne Paris Nord, CRESS, INSERM, INRAE, CNAM, Bobigny, France
| | - Sandrine Péneau
- EREN, Université Sorbonne Paris Nord, CRESS, INSERM, INRAE, CNAM, Bobigny, France
| | - Benjamin Allès
- EREN, Université Sorbonne Paris Nord, CRESS, INSERM, INRAE, CNAM, Bobigny, France
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MacDonald J, Brauer P, Yi S. Meat reduction among post-secondary students: Exploration of motives, barriers, diets and preferences for meals with partial and full meat substitution. Appetite 2023; 188:106977. [PMID: 37454767 DOI: 10.1016/j.appet.2023.106977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/18/2023]
Abstract
Before developing new meat reduction interventions to support increased sustainability, it is important to understand the motives, diets and preferences of consumers who have already made efforts to reduce meat consumption. While self-declaration has been typically used to identify meat reducers, food frequency data suggests some reducers still identify as omnivores, here termed transitional meat reducers. We compared these "transitional" meat reducers to self-declared meat reducers, unrestricted omnivores and vegetarians/vegans for differences in diet, motives for reducing meat, and perceived barriers to consuming more legumes (dried beans, peas or lentils) and plant-based meat alternative products (PBMAs). We also compared their intention to choose four specific entrees where legumes or PBMAs had partially or fully replaced meat. A convenience sample of Canadian university students completed an online survey (N = 438). 34% of participants were self-declared meat reducers, 16% transitional meat reducers, 33% unrestricted omnivores and 16% vegetarians/vegans. Frequency of eating red meat differed, with self-declared meat reducers eating red meat less often than either transitional meat reducers or unrestricted omnivores. Motives for meat reduction were similar in the two reducer groups. Transitional meat reducers reported significantly more frequent consumption of other protein foods and more barriers to legumes but not PBMA, than either unrestricted omnivores or self-declared meat reducers. Lastly, intention to consume all versions of entrees was very similar in both reducer groups, but with increased preference for full vs partial substitution among self-declared reducers. Transitional meat reducers may be a distinct group for meat reduction interventions compared to omnivores or self-declared reducers.
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Affiliation(s)
- Jessica MacDonald
- Department of Marketing & Consumer Studies, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada.
| | - Paula Brauer
- Department of Family Relations & Applied Nutrition, University of Guelph, 50 Stone Rd. E, Guelph, ON, N1G 2W1, Canada.
| | - Sunghwan Yi
- Department of Marketing & Consumer Studies, University of Guelph, 50 Stone Rd E, Guelph, ON, N1G 2W1, Canada.
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Kuosmanen S, Niva M, Pajari AM, Korhonen K, Muilu T, Konttinen H. Barriers associated with pulse and plant-based meat alternative consumption across sociodemographic groups: a Capability, Opportunity, Motivation, Behaviour model approach. Front Nutr 2023; 10:1186165. [PMID: 37706213 PMCID: PMC10495578 DOI: 10.3389/fnut.2023.1186165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 08/14/2023] [Indexed: 09/15/2023] Open
Abstract
Introduction To enhance environmental sustainability and food security, there should be a change in dietary protein consumption. It is suggested that meat consumption should be reduced and that the currently low consumption of pulses and other plant-based proteins should increase. We aimed to examine (1) how sociodemographic factors and perceived barriers are associated with self-reported current and perceived future pulse and other plant-based meat alternative (PBMA) consumption and (2) how sociodemographic factors relate to perceived barriers. Methods Participants were 18-75 year-old Finnish adults (n = 1,000). Multivariable logistic regression was used as the main analysis technique. The results were interpreted by employing the Capability, Opportunity, Motivation, Behaviour (COM-B) model. Results Pulses were consumed more often than PBMAs and lower education level and financial strain were associated with more infrequent pulse and PBMA use. The most common perceived barriers for pulse consumption were unfamiliarity, expensive price, and unpleasant taste, which can be interpreted to represent the capability, opportunity and motivation components of the COM-B model, respectively. Women, the young, and financially strained perceived more barriers limiting their pulse consumption than others. Discussion To increase plant-based food consumption, it is important that tasty, easy to use and affordable plant-based foods are available for all. Additionally, we suggest that food services should be encouraged to increase the use of pulses in their dishes and that capabilities, opportunities and motivations are taken into account in intervention measures advancing plant protein consumption.
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Affiliation(s)
- Sini Kuosmanen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
- Department of Economics and Management, University of Helsinki, Helsinki, Finland
| | - Mari Niva
- Department of Economics and Management, University of Helsinki, Helsinki, Finland
| | - Anne-Maria Pajari
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | | | - Toivo Muilu
- Natural Resources Institute Finland, Oulu, Finland
| | - Hanna Konttinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
- Social Psychology, Faculty of Social Sciences, University of Helsinki, Helsinki, Finland
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Giugliano R, Musolino N, Ciccotelli V, Ferraris C, Savio V, Vivaldi B, Ercolini C, Bianchi DM, Decastelli L. Soy, Rice and Oat Drinks: Investigating Chemical and Biological Safety in Plant-Based Milk Alternatives. Nutrients 2023; 15:2258. [PMID: 37242141 PMCID: PMC10221834 DOI: 10.3390/nu15102258] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
During the last decades, plant-based milk has become very appreciated by consumers, becoming a staple ingredient, especially for alternative breakfasts. Milk contains lactose, which is a sugar hydrolysed by the lactase enzyme. Lactose intolerance and lactose malabsorption are very common food intolerances among individuals. However, a lot of consumers consider themselves as lactose intolerant on the basis of self-reported intolerance and start to avoid dairy products, ignoring that plant-based milk alternatives are not nutritionally comparable to animal milk, especially in terms of protein intake. The aim of this study is to grow folder knowledge of the security of plant-based drinks, helping competent authorities to issue a risk assessment and to apply national plans about consumer safety. Results show that proper sanitary practices, such as pasteurization, are necessary in plant-based milk alternatives as well as in dairy milk. Chemical analysis has highlighted that there are no pesticide risks for consumers.
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Affiliation(s)
- Roberta Giugliano
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Noemi Musolino
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D’Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Ciccotelli
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carla Ferraris
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D’Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Valentina Savio
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Barbara Vivaldi
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Carlo Ercolini
- National Reference Laboratory of Pesticides in Cereals and Feed (NRL), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria E Valle D’Aosta, Piazza Borgo Pila 39/24, 16129 Genoa, Italy
| | - Daniela Manila Bianchi
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D’Aosta, Via Bologna 148, 10154 Turin, Italy
| | - Lucia Decastelli
- National Reference Centre for the Detection of Substances and Products Causing Allergies or Intolerances in Food (CReNaRiA), Istituto Zooprofilattico Sperimentale del Piemonte, Liguria e Valle D’Aosta, Via Bologna 148, 10154 Turin, Italy
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Salehi G, Díaz E, Redondo R. Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies. Heliyon 2023; 9:e16091. [PMID: 37223710 PMCID: PMC10200863 DOI: 10.1016/j.heliyon.2023.e16091] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 05/04/2023] [Accepted: 05/04/2023] [Indexed: 05/25/2023] Open
Abstract
Meat production and consumption are sources of animal cruelty, responsible for several environmental problems and human health diseases, and contribute to social inequality. Vegetarianism and veganism (VEG) are two alternatives that align with calls for a transition to more ethical, sustainable, and healthier lifestyles. Following the PRISMA guidelines, we conducted a systematic literature review of 307 quantitative studies on VEG (from 1978 to 2023), collected from the Web of Science in the categories of psychology, behavioral science, social science, and consumer behavior. For a holistic view of the literature and to capture its multiple angles, we articulated our objectives by responding to the variables of "WHEN," "WHERE," "WHO," "WHAT," "WHY," "WHICH," and "HOW" (6W1H) regarding the VEG research. Our review highlighted that quantitative research on VEG has experienced exponential growth with an unbalanced geographical focus, accompanied by an increasing richness but also great complexity in the understating of the VEG phenomenon. The systematic literature review found different approaches from which the authors studied VEG while identifying methodological limitations. Additionally, our research provided a systematic view of factors studied on VEG and the variables associated with VEG-related behavior change. Accordingly, this study contributes to the literature in the field of VEG by mapping the most recent trends and gaps in research, clarifying existing findings, and suggesting directions for future research.
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Affiliation(s)
- Gelareh Salehi
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Business Management Department, Spain
| | - Estela Díaz
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Business Management Department, Spain
| | - Raquel Redondo
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Quantitative and Statistical Analysis Department, Spain
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JAEGER SR, CARDELLO AV, JIN D, RYAN GS, GIACALONE D. Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations. Food Res Int 2023; 167:112666. [PMID: 37087252 DOI: 10.1016/j.foodres.2023.112666] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/24/2023] [Accepted: 03/05/2023] [Indexed: 03/13/2023]
Abstract
Plant-based (PB) yoghurts is a rapidly expanding food category with the potential to reduce many of the negative environmental impacts associated with the farming of dairy cattle and related greenhouse gas emissions. Within the context of growing consumer demand for PB products, this research aimed to identify the main drivers of consumer acceptance of PB yoghurts through data drawn from a consumer study of 113 adult New Zealand participants who tasted a representative range of commercially available vanilla-flavoured PB yoghurts, and provided sample evaluations using a multi-variable measurement approach comprised of liking ratings, emotional responses, sensory characterisations, and holistic / conceptual perceptions. The primary finding of this study was that the overall acceptability of currently available PB yoghurts is low, leading to poor attitudes and low willingness to consume PB yoghurts. The examined products were characterised by the presence of several sensory attributes that negatively impacted consumer liking, either because they were unexpected or because their intensity level was too high. Among the main sensory issues identified were perceived sourness (acidity), lumpy appearance and non-white colour. In contrast, vanilla flavour and a creamy/smooth texture were identified as the main drivers of liking. The multi-response approach used in this study enabled a comprehensive characterisation of the products. One of the key insights gained was that negative emotional activation, caused by the presence of unexpected sensory attributes in the samples, was the main driver of product rejection. This was likely due to the disparity between consumers' sensory expectations, formed primarily based on their experience with dairy yoghurts, and the actual experience upon tasting the PB yoghurts. Overall, the findings indicate that the sensory properties of currently available PB yoghurts are a significant barrier to their adoption by most consumers and that addressing these sensory deficiencies is essential to achieving mainstream market acceptance of these products.
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12
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Malek L, Umberger WJ. Protein source matters: Understanding consumer segments with distinct preferences for alternative proteins. FUTURE FOODS 2023. [DOI: 10.1016/j.fufo.2023.100220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023] Open
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13
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Devkota L, Kyriakopoulou K, Bergia R, Dhital S. Structural and Thermal Characterization of Protein Isolates from Australian Lupin Varieties as Affected by Processing Conditions. Foods 2023; 12:foods12050908. [PMID: 36900425 PMCID: PMC10001375 DOI: 10.3390/foods12050908] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 02/08/2023] [Accepted: 02/13/2023] [Indexed: 02/23/2023] Open
Abstract
Proteins from the full and defatted flours of L. angustifolius cv Jurien and L. albus cv Murringo were prepared using alkaline extraction and iso-electric precipitation. Isolates were either freeze dried or spray dried or pasteurized at 75 ± 3 °C/5 min before freeze-drying. Various structural properties were investigated to elucidate the varietal and processing-induced effect on molecular and secondary structure. Irrespective of processing, isolated proteins had a similar molecular size, with α-conglutin (412 kDa) and β-conglutin (210 kDa) being principal fractions for the albus and angustifolius variety, respectively. Smaller peptide fragments were observed for the pasteurized and spray dried samples, indicating some degree of processing-induced changes. Furthermore, secondary structure characterization by Fourier-transform-infrared and circular dichroism spectroscopy showed β-sheet and α-helical structure being the dominant structure, respectively. Thermal characterization showed two denaturation peaks corresponding to β-conglutin (Td = 85-89 °C) and α-conglutin (Td = 102-105 °C) fractions. However, the enthalpy values for α-conglutin denaturation were significantly higher for albus species, which corroborates well with higher amounts of heat stable α-conglutin present. Amino acid profile was similar for all samples with limiting sulphur amino acid. In summary, commercial processing conditions did not have a profound effect on the various structural properties of lupin protein isolates, and properties were mainly determined by varietal differences.
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Affiliation(s)
- Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
| | | | - Robert Bergia
- Archer-Daniels-Midland (ADM), James R. Randall Research Centre, Decatur, IL 62521, USA
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton, VIC 3800, Australia
- Correspondence: ; Tel.: +61-3-9905-9344
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14
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Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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15
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How do values relate to the consumption of meat and dairy products and their plant-based alternatives? Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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16
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Consumer attitudes and beliefs towards plant-based food in different degrees of processing – The case of Sweden. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Li Y, Liu X, Liu H, Zhu L. Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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18
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Talens C, Llorente R, Simó-Boyle L, Odriozola-Serrano I, Tueros I, Ibargüen M. Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours. Foods 2022; 11:foods11213396. [PMID: 36360010 PMCID: PMC9655082 DOI: 10.3390/foods11213396] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 10/23/2022] [Accepted: 10/24/2022] [Indexed: 11/16/2022] Open
Abstract
The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer’s spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner−Bratzler parameters) were modelled employing linear regression (0.72 < R2 < 1). The “desirability” function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.
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Affiliation(s)
- Clara Talens
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
- Correspondence:
| | - Raquel Llorente
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - Laura Simó-Boyle
- Department of Food Technology, University of Lleida—Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Lleida, Spain
| | - Isabel Odriozola-Serrano
- Department of Food Technology, University of Lleida—Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Lleida, Spain
| | - Itziar Tueros
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - Mónica Ibargüen
- AZTI, Food Research, Basque Research and Technology Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
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19
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The range and nutrient profile of alternative protein products sold in Australian supermarkets between 2014 and 2021. Int J Food Sci Nutr 2022; 73:1067-1079. [DOI: 10.1080/09637486.2022.2137786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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20
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Cardello AV, Llobell F, Giacalone D, Chheang SL, Jaeger SR. Consumer Preference Segments for Plant-Based Foods: The Role of Product Category. Foods 2022; 11:3059. [PMID: 36230135 PMCID: PMC9562706 DOI: 10.3390/foods11193059] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/23/2022] [Accepted: 09/28/2022] [Indexed: 11/17/2022] Open
Abstract
A survey of willingness to consume (WTC) 5 types of plant-based (PB) food was conducted in USA, Australia, Singapore and India (n = 2494). In addition to WTC, emotional, conceptual and situational use characterizations were obtained. Results showed a number of distinct clusters of consumers with different patterns of WTC for PB foods within different food categories. A large group of consumers did not discriminate among PB foods across the various food categories. Six smaller, but distinct clusters of consumers had specific patterns of WTC across the examined food categories. In general, PB Milk and, to a much lesser extent, PB Cheese had highest WTC ratings. PB Fish had the lowest WTC, and two PB meat products had intermediate WTC. Emotional, conceptual and situational use characterizations exerted significant lifts/penalties on WTC. No penalty or lifts were imparted on WTC by the situational use of 'moving my diet in a sustainable direction', whereas uses related to 'when I want something I like' and 'when I want something healthy' generally imparted WTC lifts across clusters and food categories. The importance of this research for the study of PB foods is its demonstration that consumers are not monolithic in their willingness to consume these foods and that WTC is often a function of the food category of the PB food.
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Affiliation(s)
- Armand V. Cardello
- A.V. Cardello Consulting and Editing Services, Framingham, MA 01701, USA
| | | | - Davide Giacalone
- SDU Innovation & Design Engineering, Department of Technology and Innovation, University of Southern Denmark, 5230 Odense, Denmark
| | - Sok L. Chheang
- The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand
| | - Sara R. Jaeger
- The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1142, New Zealand
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21
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A transition towards plant-based diets on its way? Consumers’ substitutions of meat in their diets in Finland. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Cardello AV, Llobell F, Giacalone D, Roigard CM, Jaeger SR. Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104599] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Reuzé A, Méjean C, Carrère M, Sirieix L, Druesne-Pecollo N, Péneau S, Touvier M, Hercberg S, Kesse-Guyot E, Allès B. Rebalancing meat and legume consumption: change-inducing food choice motives and associated individual characteristics in non-vegetarian adults. Int J Behav Nutr Phys Act 2022; 19:112. [PMID: 36050684 PMCID: PMC9438278 DOI: 10.1186/s12966-022-01317-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Accepted: 06/13/2022] [Indexed: 11/26/2022] Open
Abstract
BACKGROUND A shift toward more plant-based foods in diets is required to improve health and to reduce environmental impact. Little is known about food choice motives and associated characteristics of those individuals who have actually reduced their consumption of animal-based foods. The aim of this cross-sectional study was to identify change-inducing motives related to meat and legume consumptions among non-vegetarians. The association between change-inducing motives and individual characteristics was also studied. METHODS This study included 25,393 non-vegetarian participants in the French NutriNet-Santé cohort (77.4% women, mean age 55.4 ± 13.9 y.). The motives related to the declared change in meat and legume consumptions (e.g., taste, environment, social pressure) were assessed by an online questionnaire in 2018. For each motive, respondents could be classified into three groups: no motive; motive, not change-inducing; change-inducing motive. Associations between change-inducing motives and individual characteristics were evaluated using multivariable polytomic logistic regressions. Characteristics of participants who rebalanced their meat and legume consumptions were also compared to those who reduced their meat but did not increase their legume consumption. RESULTS Motives most strongly declared as having induced a change in meat or legume consumptions were health and nutrition (respectively 90.7 and 81.0% declared these motives as change-inducing for the meat reduction), physical environment (82.0% for meat reduction only) and taste preferences (77.7% for legume increase only). Other motives related to social influences, meat avoidance and meat dislike were reported by fewer individuals, but were declared as having induced changes in food consumption. Most motives that induced a meat reduction and a legume increase were more likely to be associated with specific individual characteristics, for example being a woman or highly educated for health motives. CONCLUSIONS Besides the motives reported as important, some motives less frequently felt important were declared as having induced changes in meat or legume consumptions. Change-inducing motives were reported by specific subpopulations. Public campaigns on health and sustainability could usefully develop new tools to reach populations less willing to change. TRIAL REGISTRATIONS The study was registered at ClinicalTrials.gov (NCT03335644).
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Affiliation(s)
- Anouk Reuzé
- Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France.
- Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France.
| | - Caroline Méjean
- MOISA, Université de Montpellier, CIRAD, CIHEAM-IAMM, INRAE, IRD, Institut Agro, Montpellier, France
| | - Myriam Carrère
- MOISA, Université de Montpellier, CIRAD, CIHEAM-IAMM, INRAE, IRD, Institut Agro, Montpellier, France
| | - Lucie Sirieix
- MOISA, Université de Montpellier, CIRAD, CIHEAM-IAMM, INRAE, IRD, Institut Agro, Montpellier, France
| | - Nathalie Druesne-Pecollo
- Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France
- Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France
| | - Sandrine Péneau
- Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France
- Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France
| | - Mathilde Touvier
- Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France
- Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France
| | - Serge Hercberg
- Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France
- Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France
- Department of Public Health, AP-HP Hôpital Avicenne, 93017, Bobigny, France
| | - Emmanuelle Kesse-Guyot
- Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France
- Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France
| | - Benjamin Allès
- Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France
- Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France
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24
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Salmivaara L, Niva M, Silfver M, Vainio A. How vegans and vegetarians negotiate eating-related social norm conflicts in their social networks. Appetite 2022; 175:106081. [PMID: 35569603 DOI: 10.1016/j.appet.2022.106081] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 04/07/2022] [Accepted: 05/09/2022] [Indexed: 11/02/2022]
Abstract
This qualitative study, framed by social identity theory, examines how self-identified vegans and vegetarians negotiate diet-related social norm conflicts within their social networks. Twenty-one semi-structured interviews with 18- to 58-year-old vegans and vegetarians who represented five nationalities were analysed inductively through thematic analysis. According to the results, social norm conflicts occurred in contexts where tense family relations or boundaries between in-group and out-group were salient. The results also show that in order to manage norm conflict situations, the interviewees used strategies towards the dominant social norms, such as adapting, challenging, and weakening. In particular, adapting to the dominant social norms was used in relationships that were not close, whereas challenging and weakening were used within close relationships. The interviewees had developed practical solutions to resolve social norm conflicts, such as eating what was served, actively providing information, or acting as an example to others. The results enhance understanding of the challenges entailed by practising vegan or vegetarian diet in an omnivorous society.
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Affiliation(s)
- Laura Salmivaara
- Helsinki Institute of Sustainability Science (HELSUS), Department of Forest Sciences, University of Helsinki, PO Box 4, FI-00014, University of Helsinki, Helsinki, Finland.
| | - Mari Niva
- Department of Economics and Management, Helsinki Institute of Sustainability Science (HELSUS), University of Helsinki, PO Box 27, FI-00014, University of Helsinki, Helsinki, Finland.
| | - Mia Silfver
- Faculty of Social Sciences (Social Psychology), PO Box 54, FI-00014, University of Helsinki, Helsinki, Finland.
| | - Annukka Vainio
- Helsinki Institute of Sustainability Science (HELSUS), Department of Forest Sciences, University of Helsinki, PO Box 4, FI-00014, University of Helsinki, Helsinki, Finland.
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25
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Palnau JF, Ziegler M, Lämmle L. You Are What You Eat and So Is Our Planet: Identifying Dietary Groups Based on Personality and Environmentalism. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19159354. [PMID: 35954710 PMCID: PMC9367778 DOI: 10.3390/ijerph19159354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/27/2022] [Accepted: 07/28/2022] [Indexed: 02/01/2023]
Abstract
Behavioral change interventions promoting the reduction of animal product consumption are valuable tools to improve ecological sustainability as well as public health and help the mitigation of climate change. Recent findings revealed improved efficacy of interventions targeted at barriers (e.g., self-efficacy) of three different types of meat consumers over non-targeted interventions (e.g., completion of unrelated surveys). However, such interventions have yet to factor in the role of individual differences in personality. Therefore, in a first step, we performed segmentation analysis on barriers and benefits of reducing animal product consumption (e.g., meat attachment, environmentalism) with the inclusion of personality. In an online sample of N=1135 participants, latent profile analysis revealed five distinct dietary groups: “plant-based eaters”, “meat-reducers”, “medium-hindrance meat eaters”, “medium strong-hindrance meat eaters, and “strong-hindrance meat eaters”, based on inhibitors and facilitators of meat reduction. Groups differed in terms of consumption of different animal products (η2=0.08 to η2=0.80) as well as the Big Five (η2=0.08 to η2=0.80) and Dark Triad (η2=0.08 to η2=0.80). Strong-hindrance meat eaters were characterized by low Conscientiousness, Agreeableness, and Openness as well as high dark trait expression, implying new targets for future intervention design.
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Affiliation(s)
- Jan-Felix Palnau
- Department of Psychology, Faculty of Life Sciences, Humboldt-Universität zu Berlin, 10117 Berlin, Germany;
- Department of Psychology, Faculty of Human Sciences, Medical School Hamburg, 20457 Hamburg, Germany;
- Correspondence:
| | - Matthias Ziegler
- Department of Psychology, Faculty of Life Sciences, Humboldt-Universität zu Berlin, 10117 Berlin, Germany;
| | - Lena Lämmle
- Department of Psychology, Faculty of Human Sciences, Medical School Hamburg, 20457 Hamburg, Germany;
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26
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Viana L, English M. The Impact of Dehulling and Germination on the Physiochemical, Protein Solubility and Water and Oil Holding Capacities of Yellow Eye Bean (Phaseolus vulgaris L.) Protein Concentrates. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.855788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pulse varieties including Yellow Eye (YE) beans (Phaseolus vulgaris L.) are a rich source of protein (~26.5%) that can be utilized to create value-added protein concentrates. Pre-treatments including dehulling and germination have been shown to be effective at improving the nutritional and functional properties of extracted protein concentrates. However, the composition and functionality of these protein concentrates can vary depending on the pre-treatments and the method of extraction used (salt vs. alkaline). Furthermore, little is known about the impact of combining these different processing methods on the properties of YE bean protein concentrates. The objective of this study was to evaluate how germination and dehulling pre-treatments individually and when combined influence protein extraction efficiency, physiochemical properties (surface hydrophobicity and intrinsic fluorescence), and the functionality (solubility, oil and water holding capacities) of salt and alkaline extracted protein concentrates. Compared to the salt extracted concentrates, the alkaline protein concentrates exhibited higher protein recovery yields (16–23% vs. 43–56%) respectively. Conversely, the salt extracted protein concentrates exhibited superior functional properties as observed by improved water holding capacities and less variation in their solubilities at different pH values (4 to 10). When the pre-treatments were combined, the salt extracted concentrates exhibited improved extraction efficiencies and improved hydrophobicity and intrinsic fluorescence, whereas the opposite trend was observed in the alkaline protein concentrates. These observations were attributed to differences in the protein content and composition of the salt vs. alkaline protein concentrates. Overall, these findings suggest that dehulling and germination are potential processing methods that may be used to improve the physiochemical characteristics of salt extracted protein concentrates from yellow eye beans. Future research may investigate the potential application of these ingredients in different food formulations.
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Carfora V, Morandi M, Catellani P. The Influence of Message Framing on Consumers’ Selection of Local Food. Foods 2022; 11:foods11091268. [PMID: 35563989 PMCID: PMC9105981 DOI: 10.3390/foods11091268] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/12/2022] [Accepted: 04/22/2022] [Indexed: 02/01/2023] Open
Abstract
Although local food purchasing provides several benefits to both consumers and producers, research on what recommendation messages can effectively promote the purchase of local food is still lacking. In the present study, 410 participants were involved in a 2-week intervention relying on prefactual (i.e., “If … then”) messages promoting the purchase of local food. All messages were sent through a research app to participants’ mobile phones and were focused on environmental consequences of purchasing (or not purchasing) local food. Four experimental conditions involving messages differing as to outcome sensitivity framing (i.e., gain, non-loss, non-gain and loss) were compared to a control condition. To test the effectiveness of the messages, before and after the 2-week intervention participants were involved in a choice task. They were asked to choose among fruits with different provenience, that is, from the participants’ municipality of residence or abroad. Results showed that all message frames increased the selection of local food, compared to control. Furthermore, pro-environmental consumers were more persuaded by messages formulated in terms of gains and non-gains, whereas healthy consumers were more persuaded by messages formulated in terms of losses or non-losses. Discussion focuses on the advantages of tailored communication to promote the purchase of local food.
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28
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Banaszak M, Górna I, Przysławski J. Non-Pharmacological Treatments for Insulin Resistance: Effective Intervention of Plant-Based Diets—A Critical Review. Nutrients 2022; 14:nu14071400. [PMID: 35406013 PMCID: PMC9002735 DOI: 10.3390/nu14071400] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/19/2022] [Accepted: 03/25/2022] [Indexed: 01/22/2023] Open
Abstract
Plant-based diets are becoming increasingly popular. Vegetarian diets are better for the environment and exhibit health benefits. A correctly balanced plant-based diet is appropriate at every stage of life. Compared to omnivores, vegetarians consume more fruits and vegetables, more fibre, vitamins C and E, magnesium and less saturated fats. In general, they have better nutrition knowledge, and they are slimmer, healthier and live longer than omnivores. It also seems that following a plant-based diet prevents the onset of chronic diseases such as cardiovascular diseases, hypertension, type 2 diabetes, obesity and some cancers. Food intake has a key influence on insulin resistance. Consumption of calorie-rich and highly processed foods, meats and sweetened beverages is a characteristic element of Western diets. They promote and elevate insulin resistance and type 2 diabetes. In contrast, intake of pulses and exclusion of meats as well as animal products bring significant benefits to vegetarian diets. According to studies, vegetarians and vegans have better blood parameters, including better glucose, insulin, total cholesterol, and LDL cholesterol levels. Their homeostatic model assessment for insulin resistance (HOMA-IR) test results are also better. More plant-based foods and fewer animal foods in a diet result in lower insulin resistance and a lower risk of prediabetes and type 2 diabetes. The aim of the study was to investigate the effect of plant-based diets on insulin resistance. In this review, we focused on presenting the positive effects of vegetarian and vegan diets on insulin resistance while showing possible clinical applications of plant-based diets in the treatment and prevention of modern-age diseases. Current and reliable publications meeting the requirements of Evidence-Based Medicine (EBM) were taken into account in this review.
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Affiliation(s)
- Michalina Banaszak
- Faculty of Medical Sciences, Poznan University of Medical Sciences, 60-812 Poznan, Poland;
| | - Ilona Górna
- Department of Bromatology, Poznan University of Medical Sciences, 60-806 Poznan, Poland;
- Correspondence: ; Tel.: +48-61-641-83-90
| | - Juliusz Przysławski
- Department of Bromatology, Poznan University of Medical Sciences, 60-806 Poznan, Poland;
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Röös E, de Groote A, Stephan A. Meat tastes good, legumes are healthy and meat substitutes are still strange - The practice of protein consumption among Swedish consumers. Appetite 2022; 174:106002. [PMID: 35341881 DOI: 10.1016/j.appet.2022.106002] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 02/25/2022] [Accepted: 03/09/2022] [Indexed: 01/11/2023]
Abstract
Replacing meat with grain legumes would benefit human health, the environment and agriculture. This study analysed legume and meat consumption practices by investigating consumer perceptions and competences relating to lightly processed grain legumes (LPL), legume-based meat substitutes (LBMS) and meat in Sweden, and how these (and demographic variables) influenced stated intention to change consumption. Major differences in consumer perceptions of LPL and LBMS compared with meat related to product attractiveness and status, with meat seen as more fun, popular, suitable in diets and for festive occasions, and tastier. Most consumers knew of the environmental impact of meat and health benefits of LPL. Country of origin, i.e. Swedish origin was important for many consumers (especially for meat and women). Preferences relating to health and environmental impact were important for intention to decrease meat consumption. Perceived environmental impact was important for intention to change consumption of LPL, but taste, healthiness, weight control, ease of preparation and suitability in the diet were equally or more important. Leveraging stated consumer willingness and intention to eat more LPL by making LPL more accessible to consumers could increase their consumption. For LBMS, there are still important barriers in terms of taste, familiarity and overall attractiveness of these products that need to be overcome to increase their consumption in Sweden.
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Affiliation(s)
- Elin Röös
- Department of Energy and Technology, Swedish University of Agricultural Science, Sweden.
| | - Annica de Groote
- Department of Energy and Technology, Swedish University of Agricultural Science, Sweden
| | - Andreas Stephan
- Department of Forestry and Wood Technology, Linnaeus University, Sweden
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Chollet S, Sénécal C, Woelki L, Cortesi A, Fifi V, Arvisenet G, Valentin D. How protein containing foods are represented in memory? A categorization study. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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31
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Chigwedere CM, Wanasundara JPD, Shand PJ. Sensory descriptors for pulses and pulse-derived ingredients: Toward a standardized lexicon and sensory wheel. Compr Rev Food Sci Food Saf 2022; 21:999-1023. [PMID: 35122393 DOI: 10.1111/1541-4337.12893] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 11/07/2021] [Accepted: 11/10/2021] [Indexed: 02/06/2023]
Abstract
The organoleptic quality of pulses and their derived ingredients is fundamental in human utilization and evolution of food. However, the widespread use of pulses is hindered by their inherent sensorial aspects, which are regarded as atypical by the consumers who are unfamiliar to them. In most studies involving sensory assessment of pulses and pulse-ingredients using classical descriptive analysis methods, assessors establish their own lexica. This review is a synthesis of descriptive terms by which sensations emanating from pea, chickpea, lentil, faba bean, dry bean, bambara groundnut, lupin, pigeon pea and cowpea, and their derived ingredients have been described in the literature. Studies involving sensory assessment of processed whole seeds, slurries of raw flour, slurries of protein extracted from raw flour, and food products containing components of pulses were considered. The terms are categorized into those denoting basic taste, aroma, flavor, and trigeminal sensations. Bitterness is the most widely perceived basic taste. Beany, which is broad and complex with subcharacter notes, is predominantly used to describe aroma and flavor. The frequency of use of the collated terms in the reviewed studies was used to establish a sensory wheel. Inconsistency in the use of descriptive terms in the literature necessitates establishment of a standard lexicon that can be applied in both classical and increasingly popular rapid descriptive methods (e.g., check-all-that-apply) throughout the pulse value chain. This review is timely considering the dominance of pulses in plant-based foods and their increasing appeal to the food industry.
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Affiliation(s)
- Claire M Chigwedere
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Janitha P D Wanasundara
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada.,Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, Saskatoon, Canada
| | - Phyllis J Shand
- Department of Food and Bioproduct Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland. Foods 2022; 11:foods11030456. [PMID: 35159606 PMCID: PMC8834568 DOI: 10.3390/foods11030456] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/31/2022] [Accepted: 02/01/2022] [Indexed: 02/01/2023] Open
Abstract
Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and meat alternatives. We conducted an online survey on the hedonic tones of the associations evoked by meat and meat alternatives, consumption of such foods, and diet-related attitudes among a representative sample of Finnish millennials (N = 546, 59% women, age 20–39 years). Some 41% of respondents regularly ate plant-based meat alternatives, while 43% had tried such foods. We divided the respondents into six segments based on the hedonic tones of their meat vs. meat alternatives associations. The segments differed in terms of their consumption of meat alternatives and the underlying reasons why, importance of meat in meals, and Meat Commitment Scale scores. The segment that reported much more positive associations with meat than meat alternatives (~14% of the respondents) may prove resistant to interventions intended to reduce meat intake, whereas the segment that displayed the most positive attitudes toward meat alternatives (~18%) did not eat much meat. Thus, the four middle segments (totaling ~68%), whose associations’ hedonic tones were close to each other, may be the best targets for future interventions designed to reduce meat consumption through the use of meat alternatives. To conclude, introducing a simple segmentation allowed us to identify consumer segments with large potential to reduce meat consumption.
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Lim TJ, Okine RN, Kershaw JC. Health- or Environment-Focused Text Messages as a Potential Strategy to Increase Plant-Based Eating among Young Adults: An Exploratory Study. Foods 2021; 10:foods10123147. [PMID: 34945698 PMCID: PMC8701197 DOI: 10.3390/foods10123147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 11/16/2022] Open
Abstract
Previous plant-based diet (PBD) adoption strategies have primarily focused on health rather than environmental rationale and meat reduction rather than plant-based protein promotion. In this study, we explored the effect of a theory-informed text-message intervention on dietary intentions and behaviors in young adult omnivores and the potential explanatory role of PBD beliefs, subjective norm, self-efficacy, moral norm, and health and environmental values. Participants completed baseline questionnaires and reported dietary intake before being randomly assigned to receive 2–3 health- or environment-focused text messages per week for eight weeks and then repeated baseline assessments. Although we did not see significant changes in meat or plant protein intake, we did observe a marked decrease in intentions to consume animal protein and a marginal increase in fruit and vegetable consumption intention. We identified subjective norms, self-efficacy, and moral satisfaction as the strongest predictors of changes in intention to consume animal or plant protein. Although few group differences were observed, those receiving environment-focused text messages experienced a greater change in values and were more likely to increase vegetable intake. Messages that improve sustainability awareness and provide practical adoption strategies may be part of an effective strategy to influence PBD intake among young adults.
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Affiliation(s)
- Tze Joo Lim
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Richard Nii Okine
- Department of Mathematics and Statistics, Bowling Green State University, Bowling Green, OH 43403, USA;
| | - Jonathan C. Kershaw
- Department of Public and Allied Health, Bowling Green State University, Bowling Green, OH 43403, USA;
- Correspondence: ; Tel.: +1-419-372-4579
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Sares-Jäske L, Valsta L, Haario P, Martelin T. Population group differences in subjective importance of meat in diet and red and processed meat consumption. Appetite 2021; 169:105836. [PMID: 34871587 DOI: 10.1016/j.appet.2021.105836] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/12/2021] [Accepted: 12/01/2021] [Indexed: 12/22/2022]
Abstract
Red and processed meat (RPM) consumption associates directly with several unfavorable health outcomes and with environmental impact of diet. RPM consumption differs between certain population groups, and moreover, encompasses various subjective meanings. Literature on determinants of subjective importance of meat in diet (SIM), however, is scarce. Aims of this study were to determine which sociodemographic and -economic characteristics associate with SIM and RPM consumption. The study was based on the FinHealth 2017 Study. The sample comprised 4671 participants aged 18-74 years. SIM was asked with a question including five response options from "not important at all" to "very important". Habitual dietary intake including RPM consumption was studied with a food frequency questionnaire. RPM consumption level grew in parallel with SIM categories. RPM consumption was high and SIM prevailing in men, those living in rural areas, and those with low education. Women living in household with children consumed more RPM than other women but did not find meat more important. Conversely, men living in household with children found meat more important but did not consume it more than other men. Domain analyses considering individuals within the highest RPM consumption quintile revealed that the oldest age group found meat significantly less important than the youngest group. In order to be able to lower RPM consumption at population level and to move towards healthier and climate-wiser diets, it is important to identify subgroups that consume much meat but also subgroups that find meat especially important. Such dietary transition may be especially challenging to subgroups that consume much meat and also consider it important. Actions to support the dietary transition in different population groups should be developed.
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Affiliation(s)
- Laura Sares-Jäske
- Finnish Institute for Health and Welfare, P.O. Box 30, FI-00271 Helsinki, Finland.
| | - Liisa Valsta
- Finnish Institute for Health and Welfare, P.O. Box 30, FI-00271 Helsinki, Finland
| | - Peppi Haario
- Finnish Institute for Health and Welfare, P.O. Box 30, FI-00271 Helsinki, Finland
| | - Tuija Martelin
- Finnish Institute for Health and Welfare, P.O. Box 30, FI-00271 Helsinki, Finland
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35
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Poutanen KS, Kårlund AO, Gómez-Gallego C, Johansson DP, Scheers NM, Marklinder IM, Eriksen AK, Silventoinen PC, Nordlund E, Sozer N, Hanhineva KJ, Kolehmainen M, Landberg R. Grains - a major source of sustainable protein for health. Nutr Rev 2021; 80:1648-1663. [PMID: 34741520 PMCID: PMC9086769 DOI: 10.1093/nutrit/nuab084] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.
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Affiliation(s)
| | - Anna O Kårlund
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Carlos Gómez-Gallego
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Daniel P Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Nathalie M Scheers
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Ingela M Marklinder
- Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden. A.K. Eriksen is with the Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
| | - Anne K Eriksen
- Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden. A.K. Eriksen is with the Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
| | | | | | - Nesli Sozer
- VTT Technical Research Centre of Finland, Espoo, Finland
| | - Kati J Hanhineva
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.,Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.,Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Finland
| | - Marjukka Kolehmainen
- Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Rikard Landberg
- Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
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36
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Viana L, English M. The application of chromatography in the study of off-flavour compounds in pulses and pulse by-products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111981] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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Grasso AC, Hung Y, Olthof MR, Brouwer IA, Verbeke W. Understanding meat consumption in later life: A segmentation of older consumers in the EU. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104242] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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38
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Aguirre Sánchez L, Roa-Díaz ZM, Gamba M, Grisotto G, Moreno Londoño AM, Mantilla-Uribe BP, Rincón Méndez AY, Ballesteros M, Kopp-Heim D, Minder B, Suggs LS, Franco OH. What Influences the Sustainable Food Consumption Behaviours of University Students? A Systematic Review. Int J Public Health 2021; 66:1604149. [PMID: 34557062 PMCID: PMC8454891 DOI: 10.3389/ijph.2021.1604149] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 08/17/2021] [Indexed: 01/15/2023] Open
Abstract
Objectives: Global environmental challenges demand sustainable behaviours and policies to protect human and planetary health. We aimed to summarize the evidence about the factors related to Sustainable Food Consumption (SFC) behaviours of university students, and to propose an operational categorization of SFC behaviours. Methods: Seven databases were searched for observational studies evaluating Sustainable Food Consumption (SFC) among university students and that reported at least one behavioural outcome measure. Qualitative synthesis was conducted, and PRISMA guidelines for reporting were followed. Results: Out of 4,479 unique references identified, 40 studies were selected. All studies examined personal factors, while 11 out of 40 also measured social or situational factors. Except for food waste, females had higher levels of SFC behaviours, but situational factors moderated this association. Knowledge and attitudes showed mixed results. Overall, sustainable food consumers reported healthier lifestyles. Conclusions: Healthy lifestyle of sustainable food consumers suggests possible synergies between human health and sustainability in terms of motivations for food choice. Moderation effects of social and situational factors on personal factors reveal opportunities to design and examine the effects of choice architecture interventions.
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Affiliation(s)
- Lucía Aguirre Sánchez
- Institute of Public Health (IPH), Università della Svizzera italiana, Lugano, Switzerland.,Institute of Communication and Public Policy (ICPP), Università della Svizzera italiana, Lugano, Switzerland
| | - Zayne M Roa-Díaz
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland
| | - Magda Gamba
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland
| | - Giorgia Grisotto
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Graduate School for Health Sciences, University of Bern, Bern, Switzerland.,Harvard T.H. Chan School of Public Health, Boston, MA, United States
| | | | | | | | - Mónica Ballesteros
- Centro de Investigación Biomédica en Epidemiología y Red de Salud Pública, Instituto de Salud Carlos III (ISCIII), Madrid, Spain
| | - Doris Kopp-Heim
- Public Health and Primary Care Library, University of Bern, Bern, Switzerland
| | - Beatrice Minder
- Public Health and Primary Care Library, University of Bern, Bern, Switzerland
| | - L Suzanne Suggs
- Institute of Public Health (IPH), Università della Svizzera italiana, Lugano, Switzerland.,Institute of Communication and Public Policy (ICPP), Università della Svizzera italiana, Lugano, Switzerland.,Swiss School of Public Health (SSPH+), Zurich, Switzerland
| | - Oscar H Franco
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland.,Harvard T.H. Chan School of Public Health, Boston, MA, United States.,Swiss School of Public Health (SSPH+), Zurich, Switzerland
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Niva M, Vainio A. Towards more environmentally sustainable diets? Changes in the consumption of beef and plant- and insect-based protein products in consumer groups in Finland. Meat Sci 2021; 182:108635. [PMID: 34303133 DOI: 10.1016/j.meatsci.2021.108635] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 06/14/2021] [Accepted: 07/14/2021] [Indexed: 11/24/2022]
Abstract
This study investigated consumers' self-reported past changes and future intentions to change the consumption of beef and alternative, plant- or insect-based protein products. A survey of 18-79-year-old consumers in Finland (N = 1000) was analysed with latent class analysis, and five consumer clusters were identified. The largest cluster (37%) consumed beef, but no alternative protein products; three clusters incorporated alternative protein products in their diets in different ways (in total 55%); and one cluster did not consume beef or alternative proteins (8%). In total 27% of the respondents intended to reduce the consumption of beef in the future, whereas 26% planned to increase the consumption of plant-based and 24% planned to increase the use of insect-based protein products. Multinomial logistic regression indicated that the use of alternative proteins was associated with higher health and sustainability motives, and lower food neophobia. The results suggest that demand for new, more sustainable proteins and protein innovations will grow in the future.
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Affiliation(s)
- Mari Niva
- University of Helsinki, P.O. Box 27, Latokartanonkaari 5, FI-00014, Finland.
| | - Annukka Vainio
- University of Helsinki, P.O. Box 27, Latokartanonkaari 5, FI-00014, Finland.
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40
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41
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Small-scale integrated farming systems can abate continental-scale nutrient leakage. PLoS Biol 2021; 19:e3001264. [PMID: 34081691 PMCID: PMC8174726 DOI: 10.1371/journal.pbio.3001264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 05/05/2021] [Indexed: 11/19/2022] Open
Abstract
Beef is the most resource intensive of all commonly used food items. Disproportionate synthetic fertilizer use during beef production propels a vigorous one-way factory-to-ocean nutrient flux, which alternative agriculture models strive to rectify by enhancing in-farm biogeochemical cycling. Livestock, especially cattle, are central to these models, which advocates describe as the context most likely to overcome beef’s environmental liabilities. Yet the dietary potential of such models is currently poorly known. Here, I thus ask whether nitrogen-sparing agriculture (NSA) can offer a viable alternative to the current US food system. Focusing on the most common eutrophication-causing element, N, I devise a specific model of mixed-use NSA comprising numerous small farms producing human plant-based food and forage, the latter feeding a core intensive beef operation that forgoes synthetic fertilizer and relies only on locally produced manure and N fixers. Assuming the model is deployed throughout the high-quality, precipitation-rich US cropland (delimiting approximately 100 million ha, less than half of today’s agricultural land use) and neglecting potential macroeconomic obstacles to wide deployment, I find that NSA could produce a diverse, high-quality nationwide diet distinctly better than today’s mean US diet. The model also permits 70%–80% of today’s beef consumption, raises today’s protein delivery by 5%–40%, and averts approximately 60% of today’s fertilizer use and approximately 10% of today’s total greenhouse gas emissions. As defined here, NSA is thus potentially a viable, scalable environmentally superior alternative to the current US food system, but only when combined with the commitment to substantially enhance our reliance on plant food. Is nutrient-sparing agriculture a viable alternative to the current U.S. food system? Using a model of nitrogen-sparing agriculture (NSA), this study finds that exclusive reliance on NSA could markedly improve the nutritional quality of the national diet, enhance protein availability, permit some beef consumption, and reduce eutrophication. It will require, however, substantially elevated reliance on plants as the backbone of the diet.
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Jakše B, Jakše B, Godnov U, Pinter S. Nutritional, Cardiovascular Health and Lifestyle Status of 'Health Conscious' Adult Vegans and Non-Vegans from Slovenia: A Cross-Sectional Self-Reported Survey. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18115968. [PMID: 34199550 PMCID: PMC8199727 DOI: 10.3390/ijerph18115968] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/28/2021] [Accepted: 05/30/2021] [Indexed: 12/29/2022]
Abstract
The study aim was to investigate differences in nutritional, cardiovascular and lifestyle status of ‘health conscious’ subjects. In a partial ‘lock-down’ during the COVID-19 pandemic period, we performed a web-based, cross-sectional study. We compared 80 self-selected subjects (51 vegans, 67% females, and 29 non-vegans, 55% females, p = 0.344). Nutritional status was assessed by bio-electrical impedance and standardized food frequency questionnaires (i.e., contribution of nutrients from foods and supplementation, combined and separate). Serum lipid concentrations and blood pressure (BP) were assessed from annual or initial examination reports, while sociodemographic, economic, and lifestyle statuses were obtained by standardized questionnaires. Finally, a multivariate linear regression model was used to estimate the relationship between total fiber and saturated fatty acid (SFA) intake and low-density lipoprotein cholesterol (LDL cholesterol) values. The vegans had a significantly lower body mass index (22.8 ± 2.4 vs. 26.6 ± 3.6 kg/m2, p < 0.001) and body fat % (19.3 ± 7.3 vs. 25.8 ± 8.2%, p < 0.001) than the non-vegans. There were significant differences between vegans and non-vegans in energy intake, and most macronutrient (10/12) and micronutrient (15/23) intakes in units/day. Both diets were well designed, with high fiber and low SFA and free sugar intake but remained insufficient in n-3 long chain polyunsaturated fatty acids (for vegans), vitamin D, calcium, sodium (for vegans) and iodine. Vegans also had a significantly lower lipid profile and BP than non-vegans, except for high-density lipoprotein cholesterol. However, both groups met targeted recommendations. Furthermore, fiber and SFA intake and age explained 47% of the variance in LDL cholesterol. In conclusion, ‘health conscious’ vegans and non-vegans with comparable lifestyle statuses had significant differences in dietary intake, body composition and cardiovascular health status.
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Affiliation(s)
- Boštjan Jakše
- Department of Food Science, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
- Correspondence: ; Tel.: +386-4127-8586
| | - Barbara Jakše
- Barbara Jakše Sole Proprietor, 1230 Domžale, Slovenia;
| | - Uroš Godnov
- Department of Computer Science, Faculty of Mathematics, Natural Sciences and Information Technologies, University of Primorska, 6000 Koper, Slovenia;
| | - Stanislav Pinter
- Basics of Movements in Sport, Faculty of Sport, University of Ljubljana, 1000 Ljubljana, Slovenia;
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Konttinen H, Halmesvaara O, Fogelholm M, Saarijärvi H, Nevalainen J, Erkkola M. Sociodemographic differences in motives for food selection: results from the LoCard cross-sectional survey. Int J Behav Nutr Phys Act 2021; 18:71. [PMID: 34078396 PMCID: PMC8173871 DOI: 10.1186/s12966-021-01139-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Accepted: 05/12/2021] [Indexed: 11/28/2022] Open
Abstract
Background Although sociodemographic differences in dietary intake have been widely studied, the up-to-date evidence on the corresponding variations in motives for food selection is limited. We investigated how sociodemographic characteristics and special diets in households are associated with the relative importance of various food motives. Methods Participants were members of the S Group loyalty card program across Finland who consented to release their grocery purchase data to be used for research purposes and responded to a web-based questionnaire in 2018 (LoCard study). Self-reported information on sociodemographic factors (age, gender, marital status, living situation, education, household income), special diets in household and food motives (Food Choice Questionnaire) were utilized in the present analyses (N = 10,795). Age- and gender-adjusted linear models were performed separately for each sociodemographic predictor and motive dimension (derived by factor analysis) outcome. The importance of each sociodemographic predictor was evaluated based on an increase in R2 value after adding the predictor to the age- and gender-adjusted model. Results Age emerged as a central determinant of food motives with the following strongest associations: young adults emphasized convenience (∆R2 = 0.09, P < 0.001) and mood control (∆R2 = 0.05, P < 0.001) motives more than middle-aged and older adults. The relative importance of cheapness decreased with increasing socioeconomic position (SEP) (∆R2 = 0.08, P < 0.001 for income and ∆R2 = 0.04, P < 0.001 for education). However, the price item (“is good value for money”) depicting the concept of worth did not distinguish between SEP categories. Considerations related to familiarity of food were more salient to men (∆R2 = 0.02, P < 0.001) and those with lower SEP (∆R2 = 0.03, P < 0.001 for education and ∆R2 = 0.01, P < 0.001 for income). Respondents living in households with a vegetarian, red-meat-free, gluten-free or other type of special diet rated ethical concern as relatively more important than households with no special diets (∆R2 = 0.02, P < 0.001). Conclusions We observed sociodemographic differences in a range of food motives that might act as barriers or drivers for adopting diets that benefit human and planetary health. Interventions aiming to narrow SEP and gender disparities in dietary intake should employ strategies that take into account higher priority of familiarity and price in daily food selection in lower-SEP individuals and males. Supplementary Information The online version contains supplementary material available at 10.1186/s12966-021-01139-2.
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Affiliation(s)
- Hanna Konttinen
- Faculty of Social Sciences, University of Helsinki, P.O. Box 18, Helsinki, 00014, Finland. .,Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki, 00014, Finland.
| | - Otto Halmesvaara
- Faculty of Social Sciences, University of Helsinki, P.O. Box 18, Helsinki, 00014, Finland
| | - Mikael Fogelholm
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki, 00014, Finland
| | - Hannu Saarijärvi
- Faculty of Management and Business, Tampere University, Tampere, Finland
| | - Jaakko Nevalainen
- Faculty of Social Sciences (Health Sciences), Tampere University, Tampere, Finland
| | - Maijaliisa Erkkola
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, Helsinki, 00014, Finland
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Microencapsulation of hemp seed oil by pea protein isolate−sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106423] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Favoring plant instead of animal protein sources: Legitimation by authority, morality, rationality and story logic. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104098] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Huyst AM, Deleu LJ, Luyckx T, Lambrecht MA, Van Camp J, Delcour JA, Van der Meeren P. Influence of hydrophobic interfaces and shear on ovalbumin amyloid-like fibril formation in oil-in-water emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106327] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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47
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Guyomarc'h F, Arvisenet G, Bouhallab S, Canon F, Deutsch SM, Drigon V, Dupont D, Famelart MH, Garric G, Guédon E, Guyot T, Hiolle M, Jan G, Le Loir Y, Lechevalier V, Nau F, Pezennec S, Thierry A, Valence F, Gagnaire V. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.010] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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48
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Śmiglak-Krajewska M, Wojciechowska-Solis J. Consumption Preferences of Pulses in the Diet of Polish People: Motives and Barriers to Replace Animal Protein with Vegetable Protein. Nutrients 2021; 13:454. [PMID: 33573021 PMCID: PMC7912341 DOI: 10.3390/nu13020454] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/21/2021] [Accepted: 01/27/2021] [Indexed: 02/07/2023] Open
Abstract
Today, with easy access to information, people are aware of the health benefits of pulses and their significant role in sustainable consumption. Despite this, the consumption of pulses still remains low in many developed and developing countries. The authors of the study attempted to fill the gaps in knowledge about determinants that influence the consumption of pulses. The study was conducted to identify the motives and barriers which, according to a consumer, influence the level of consumption of pulses. An attempt was made to determine to what extent a consumer is influenced by culinary trends (using the multiple linear regression equation). The survey was conducted on a sample of 1067 Polish respondents. The sample was representative and selected to reflect the social demographic distribution of the respondents. In the research, descriptive statistics were used, as well as a t-test, linear regression statistics, and discriminant function analysis. Pulses are more often considered by women to be healthy and nutritious products as well as a good alternative to meat products. The price of pulses products is very important. Men also consider those qualities to be encouraging to consume pulses, but to a lesser extent than women. The lack of knowledge and skills to prepare tasty meals from pulses is one of the most important barriers which, both in the case of women and men, prevents consumers from eating pulses more often. Identified types of diets of the respondents in the research sample showed differences in the regularity of consumption of different selected pulse products. The obtained results indicated that Polish consumers are influenced by other cuisines of the world in their preferences. The most influential cuisines were the Middle Eastern and Mediterranean, with a variety of dishes that are prepared based on pulse products. It should be emphasized that to increase the consumption of pulses, it is necessary to continue educating society through various channels, e.g., culinary, health, information programs, or by inviting celebrities who enjoy the great trust of the society to take part in the advertisement.
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Affiliation(s)
- Magdalena Śmiglak-Krajewska
- Department of Finance and Accounting, Faculty of Economics, University of Life Sciences, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Julia Wojciechowska-Solis
- Department of Agritourism and Rural Development, Faculty of Agrobioengineering, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
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Pulses for Healthy and Sustainable Food Systems: The Effect of Origin on Market Price. SUSTAINABILITY 2020. [DOI: 10.3390/su13010185] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Pulses are widely acknowledged for their high nutritional value due to high protein content, low content in calories, and low glycemic index; they are a good alternative to animal proteins thus offering a considerable number of social, environmental, and health benefits. Despite pulses being widely acknowledged as healthy and sustainable food, in mainly European countries, consumption is growing but still lower than the recommended level, production is unprofitable in comparison to the current market prices level, and a reduction in harvested area has led to a strong dependence on import for pulses supply. Pulses are particularly fitting to the feature of local food because they can be suitably grown in any context, even in the most complex areas, and consumer interest and awareness of food origin has strongly increased in recent years. Lentils were selected as a case study in this paper that aims to define which features are effective on market price and, in particular, the role of origin declaration on label plays in defining the market price and how the origin attributes may enhance market price and farms competitiveness. The methodological tool for this investigation is the hedonic price model, useful to explain the effects of attributes of pulses affecting the market price. Results contribute to a better understanding of the pulse market, emphasizing that the “origin declaration” on label may have a positive effect on market price.
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Moraes JMM, Moraes CHDC, Souza AALD, Alvarenga MDS. Food choice motives among two disparate socioeconomic groups in Brazil. Appetite 2020; 155:104790. [PMID: 32739330 DOI: 10.1016/j.appet.2020.104790] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 06/04/2020] [Accepted: 06/23/2020] [Indexed: 01/12/2023]
Abstract
Understanding the motives influencing food intake is indispensable for effective dietary recommendations aimed at promoting healthy eating in an integrative way. The objective of this study was to evaluate food choice motives across two socioeconomically different cities in Brazil. A cross-sectional study with a convenience sample (n = 473) of adults living in both places was evaluated. Food choice motives were assessed by The Eating Motivation Survey (TEMS) with 15 dimensions, and economic classifications were made according to the Brazilian Economic Classification Criteria (CCEB). Data analysis used both a general linear model (GLM) and a Structural Equation Model (SEM) adjusted for age, ethnicity, income and educational degree. Participants were mainly women (74.6%) with a mean age of 36.6 years. Cities were not invariant (Δχ2 = 314.165, p < 0.001) and two distinct prediction models for food choice motives emerged. Fit indices indicate acceptable model fit for both low (CFI = 0.911; TLI = 0.898; RMSEA = 0.041) and high socioeconomic status groups (CFI = 0.808; TLI = 0.717; RMSEA = 0.081). Although cities differ in the prediction models for food choice motives, we demonstrated that there are two main networks of predictors: one related to social context predictors of food choice motives and another related to hedonic-oriented ones. Particularly, hedonic-oriented motives (i.e., pleasure) were the most relevant predictors to the group of high socioeconomic status followed by social context predictors (traditional eating and sociability). On the other hand, the group of low socioeconomic status had most of its predictors related to social context (i.e., visual appeal, traditional eating, sociability, social norms and social image) and also price, but this last one was the least important among the most important predictors.
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Affiliation(s)
- Jéssica Maria Muniz Moraes
- Department of Nutrition, School of Public Health, University of Sao Paulo - USP, Av. Dr Arnaldo 715, São Paulo, 01246-904, SP, Brazil.
| | - César Henrique de Carvalho Moraes
- Department of Nutrition, School of Public Health, University of Sao Paulo - USP, Av. Dr Arnaldo 715, São Paulo, 01246-904, SP, Brazil
| | - Altay Alves Lino de Souza
- Department of Psychobiology, Federal University of Sao Paulo - UNIFESP, Rua Botucatu, 862, Sao Paulo, 04023-91, SP, Brazil
| | - Marle Dos Santos Alvarenga
- Department of Nutrition, School of Public Health, University of Sao Paulo - USP, Av. Dr Arnaldo 715, São Paulo, 01246-904, SP, Brazil
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