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Hopwood CJ, Stahlmann AG, Bleidorn W, Thielmann I. Personality, self-knowledge, and meat reduction intentions. J Pers 2024; 92:1006-1023. [PMID: 37475581 DOI: 10.1111/jopy.12864] [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: 01/09/2023] [Revised: 05/13/2023] [Accepted: 07/06/2023] [Indexed: 07/22/2023]
Abstract
OBJECTIVE Meat consumption has a host of serious negative consequences for nonhuman animals, underprivileged humans, and the natural environment. Several interventions have been developed to encourage meat reduction but to relatively limited effect. There is also a range of established predictors of meat consumption, but much less is known about the factors that predict intentions to reduce meat consumption. The goal of this study was to determine the roles of personality and self-knowledge in meat reduction intentions. METHOD In this set of three preregistered studies, we tested brief interventions to encourage meat reduction intentions and examined personality predictors of intentions to reduce meat consumption. RESULTS We found no evidence that brief interventions with or without a self-knowledge component had a meaningful effect on changing meat reduction intentions. However, we found robust evidence for relatively small associations between intending to eat less meat and high Openness to Experience, high Emotionality, and perceiving meat reduction as moral behaviors. CONCLUSION Individual differences may be a more influential predictor of meat reduction intentions than brief interventions. Implications for promoting meat reduction are discussed.
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Affiliation(s)
| | | | - Wiebke Bleidorn
- Department of Psychology, University of Zurich, Zurich, Switzerland
| | - Isabel Thielmann
- Independent Research Group Personality, Identity, and Crime, Max Planck Institute for the Study of Crime, Security and Law, Freiburg, Germany
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Jacobs AK, Windhorst HW, Gickel J, Chriki S, Hocquette JF, Ellies-Oury MP. German consumers' attitudes toward artificial meat. Front Nutr 2024; 11:1401715. [PMID: 38933886 PMCID: PMC11199728 DOI: 10.3389/fnut.2024.1401715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 05/15/2024] [Indexed: 06/28/2024] Open
Abstract
The aim of this study was to analyze the impact of sociodemographic characteristics on willingness to try (WTT), regularly eat (WTE), or pay (WTP) for artificial meat, its expected societal challenges and general acceptance as well as its future potential development in Germany. Answers to an online questionnaire by 3,558 potential German adult consumers were evaluated. About 63% of the respondents thought this novel food was promising/acceptable. The vast majority (70%) stated that they would be willing to try it, with the most important drivers being ethics, curiosity and eco-friendliness. Around 57% of the participants said they would be willing to eat artificial meat regularly. Most of the respondents (40%) were willing to pay the same price for artificial as for conventional meat. In terms of its future potential, almost 75% of respondents believed that this new product would become commercialized in more than five years and that it was perceived as a solution that is both more ethical (67%) and more environmentally friendly (58%) than traditional meat. In addition, there were significant impacts of demographic factors on the willingness to engage with artificial meat. For example, high WTT and WTE were found among young male respondents (18-30 years of age), males that rarely consumed meat or had a low income (< €1,500). This also applied to the female respondents, who, however, belonged to higher income classes. Young German consumers with a high level of education or income up to €3,000 as well as consumers who did not eat meat had a high WTP for this novel food. In addition, respondents' positive opinion and acceptance of artificial meat had a positive influence on WTT and WTP. These results are important for the discussion of a paradigm shift in global meat production with respect to sustainability, demand for meat and the adoption of new food products.
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Affiliation(s)
- Anne-Katrin Jacobs
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
| | - Hans-Wilhelm Windhorst
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
- Department II - Natural and Social Sciences, University of Vechta, Vechta, Germany
| | - Julia Gickel
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
| | - Sghaier Chriki
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
- Isara, Lyon, France
| | - Jean-François Hocquette
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
| | - Marie-Pierre Ellies-Oury
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
- Bordeaux Sciences Agro, Bordeaux, France
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Hopwood CJ, Lenhausen MR, Stahlmann AG, Bleidorn W. Personality aspects and proenvironmental attitudes. J Pers 2024; 92:784-799. [PMID: 36401807 DOI: 10.1111/jopy.12795] [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: 04/05/2022] [Revised: 11/12/2022] [Accepted: 11/16/2022] [Indexed: 11/21/2022]
Abstract
OBJECTIVE Climate change is a serious threat. Personality psychologists can help address this threat by understanding what kind of people tend to endorse proenvironmental attitudes and engage in sustainable behavior. Previous research supports reliable associations between proenvironmental attitudes and personality traits. However, this research has generally aggregated different kinds of attitudes into a single composite and has focused on the domain level of personality traits. METHOD This study explored how 10 lower-order aspects of the Big Five personality traits were related to eight different proenvironmental attitudes in three convenience samples from the United States (N = 1234; 1000) and the United Kingdom (N = 538). RESULTS All five trait domains were related to at least one proenvironmental attitude across all three samples. Seven of eight proenvironmental attitudes could be predicted by one or more traits in all three samples. We also found evidence that the Openness aspect of Openness to Experience was a more consistent predictor of proenvironmental attitudes than the Intellect aspect. In contrast, there was little benefit in distinguishing between the aspects of other trait domains. We did not find evidence that age or political orientation moderated the associations between proenvironmental attitudes and personality. CONCLUSION Results point to the need for more fine-grained research on individual differences in proenvironmental attitudes and behavior.
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Affiliation(s)
| | - Madeline R Lenhausen
- Department of Psychology, University of California, Davis, California, Davis, USA
| | | | - Wiebke Bleidorn
- Department of Psychology, University of Zurich, Zurich, Switzerland
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4
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Elliott PS, Devine LD, Gibney ER, O'Sullivan AM. What factors influence sustainable and healthy diet consumption? A review and synthesis of literature within the university setting and beyond. Nutr Res 2024; 126:23-45. [PMID: 38613922 DOI: 10.1016/j.nutres.2024.03.004] [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: 12/29/2023] [Revised: 03/11/2024] [Accepted: 03/11/2024] [Indexed: 04/15/2024]
Abstract
Globally, typical dietary patterns are neither healthy nor sustainable. Recognizing the key role of dietary change in reducing noncommunicable disease risk and addressing environmental degradation, it is crucial to understand how to shift individuals toward a sustainable and healthy diet (SHD). In this literature review, we introduced the concept of a SHD and outlined the dietary behaviors necessary to transition toward SHD consumption; we reviewed the literature on factors that may influence sustainable (and unsustainable) dietary behaviors in adults; and we developed a novel scoring system to rank factors by priority for targeting in future research. Given the significant potential to promote a sustainable and healthy dietary transition on the university campus-where factors that may impact dietary behaviors can be targeted at all levels of influence (i.e., individual, interpersonal, environmental, policy)-we narrowed our focus to this setting throughout. Aided by our novel scoring system, we identified conscious habitual eating, product price, food availability/accessibility, product convenience, self-regulation skills, knowledge of animal ethics/welfare, food promotion, and eating norms as important modifiable factors that may influence university students' dietary behaviors. When scored without consideration for the university population, these factors were also ranked as highest priority, as was modified portion sizes. Our findings offer insight into factors that may warrant attention in future research aimed at promoting SHDs. In particular, the high-priority factors identified from our synthesis of the literature could help guide the development of more personalized dietary behavioral interventions within the university setting and beyond.
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Affiliation(s)
- Patrick S Elliott
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Lauren D Devine
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Eileen R Gibney
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland
| | - Aifric M O'Sullivan
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
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5
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Smillie LD, Ruby MB, Tan NP, Stollard L, Bastian B. Differential responses to ethical vegetarian appeals: Exploring the role of traits, beliefs, and motives. J Pers 2024; 92:800-819. [PMID: 37551847 DOI: 10.1111/jopy.12866] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 06/05/2023] [Accepted: 07/11/2023] [Indexed: 08/09/2023]
Abstract
OBJECTIVE This research examines differential responses to ethical vegetarian appeals as a fuction of individuals' personalities. BACKGROUND Ethical vegetarian appeals are persuasive messages promoting the adoption of a plant-based diet on moral grounds. Individuals may vary in their receptivity to such appeals, depending on their morally relevant traits (e.g., agreeableness), beliefs (e.g., speciesism), and motives (e.g., concerns about animal welfare). METHODS We explored (Study 1, N = 907) and then attempted to confirm (Study 2, N = 980) differential responses to three vegetarian appeals-two highlighting moral concerns (animal welfare, the environment) and a third focusing on individual health (control condition). RESULTS Both studies revealed several differential effects of our vegetarian appeals on the perceived effectiveness of the appeal and resultant intentions to reduce meat consumption. These mostly consisted of differences in receptivity to appeals focused on animal welfare. However, only one such effect observed in Study 1 was clearly replicated in Study 2: People who more strongly believed that eating meat was "normal" rated the vegetarian appeals focused on animal welfare as less effective. CONCLUSION Ethical vegetarian appeals may elicit different responses from different people, particularly those focused on animal welfare, depending on how normative one believes meat-eating to be. Such insights can inform behavior change efforts in this area.
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Affiliation(s)
- Luke D Smillie
- School of Psychological Sciences, The University of Melbourne, Melbourne, Australia
| | - Matthew B Ruby
- School of Psychology and Public Health, La Trobe University, Melbourne, Australia
| | - Nicholas P Tan
- School of Psychological Sciences, The University of Melbourne, Melbourne, Australia
| | - Liora Stollard
- School of Psychological Sciences, The University of Melbourne, Melbourne, Australia
| | - Brock Bastian
- School of Psychological Sciences, The University of Melbourne, Melbourne, Australia
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Ardebili AT, Rickertsen K. A sustainable and healthy diet: Personality, motives, and sociodemographics. Heliyon 2024; 10:e31326. [PMID: 38818180 PMCID: PMC11137409 DOI: 10.1016/j.heliyon.2024.e31326] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 05/07/2024] [Accepted: 05/14/2024] [Indexed: 06/01/2024] Open
Abstract
Background Sustainable and healthy food choices have usually been studied by investigating either consumer choices concerning one product or product group. To investigate dietary patterns are more complex but may be more useful to promote dietary changes among consumers. Objectives To identify existing dietary patterns, and to investigate the importance of personality traits, food choice motives, and sociodemographic variables in adopting these patterns. Methods A food frequency questionnaire and principal component analysis were used to identify dietary patterns. The importance of food choice motives, sociodemographics, and personality traits were investigated by using ordinary least squares. The personality traits were measured by the Big Five model, and food choice motives were measured by a set of twelve food values. Results Three patterns were found and labelled as sustainable, traditional, and unsustainable. The sustainable pattern was positively associated with respondents who were younger, married, females, and having higher income and education. It was also positively associated with openness to experience, conscientiousness, and perceived environmental impact, and it was negatively associated with convenience and price. Value The results may be used to target consumer groups for information and marketing activities.
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Affiliation(s)
- Aida T. Ardebili
- Norwegian University of Life Sciences, School of Economics and Business, P.O. Box 5003, N-1432 Ås, Norway
| | - Kyrre Rickertsen
- Norwegian University of Life Sciences, School of Economics and Business, P.O. Box 5003, N-1432 Ås, Norway
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7
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Wopereis TM, de Vet E, Rongen FC, Poelman MP. Food availability, perceived food environment and social norm perceptions of healthy and vegetarian food consumption at a public music festival in the Netherlands: a cross-sectional study. BMJ Nutr Prev Health 2024; 7:166-173. [PMID: 38966116 PMCID: PMC11221294 DOI: 10.1136/bmjnph-2023-000850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 04/16/2024] [Indexed: 07/06/2024] Open
Abstract
Objective To gain insight into the food availability, the perceived food environment, and social norm perceptions in favour of healthy and vegetarian food consumption at a festival. Design Two cross-sectional substudies were conducted to audit food and beverages at the festival, and to measure visitors' perceptions of the festival food environment (accessibility, affordability, availability, diversity, quality) and their social norms perceptions via a mobile survey. Setting Public music festival, the Netherlands. Sample 75 food stands and 153 adult festival visitors. Results 75 food stands offered 627 food and beverage items, of which 92.4% were not supportive of a healthy diet. Of all food items, 46.6% were vegetarian (including 20% fries). Participants especially perceived the festival food environment as unsupportive of healthy choices. They also had weak descriptive and injunctive social norm perceptions in favour of healthy and vegetarian food consumption. However, they had stronger descriptive (t(152)=-5.5; p<0.001) and injunctive norm perceptions (t(152)=-4.5; p<0.001) of vegetarian food consumption (mean descriptive social norm perception=2.42; SD=0.82; mean injunctive social norm perception=3.14; SD=0.78), than healthy food consumption (mean descriptive social norm perception=2.10; SD=0.76; mean injunctive social norm perception=2.93; SD=0.78). Participants had stronger injunctive than descriptive social norm perceptions of healthy (t(152)=-12.4; p<0.001) and vegetarian (t(152)=-11.3; p<0.001) food consumption. Participants' perceived food environment and their perception of social norms were positively correlated. Conclusion The festival's food environment appears unsupportive of healthy and vegetarian food consumption. The limited availability of healthy and vegetarian food coincided with weak social norm perceptions encouraging their consumption, particularly descriptive norms that arise from observing others. The food environment may stand in the way of developing descriptive norms for the consumption of healthy and vegetarian food, as people can only see others consume food that is available. Implementation of public event policies could support healthier, more sustainable festivals.
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Affiliation(s)
- Tamika M Wopereis
- Consumption and Healthy Lifestyles Chair Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Emely de Vet
- Consumption and Healthy Lifestyles Chair Group, Wageningen University & Research, Wageningen, The Netherlands
- Tilburg School of Humanities and Digital Sciences, Tilburg University, Tilburg, The Netherlands
| | - Frédérique C Rongen
- Consumption and Healthy Lifestyles Chair Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Maartje P Poelman
- Consumption and Healthy Lifestyles Chair Group, Wageningen University & Research, Wageningen, The Netherlands
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Wolfswinkel S, Raghoebar S, Dagevos H, de Vet E, Poelman MP. How perceptions of meat consumption norms differ across contexts and meat consumer groups. Appetite 2024; 195:107227. [PMID: 38272187 DOI: 10.1016/j.appet.2024.107227] [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: 07/13/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 01/27/2024]
Abstract
Social norm perceptions are implicit standards describing what is typically done or seen as acceptable and have shown to be important both in sustaining meat consumption as well as facilitating meat reduction. Norm perceptions depend on individual differences and the contexts (e.g., supermarket, restaurant). Yet, evidence how norm perceptions differ within and across individuals is scarce. The primary aim of this study was to investigate how descriptive, injunctive, and personal norms perceptions favouring meat consumption differ across contexts and meat consumer groups. The second aim was to investigate how generic dynamic norm perceptions vary across meat consumer groups. British meat eaters (n = 1205, 25-65 years) participated in an online cross-sectional survey. Weekly meat, fish and meat substitute consumption was measured with the adapted Oxford Meat Frequency Questionnaire. All but dynamic norm perceptions were measured for the supermarket, restaurant and worksite cafeteria context. Dynamic norms were measured without a specified context. A two-step cluster analysis was conducted to identify meat consumer groups. Descriptive norm perceptions favouring meat consumption were strongest in supermarket and restaurant contexts, compared to the worksite cafeteria. Injunctive and personal norms favouring meat consumption were both perceived strongest in the supermarket, followed by the restaurant, and least in the worksite cafeteria context. Four meat consumer groups were identified and those with higher meat intake (i.e., Meat lovers and Exceeders) perceived norms favouring meat consumption stronger and norms favouring meat avoidance weaker than the groups with lower meat intake (i.e., Flexitarians and Moderates). While norm perceptions differed between meat consumer groups, the pattern of contextual differences is similar for these meat consumer groups. Our findings underscore the importance of considering contexts and meat consumer groups in efforts to reduce meat consumption.
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Affiliation(s)
- Sofia Wolfswinkel
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands.
| | - Sanne Raghoebar
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands; Education & Learning Sciences Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands.
| | - Hans Dagevos
- Wageningen Economic Research, Wageningen University & Research, Droevendaalsesteeg 4, 6708 PB, Wageningen, the Netherlands.
| | - Emely de Vet
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands; University College Tilburg, Tilburg School of Humanities and Digital Sciences, Tilburg University, Warandelaan 2, 5037AB, Tilburg, the Netherlands.
| | - Maartje P Poelman
- Consumption & Healthy Lifestyles Group, Wageningen University & Research, Hollandseweg 1, 6706KN, Wageningen, the Netherlands.
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Dobersek U, Bender M, Etienne A, Fernandez Gil GE, Hostetter C. Meat consumption & positive mental health: A scoping review. Prev Med Rep 2024; 37:102556. [PMID: 38186660 PMCID: PMC10770626 DOI: 10.1016/j.pmedr.2023.102556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 12/04/2023] [Accepted: 12/11/2023] [Indexed: 01/09/2024] Open
Abstract
The objective of this scoping review was to examine the breadth of the existing literature on the relation between meat consumption or meat abstention and positive psychological functioning. In April 2022, we conducted a systematic search of online databases (PubMed, PsycINFO, CINAHL Plus, Medline, Cochrane Library, and Web of Science) for primary research examining positive psychological functioning in meat consumers and those who abstain from meat. Thirteen studies met the inclusion/exclusion criteria, representing 89,138 participants (54,413 females and 33,863 males) with 78,562 meat consumers and 10,148 meat abstainers (13-102 years) from multiple geographic regions. The primary outcomes were life satisfaction, "positive mental health", self-esteem, and vigor. The secondary outcomes were "meaning in life", optimism, positive emotions, and psychological well-being. Eight of the 13 studies demonstrated no differences between the groups on positive psychological functioning, three studies showed mixed results, and two studies showed that compared to meat abstainers, meat consumers had greater self-esteem, "positive mental health", and "meaning in life". Studies varied substantially in methods and outcomes. Although a small minority of studies showed that meat consumers had more positive psychological functioning, no studies suggested that meat abstainers did. There was mixed evidence for temporal relations, but study designs precluded causal inferences. Our review demonstrates the need for future research given the equivocal nature of the extant literature on the relation between meat consumption and meat abstention and positive psychological functioning.
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Affiliation(s)
- Urska Dobersek
- Department of Psychology, University of Southern Indiana, Evansville, IN, USA
| | - Mary Bender
- Department of Psychology, University of Southern Indiana, Evansville, IN, USA
| | - Alexandria Etienne
- Department of Psychology, University of Southern Indiana, Evansville, IN, USA
| | | | - Claire Hostetter
- Department of Psychology, University of Southern Indiana, Evansville, IN, USA
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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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Reist ME, Bleidorn W, Milfont TL, Hopwood CJ. Meta-analysis of personality trait differences between omnivores, vegetarians, and vegans. Appetite 2023; 191:107085. [PMID: 37827200 DOI: 10.1016/j.appet.2023.107085] [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: 06/20/2023] [Revised: 10/03/2023] [Accepted: 10/09/2023] [Indexed: 10/14/2023]
Abstract
Vegetarian and vegan diets have been increasing in the Western world. Recent research has focused on personality trait differences between dietary groups, in part because personality traits are broad characteristics that can integrate findings about different factors that motivate vegetarian or vegan diets. Previous research on personality predictors of vegetarian and vegan (veg*n) diet, however, has yielded inconsistent results. The goal of this study was to integrate the existing results of Big Five personality differences between veg*ns and omnivores as well as between vegetarians and vegans. To this end, we meta-analyzed data from 15 studies and N = 69,576 individuals from several countries. Results indicated that veg*ns were significantly higher in Openness (d = 0.40) and Agreeableness (d = 0.17) than omnivores, while vegans were significantly higher in Openness (d = 0.14) than vegetarians. This work isolates Openness and Agreeableness as important trait predictors of plant-based diets and sets the stage for future work on the factors that motivate vegetarian or vegan diet. Personality traits can provide an integrative framework for conceptualizing dietary preferences, be used to make predictions about the sources, course and correlates of dietary choices, and potentially be useful for advocates and policymakers seeking to tailor meat-reduction interventions.
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12
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Winkelmair A, Jansen P. The positive impact of mindfulness interventions on the explicit and implicit affective attitudes toward vegetarian foods. Front Psychol 2023; 14:1158410. [PMID: 37860298 PMCID: PMC10584318 DOI: 10.3389/fpsyg.2023.1158410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Accepted: 08/04/2023] [Indexed: 10/21/2023] Open
Abstract
Objectives The main goal of our intervention study was to investigate whether two conceptually different mindfulness interventions positively impacted the explicit and implicit affective evaluations of vegetarian foods. We included possible mediating variables (e.g., wellbeing) and related our results to the stage model of self-regulated behavioral change (SSBC). Methods We implemented a compassion and caring-based mental training (N = 31) and an adapted MBSR course (N = 34) as mindfulness interventions, and a stress-reduction course (N = 26) as the active control group. The curriculums consisted of 12 weekly group sessions á 75 min. All participants were tested pre- and post-intervention and 3 months after the last intervention session, answered questionnaires (mindfulness, compassion, wellbeing, items of the SSBC) and completed an explicit affective evaluation task and an affective priming task. Results There was an improvement in the explicit attitudes toward vegetarian foods regardless of the intervention group. In the SSBC, we found a link between the explicit attitudes toward vegetarian foods and the indicated stage in the model. Multiple regression analysis revealed social and personal norms and a vegetarian/vegan diet as the only significant predictors for goal intention in the SSBC. Conclusion The results of our study suggest that both conceptually different mindfulness interventions, as well as a stress-reduction program, have a positive impact on explicit affective attitudes toward vegetarian foods. We highlight the meaning of inner dimensions and transformation for change processes for a more sustainable diet and the role of social and personal norms.
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Affiliation(s)
- Annica Winkelmair
- Faculty of Human Sciences, University of Regensburg, Regensburg, Germany
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Peeters A, Ouvrein G, Dhoest A, De Backer C. "Go eat some grass": gender differences in the Twitter discussion about meat, vegetarianism and veganism. THE JOURNAL OF SOCIAL PSYCHOLOGY 2023:1-5. [PMID: 37655777 DOI: 10.1080/00224545.2023.2253982] [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: 12/14/2022] [Accepted: 08/22/2023] [Indexed: 09/02/2023]
Abstract
Legacy media contribute to gendered depictions of culinary themes by associating meat with masculinity, influencing social realities. The current research examines whether similar gendered representations can be found on social media, reinforcing gendered patterns in food consumption. Using content analysis, we examine how men and women tweet about the (non-)consumption of meat. Results confirm gender stereotypes: men tweet more about meat and are more likely to hold negative attitudes toward vegetarianism and veganism. These expressions may reinforce gendered meat consumption patterns, where men continue to choose meat over more healthy and sustainable options.
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Yule JA, Cummings KH. Conservative consumer disinterest in plant-based meat: A problem of message incongruence. Appetite 2023; 187:106574. [PMID: 37127246 DOI: 10.1016/j.appet.2023.106574] [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: 12/06/2022] [Revised: 04/17/2023] [Accepted: 04/18/2023] [Indexed: 05/03/2023]
Abstract
The drive to encourage consumers to reduce animal meat protein has resulted in a substantial market for plant-based meat products. Despite willingness and acceptance among certain sectors of the population, there remains a large proportion of consumers unwilling to try plant-based meat. Through the lens of political ideology and applying message congruence theory, we demonstrate that current message framing is incongruent to conservative consumers in the USA. A pre-test (n = 262), using political ideology to predict willingness to try plant-based meat, revealed a significant effect such that conservatives were significantly less likely to want to learn about plant-based meat or to try it. A content analysis (n = 82) of press releases from a major plant-based meat company highlights that plant-based meat is promoted based on three key benefits: taste, health and the environment. Finally, in an experiment, conservative participants (n = 200) were randomly assigned to view an advertisement for a plant-based meat company that either cited environmental benefits or did not. Results demonstrate the presence of incongruence in messaging, where environmental benefits are shown to be less effective for conservative leaning consumers.
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Affiliation(s)
- Jennifer A Yule
- University of Edinburgh Business School, 29 Buccleuch Place, Edinburgh, EH8 9JS, UK.
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15
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Pałkowska-Goździk E, Zadka K, Rosołowska-Huszcz D. Impact of the Family Environment on the Frequency of Animal-Based Product Consumption in School-Aged Children in Central Poland. Nutrients 2023; 15:2781. [PMID: 37375685 DOI: 10.3390/nu15122781] [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: 05/18/2023] [Revised: 06/15/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
Animal-sourced foods (ASFs) have a high nutritional value, which makes them important elements of young people's diets. Several environmental factors might affect the dietary habits of children and adolescents, and their identification seems to be a principal reason to maintain their healthy eating practice. Thus, we aimed to investigate selected environmental factors (a place of residence, net income, mother's education level, number of siblings, and mother's BMI), which may be linked to the consumption frequency of ASFs among school-aged children. In total, 892 mothers of primary school children aged 7-14 years from central Poland took part in the anonymous and voluntary survey. The frequency of meat and meat product consumption was affected by the mother's education level, place of residence, and net income. Generally, meat was eaten more often by the city children (G = 0.178, p < 0.01) of better-educated mothers (G = 0.268, p < 0.001) and higher-income families (G = 0.209, p < 0.001). A higher level of education was linked to more frequent fish consumption but only in the younger group (G = 0.130, p < 0.05). The frequency of egg intake was positively associated with the maternal level of education (G = 0.185, p < 0.001), children's gender (girls > boys, G = 0.123, p < 0.05), and place of residence (city > village, G = 0.214, p < 0.001). In turn, the frequency of milk and dairy intake was related only to the place of residence (village > city, G = 0.97, p <0.05). It can be concluded that the mother's level of education is a key factor linked to the selected children's dietary habits. Thus, we believe that successful health education programs designed for young people should include the maternal capacity to interpret and adapt information into daily practice.
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Affiliation(s)
- Ewelina Pałkowska-Goździk
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Katarzyna Zadka
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Danuta Rosołowska-Huszcz
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C Nowoursynowska Street, 02-776 Warsaw, Poland
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16
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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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17
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Menzies RE, Ruby MB, Dar-Nimrod I. The vegan dilemma: Do peaceful protests worsen attitudes to veganism? Appetite 2023; 186:106555. [PMID: 37059398 DOI: 10.1016/j.appet.2023.106555] [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: 11/08/2022] [Revised: 03/13/2023] [Accepted: 04/05/2023] [Indexed: 04/16/2023]
Abstract
A body of research has shown that violent protests reduce support for social movements. However, few studies have examined whether the same is true for protests which are peaceful, yet disruptive (e.g., blocking traffic). Across two pre-registered experimental studies, we explored whether pro-vegan protests that are depicted as causing social disruption lead to more negative attitudes towards veganism, compared to non-disruptive protests or a control condition. Study 1 utilised a combined sample of Australian and United Kingdom residents (N = 449; Mage = 24.7 years). Study 2 employed a larger sample of undergraduate Australian students (N = 934; Mage = 19.8 years). In Study 1, disruptive protests were associated with more negative attitudes towards vegans, but only among women. In Study 2, no such effect was found. Instead, a significant main effect was found for the protest's cause (vegan vs. fast fashion), but not protest type (disruptive vs. non-disruptive). That is, reading about a vegan protest, irrespective of how disruptive it was, led to worse attitudes towards vegans, and greater defense of meat consumption (i.e., endorsement of meat eating as natural, necessary, and normal), than reading about a control protest. This effect was mediated by the perceived immorality of the protestors, and, in turn, reduced identification with them. Taking together both studies, the purported location of the protest (i.e., domestic vs. overseas) did not significantly impact attitudes toward the protestors. The current findings suggest that depictions of vegan protests elicit worse attitudes toward this movement, regardless of how peaceful that protest may be. Future research is needed to examine whether other forms of advocacy can ameliorate negative reactions to vegan activism.
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18
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Ioannidou M, Lesk V, Stewart-Knox B, Francis KB. Moral emotions and justifying beliefs about meat, fish, dairy and egg consumption: A comparative study of dietary groups. Appetite 2023; 186:106544. [PMID: 36965525 DOI: 10.1016/j.appet.2023.106544] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 03/13/2023] [Accepted: 03/18/2023] [Indexed: 03/27/2023]
Abstract
Meat eaters and meat abstainers differ in their beliefs and moral emotions related to meat consumption alongside gender differences. Few studies have investigated beliefs and moral emotions in pescatarians and vegans. Little is known about differences in moral emotions and beliefs regarding dairy, eggs, and fish or about speciesist beliefs within and between specific dietary groups. To address this gap, we investigated moral emotions (consumption-related disgust and guilt), attitudes towards animals (Animal Attitudes Scale) and justifying beliefs related to meat (Carnism Inventory), dairy, egg, and fish consumption in omnivores (n = 167), pescatarians (n = 110), vegetarians (n = 116), and vegans (n = 149). Results showed that people who consumed animal-derived products reported lower disgust and guilt and held stronger justifying beliefs about consumption of these products than those who did not consume animal products. All dietary groups significantly differed from each other in their attitudes about using animals for human benefit, with omnivores showing the least positive attitudes towards animals, followed by pescatarians and vegetarians, and with vegans showing the most positive attitudes towards animals. Women experienced greater moral emotions and held fewer justifying beliefs than men within groups where animal products were consumed and related to the animal-based products they consume (i.e., fish for pescatarians and eggs/dairy for vegetarians). These findings emphasise the importance of considering a wider range of animal products, such as eggs, dairy and fish, and dietary groups in order to obtain a comprehensive understanding of the psychological underpinnings of animal product consumption. The results highlight differences between dietary groups in attitudes and moral concern towards animals, which may be important to consider when designing interventions to reduce animal product consumption.
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Affiliation(s)
| | - Valerie Lesk
- Department of Psychology, University of Bradford, UK
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19
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Food-Evoked Emotions and Optimal Portion Sizes of Meat and Vegetables for Men and Women across Five Familiar Dutch Meals: An Online Study. Foods 2023; 12:foods12061259. [PMID: 36981185 PMCID: PMC10048550 DOI: 10.3390/foods12061259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
Portion size manipulation is well known to be effective in increasing vegetable intake in adults, whereas less is known about the effects of portion size manipulation on reducing meat intake. This online study investigated the effects of recommended and regularly consumed portion sizes of vegetables and meat in five familiar Dutch meals. Participants evaluated 60 food pictures of five meals and used a 100 mm VAS to measure expected liking, satiety, food-evoked emotions, and the perceived normal portion size. The results show that both regular and recommended portions scored above 55 on the 100 mm VAS on expected liking and satiety. Similarly, both portion sizes scored high (55–70 on the 100 mm VAS) in positive emotions (i.e., happy, relaxed, and satisfied). Regarding the perceived amount of meat, men consistently preferred larger portions of meat than women. However, the optimal portion sizes of vegetables were similar for men and women. Furthermore, the recommended portion sizes led to positive food-evoked emotions, implying that the effective implementation of portion size strategies for increasing vegetable and limiting meat intake requires a careful, holistic approach focusing on the sensory characteristics of food products as well as the emotions evoked by the total food experience.
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20
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Liu J, Chriki S, Kombolo M, Santinello M, Pflanzer SB, Hocquette É, Ellies-Oury MP, Hocquette JF. Consumer perception of the challenges facing livestock production and meat consumption. Meat Sci 2023; 200:109144. [PMID: 36863253 DOI: 10.1016/j.meatsci.2023.109144] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 02/16/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
With the global meat market growing and intensive livestock farming systems increasing, the impacts of livestock are a growing concern among consumers, further influencing their meat consumption. Understanding consumer perceptions of livestock production is therefore a key issue. This study surveyed 16,803 respondents in France, Brazil, China, Cameroon and South Africa to investigate the different perceptions of the ethical and environmental impacts of livestock production among consumer segments in different countries based on their sociodemographic characteristics. On average, the current respondents in Brazil and China and/or who consume little meat, are female, not in the meat sector and/or more educated, are more likely to think that livestock meat production causes serious ethical and environmental problems; while those in China, France and Cameroon and/or who consume little meat and/or are women, younger, not in the meat sector, and/or more educated, are more likely to agree that reducing meat consumption could be a good solution to these problems. Additionally, an affordable price and sensory quality are the main drivers of food purchases for the current respondents. In conclusion, sociodemographic factors have significant effects on consumer perception of livestock meat production and meat consumption habits. Perceptions of the challenges facing livestock meat production differ between countries in different geographic regions based on social, economic, cultural contexts and dietary habits.
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Affiliation(s)
- Jingjing Liu
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Sghaier Chriki
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Isara, 23 rue Jean Baldassini, 69364 Lyon cedex 07, France
| | - Moïse Kombolo
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Matteo Santinello
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, VEN, Italy
| | - Sérgio Bertelli Pflanzer
- Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Bordeaux Sciences Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | - Jean-François Hocquette
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
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21
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Bai S, Zheng X, Han C, Bi X. Exploring user-generated content related to vegetarian customers in restaurants: An analysis of online reviews. Front Psychol 2023; 13:1043844. [PMID: 36704697 PMCID: PMC9871933 DOI: 10.3389/fpsyg.2022.1043844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 12/15/2022] [Indexed: 01/11/2023] Open
Abstract
This study aimed to explore and evaluate factors that impact the dining experience of vegetarian consumers within a range of vegetarian-friendly restaurants. To explore the factors and understand consumer experience, this study analyzed a vast number of user-generated contents of vegetarian consumers, which have become vital sources of consumer experience information. This study utilized machine-learning techniques and traditional methods to examine 54,299 TripAdvisor reviews of approximately 1,008 vegetarian-friendly restaurants in London. The study identified 21 topics that represent a holistic opinion influencing the dining experience of vegetarian customers. The results suggested that "value" is the most popular topic and had the highest topic percentage. The results of regression analyses revealed that five topics had a significant impact on restaurant ratings, while 12 topics had negative impacts. Restaurant managers who pay close attention to vegetarian aspects may utilize the findings of this study to satisfy vegetarian consumer requirements better and enhance service operations.
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Affiliation(s)
- Shizhen Bai
- School of Management, Harbin University of Commerce, Harbin, China
| | - Xuezhen Zheng
- School of Management, Harbin University of Commerce, Harbin, China,*Correspondence: Xuezhen Zheng,
| | - Chunjia Han
- Department of Management, Birkbeck, University of London, London, United Kingdom
| | - Xinrui Bi
- School of Management, Harbin University of Commerce, Harbin, China
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22
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Haefner G, Schobin J, Risius A. Personality traits and meat consumption: The mediating role of animal-related ethical concerns. Front Psychol 2023; 13:995482. [PMID: 36687962 PMCID: PMC9846786 DOI: 10.3389/fpsyg.2022.995482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 11/22/2022] [Indexed: 01/06/2023] Open
Abstract
Prior research suggests that personality traits are associated with meat consumption. However, this association is not uniform across all types of meat. For instance, Big Five personality traits such as openness and agreeableness are negatively associated with red meat consumption but positively associated with fish. Using a large sample of Chilean university students (N = 1,149), we examined whether these differential meat consumption patterns can be explained by an intermediary variable of animal-related ethical values. Structural equation modeling was employed to test the hypothesized associations. The results suggest that animal-related ethical values mediate the effect of certain personality traits on the consumption of beef and poultry.
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Affiliation(s)
- Gonzalo Haefner
- Institute of Economics, Unit Empirical Economic Research, University of Kassel, Kassel, Germany,*Correspondence: Gonzalo Haefner,
| | - Janosch Schobin
- Institute of Economics, Unit Empirical Economic Research, University of Kassel, Kassel, Germany
| | - Antje Risius
- Department of Agricultural Economics and Rural Development, University of Göttingen, Göttingen, Germany
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23
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Meatless masculinity: Examining profiles of male veg*n eating motives and their relation to gendered self-concepts. CURRENT PSYCHOLOGY 2022. [DOI: 10.1007/s12144-022-03998-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Klink U, Mata J, Frank R, Schüz B. Socioeconomic differences in animal food consumption: Education rather than income makes a difference. Front Nutr 2022; 9:993379. [PMID: 36407520 PMCID: PMC9668869 DOI: 10.3389/fnut.2022.993379] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Accepted: 10/20/2022] [Indexed: 11/06/2022] Open
Abstract
Background/aims Evidence points toward more sustainable and health-conscious dietary behaviors among individuals with higher socioeconomic status. However, these differences vary considerably depending on which indicator of socioeconomic status is examined. Here, we present a systematic parallel investigation of multiple indicators of socioeconomic status as predictors of animal food consumption frequency and selected food-related behaviors in Germany. Methods Data from the German subsample of two large representative European consumer studies (Study 1 n = 1,954; Study 2 n = 2,045) was used. We assessed the associations between the socioeconomic indicators income, current occupation as well as education and consumption frequency of animal foods and selected food-related behaviors in separate ordinal logistic regressions. Results Individuals with higher educational attainment engaged in more sustainable and health-conscious dietary behaviors, indicated by significant associations between educational attainment and the consumption frequency of animal foods. Low- and middle-income participants consumed processed meat more frequently (Study 1 only; medium income: OR 1.5, CI 1.09-2.05, p = 0.012; low income: OR 1.43, CI 1.01-2.05, p = 0.047) and fish less frequently (Study 2 only; medium income: OR 0.76, CI 0.59-0.97, p = 0.026; low income: OR 0.061, CI 0.46-0.82, p < 0.001) than participants with high income. Current occupation did not predict the consumption of animal foods or food-related behaviors. Intake frequency of animal-based foods indicates that most participants exceeded national dietary recommendations for meat and processed meat and remained below recommendations for fish and dairy/eggs intake. Conclusion Educational attainment appears to be the strongest and most consistent socioeconomic indicator of sustainable dietary choices in Germany based on current large, representative studies. Future efforts should be directed toward education interventions about nutrition and interpretation of food labels to compensate for differences in dietary behavior among groups with different levels of education.
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Affiliation(s)
- Urte Klink
- Institute for Public Health and Nursing Research, Prevention and Health Promotion, University of Bremen, Bremen, Germany
| | - Jutta Mata
- Health Psychology, Department of Social Sciences, University of Mannheim, Mannheim, Germany
| | | | - Benjamin Schüz
- Institute for Public Health and Nursing Research, Prevention and Health Promotion, University of Bremen, Bremen, Germany
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25
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Burro R, Branchini E, Capitani E, Barnaba V, Fermani A, Paradis C, Bianchi I. Is there an association between consumers’ personality traits and the sensory characteristics they look for in wine? Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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AL-Mohaithef M. Prevalence of vegan/vegetarian diet and eating behavior among Saudi adults and its correlation with body mass index: A cross-sectional study. Front Nutr 2022; 9:966629. [PMID: 36185674 PMCID: PMC9520056 DOI: 10.3389/fnut.2022.966629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2022] [Accepted: 08/25/2022] [Indexed: 11/13/2022] Open
Abstract
Background Globalization has steered the spread of vegetarianism around the world. Vegetarianism has achieved increased acceptance by different populations. Objective The present study aims to assess vegetarian diet, and eating behavior prevalence among Saudi adults and their association with demographics and body mass index. Method A cross-sectional study conducted on 1,143 Saudi adults [418 (36.6%) males and 725 (63.4%) females]. An online survey questionnaire containing questions on demographics, type of diet, eating behavior and physical activity was provided to participants for self-administration. Statistical analysis was performed to associate demographic and eating behavior variables with the type of diet using Pearson's Chi-square test and Spearman's partial correlation test was used to correlate BMI and eating behavior. Results Prevalence of veganism was 4.7% (n = 54/1,143) and vegetarianism was 7.8% (89/1,143). A significantly higher prevalence of vegan diet was observed in females than males (79.6% vs. 20.4%, p < 0.0001). A significantly higher proportion of participants on vegetarian diet selected "Always" as response for eating breakfast, vegetables and fruits as well as for eating or drinking dairy foods, and for eating canned food than participants on non-vegetarian diet (p < 0.0001). A significantly higher proportion of participants on vegan diet selected 'Never' for eating fast-food and fried food as well as for drinking fizzy or soft drinks (p < 0.0001). A positive moderate correlation was found between BMI and eating fast-food and fried food [r(1, 140) = 0.529, p < 0.0001], drinking fizzy or soft drinks with meals [r(1, 140) = 0.495, p = 0.001], and eating canned food [r(1, 140) = 0.510, p < 0.0001]. Conclusion Our study shows that vegan and vegetarian diet have gained access into the lifestyle of Saudi adults with a prevalence of 4.7 and 7.8%, respectively. Participants on vegetarian diet showed better lifestyle like higher physical activity level, higher consumption of fruits, vegetables, dairy products and low intake of fast-foods and fizzy beverages.
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Affiliation(s)
- Mohammed AL-Mohaithef
- Department of Public Health, College of Health Sciences, Saudi Electronic University, Riyadh, Saudi Arabia
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27
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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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28
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Müssig M, Pfeiler TM, Egloff B. Minor and inconsistent differences in Big Five personality traits between vegetarians and vegans. PLoS One 2022; 17:e0268896. [PMID: 35675342 PMCID: PMC9176761 DOI: 10.1371/journal.pone.0268896] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 05/10/2022] [Indexed: 11/18/2022] Open
Abstract
Most research examining individuals who follow different diets has combined vegetarians and vegans into a single group. To investigate whether this consolidation is justified, we analyzed possible differences between vegetarians and vegans for the Big Five personality traits in two studies. In our pre-study, we used data from a German convenience sample of 400 vegetarians and 749 vegans and found that vegans reported slightly higher scores in Openness compared to vegetarians (d = 0.22). In the preregistered main study, we used data provided by 1203 vegetarians and 128 vegans from the German Socio-Economic Panel Study; we found that vegetarians reported slightly higher scores in Neuroticism compared to vegans (d = 0.18) but did not differ in Openness. We found no differences in Conscientiousness, Extraversion, or Agreeableness in either study. Controlling for the socio-demographic variables of age, gender, and socio-economic status did not alter the pattern of results. Overall, these results suggest that there are no or only small differences in Openness or Neuroticism between vegetarians and vegans. Further studies utilizing very large, representative samples are needed to better understand the relationship between personality and diet groups.
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Affiliation(s)
- Markus Müssig
- Johannes Gutenberg University Mainz, Mainz, Germany
- Leibniz Institute for Resilience Research Mainz, Mainz, Germany
| | | | - Boris Egloff
- Johannes Gutenberg University Mainz, Mainz, Germany
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Vanderlee L, Gómez-Donoso C, Acton RB, Goodman S, Kirkpatrick SI, Penney T, Roberto CA, Sacks G, White M, Hammond D. Meat-Reduced Dietary Practices and Efforts in 5 Countries: Analysis of Cross-Sectional Surveys in 2018 and 2019. J Nutr 2022; 152:57S-66S. [PMID: 35544274 PMCID: PMC9188860 DOI: 10.1093/jn/nxac057] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 03/02/2022] [Accepted: 03/04/2022] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Diets that reduce reliance on animal-source foods are recommended in some contexts. OBJECTIVES This study aimed to compare proportions of respondents who reported following meat-reduced dietary practices (i.e., vegetarian, vegan, or pescatarian diets) and/or making efforts to reduce animal-source foods, and to examine sociodemographic correlates across 5 countries. METHODS Online surveys were conducted in November and December 2018 and 2019 with 41,607 adults from Australia (n = 7926), Canada (n = 8031), Mexico (n = 8110), the United Kingdom (n = 9129), and the United States (n = 8411) as part of the International Food Policy Study. Respondents were asked whether they would describe themselves as vegetarian, vegan, or pescatarian, and whether they had made efforts to consume less red meat, less of all meats, or less dairy in the past year. Logistic regressions examined differences in the likelihood of each behavior between countries and sociodemographic subgroups. RESULTS Approximately 1 in 10 respondents reported following a vegetarian, vegan, or pescatarian diet, ranging from 8.6% (Canada) to 11.7% (UK). In the past 12 months, the proportions of respondents who reported efforts to consume less red meat ranged from 34.5% (Australia) to 44.4% (Mexico), less of all meats ranged from 27.9% (US) to 35.2% (Mexico), and to consume less dairy ranged from 20.6% (UK) to 41.3% (Mexico). Respondents were more likely to report efforts to consume less animal-source products in 2019 compared to 2018 in most countries. Sociodemographic patterns varied by country; in general, women, those with higher education levels, and those in minority ethnic groups were more likely to report following meat-reduced dietary practices or efforts to consume fewer animal-source products. CONCLUSIONS Nearly half of respondents reported following a meat-reduced diet or efforts to reduce animal-source products, with differences between countries and population subgroups. Population-level approaches and policies that support meat reduction may further reduce consumption of animal-source products.
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Affiliation(s)
| | - Clara Gómez-Donoso
- Department of Preventive Medicine and Public Health, School of Medicine, University of Navarra, Pamplona, Spain
| | - Rachel B Acton
- School of Public Health Sciences, University of Waterloo, Waterloo, Canada
| | - Samantha Goodman
- School of Public Health Sciences, University of Waterloo, Waterloo, Canada
| | | | - Tarra Penney
- Faculty of Health, York University, Toronto, Canada
| | - Christina A Roberto
- Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, USA
| | - Gary Sacks
- Global Obesity Centre, Institute for Health Transformation, Deakin University, Geelong, Australia
| | - Martin White
- Centre for Diet and Activity Research, Medical Research Council Epidemiology Unit, University of Cambridge, Cambridge, United Kingdom
| | - David Hammond
- School of Public Health Sciences, University of Waterloo, Waterloo, Canada
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30
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Bègue L, Shankland R. Is vegetarianism related to anxiety and depression? A cross-sectional survey in a French sample. JOURNAL OF HEALTH, POPULATION, AND NUTRITION 2022; 41:18. [PMID: 35534854 PMCID: PMC9087979 DOI: 10.1186/s41043-022-00300-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Accepted: 04/27/2022] [Indexed: 11/26/2022]
Abstract
OBJECTIVE The relationship between vegetarianism and mental health is controversial. The aim of the present study is to examine the cross-sectional association between anxiety, depression, and vegetarianism in a French sample while controlling for potential confounders. DESIGN Self-reported questionnaire data were obtained from a large cross-sectional sample. PARTICIPANTS AND SETTING We included an online sample of 6578 participants aged 18-90, 70.8% females. RESULTS Analyses of variance with age, gender, body mass index (BMI), educational level, monthly income, and city size as covariates showed that vegetarians and non-vegetarians did not appear to have significantly different levels of anxiety or depression. CONCLUSION Our findings do not suggest a link between plant-based diet and anxiety or depression, either before or after adjustment for relevant factors.
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Affiliation(s)
- Laurent Bègue
- LIP/PC2S, University Grenoble Alpes, Grenoble, France
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31
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Müssig M, Pfeiler TM, Egloff B. Why They Eat What They Eat: Comparing 18 Eating Motives Among Omnivores and Veg *ns. Front Nutr 2022; 9:780614. [PMID: 35265655 PMCID: PMC8899081 DOI: 10.3389/fnut.2022.780614] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Accepted: 01/27/2022] [Indexed: 11/13/2022] Open
Abstract
While the diets of most people include meat, millions of individuals follow a meat-free diet. But why do people eat what they eat? Here we explored differences and commonalities in the eating motives of omnivores and veg*ns (i.e., both vegetarians and vegans). Specifically, we compared mean levels and rank order of 18 eating motives in two samples (Study 1: 294 omnivores, 321 veg*ns; Study 2: 112 omnivores, 622 veg*ns). We found that omnivores were more motivated than veg*ns by the eating motives of Traditional Eating and Habits, while veg*ns were more motivated by Animal Protection and Environmental Protection. Differences among groups in Health were inconsistent across studies. Despite these differences in mean levels, the rank order of the eating motives was very similar: Two of the top four eating motives of both diet groups in both studies were Liking and Health, while Social Norms, Social Image, and Religion were among the four least important motives of both groups. Overall, while we did find differences in the absolute importance of certain motives, we also found striking similarities in the relative importance of eating motives, suggesting that including a wide range of eating motives could be beneficial when examining dietary behaviors.
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Affiliation(s)
- Markus Müssig
- Department of Psychology, Johannes Gutenberg University Mainz, Mainz, Germany.,Leibniz Institute for Resilience Research, Mainz, Germany
| | - Tamara M Pfeiler
- Department of Psychology, Johannes Gutenberg University Mainz, Mainz, Germany
| | - Boris Egloff
- Department of Psychology, Johannes Gutenberg University Mainz, Mainz, Germany
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32
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Kim G, Oh J, Cho M. Differences between Vegetarians and Omnivores in Food Choice Motivation and Dietarian Identity. Foods 2022; 11:foods11040539. [PMID: 35206020 PMCID: PMC8871143 DOI: 10.3390/foods11040539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 02/03/2022] [Accepted: 02/08/2022] [Indexed: 12/02/2022] Open
Abstract
Vegetarianism is on the rise worldwide and its importance is being emphasized in various ways, such as in its sustainability, environmental, food system, and ethical aspects. The purpose of the study is to identify motivations behind food choices and dietarian identity, to investigate the perceptions about plant-based foods, and to identify differences between vegetarians and omnivores. We conducted an online survey of 245 vegetarians and 246 omnivores. There was a significant difference between vegetarians and omnivores. In food choice motivations, vegetarians scored higher in the factors of ‘ethical concern’, ‘health’, and ‘convenience and price’, while omnivores responded higher in ‘sensory appeal’ and ‘weight control’ factors. In the dietarian identity, vegetarians scored higher in the ‘complex motivation’ and ‘strictness’ factors, while on the other hand omnivores scored higher in ‘out-group regard’ and ‘public regard’ factors. Although the reasons can be different, we confirmed that both vegetarians and omnivores are positive toward plant-based foods. Our results suggest that different strategies will be needed to promote plant-based food consumption to vegetarians and to omnivores.
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Affiliation(s)
- Gahyun Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
| | - Jieun Oh
- College of Science and Industry Convergence, Ewha Womans University, Seoul 03760, Korea;
| | - Misook Cho
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Correspondence:
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33
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Domić J, Grootswagers P, van Loon LJC, de Groot LCPGM. Perspective: Vegan Diets for Older Adults? A Perspective On the Potential Impact On Muscle Mass and Strength. Adv Nutr 2022; 13:712-725. [PMID: 35108354 PMCID: PMC9156387 DOI: 10.1093/advances/nmac009] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 12/17/2021] [Accepted: 01/31/2022] [Indexed: 12/22/2022] Open
Abstract
Consumers are increasingly encouraged to consume more plant-based foods and lower their consumption of foods from animal origin. Concurrently, older adults are recommended to consume an adequate amount of high-quality dietary protein for the prevention of age-related muscle loss. In the current Perspective article, we discuss why it may not be preferred to consume a vegan diet at an older age. Our perspective is based on the proposed lower bioavailability and functionality of proteins in a vegan diet due to the matrix of the whole-food protein sources, the lower essential amino acid (EAA) content, and specific EAA deficiencies in proteins derived from plant-based foods. We propose that a vegan diet increases the risk of an inadequate protein intake at an older age and that current strategies to improve the anabolic properties of plant-based foods are not feasible for many older adults. We provide recommendations for further research to substantiate the remaining knowledge gaps regarding the consequences of a vegan diet on skeletal muscle mass and strength at an older age.
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Affiliation(s)
| | - Pol Grootswagers
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Luc J C van Loon
- Department of Human Biology, School of Nutrition and Translational Research in Metabolism (NUTRIM), Maastricht University Medical Centre+, Maastricht, The Netherlands,Institute of Sports and Exercise Studies, HAN University of Applied Sciences, Nijmegen, The Netherlands
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34
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Holler S, Cramer H, Liebscher D, Jeitler M, Schumann D, Murthy V, Michalsen A, Kessler CS. Differences Between Omnivores and Vegetarians in Personality Profiles, Values, and Empathy: A Systematic Review. Front Psychol 2021; 12:579700. [PMID: 34690847 PMCID: PMC8530248 DOI: 10.3389/fpsyg.2021.579700] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Accepted: 08/31/2021] [Indexed: 11/24/2022] Open
Abstract
Numerous medical studies have documented vegetarian diets as having various health benefits. Studies have also compared vegetarians with other dietary groups from a socio-psychological perspective. The objective of this review is to investigate the differences between vegetarians and omnivores in terms of their personality profiles, values, and empathy skills. A search was conducted across three electronic databases. Non-randomized, observational, cross-sectional, and cohort studies were eligible. Outcomes provided information about the differences between the above-mentioned dietary groups regarding their personality profiles, values, and empathy skills. A shortened version of the Newcastle–Ottawa Scale was used to assess the risk of bias for the included studies. Of the 2,513 different studies found, 25 (total number of participants n = 23,589) were ultimately included. These studies indicate that vegetarians significantly differ from omnivores in their personalities, values, and ability to be empathetic. Omnivorism is associated with an increased orientation toward social dominance, greater right-wing authoritarianism, and, in line with this, a stronger tendency to be prejudiced. Vegetarianism is associated with greater openness and empathy. The values of vegetarians are based more on universalism, hedonism, stimulation, and self-direction, whereas the values of omnivores are based more on the idea of power. To answer a narrowly defined and clear question, issues such as animal ethics, animal rights, and environmental protection are not considered in this review. The findings of this review, showing marked differences in personality correlating to the choice of diet and the increasing influence of plant-based diets on a global level, indicate that further studies about vegetarianism are warranted.
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Affiliation(s)
- Sophie Holler
- Institute of Social Medicine, Epidemiology and Health Economics, Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Berlin, Germany
| | - Holger Cramer
- Department of Internal and Integrative Medicine, Evang. Kliniken Essen-Mitte, Faculty of Medicine, University of Duisburg-Essen, Essen, Germany.,Australian Research Centre in Complementary and Integrative Medicine, University of Technology Sydney, Sydney, NSW, Australia.,National Centre for Naturopathic Medicine, Southern Cross University, Lismore, NSW, Australia
| | - Daniela Liebscher
- Institute of Social Medicine, Epidemiology and Health Economics, Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Berlin, Germany
| | - Michael Jeitler
- Institute of Social Medicine, Epidemiology and Health Economics, Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Berlin, Germany.,Department of Internal and Complementary Medicine, Immanuel Hospital Berlin, Berlin, Germany
| | - Dania Schumann
- Institute of Social Medicine, Epidemiology and Health Economics, Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Berlin, Germany
| | - Vijayendra Murthy
- Australian Research Centre in Complementary and Integrative Medicine, University of Technology Sydney, Sydney, NSW, Australia
| | - Andreas Michalsen
- Institute of Social Medicine, Epidemiology and Health Economics, Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Berlin, Germany.,Department of Internal and Complementary Medicine, Immanuel Hospital Berlin, Berlin, Germany
| | - Christian S Kessler
- Institute of Social Medicine, Epidemiology and Health Economics, Charité - Universitätsmedizin Berlin, Corporate Member of Freie Universität Berlin and Humboldt-Universität zu Berlin, Berlin, Germany.,Department of Internal and Complementary Medicine, Immanuel Hospital Berlin, Berlin, Germany
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35
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Dobersek U, Teel K, Altmeyer S, Adkins J, Wy G, Peak J. Meat and mental health: A meta-analysis of meat consumption, depression, and anxiety. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34612096 DOI: 10.1080/10408398.2021.1974336] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
In this meta-analysis, we examined the quantitative relation between meat consumption or avoidance, depression, and anxiety. In June 2020, we searched five online databases for primary studies examining differences in depression and anxiety between meat abstainers and meat consumers that offered a clear (dichotomous) distinction between these groups. Twenty studies met the selection criteria representing 171,802 participants with 157,778 meat consumers and 13,259 meat abstainers. We calculated the magnitude of the effect between meat consumers and meat abstainers with bias correction (Hedges's g effect size) where higher and positive scores reflect better outcomes for meat consumers. Meat consumption was associated with lower depression (Hedges's g = 0.216, 95% CI [0.14 to 0.30], p < .001) and lower anxiety (g = 0.17, 95% CI [0.03 to 0.31], p = .02) compared to meat abstention. Compared to vegans, meat consumers experienced both lower depression (g = 0.26, 95% CI [0.01 to 0.51], p = .041) and anxiety (g = 0.15, 95% CI [-0.40 to 0.69], p = .598). Sex did not modify these relations. Study quality explained 58% and 76% of between-studies heterogeneity in depression and anxiety, respectively. The analysis also showed that the more rigorous the study, the more positive and consistent the relation between meat consumption and better mental health. The current body of evidence precludes causal and temporal inferences.
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Affiliation(s)
- Urska Dobersek
- Department of Psychology, University of Southern Indiana, Evansville, Indiana, USA
| | - Kelsey Teel
- Department of Psychology, University of Southern Indiana, Evansville, Indiana, USA
| | - Sydney Altmeyer
- Department of Psychology, University of Southern Indiana, Evansville, Indiana, USA
| | - Joshua Adkins
- Department of Psychology, University of Southern Indiana, Evansville, Indiana, USA
| | - Gabrielle Wy
- Department of Criminology and Criminal Justice, University of Maryland, College Park, Maryland, USA
| | - Jackson Peak
- Department of Psychology, University of Southern Indiana, Evansville, Indiana, USA
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36
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Buttlar B, Walther E. Escaping from the meat paradox: How morality and disgust affect meat-related ambivalence. Appetite 2021; 168:105721. [PMID: 34606940 DOI: 10.1016/j.appet.2021.105721] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 05/20/2021] [Accepted: 09/27/2021] [Indexed: 01/16/2023]
Abstract
Meat production and its consumption harm animals, the environment, and human health; nevertheless, many people like to eat meat. If people become aware of this so-called meat paradox, they experience an aversive cognitive conflict. People, therefore, have to eschew meat if they permanently want to resolve this conflict. Eschewing meat is demanding, however, because people have to resist their temptation to eat meat and challenge social norms. In the present research, we thus conducted two pre-registered studies to investigate how people may overcome these obstacles: We hypothesized that people may go through a hedonic shift in which they establish cognitive consistency by forming univalent instead of ambivalent attitudes and that this process is fueled by the moral emotion disgust. In Study 1, we found that veg*ans who pursued moral goals with their diet reported more disgust towards meat, which was associated with reduced meat-related ambivalence. In Study 2, we found that disgust towards meat was again associated with decreased meat-related ambivalence. That is, veg*ans and omnivores similarly reported greater disgust after reading a text describing bad hygienic conditions in meat production. Besides this physical disgust, they also experienced heightened disgust if they read a text on animal cruelty in meat production. This moral disgust, however, was only elicited in people who did not morally disengage from their harmful behavior, i.e., in people who attributed relatively high emotional and mental capacities towards animals. While the latter findings of Study 2 are rather exploratory, taken together our findings suggest that morality and disgust may indeed promote cognitive consistency. The outlined processes thus could play a pivotal role in adopting and maintaining meat-less diets.
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Affiliation(s)
- Benjamin Buttlar
- University of Trier, Universitätsring 15, 54296, Trier, Germany.
| | - Eva Walther
- University of Trier, Universitätsring 15, 54296, Trier, Germany
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37
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North M, Kothe E, Klas A, Ling M. How to define “Vegan”: An exploratory study of definition preferences among omnivores, vegetarians, and vegans. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104246] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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38
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Perceptions of Vegan Food among Organic Food Consumers Following Different Diets. SUSTAINABILITY 2021. [DOI: 10.3390/su13179794] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This article identifies consumer segments for vegan food by analysing perceptions of vegan food among food organic consumers following different diets: vegans, vegetarians, former vegetarians, flexitarians, and omnivores. The analysis is based on responses to a quantitative consumer survey for which 503 participants were recruited from customers at German grocery stores by quota sampling according to diet and region. From the responses to an open-ended question eliciting the participants’ associations with vegan food, the analysis finds that vegans and vegetarians perceive vegan foods primarily as being beneficial for animal welfare, healthy, and environmentally friendly, while those who ate meat perceive vegan food primarily as containing no animal ingredients and as being healthy. The respondents’ varying assessments of the taste, diversity, and environmental benefits of vegan food were found to differ in relation to the various diets they followed, as did their assessments of how long the vegan trend is likely to last. A cluster analysis based on the consumers’ perceptions and attitudes revealed three consumer groups: “vegan fans”, “enjoyment sceptics”, and “originality-sceptics”. Scepticism about the originality of vegan food was found in all diet groups. These findings can help inform more effective targeting of consumer needs for vegan organic food.
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39
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Erhardt J, Olsen A. Meat Reduction in 5 to 8 Years Old Children-A Survey to Investigate the Role of Parental Meat Attachment. Foods 2021; 10:1756. [PMID: 34441533 PMCID: PMC8393896 DOI: 10.3390/foods10081756] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/18/2021] [Accepted: 07/22/2021] [Indexed: 01/28/2023] Open
Abstract
It is by now well established that a plant-based and meatless or reduced-meat diet is an important contribution to a sustainability and healthy diet. This work discusses important determinants for parents of implementing a meat reduced diet for their children. A questionnaire was conducted with 90 parents of children aged 5-8 years living in Germany, where they had to choose one out of three options of a dish, namely meaty, reduced meat and no meat, for their child. The results show that the parent's attachment to meat and the associated attitudes and habits play a crucial role in their meal choice and therefore eating behaviour, including consumed amounts of meat, of their child. Moreover, perceived tastiness, healthiness and balanced serving style, as well as the child's preferences influences the parent's decision. The findings of this work provide valuable insights to the food industry and food producers, health professionals and public health, as it highlights the background, as well as some drivers and barriers for parents choosing a dish with less meat for their children.
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Affiliation(s)
| | - Annemarie Olsen
- Department of Food Science, Faculty of Science, Section for Design and Consumer Behaviour, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark;
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40
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Kováč Ľ, Halama P. How vegans, vegetarians and carnists differ in personality traits and attitudes towards animals. CURRENT ISSUES IN PERSONALITY PSYCHOLOGY 2021; 10:147-152. [PMID: 38013920 PMCID: PMC10535629 DOI: 10.5114/cipp.2021.107172] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/20/2021] [Accepted: 06/01/2021] [Indexed: 11/29/2023] Open
Abstract
BACKGROUND Food decisions and dietary preferences are affected by a complex set of different cultural or regional factors, but personality traits seem to play an important role too. Previous research suggested that the food preferences related to veganism, vegetarianism, or carnism can be predicted by the Big Five model of personality and reflected in the attitudes towards animals. PARTICIPANTS AND PROCEDURE The present study examined personality traits and attitudes towards animals of 190 (M = 24.90, SD = 7.18) Slovak participants, of whom 57 were vegans, 56 vegetarians, and 77 carnists. To measure Big Five personality traits, the Big Five Inventory-2 (BFI-2) was used. Attitudes towards animals were measured by the short 10-item version of the Animal Attitude Scale (AAS-10). RESULTS Vegans and vegetarians scored significantly higher than carnists in open-mindedness and attitude towards animals; there was no difference between scores of vegans and vegetarians. No relationship between the diet groups and demographic variables (gender, education, and age) was identified. From personality traits and sociodemo-graphic variables, only open-mindedness was a significant predictor of attitudes towards animals. CONCLUSIONS Vegans and vegetarians differ from carnists primarily in one trait: open-mindedness. Vegans and vegetarians also differ from carnists by holding more positive attitudes towards animals.
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41
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Schweren LJS, van Rooij D, Shi H, Larsson H, Arias-Vasquez A, Li L, Grimstvedt Kvalvik L, Haavik J, Buitelaar J, Hartman C. Diet, Physical Activity, and Disinhibition in Middle-Aged and Older Adults: A UK Biobank Study. Nutrients 2021; 13:1607. [PMID: 34064914 PMCID: PMC8151887 DOI: 10.3390/nu13051607] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 04/29/2021] [Accepted: 05/07/2021] [Indexed: 01/15/2023] Open
Abstract
Disinhibition is a prominent feature of multiple psychiatric disorders, and has been associated with poor long-term somatic outcomes. Modifiable lifestyle factors including diet and moderate-to-vigorous physical activity (MVPA) may be associated with disinhibition, but their contributions have not previously been quantified among middle-aged/older adults. Here, among N = 157,354 UK Biobank participants aged 40-69, we extracted a single disinhibition principal component and four dietary components (prudent diet, elimination of wheat/dairy/eggs, meat consumption, full-cream dairy consumption). In addition, latent profile analysis assigned participants to one of five empirical dietary groups: prudent-moderate, unhealthy, restricted, meat-avoiding, low-fat dairy. Disinhibition was regressed on the four dietary components, the dietary grouping variable, and self-reported MVPA. In men and women, disinhibition was negatively associated with prudent diet, and positively associated with wheat/dairy/eggs elimination. In men, disinhibition was also associated with consumption of meat and full-cream dairy products. Comparing groups, disinhibition was lower in the prudent-moderate diet (reference) group compared to all other groups. Absolute βs ranged from 0.02-0.13, indicating very weak effects. Disinhibition was not associated with MVPA. In conclusion, disinhibition is associated with multiple features of diet among middle-aged/older adults. Our findings foster specific hypotheses (e.g., early malnutrition, elevated immune-response) to be tested in alternative study designs.
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Affiliation(s)
- Lizanne J. S. Schweren
- Interdisciplinary Center Psychopathology and Emotion Regulation, University Medical Center Groningen, 9700 RB Groningen, The Netherlands;
| | - Daan van Rooij
- Donders Center for Brain, Cognition and Behaviour, Department of Cognitive Neuroscience, RadboudUMC, 6525 GA Nijmegen, The Netherlands; (D.v.R.); (H.S.); (A.A.-V.); (J.B.)
| | - Huiqing Shi
- Donders Center for Brain, Cognition and Behaviour, Department of Cognitive Neuroscience, RadboudUMC, 6525 GA Nijmegen, The Netherlands; (D.v.R.); (H.S.); (A.A.-V.); (J.B.)
| | - Henrik Larsson
- School of Medical Sciences, Örebro University, S-701 82 Örebro, Sweden; (H.L.); (L.L.)
- Department of Medical Epidemiology and Biostatistics, Karolinska Institutet, SE-171 77 Stockholm, Sweden
| | - Alejandro Arias-Vasquez
- Donders Center for Brain, Cognition and Behaviour, Department of Cognitive Neuroscience, RadboudUMC, 6525 GA Nijmegen, The Netherlands; (D.v.R.); (H.S.); (A.A.-V.); (J.B.)
| | - Lin Li
- School of Medical Sciences, Örebro University, S-701 82 Örebro, Sweden; (H.L.); (L.L.)
| | - Liv Grimstvedt Kvalvik
- Department of Biomedicine, Public Health and Primary Care, University of Bergen, NO-5020 Bergen, Norway; (L.G.K.); (J.H.)
| | - Jan Haavik
- Department of Biomedicine, Public Health and Primary Care, University of Bergen, NO-5020 Bergen, Norway; (L.G.K.); (J.H.)
- Bergen Centre of Brain Plasticity, Haukeland University Hospital, NO-5012 Bergen, Norway
| | - Jan Buitelaar
- Donders Center for Brain, Cognition and Behaviour, Department of Cognitive Neuroscience, RadboudUMC, 6525 GA Nijmegen, The Netherlands; (D.v.R.); (H.S.); (A.A.-V.); (J.B.)
- Karakter Child and Adolescent Psychiatry University Centre, RadboudUMC, 6525 GA Nijmegen, The Netherlands
| | - Catharina Hartman
- Interdisciplinary Center Psychopathology and Emotion Regulation, University Medical Center Groningen, 9700 RB Groningen, The Netherlands;
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42
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Rothgerber H, Rosenfeld DL. Meat‐related cognitive dissonance: The social psychology of eating animals. SOCIAL AND PERSONALITY PSYCHOLOGY COMPASS 2021. [DOI: 10.1111/spc3.12592] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hank Rothgerber
- Department of Psychology Bellarmine University Louisville Kentucky USA
| | - Daniel L. Rosenfeld
- Department of Psychology University of California Los Angeles California USA
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Valdes M, Conklin A, Veenstra G, Black JL. Plant-based dietary practices in Canada: examining definitions, prevalence and correlates of animal source food exclusions using nationally representative data from the 2015 Canadian Community Health Survey-Nutrition. Public Health Nutr 2021; 24:777-786. [PMID: 33106204 PMCID: PMC8025092 DOI: 10.1017/s1368980020003444] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2020] [Revised: 08/23/2020] [Accepted: 09/01/2020] [Indexed: 11/30/2022]
Abstract
OBJECTIVE While plant-based dietary practices (PBDPs) have been recommended to improve both population health and environmental sustainability outcomes, no nationally representative Canadian studies have described the prevalence or correlates of excluding animal source foods. The current study therefore: (1) created operationalised definitions of PBDPs based on animal source food exclusions to estimate the prevalence of Canadians who adhere to PBDPs and (2) examined key correlates of PBDPs. DESIGN Population representative, cross-sectional data were from the 2015 Canadian Community Health Survey-Nutrition. Respondents' PBDPs were categorised as: (1) vegan (excluded red meat, poultry, fish, eggs and dairy); (2) vegetarian (excluded red meat, poultry and fish); (3) pescatarian (excluded red meat and poultry) and (4) red meat excluder (excluded red meat). Descriptive statistics and multivariable regression analyses were used to examine the prevalence and correlates of these PBDP categories. SETTING All ten provinces in Canada. PARTICIPANTS Canadians aged 2 years and above (n 20 477). RESULTS In 2015, approximately 5 % of Canadians reported adhering to any PBDP (all categories combined) with the majority (2·8 %) categorised as a red meat excluder, 1·3 % as vegetarian, 0·7 % as pescatarian and 0·3 % as vegan. South Asian cultural identity (OR 19·70 (95 % CI 9·53, 40·69)) and higher educational attainment (OR 1·97 (95 % CI 1·02, 3·80)) were significantly associated with reporting a vegetarian/vegan PBDP. CONCLUSIONS Despite growing public discourse around PBDPs, only 5 % of Canadians reported PBDPs in 2015. Understanding the social and cultural factors that influence PBDPs is valuable for informing future strategies to promote environmentally sustainable dietary practices.
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Affiliation(s)
- Mirjana Valdes
- Food Nutrition and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BCV6T 1Z4, Canada
| | - Annalijn Conklin
- Faculty of Pharmaceutical Sciences, University of British Columbia, Vancouver, BCV6T 1Z3, Canada
| | - Gerry Veenstra
- Department of Sociology, Faculty of Arts, University of British Columbia, Vancouver, BCV6T 1Z1, Canada
| | - Jennifer L Black
- Food Nutrition and Health, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BCV6T 1Z4, Canada
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Hopwood CJ, Piazza J, Chen S, Bleidorn W. Development and validation of the motivations to Eat Meat Inventory. Appetite 2021; 163:105210. [PMID: 33774135 DOI: 10.1016/j.appet.2021.105210] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 01/18/2021] [Accepted: 03/12/2021] [Indexed: 01/25/2023]
Abstract
Previous research suggests that there are four primary motives to eat meat: that it is natural, normal, necessary, or nice. However, these motives have not yet been distinguished empirically; the lack of a measurement tool that can distinguish these motives has contributed to a literature that focuses primarily on meat-eating motivation or justification in general, as opposed to differences between these motives. We developed a 19-item measure, the Motivations to Eat Meat Inventory (MEMI), that fit a four-factor model in three samples (total N = 2175), including one with a large number of vegetarians. Using this instrument, we generated psychological profiles associated with each motive, and showed that the structure and correlates of meat-eating motives is highly similar for omnivores and vegetarians. This research provides a valuable tool for studying variation in psychological motives for eating meat among both meat-eaters and vegetarians and provides an initial framework for understanding the underpinnings of these different motivations.
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Tan NP, Conner TS, Sun H, Loughnan S, Smillie LD. Who gives a veg? Relations between personality and Vegetarianism/Veganism. Appetite 2021; 163:105195. [PMID: 33705890 DOI: 10.1016/j.appet.2021.105195] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 03/04/2021] [Accepted: 03/05/2021] [Indexed: 02/02/2023]
Abstract
With rates of vegetarianism and veganism (i.e., veg*nism) rising around the world, a growing body of research has begun to explore psychological characteristics that distinguish vegetarians and vegans from omnivores. However, relatively few studies have examined how veg*nism is related to differences in basic personality traits such as the "Big Five", with those that have tending to yield conflicting results. Moreover, none of these studies have examined personality at the lower levels of the personality trait hierarchy (i.e., aspects and facets of the Big Five). Thus, we sought to clarify how personality traits are related to veg*nism. In Study 1, comprising two samples (S1a: N = 797, S1b: N = 1534), participants were categorised as Veg*n vs Restricted-omnivore vs Omnivore, and completed personality questionnaires at the domain and aspect levels of the Big Five. In Study 2, participants (N = 562) completed both categorical and continuous measures of veg*nism, along with personality questionnaires at the domain, aspect, and facet levels. Across both studies, we found that people who scored higher on traits within the openness/intellect and agreeableness domains most consistently reported higher levels of veg*nism. Patterns in the data also suggested that the relation between personality and veg*nism might depend on the way veg*nism is measured. Theoretical and practical implications of these findings are discussed.
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Affiliation(s)
- Nicholas P Tan
- Melbourne School of Psychological Sciences, University of Melbourne, Australia.
| | | | - Haisu Sun
- Melbourne School of Psychological Sciences, University of Melbourne, Australia
| | | | - Luke D Smillie
- Melbourne School of Psychological Sciences, University of Melbourne, Australia
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Puigdueta I, Aguilera E, Cruz JL, Iglesias A, Sanz-Cobena A. Urban agriculture may change food consumption towards low carbon diets. GLOBAL FOOD SECURITY 2021. [DOI: 10.1016/j.gfs.2021.100507] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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47
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Connell NJ, Doligkeit D, Andriessen C, Kornips-Moonen E, Bruls YMH, Schrauwen-Hinderling VB, van de Weijer T, van Marken-Lichtenbelt WD, Havekes B, Kazak L, Spiegelman BM, Hoeks J, Schrauwen P. No evidence for brown adipose tissue activation after creatine supplementation in adult vegetarians. Nat Metab 2021; 3:107-117. [PMID: 33462512 DOI: 10.1038/s42255-020-00332-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 12/10/2020] [Indexed: 11/09/2022]
Abstract
Creatine availability in adipose tissue has been shown to have profound effects on thermogenesis and energy balance in mice. However, whether dietary creatine supplementation affects brown adipose tissue (BAT) activation in humans is unclear. In the present study, we report the results of a double-blind, randomized, placebo-controlled, cross-over trial (NCT04086381) in which 14 young, healthy, vegetarian adults, who are characterized by low creatine levels, received 20 g of creatine monohydrate per day or placebo. Participants were eligible if they met the following criteria: male or female, white, aged 18-30 years, consuming a vegetarian diet (≥6 months) and body mass index 20-25 kg m-2. BAT activation after acute cold exposure was determined by calculating standard uptake values (SUVs) acquired by [18F]fluorodeoxyglucose positron emission tomography-magnetic resonance imaging. BAT volume (-31.32 (19.32) SUV (95% confidence interval (CI) -73.06, 10.42; P = 0.129)), SUVmean (-0.34 (0.29) SUV (95% CI -0.97, 0.28; P = 0.254)) and SUVmax (-2.49 (2.64) SUV (95% CI -8.20, 3.21; P = 0.362)) following acute cold exposure were similar between placebo and creatine supplementation. No side effects of creatine supplementation were reported; one participant experienced bowel complaints during placebo, which resolved without intervention. Our data show that creatine monohydrate supplementation in young, healthy, lean, vegetarian adults does not enhance BAT activation after acute cold exposure.
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Affiliation(s)
- Niels J Connell
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
| | - Daniel Doligkeit
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
| | - Charlotte Andriessen
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
| | - Esther Kornips-Moonen
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
| | - Yvonne M H Bruls
- Department of Radiology and Nuclear Medicine, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Center+, Maastricht, the Netherlands
| | - Vera B Schrauwen-Hinderling
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
- Department of Radiology and Nuclear Medicine, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Center+, Maastricht, the Netherlands
| | - Tineke van de Weijer
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
- Department of Radiology and Nuclear Medicine, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Center+, Maastricht, the Netherlands
| | - Wouter D van Marken-Lichtenbelt
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
| | - Bas Havekes
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
- Division of Endocrinology, Department of Internal Medicine, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University Medical Center+, Maastricht, the Netherlands
| | - Lawrence Kazak
- Goodman Cancer Research Centre, McGill University, Montreal, Quebec, Canada
- Department of Biochemistry, McGill University, Montreal, Quebec, Canada
| | - Bruce M Spiegelman
- Department of Cell Biology, Dana-Farber Cancer Institute, Harvard Medical School, Boston, MA, USA
| | - Joris Hoeks
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands
| | - Patrick Schrauwen
- Department of Nutrition and Movement Sciences, NUTRIM School for Nutrition and Translational Research in Metabolism, Maastricht University, Maastricht, the Netherlands.
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Do vegetarians feel bad? Examining the association between eating vegetarian and subjective well-being in two representative samples. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104018] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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49
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Kirsten H, Seib-Pfeifer LE, Lüth CA, Rosenfeld DL. Validation and application of a German version of the Dietarian Identity Questionnaire: Revealing differences between omnivores, vegetarians, and vegans. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103988] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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50
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Smillie LD, Lawn ECR, Zhao K, Perry R, Laham SM. Prosociality and morality through the lens of personality psychology. AUSTRALIAN JOURNAL OF PSYCHOLOGY 2020. [DOI: 10.1111/ajpy.12229] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Luke D. Smillie
- Melbourne School of Psychological Sciences, The University of Melbourne, Melbourne, Victoria, Australia,
| | - Erin C. R. Lawn
- Melbourne School of Psychological Sciences, The University of Melbourne, Melbourne, Victoria, Australia,
| | - Kun Zhao
- Melbourne School of Psychological Sciences, The University of Melbourne, Melbourne, Victoria, Australia,
| | - Ryan Perry
- Melbourne School of Psychological Sciences, The University of Melbourne, Melbourne, Victoria, Australia,
| | - Simon M. Laham
- Melbourne School of Psychological Sciences, The University of Melbourne, Melbourne, Victoria, Australia,
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