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McLeod SC, McCormack JC, Oey I, Conner TS, Peng M. Knowledge, attitude and practices of health professionals with regard to plant-based diets in pregnancy: a scoping review. Public Health Nutr 2024; 27:e170. [PMID: 39344586 DOI: 10.1017/s1368980024001484] [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] [Indexed: 10/01/2024]
Abstract
OBJECTIVE This scoping review aimed to systematically map and describe the existing evidence regarding the knowledge, attitudes and practices of health professionals with regard to plant-based diets during pregnancy and to highlight areas for further research. DESIGN Following a pre-registered protocol, online databases were searched using a comprehensive search string, in addition to selected grey literature sources, and reference lists of included studies. The studies were independently screened for eligibility by two authors, SM and JM. Data from all eligible studies were charted by the first author, and a narrative summary was performed. SETTING Maternal health care services. RESULTS Ten studies were included for review, from New Zealand (n 2), Australia (n 2), Germany, Netherlands, United Kingdom, France, Italy and Peru. Most of these studies were observational, employed various validated and non-validated survey instruments, interviews and one education intervention. Knowledge was the most frequently assessed outcome in the reviewed studies. Health professionals' knowledge of plant-based nutrition in pregnancy was reported to be limited and frequently attributed to a lack of nutrition training. Participants' personal dietary patterns and work specialisation appear to be closely associated with their knowledge, attitudes and practices regarding plant-based diets. CONCLUSION This review identified a significant research gap regarding health professionals' practices in relation to plant-based diets during pregnancy. Additionally, this review has demonstrated the need for further research, awareness and practice protocols to promote high-quality care and education or professional development to address the prevalent lack of knowledge among this group.
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Affiliation(s)
- Stephanie C McLeod
- Department of Food Science, University of Otago, 362 Leith Street, Dunedin9054, New Zealand
- Riddet Institute, Private Bag 11 222, Palmerston North4442, New Zealand
| | - Jessica C McCormack
- Department of Food Science, University of Otago, 362 Leith Street, Dunedin9054, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, 362 Leith Street, Dunedin9054, New Zealand
- Riddet Institute, Private Bag 11 222, Palmerston North4442, New Zealand
| | - Tamlin S Conner
- Department of Psychology, University of Otago, 362 Leith Street, Dunedin9054, New Zealand
| | - Mei Peng
- Department of Food Science, University of Otago, 362 Leith Street, Dunedin9054, New Zealand
- Riddet Institute, Private Bag 11 222, Palmerston North4442, New Zealand
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2
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Davies CA, Stanley SK. Untangling the Dairy Paradox: How Vegetarians Experience and Navigate the Cognitive Dissonance Aroused by Their Dairy Consumption. Appetite 2024:107692. [PMID: 39332532 DOI: 10.1016/j.appet.2024.107692] [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: 12/21/2023] [Revised: 08/26/2024] [Accepted: 09/25/2024] [Indexed: 09/29/2024]
Abstract
Most people eat meat, yet report valuing the environment, animal life, and their health which contradicts this dietary behaviour. The psychological discomfort aroused by this value-behaviour inconsistency, and the strategies meat eaters use to resolve this unpleasant state, is termed the 'meat paradox'. Vegetarians eschew meat consumption, but the negative implications of dairy are comparable to meat. We investigated the 'dairy paradox' in a sample of vegetarians (N = 378) using an experimental design. Specifically, we tested whether vegetarians experienced cognitive dissonance after reading about the environmental, animal welfare, and health impacts of dairy consumption when compared to a control group not exposed to this information. Then, we examined to what extent perceiving dairy consumption as Natural, Necessary, Normal, Nice, or Neglectable, and denial of cows' mental states (Experience or Agency) predicted reduced cognitive dissonance. Vegetarians in the dissonance-induction condition reported experiencing significantly greater dissonance, though they more strongly rejected the justification strategies. Instead, they reported greater intentions to reduce their dairy consumption than vegetarians in the control condition. Rather than replicating findings from the meat paradox literature, these results suggest that vegetarians respond to uncomfortable feelings about their value-behaviour conflict with a greater intention to abandon the incongruent behaviour, rather than endorsing the cognitions that justify it. This research provides evidence that vegetarians experience a dairy paradox. Given the success of our study in shifting participants away from behavioural justification and toward behavioural change intentions, our findings can help guide the design of interventions seeking to reduce dairy consumption.
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Affiliation(s)
- Chelsea A Davies
- School of Medicine and Psychology, The Australian National University, Canberra, Australia.
| | - Samantha K Stanley
- School of Medicine and Psychology, The Australian National University, Canberra, Australia.
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3
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Petersen T, Denker TL, Koppenberg M, Hirsch S. Revealed preferences on meat substitute consumption and political attitudes - Testing the left-right and environmental concerns framework. Appetite 2024; 199:107371. [PMID: 38702029 DOI: 10.1016/j.appet.2024.107371] [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: 01/22/2024] [Revised: 04/20/2024] [Accepted: 04/21/2024] [Indexed: 05/06/2024]
Abstract
The promotion of meat substitutes to reduce meat intake is a promising way to reduce the environmental and public health externalities of meat consumption while preserving the important role of taste and texture in meat products. However, the market for meat substitutes is developing more slowly than expected. Therefore, we analyze the factors associated with the heterogeneity in meat substitute consumption in Germany, a country where meat traditionally plays an important role. We use revealed preference data on meat substitute sales from 1025 individual retailers, sociodemographic data, and election results from 92 regions in Germany over the period 2017-2021, to analyze whether differences in meat substitute consumption are associated with consumers' political orientation (liberal/left or conservative/right) and socio-demographic variables. We also investigate whether election results for parties with stronger climate protection goals are associated with meat substitute consumption. Our results show that meat substitute consumption varies significantly across Germany and that this is related to differences in socio-demographic characteristics and voting behavior across regions. Voting for the Green Party and parties with strong climate protection ambitions is positively related to the market share of meat substitutes. In contrast, voting for Germany's most conservative party, which has the lowest ambitions in terms of climate protection targets, is associated with lower meat substitute consumption. Therefore, manufacturers could develop tailored marketing strategies that specifically target these voter groups in order to increase the market share of meat substitutes as alternatives to meat products.
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Affiliation(s)
- Thies Petersen
- Institute of Farm Management, Department Management in Agribusiness, University of Hohenheim, 70599, Stuttgart, Germany; TUM School of Management, Professorship Agricultural and Food Economics, Technical University of Munich, 85354, Freising, Germany.
| | - Tom-Lukas Denker
- Institute of Farm Management, Department Management in Agribusiness, University of Hohenheim, 70599, Stuttgart, Germany
| | - Maximilian Koppenberg
- Institute of Farm Management, Department Management in Agribusiness, University of Hohenheim, 70599, Stuttgart, Germany; Section Social Science, Business Economics Group, Wageningen University & Research, 6700 EW, Wageningen, the Netherlands
| | - Stefan Hirsch
- Institute of Farm Management, Department Management in Agribusiness, University of Hohenheim, 70599, Stuttgart, Germany
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Kirbiš A, Korže V, Lubej M. Predictors of Meat Reduction: The Case of Slovenia. Foods 2024; 13:2346. [PMID: 39123537 PMCID: PMC11311667 DOI: 10.3390/foods13152346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2024] [Revised: 07/19/2024] [Accepted: 07/24/2024] [Indexed: 08/12/2024] Open
Abstract
Health, environmental, and animal advocacy organisations emphasise reducing or eliminating high meat consumption due to its adverse effects on health, sustainability, climate change, and animal welfare. Increasingly, people are deciding to reduce their meat consumption frequency. Our study aimed to examine predictors of meat reduction among Slovenian consumers, focusing on gender, age, partner and children status, size of residential settlement, socioeconomic status, and political orientation. We conducted a survey using non-probability sampling. We examined demographic, socioeconomic, and political predictors of individuals' self-assessed intent to reduce meat consumption in the month following the survey. Additionally, we analysed respondents' meat reduction during the three years prior. A correlation analysis revealed that higher age and education levels were significantly positively correlated with meat reduction patterns. An ordinal logistic regression analysis indicated that age was the only significant predictor of meat reduction intentions and past behaviour. Our findings suggest that middle-aged and elderly individuals are more likely than younger adults to report meat reduction behaviours. Future public health interventions should tailor approaches to different age groups, and, in particular, target younger individuals. Educational campaigns should highlight the health and environmental benefits of reducing meat and animal product consumption, particularly in primary and secondary schools.
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Affiliation(s)
- Andrej Kirbiš
- Department of Sociology, Faculty of Arts, University of Maribor, 2000 Maribor, Slovenia
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5
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Krawczyk A, Fernández-López J, Zimoch-Korzycka A. Insect Protein as a Component of Meat Analogue Burger. Foods 2024; 13:1806. [PMID: 38928748 PMCID: PMC11203044 DOI: 10.3390/foods13121806] [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: 04/29/2024] [Revised: 05/22/2024] [Accepted: 06/05/2024] [Indexed: 06/28/2024] Open
Abstract
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.
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Affiliation(s)
- Anna Krawczyk
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
| | - Juana Fernández-López
- IPOA Research Group, Institute for Agri-Food and Agri-Environmental Research and Innovation Miguel Hernández University (CIAGRO-UMH), Ctra. Beniel km 3.2, 03312 Orihuela, Spain;
| | - Anna Zimoch-Korzycka
- Department of Functional Food Products Development, Faculty of Food Science and Biotechnology, Wrocław University of Environmental and Life Sciences, 37 Chelmonskiego Str., 51-630 Wrocław, Poland;
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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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Greenwell J, Grant M, Young L, Mackay S, Bradbury KE. The prevalence of vegetarians, vegans and other dietary patterns that exclude some animal-source foods in a representative sample of New Zealand adults. Public Health Nutr 2023; 27:e5. [PMID: 38050700 PMCID: PMC10830381 DOI: 10.1017/s1368980023002677] [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: 09/28/2022] [Revised: 09/21/2023] [Accepted: 11/27/2023] [Indexed: 12/06/2023]
Abstract
OBJECTIVE This study aimed to estimate the prevalence of vegetarians, vegans and other dietary patterns that exclude some animal-source foods in New Zealand adults. We also examined socio-demographic and lifestyle correlates of these dietary patterns. DESIGN The New Zealand Health Survey is a representative rolling cross-sectional survey of New Zealanders; data from the 2018/19 and 2019/20 waves were used for this analysis. Participants were asked if they completely excluded red meat, poultry, fish/shellfish, eggs or dairy products from their diet. SETTING New Zealand. PARTICIPANTS Adults, aged ≥ 15 years (n 23 292). RESULTS The prevalence of red-meat excluders (2·89 %), pescatarians (1·40 %), vegetarians (2·04 %) and vegans (0·74 %) was low. After adjustment for socio-demographic and lifestyle factors, women (OR = 1·54, 95 % CI: 1·22, 1·95), Asian people (OR = 2·56, 95 % CI: 1·96, 4·45), people with tertiary education (OR = 1·71, 95 % CI: 1·18, 2·48) and physically active people (OR = 1·36, 95 % CI: 1·04, 1·76) were more likely to be vegetarian/vegan. Those aged ≥ 75 years (OR = 0·28, 95 % CI: 0·14, 0·53) and current smokers (OR = 0·42, 95 % CI: 0·23, 0·76) were less likely to be vegetarian/vegan. Similar associations were seen between socio-demographic and lifestyle factors and the odds of being a red-meat excluder/pescatarian. CONCLUSIONS Approximately 93 % of New Zealand adults eat red meat and a very small number exclude all animal products from their diets. The Eating and Activity Guidelines for New Zealand adults recommend a plant-based diet with moderate amounts of animal-source foods. A comprehensive national nutrition survey would provide detailed information on the amount of red meat and other animal-source foods that the New Zealand population currently consumes.
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Affiliation(s)
- James Greenwell
- Public Health Agency, Manatū Hauora (Ministry of Health), Wellington, New Zealand
| | - Megan Grant
- Public Health Agency, Manatū Hauora (Ministry of Health), Wellington, New Zealand
| | - Leanne Young
- Department of Epidemiology and Biostatistics, School of Population Health, University of Auckland, Auckland1142, New Zealand
| | - Sally Mackay
- Department of Epidemiology and Biostatistics, School of Population Health, University of Auckland, Auckland1142, New Zealand
| | - Kathryn Erica Bradbury
- Department of Epidemiology and Biostatistics, School of Population Health, University of Auckland, Auckland1142, New Zealand
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8
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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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9
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Aydinli A, Lu FC, Baskin E, Sinha J, Jain SP. Preference for imperfect produce: The influence of political ideology and openness to experience. Appetite 2023; 191:107068. [PMID: 37813163 DOI: 10.1016/j.appet.2023.107068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 09/28/2023] [Accepted: 09/29/2023] [Indexed: 10/11/2023]
Abstract
Food waste is a critical global issue, posing substantial environmental, social, and financial challenges, even as millions continue to face uncertainty regarding their next meal source. The seriousness of this problem necessitates a closer look into ways to reduce food waste. In this investigation, we identify a key factor which contributes to food waste-imperfect fruits and vegetables (FaVs), defined as foods that are non-uniform in shape, color, or texture. Because of their unusual and sometimes ugly appearance, people are often averse to buying them, making it important to understand factors that influence people's acceptance or rejection of imperfect FaVs. Across four online studies (including an exploratory study) with nearly 1400 U.S. respondents and using varied designs, we test political ideology as a moderator of this aversion to imperfect FaVs. Our findings indicate that politically conservative people are less likely to purchase imperfect FaVs (vs. perfect FaVs) compared to politically liberal people. The last study also uncovers the psychological mechanism underlying this greater aversion to FaVs by conservatives: lower openness to experience explains why this segment of population may be less willing to purchase imperfect FaVs. Implications and future research directions are discussed.
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Affiliation(s)
- Aylin Aydinli
- Vrije Universiteit Amsterdam, 1081, HV, Amsterdam, the Netherlands.
| | - Fang-Chi Lu
- The University of Melbourne, 198 Berkeley Street, Melbourne, Victoria, 3010, Australia.
| | - Ernest Baskin
- Saint Joseph's University, 5600 City Ave, Philadelphia, PA, 19151, USA.
| | - Jayati Sinha
- Florida International University, 11200 SW 8th Street, Miami, FL, 33199, USA.
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10
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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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11
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Vilanova F, Milfont TL, Costa AB. Short version of the right-wing authoritarianism scale for the Brazilian context. PSICOLOGIA-REFLEXAO E CRITICA 2023; 36:17. [PMID: 37470848 PMCID: PMC10359236 DOI: 10.1186/s41155-023-00260-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Accepted: 07/07/2023] [Indexed: 07/21/2023] Open
Abstract
Right-Wing Authoritarianism (RWA) is a central predictor of distinct phenomena such as prejudice, voting behavior, corruption, conspiratory beliefs and dietary habits. Given its theoretical and practical relevance, researchers have incorporated RWA measures in large-scale surveys but their length can be an impediment. Although short RWA scales exist, none consider the cultural variability of the RWA structure in non-WEIRD contexts such as Brazil. Here, we report data from five cross-sectional and longitudinal Brazilian samples (Ntotal = 2,493) used to develop a short RWA version that considers cross-cultural specificities of the Brazilian context, where an alternative four-factor model was observed. Exploratory and confirmatory factor analyses confirmed a four-factor structure comprising Authoritarianism, Traditionalism, Submission to Authority and Contestation to Authority dimensions. Six-month longitudinal results indicated that Authoritarianism and Traditionalism are more stable than both Submission and Contestation to Authority. Correlations between these dimensions and right-wing political self-categorization were statistically equivalent for the full 34-item RWA scale version and the new 12-item version. Results confirm the psychometric properties of the four-factor, 12-item RWA scale in this cultural context.
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Affiliation(s)
- Felipe Vilanova
- Pontifícia Universidade Católica Do Rio Grande Do Sul, Avenida Ipiranga 6681, Building 11, Room 933, Porto Alegre, RS, Brazil.
| | | | - Angelo Brandelli Costa
- Pontifícia Universidade Católica Do Rio Grande Do Sul, Avenida Ipiranga 6681, Building 11, Room 933, Porto Alegre, RS, Brazil
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12
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Realini CE, Driver T, Zhang R, Guenther M, Duff S, Craigie CR, Saunders C, Farouk MM. Survey of New Zealand consumer attitudes to consumption of meat and meat alternatives. Meat Sci 2023; 203:109232. [PMID: 37269711 DOI: 10.1016/j.meatsci.2023.109232] [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: 03/09/2022] [Revised: 05/23/2023] [Accepted: 05/25/2023] [Indexed: 06/05/2023]
Abstract
This study examined consumers' consumption, motivations, and concerns regarding meat and meat alternatives by means of an online survey of 1061 New Zealand consumers and review of literature. Outcomes of the survey indicate New Zealanders are overwhelmingly omnivorous (93%), regard taste as the most important factor in their meat purchasing decision followed by price and freshness and consider environmental impact and social responsibility of less importance. Those surveyed indicated willingness to pay 17-24% more for food safety and sustainability related meat attributes. About half of respondents lowered their meat consumption the previous year, mainly red and processed meats, due to lack of affordability and health concerns. Although those surveyed showed high awareness about meat alternatives, their consumption level of the products was very low and more prevalent for female, younger and more educated individuals. Overall, the outlook for meat consumption and meat industry in New Zealand is positive and is likely to remain so for the foreseeable future.
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Affiliation(s)
- C E Realini
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand
| | - T Driver
- Agribusiness and Economics Research Unit, Lincoln University, Canterbury, New Zealand
| | - R Zhang
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand
| | - M Guenther
- Agribusiness and Economics Research Unit, Lincoln University, Canterbury, New Zealand
| | - S Duff
- Agribusiness and Economics Research Unit, Lincoln University, Canterbury, New Zealand
| | - C R Craigie
- AgResearch Limited, 1365 Springs Road, Lincoln, Canterbury 7674, New Zealand
| | - C Saunders
- Agribusiness and Economics Research Unit, Lincoln University, Canterbury, New Zealand
| | - M M Farouk
- AgResearch Limited, Te Ohu Rangahau Kai, Massey University Campus, Grasslands, Tennent Drive, Palmerston North 4474, New Zealand.
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13
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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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Moss R, LeBlanc J, Gorman M, Ritchie C, Duizer L, McSweeney MB. A Prospective Review of the Sensory Properties of Plant-Based Dairy and Meat Alternatives with a Focus on Texture. Foods 2023; 12:foods12081709. [PMID: 37107504 PMCID: PMC10137571 DOI: 10.3390/foods12081709] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2023] [Revised: 04/15/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
Consumers are interested in plant-based alternatives (PBAs) to dairy and meat products, and as such, the food industry is responding by developing a variety of different plant-based food items. For these products to be successful, their textural properties must be acceptable to consumers. These textural properties need to be thoroughly investigated using different sensory methodologies to ensure consumer satisfaction. This review paper aims to summarize the various textural properties of PBAs, as well as to discuss the sensory methodologies that can be used in future studies of PBAs. PBAs to meat have been formulated using a variety of production technologies, but these products still have textural properties that differ from animal-based products. Most dairy and meat alternatives attempt to mimic their conventional counterparts, yet sensory trials rarely compare the PBAs to their meat or dairy counterparts. While most studies rely on consumers to investigate the acceptability of their products' textural properties, future studies should include dynamic sensory methodologies, and attribute diagnostics questions to help product developers characterize the key sensory properties of their products. Studies should also indicate whether the product is meant to mimic a conventional product and should define the target consumer segment (ex. flexitarian, vegan) for the product. The importance of textural properties to PBAs is repeatedly mentioned in the literature and thus should be thoroughly investigated using robust sensory methodologies.
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Affiliation(s)
- Rachael Moss
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Jeanne LeBlanc
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Mackenzie Gorman
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Christopher Ritchie
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
| | - Lisa Duizer
- Department of Food Science, University of Guelph, Guelph, ON NQG 2W1, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, NS B4P 2K5, Canada
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15
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Silfver M, Niva M, Salmivaara L, Vainio A. Moral foundations and future pro‐environmental lifestyles choices in the Finnish population. JOURNAL OF COMMUNITY & APPLIED SOCIAL PSYCHOLOGY 2023. [DOI: 10.1002/casp.2687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
Affiliation(s)
- Mia Silfver
- Faculty of Social Sciences, Social Psychology University of Helsinki Helsinki Finland
| | - Mari Niva
- Department of Economics and Management, Helsinki Institute of Sustainability Science (HELSUS) University of Helsinki Helsinki Finland
| | - Laura Salmivaara
- Department of Forest Sciences, Helsinki Institute of Sustainability Science (HELSUS) University of Helsinki Helsinki Finland
| | - Annukka Vainio
- Department of Forest Sciences, Helsinki Institute of Sustainability Science (HELSUS) University of Helsinki Helsinki Finland
- Natural Resources Institute Finland (Luke) Helsinki Finland
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16
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The psychological causes and societal consequences of authoritarianism. NATURE REVIEWS PSYCHOLOGY 2023; 2:220-232. [PMID: 37056296 PMCID: PMC9983523 DOI: 10.1038/s44159-023-00161-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/06/2023] [Indexed: 03/06/2023]
Abstract
Over the past two decades, citizens’ political rights and civil liberties have declined globally. Psychological science can play an instrumental role in both explaining and combating the authoritarian impulses that underlie these attacks on personal autonomy. In this Review, we describe the psychological processes and situational factors that foster authoritarianism, as well as the societal consequences of its apparent resurgence within the general population. First, we summarize the dual process motivational model of ideology and prejudice, which suggests that viewing the world as a dangerous, but not necessarily competitive, place plants the psychological seeds of authoritarianism. Next, we discuss the evolutionary, genetic, personality and developmental antecedents to authoritarianism and explain how contextual threats to safety and security activate authoritarian predispositions. After examining the harmful consequences of authoritarianism for intergroup relations and broader societal attitudes, we discuss the need to expand the ideological boundaries of authoritarianism and encourage future research to investigate both right-wing and left-wing variants of authoritarianism. Authoritarianism weakens democratic institutions and fosters societal divisions. In this Review, Osborne et al. describe the psychological processes and situational factors that give rise to authoritarianism, as well as the societal consequences of its apparent resurgence within the general population.
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17
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Collier ES, Harris KL, Bendtsen M, Norman C, Niimi J. Just a matter of taste? Understanding rationalizations for dairy consumption and their associations with sensory expectations of plant-based milk alternatives. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Stanley SK, Day C, Brown PM. Masculinity Matters for Meat Consumption: An Examination of Self-Rated Gender Typicality, Meat Consumption, and Veg*nism in Australian Men and Women. SEX ROLES 2023. [DOI: 10.1007/s11199-023-01346-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
AbstractPrevious research shows that men eat more meat than women. We explore the extent to which self-rated gender typicality explains differences in meat consumption intentions and behaviour. We recruited a large sample (N = 4897) of Australian men and women to complete an online survey about their attitudes and intentions regarding meat consumption and abstention and measured their self-rated gender typicality (the extent men view themselves as masculine, and women view themselves as feminine). We used moderated regression analyses to investigate self-rated gender typicality as a moderator of the relationship between gender and meat-related variables. We demonstrated that for men, identifying as more masculine was associated with a lower likelihood of reducing meat consumption or considering veg*nism, and a greater belief that eating meat is normal. We also found that men, and those with more gender-typical self-ratings (regardless of gender), viewed meat as more natural, necessary, and nice. These findings suggest that self-rated gender typicality may be relevant for understanding gender differences in meat consumption behaviours. Appeals to adopt low- or no-meat diets may be more effective if they consider the ways Australian diets are interconnected with genders and identities. Increasing acceptance of alternative masculinities, and developing masculinity-friendly advertising of plant-based foods, could be useful in promoting meat reduction.
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19
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Ogilvie AR, McGuire BD, Meng L, Shapses SA. Fracture Risk in Vegetarians and Vegans: the Role of Diet and Metabolic Factors. Curr Osteoporos Rep 2022; 20:442-452. [PMID: 36129610 DOI: 10.1007/s11914-022-00754-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 08/22/2022] [Indexed: 01/30/2023]
Abstract
PURPOSE OF REVIEW There is strong evidence that poor dietary intake of certain micro- and macro-nutrients can negatively affect bone health. It is unclear if diet is the primary culprit for poor bone health in the vegan population. RECENT FINDINGS Plant-based diets are gaining public interest since they may improve metabolic health. Studies that examine vegetarians and vegans together show a lower bone mineral density (BMD), but not always increased fracture risk compared to omnivores. However, vegans consistently have higher risk of fracture at multiple bone sites, especially at the hip. There is higher fracture risk in vegans which may be due to calcium and vitamin D intake, as well as amount of dietary protein and quality. Other nutrients (B vitamins, Se, Zn, Fe, iodine) or physiological factors (lower body mass index, microbiome, or endocrine profile) may also play a role but have not been examined and require further study.
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Affiliation(s)
- Anna R Ogilvie
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, USA
- Institute of Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ, USA
| | - Brandon D McGuire
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, USA
- Institute of Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ, USA
| | - Lingqiong Meng
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, USA
- Institute of Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ, USA
| | - Sue A Shapses
- Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ, USA.
- Institute of Food, Nutrition, and Health, Rutgers University, New Brunswick, NJ, USA.
- Department of Medicine, Rutgers-Robert Wood Johnson Medical School, New Brunswick, NJ, USA.
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20
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Verain MCD, Dagevos H. Comparing meat abstainers with avid meat eaters and committed meat reducers. Front Nutr 2022; 9:1016858. [PMID: 36438730 PMCID: PMC9686341 DOI: 10.3389/fnut.2022.1016858] [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: 08/11/2022] [Accepted: 10/26/2022] [Indexed: 07/30/2023] Open
Abstract
Shifting our eating patterns toward less animal-based and more plant-based diets is urgently needed to counter climate change, address public health issues, and protect animal welfare. Although most consumers agree that these are important topics, many consumers are not particularly willing to decrease the meat intensity of their diets. In supporting consumers to shift their diets, it is important to understand consumers' attitudes, motivations, and preferences related to meat consumption and to take differences across consumers on these aspects into account. This study aims to in-depth research meat abstainers (vegetarians and vegans), and to explore how and to what extent they differ from avid meat eaters and committed meat reducers in terms of their (1) socio-demographic characteristics, (2) attitudes and norms, (3) food choice motives, and (4) food preferences and behavior. A survey has been conducted among a representative sample of Dutch adults. Comparisons show that meat abstainers (N = 198) differ from committed meat reducers (N = 171) and avid meat eaters (N = 344) on the four included categories of variables. In terms of demographics, we largely confirm the stereotype of vegans and vegetarians being highly educated females. In attitudes and norms, large differences exist with meat abstainers being least pro-meat and avid meat eaters being most pro-meat. Food choice motives confirm this, with meat abstainers valuing animal welfare and a good feeling higher than committed meat reducers and avid meat eaters. Finally, differences across the groups are most pronounced in terms of their food preferences and consumption, with a much higher appreciation of plant-based protein sources among meat abstainers, a high appreciation of non-meat animal-based proteins across committed meat reducers and a high appreciation of meat products among avid meat eaters. This shows that although differences across the groups are gradual and expected, in terms of reduction motivations and preferences of protein sources the three groups (frequent meat consumption-meat reduction-meat avoidance) are very distinct, which makes it unlikely to expect big shifts from one group to another in the short term.
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Affiliation(s)
- Muriel C. D. Verain
- Wageningen Economic Research, Wageningen University & Research, Wageningen, Netherlands
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21
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Yoosefzadeh-Najafabadi M, Rajcan I, Vazin M. High-throughput plant breeding approaches: Moving along with plant-based food demands for pet food industries. Front Vet Sci 2022; 9:991844. [PMID: 36254260 PMCID: PMC9568371 DOI: 10.3389/fvets.2022.991844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 09/05/2022] [Indexed: 12/02/2022] Open
Affiliation(s)
| | - Istvan Rajcan
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
| | - Mahsa Vazin
- PawCo Foods, San Francisco, CA, United States
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22
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Isham A, Geusen J, Gatersleben B. The Influence of Framing Plant-Based Products in Terms of Their Health vs. Environmental Benefits: Interactions with Individual Wellbeing. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11948. [PMID: 36231247 PMCID: PMC9565293 DOI: 10.3390/ijerph191911948] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/15/2022] [Accepted: 09/16/2022] [Indexed: 05/31/2023]
Abstract
Significant reductions in the consumption of meat and dairy products are required to limit environmental damage and meet climate targets. However, individuals choosing to adopt plant-based diets still form a minority. Whilst different types of message framings have been suggested to be a potential means of encouraging the uptake of plant-based diets, recent findings have often failed to document any differences in people's willingness to reduce their consumption of animal products based on whether messages emphasize the health or environmental benefits of plant-based diets. This research examined whether individual wellbeing might interact with health versus environmental message frames to determine people's liking and willingness to pay for plant-based products. Across two experiments with a university (Study 1) and a non-student, adult sample (Study 2), participants were exposed to different hypothetical labels for plant-based foods and asked to rate their liking and willingness to pay for each. In line with existing findings, results demonstrated a trend whereby showing health (versus environmental) information on food labels did not in itself influence participants perceptions of the food products. Higher levels of positive wellbeing were associated with greater liking and willingness to pay for the plant-based foods (B values ranging from 0.04 to 0.45). Further, there was an interaction effect whereby levels of negative affect were differentially linked to liking and willingness to pay across the health and environmental framing conditions (B values ranging from 0.03 to 0.38). In particular, negative affect appears to have a greater negative impact on the product liking and willingness to pay when environmental label framings are used. This effect was most pronounced for the product liking dependent variable (B = -0.29 in the environmental framing condition). This research therefore extends understandings of the more specific instances in which message framings can impact perceptions of plant-based foods. The implications of the findings for understanding how best to promote uptake of plant-based diets are discussed.
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Affiliation(s)
- Amy Isham
- Centre for the Understanding of Sustainable Prosperity (CUSP), University of Surrey, Guildford GU2 7XH, UK
| | - Judith Geusen
- School of Psychology, University of Surrey, Guildford GU2 7XH, UK
| | - Birgitta Gatersleben
- Centre for the Understanding of Sustainable Prosperity (CUSP), University of Surrey, Guildford GU2 7XH, UK
- School of Psychology, University of Surrey, Guildford GU2 7XH, UK
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23
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Giacalone D, Clausen MP, Jaeger SR. Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Beacom E, Repar L, Bogue J. Consumer motivations and desired product attributes for 2.0 plant-based products: a conceptual model of consumer insight for market-oriented product development and marketing. SN BUSINESS & ECONOMICS 2022; 2:115. [PMID: 35935269 PMCID: PMC9340746 DOI: 10.1007/s43546-022-00278-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 06/29/2022] [Indexed: 11/30/2022]
Abstract
The plant-based product (PBP) market sector is rapidly growing, but there is a noted lack of qualitative data examining consumers’ perceptions of these products. This study aimed to examine consumers perceptions and usage of plant-based products and brands to further refine and extend our understanding of the different layers of contemporary plant-based consumption. Online consumer focus groups (n = 6) were used to gather qualitative data from consumers (n = 20) in Ireland and the United Kingdom. Qualitative analysis was conducted using NVivo v.26 where a content analysis procedure was used to reduce data into categories and sub-categories, after which data within categories was analysed to identify themes. Six overarching themes were identified: (1) Pro-social and moral motivations as most prominent in influencing PBP consumption; (2) Personal and sociocultural reasons as emerging motivators on PBP consumption; (3) Brand, ingredients, flavour and price as key attributes; (4) Natural, unprocessed PBPs as most appealing; (5) Replicating functional and nutritional properties of animal protein as more important than replicating sensory properties; and (6) Locally produced products and brands as preferred. A conceptual model of consumer insights required for market-oriented PBP development and marketing is produced. This model is consumer led, and confirms and extends/refines knowledge on motivations for consumption, evaluation of product attributes, and market gaps and improvements for a new generation of PBPs.
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Affiliation(s)
- Emma Beacom
- Present Address: Department of Food Business and Development, Cork University Business School, University College Cork, Cork, Republic of Ireland
| | - Lana Repar
- Present Address: Department of Food Business and Development, Cork University Business School, University College Cork, Cork, Republic of Ireland
| | - Joe Bogue
- Present Address: Department of Food Business and Development, Cork University Business School, University College Cork, Cork, Republic of Ireland
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25
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Edmondson D, Conroy D, Romero-Canyas R, Tanenbaum M, Czajkowski S. Climate change, behavior change and health: a multidisciplinary, translational and multilevel perspective. Transl Behav Med 2022; 12:503-515. [PMID: 35613001 PMCID: PMC9274996 DOI: 10.1093/tbm/ibac030] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The climate crisis provides a critical new lens through which health and health behaviors need to be viewed. This paper has three goals. First, it provides background on the climate crisis, the role of human behavior in creating this crisis, and the health impacts of climate change. Second, it proposes a multilevel, translational approach to investigating health behavior change in the context of the climate crisis. Third, it identifies specific challenges and opportunities for increasing the rigor of behavioral medicine research in the context of the climate crisis. The paper closes with a call for behavioral medicine to be responsive to the climate crisis.
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Affiliation(s)
| | - David Conroy
- The Pennsylvania State University, State College, PA, USA
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26
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Collier ES, Normann A, Harris KL, Oberrauter LM, Bergman P. Making More Sustainable Food Choices One Meal at a Time: Psychological and Practical Aspects of Meat Reduction and Substitution. Foods 2022; 11:1182. [PMID: 35563904 PMCID: PMC9099438 DOI: 10.3390/foods11091182] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/05/2022] [Accepted: 04/12/2022] [Indexed: 12/04/2022] Open
Abstract
Switching out meat in favour of plant-based alternatives such as meat substitutes is an important step towards eating more sustainably. Here, the aim was to identify and explore the specific barriers experienced by Swedish consumers when replacing meat with more sustainable alternatives. All meat-eating participants in this study reported some interest in reducing their meat consumption. Aspects of home-use and central-location test methods were combined by using a digital conferencing system to host cooking sessions and focus group discussions online, which was shown to be a viable setup even in this hands-on setting. The discussions targeted participants' experience preparing meals using meat substitutes as well as their perceived motivators and barriers to reducing meat consumption. Four themes identified through thematic analysis indicated that meat-eating participants, despite their desire or intent to reduce their meat consumption, experienced barriers relating to the following: internal conflict due to holding multiple positive and negative beliefs about meat simultaneously (ambivalence), justification of eating meat (rationalisation), a desire for variety in and control over their food choices (agency), and sensitivity to the views and expectations of other people and the situational context regarding meat (social and structuralfactors). Possible strategies to support ambivalent individuals in aligning their behaviour with their beliefs instead of vice versa are discussed in the context of the meat paradox. Agency and practical skills, including increasing knowledge in preparing meals with plant-based proteins, likely play a role in bridging this intention-behaviour gap.
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Affiliation(s)
- Elizabeth S. Collier
- Perception & Design Unit, Division Bioeconomy & Health, RISE Research Institutes of Sweden, 114 28 Stockholm, Sweden;
- Department of Health, Medicine and Caring Sciences, Division of Society and Health, Linköping University, 580 02 Linkoping, Sweden
| | - Anne Normann
- Perception & Design Unit, Division Bioeconomy & Health, RISE Research Institutes of Sweden, 412 76 Gothenburg, Sweden; (A.N.); (L.-M.O.); (P.B.)
| | - Kathryn L. Harris
- Perception & Design Unit, Division Bioeconomy & Health, RISE Research Institutes of Sweden, 114 28 Stockholm, Sweden;
| | - Lisa-Maria Oberrauter
- Perception & Design Unit, Division Bioeconomy & Health, RISE Research Institutes of Sweden, 412 76 Gothenburg, Sweden; (A.N.); (L.-M.O.); (P.B.)
| | - Penny Bergman
- Perception & Design Unit, Division Bioeconomy & Health, RISE Research Institutes of Sweden, 412 76 Gothenburg, Sweden; (A.N.); (L.-M.O.); (P.B.)
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27
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DeClercq V, Nearing JT, Sweeney E. Plant-Based Diets and Cancer Risk: What is the Evidence? Curr Nutr Rep 2022; 11:354-369. [PMID: 35334103 DOI: 10.1007/s13668-022-00409-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/28/2022] [Indexed: 01/23/2023]
Abstract
PURPOSE OF REVIEW The purpose of this review is to summarize the recent (past 5 years) available evidence regarding the association between plant-based diets on cancer risk from clinical trials and observational studies. Biological mechanisms and gaps in the current literature will also be discussed. RECENT FINDINGS There is a lack of intervention studies but there are abundant observational studies assessing the association between plant-based diets and cancer risk, including multiple longitudinal cohort studies and similar data from case-control studies that demonstrate a decreased overall cancer risk with plant-based diets. Case-control studies support a decreased risk of colorectal and breast cancers with plant-based diets, but results for specific cancers remain inconsistent in cohort studies. Current evidence from observational studies indicates an inverse association between plant-based diets and overall cancer risk. Future research should include intervention studies, address inconsistencies in dietary assessment methods and provide greater detail on underrepresented groups.
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Affiliation(s)
- Vanessa DeClercq
- Department of Pharmacology, Dalhousie University, Room 5-D Tupper Medical Building, 5850 College Street, Halifax, NS, B3H 4R2, Canada. .,Department of Community Health and Epidemiology, Dalhousie University, Halifax, NS, Canada.
| | - Jacob T Nearing
- Department of Microbiology and Immunology, Dalhousie University, Halifax, NS, Canada
| | - Ellen Sweeney
- Atlantic Partnership for Tomorrow's Health (PATH), Dalhousie University, Halifax, NS, Canada
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28
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Röös E, de Groote A, Stephan A. Meat tastes good, legumes are healthy and meat substitutes are still strange - The practice of protein consumption among Swedish consumers. Appetite 2022; 174:106002. [PMID: 35341881 DOI: 10.1016/j.appet.2022.106002] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 02/25/2022] [Accepted: 03/09/2022] [Indexed: 01/11/2023]
Abstract
Replacing meat with grain legumes would benefit human health, the environment and agriculture. This study analysed legume and meat consumption practices by investigating consumer perceptions and competences relating to lightly processed grain legumes (LPL), legume-based meat substitutes (LBMS) and meat in Sweden, and how these (and demographic variables) influenced stated intention to change consumption. Major differences in consumer perceptions of LPL and LBMS compared with meat related to product attractiveness and status, with meat seen as more fun, popular, suitable in diets and for festive occasions, and tastier. Most consumers knew of the environmental impact of meat and health benefits of LPL. Country of origin, i.e. Swedish origin was important for many consumers (especially for meat and women). Preferences relating to health and environmental impact were important for intention to decrease meat consumption. Perceived environmental impact was important for intention to change consumption of LPL, but taste, healthiness, weight control, ease of preparation and suitability in the diet were equally or more important. Leveraging stated consumer willingness and intention to eat more LPL by making LPL more accessible to consumers could increase their consumption. For LBMS, there are still important barriers in terms of taste, familiarity and overall attractiveness of these products that need to be overcome to increase their consumption in Sweden.
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Affiliation(s)
- Elin Röös
- Department of Energy and Technology, Swedish University of Agricultural Science, Sweden.
| | - Annica de Groote
- Department of Energy and Technology, Swedish University of Agricultural Science, Sweden
| | - Andreas Stephan
- Department of Forestry and Wood Technology, Linnaeus University, Sweden
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29
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It's not just about the food: Motivators of food patterns and their link with sustainable food neophobia. Appetite 2022; 174:106008. [PMID: 35341880 DOI: 10.1016/j.appet.2022.106008] [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: 01/22/2022] [Revised: 03/01/2022] [Accepted: 03/17/2022] [Indexed: 11/21/2022]
Abstract
Food sustainability has been a growing focus in an attempt to limit climate change; as a result, the sustainable food market and an onset of social behaviors, such as shopping local and eating plant-based, is increasing. Limited however, is the understanding of how these sustainable food options are perceived among individuals who have different motivations for eating the way that they do. The situated identity enactment model and food neophobia literature are used to conceptualize the development of a model outlining how physical health, culture, and sustainability driven motivations of food patterns influence one's fear of sustainable food-moving beyond attitude as a suitable measurement in this context due to the complexity in the way select situational ques are cognitively processed. Data were collected among a representative U.S sample (n = 414) and analyzed through structural equation modeling using plant-based meat as the product of focus. Individuals whose food choices are culturally driven showed greater sustainable food neophobia and as motivations were more sustainability driven, the less fear they had of such foods. Contrary to what existing literature suggests, those driven by physical health showed no significance in the effects of their food patterns on neophobia even when considering a food option often positioned as healthier. Results also provided evidence of high local identity being a positive predictor of neophobia among those whose choices were culturally and sustainably driven. This study highlights the sensitivity of sustainable food and the importance of considering context, norms, and identity on food behaviors, regardless of one's underlying motives for food choices. Findings are influential in advancing social psychology literature on food behaviors and encourages the use of the model on other sustainable food products.
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30
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Verain MC, Dagevos H, Jaspers P. Flexitarianism in the Netherlands in the 2010 decade: Shifts, consumer segments and motives. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104445] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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31
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Kołodziejczak K, Onopiuk A, Szpicer A, Poltorak A. Meat Analogues in the Perspective of Recent Scientific Research: A Review. Foods 2021; 11:105. [PMID: 35010232 PMCID: PMC8750317 DOI: 10.3390/foods11010105] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 12/23/2021] [Accepted: 12/30/2021] [Indexed: 12/24/2022] Open
Abstract
There are many reasons why consumers and food producers are looking for alternatives to meat and meat products, which includes the following: health, environmental or ethical aspects. This study reviews recent scientific reports on meat analogues. The scope of the review includes the following: formulation and nutritional value; health safety and legal regulations; manufacturing and processing technologies including the latest developments in this area; product availability on the food market; and consumer attitudes towards meat analogues. The analysis of the literature data identified technological challenges, particularly in improving consumer acceptability of meat analogues. Among the risks and limitations associated with the production of meat analogues, the following were identified: contamination from raw materials and the risk of harmful by-products due to intensive processing; legal issues of product nomenclature; and consumer attitudes towards substituting meat with plant-based alternatives. The need for further research in this area, particularly on the nutritional value and food safety of meat analogues, was demonstrated.
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Affiliation(s)
| | - Anna Onopiuk
- Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c Street, 32, 02-776 Warsaw, Poland; (K.K.); (A.S.); (A.P.)
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