1
|
Khaledi-Paveh B, Abdi A, Heydarpour S, Dehghan F, Haghparast R, Ghasemi H. The perceived experience of adhering to vegan diet: a descriptive phenomenological study. BMC Public Health 2024; 24:753. [PMID: 38468211 PMCID: PMC10926561 DOI: 10.1186/s12889-024-18227-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Accepted: 02/28/2024] [Indexed: 03/13/2024] Open
Abstract
BACKGROUND Today, raw vegetarianism is considered one of the most important socio-cultural developments in contemporary societies. In this regard, the present study was conducted to describe the perceived experience of people adhering to a vegan diet through a phenomenological perspective. METHODS This qualitative study explores the perceived experiences of individuals who follow a vegan diet and are part of the self-care campaign in Kermanshah, Iran. sampling was purposeful and face-to-face interviews were conducted with 12 individuals who follow a vegan lifestyle. The data were analyzed after being collected using the seven steps of Collizi. MAXQUDA software (version 12) was used for data management. RESULTS After qualitative data analysis, we identified 567 codes, which were categorized into 15 sub-themes. From these sub-themes, we derived 4 main themes. The main themes include: In pursuit of redemption (Meaningful framework, In awareness path, Unequaled Disappointment, Chronic and complex conditions), Seeking the New World (Starting with doubt and hesitation, The temptation to return, Constant criticism, Unfamiliar appearance), On the path of overcoming difficulties (Associate problems, Matching the new way, Perceived recommendations), and attaining the expected outcomes (Healthy lifestyle, Therapeutic feedback, Enhancing emotional wellbeing, Feeling of youth). CONCLUSION Based on the participants' experience, despite the challenging journey, the people with a vegetarian diet experienced partial and complete improvement of all the symptoms of the diseases. They had a healthy lifestyle and felt young and energetic. Likewise, this method had a positive effect on people's mental state and mood.
Collapse
Affiliation(s)
- Behnam Khaledi-Paveh
- Faculty, Department of Psychiatry Nursing, Faculty of Nursing and Midwifery, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Alireza Abdi
- Department of Emergency and Critical Care Nursing, Faculty of Nursing and Midwifery, Kermanshah University of Medical Sciences, Kermanshah, Iran.
| | - Sousan Heydarpour
- Department of Reproductive Health, Faculty of Nursing and Midwifery, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Fatemeh Dehghan
- Psychology, nursing, and midwifery school, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Reza Haghparast
- Plant Science, Agriculture Research, Education and Extension Organization (AREEO), Dryland Agricultural Research Institute, Kermanshah, Iran
| | - Hooman Ghasemi
- Student Research Committee, Kermanshah University of Medical Sciences, Kermanshah, Iran
| |
Collapse
|
2
|
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.
Collapse
|
3
|
Coxon C, Hepsomali P, Brandt K, Vauzour D, Costabile A. Personality, dietary identity, mental and sleep health in vegans and vegetarians: A preliminary cross-sectional study. Health Sci Rep 2023; 6:e1525. [PMID: 37621383 PMCID: PMC10444972 DOI: 10.1002/hsr2.1525] [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: 04/24/2023] [Revised: 07/20/2023] [Accepted: 08/11/2023] [Indexed: 08/26/2023] Open
Abstract
Background and Aims Plant-based diets have gained popularity over the past decade. However, research regarding mental and sleep health benefits of following plant-based diets are conflicting. As there are associations between mental/sleep health and various personality traits, and personality may differ between individuals who follow different diets, in this preliminary study, we examined the associations between mental and sleep health and (i) personality and (ii) dietary identity in individuals who follow vegan and vegetarian diets. Methods Cross-sectional data on sociodemographic, personality traits, dietarian identity, overall mental health, depression, anxiety, stress, and sleep quality were collected from 57 vegan/vegetarian participants between the ages of 18-40. Results After controlling for various sociodemographic and lifestyle factors, linear regression models revealed that (i) higher dietarian private regard was a significant predictor of better overall mental health, (ii) lower levels of extraversion and higher levels of empathy predicted depression, (iii) higher levels of neuroticism and empathy predicted anxiety, (iv) higher levels of neuroticism, dietarian centrality, and neuroticism × centrality predicted stress, (v) higher levels of conscientiousness, lower levels of dietarian centrality, but higher levels of personal motivation and dietary strictness, as well as conscientiousness × centrality, conscientiousness × personal motivation, and conscientiousness × strictness predicted better sleep quality. Conclusions These preliminary findings suggest that not only personality traits, but also dietary identity was indeed related to mental and sleep health in individuals who follow plant-based diets.
Collapse
Affiliation(s)
| | | | - Karen Brandt
- School of PsychologyUniversity of RoehamptonLondonUK
| | - David Vauzour
- Department of Nutrition and Preventive MedicineNorwich Medical School, University of East AngliaNorwichUK
| | - Adele Costabile
- School of Life and Health SciencesUniversity of RoehamptonLondonUK
| |
Collapse
|
4
|
Roberts LJ, Oba PM, Swanson KS. Apparent total tract macronutrient digestibility of mildly cooked human-grade vegan dog foods and their effects on the blood metabolites and fecal characteristics, microbiota, and metabolites of adult dogs. J Anim Sci 2023; 101:skad093. [PMID: 36970938 PMCID: PMC10103066 DOI: 10.1093/jas/skad093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Accepted: 03/23/2023] [Indexed: 03/29/2023] Open
Abstract
Vegan, mildly cooked, and human-grade dog foods are becoming more popular, as beliefs and views of pet owners change. To our knowledge, however, dog studies have not examined the digestibility of commercial vegan diets. Therefore, the objective of this study was to determine the apparent total tract digestibility (ATTD) of mildly cooked human-grade vegan dog foods and their effects on blood metabolites and fecal microbiota, characteristics, and metabolites of adult dogs consuming them. Three commercial dog foods were tested. Two were mildly cooked human-grade vegan dog diets, while the third was a chicken-based extruded dog diet. Twelve healthy adult female beagles (7.81 ± 0.65 kg; 7.73 ± 1.65 yr) were used in a replicated 3 × 3 Latin Square design. The study consisted of three experimental periods, with each composed of a 7 d diet adaptation phase, 15 d of consuming 100% of the diet, a 5 d phase for fecal collection for ATTD measurement, and 1 d for blood collection for serum chemistry and hematology. During the fecal collection period, a fresh sample was collected for fecal scoring and dry matter, pH, metabolite, and microbiota measurements. All data were analyzed using the Mixed Models procedure of SAS (version 9.4). All three diets were shown to be highly digestible, with all macronutrients having digestibility values above 80%. The vegan diets had higher (P < 0.001) ATTD of fat, but lower (P < 0.05) ATTD of organic matter than the extruded diet. Dogs consuming the vegan diets had lower circulating cholesterol (P < 0.001), triglyceride (P < 0.001), and platelet (P < 0.009) concentrations and lower (P < 0.010) blood neutrophil percentages than dogs consuming the extruded diet. Dogs consuming vegan diets had lower (P < 0.001) fecal dry matter percentages, lower (P < 0.001) fecal phenol and indole concentrations, and higher (P = 0.05) fecal short-chain fatty acid concentrations than those consuming the extruded diet. Fecal bacterial alpha and beta diversities were not different (P > 0.05) among diets, but dogs consuming vegan diets had altered (P < 0.05) relative abundances of nearly 20 bacterial genera when compared with those consuming the extruded diet. In conclusion, the mildly cooked human-grade vegan dog foods tested in this study performed well, resulting in desirable fecal characteristics, ATTD, and serum chemistries. The vegan diets tested also led to positive changes to serum lipids and fecal metabolites, and interesting changes to the fecal microbial community.
Collapse
Affiliation(s)
- Leah J Roberts
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Patricia M Oba
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Kelly S Swanson
- Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| |
Collapse
|
5
|
Pilař L, Pilařová L, Chalupová M, Kvasničková Stanislavská L, Pitrová J. Food Bloggers on the Twitter Social Network: Yummy, Healthy, Homemade, and Vegan Food. Foods 2022; 11:foods11182798. [PMID: 36140926 PMCID: PMC9497706 DOI: 10.3390/foods11182798] [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: 07/29/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 12/01/2022] Open
Abstract
Many people now consider social networking to be an indispensable tool. There are now over 4.6 billion social media users, who leave a digital footprint through their online interactions. These big data provide enormous research potential for identifying the social and cultural aspects of the monitored topic. Moreover, the use of social media platforms has been found to have an impact on eating habits. The analysis of these social networks is thus essential to understand the factors that influence eating habits. To this aim, we identified the main topics associated with food bloggers on Twitter using the Social Media Analysis based on the Hashtag Research Framework of 686,450 Tweets captured from 171,243 unique users from 1 January 2017 to 30 May 2022. Based on the analysis of communication on Twitter, the most communicated hashtags in the food blogger sphere were as follows: #yummy, #healthy, #homemade, and #vegan. From the point of view of communities, three major clusters were identified, including (1) healthy lifestyle, (2) home-made food, and (3) fast food, and two minor clusters were identified, namely, (4) breakfast and brunch and (5) food traveling.
Collapse
|
6
|
Pilařová L, Kvasničková Stanislavská L, Pilař L, Balcarová T, Pitrová J. Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats. Foods 2022; 11:foods11172695. [PMID: 36076879 PMCID: PMC9455233 DOI: 10.3390/foods11172695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 01/14/2023] Open
Abstract
The rapid development of technologies for cultured meat production has led to new challenges for producers regarding appropriate communication with future customers in order to deliver products to a viable market. Communication analysis of social media enables the identification of the key characteristics of the monitored topic, as well as the main areas of communication by individual users based on active digital footprints. This study aimed to identify the key characteristics of cultured meat based on communication analysis of the social network Twitter. Communication analysis was performed based on 36,356 Tweets posted by 4128 individual users. This analysis identified the following main communicated characteristics: clean meat, future meat, and sustainable meat. Latent Dittrich allocation identified five communication topics: (1) clean and sustainable products, (2) comparisons with plant-based protein and the impact on agribusiness, (3) positive environmental aspects, (4) cultured meat as an alternative protein, and (5) the regulation of cultured meat.
Collapse
|
7
|
Koeder C, Perez-Cueto FJA. Vegan nutrition: a preliminary guide for health professionals. Crit Rev Food Sci Nutr 2022; 64:670-707. [PMID: 35959711 DOI: 10.1080/10408398.2022.2107997] [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: 11/03/2022]
Abstract
Since the beginning of the 21st century, interest in vegan diets has been rapidly increasing in most countries. Misconceptions about vegan diets are widespread among the general population and health professionals. Vegan diets can be health-promoting and may offer certain important advantages compared to typical Western (and other mainstream) eating patterns. However, adequate dietary sources/supplements of nutrients of focus specific to vegan diets should be identified and communicated. Without supplements/fortified foods, severe vitamin B12 deficiency may occur. Other potential nutrients of focus are calcium, vitamin D, iodine, omega-3 fatty acids, iron, zinc, selenium, vitamin A, and protein. Ensuring adequate nutrient status is particularly important during pregnancy, lactation, infancy, and childhood. Health professionals are often expected to be able to provide advice on the topic of vegan nutrition, but a precise and practical vegan nutrition guide for health professionals is lacking. Consequently, it is important and urgent to provide such a set of dietary recommendations. It is the aim of this article to provide vegan nutrition guidelines, based on current evidence, which can easily be communicated to vegan patients/clients, with the goal of ensuring adequate nutrient status in vegans.
Collapse
Affiliation(s)
- Christian Koeder
- Institute of Food Science and Human Nutrition, Leibniz University Hanover, Hanover, Germany
- Department of Nutrition, University of Applied Sciences Münster, Münster, Germany
| | | |
Collapse
|
8
|
Markowski KL. Identity processes and food choice: predictors of dietary lapses among ethical and health vegans. THE JOURNAL OF SOCIAL PSYCHOLOGY 2022; 163:294-310. [PMID: 35938609 DOI: 10.1080/00224545.2022.2105194] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
An interesting finding in the literature on vegetarianism and veganism finds that vegetarians and vegans often report that they deviate from their diets from time to time. Work examining this phenomenon finds that these dietary lapses relate to many factors; however, little research examines how these factors collectively influence dietary lapses while also controlling for the relationships that may exist among factors. Here, I fill this gap by drawing from the unified model of vegetarian identity (UMVI) and identity theory (IT) to propose an inclusive model of dietary lapses. Structural equation model results from a sample of 488 vegans reveal differences in how identity and interactional processes relate to dietary lapses across ethical and health motivations. This work is important because it highlights how identities relate to dietary behaviors differently for ethical and health vegans; it also provides fruitful avenues for future work in this area.
Collapse
|
9
|
Vestergren S, Uysal MS. Beyond the Choice of What You Put in Your Mouth: A Systematic Mapping Review of Veganism and Vegan Identity. Front Psychol 2022; 13:848434. [PMID: 35756214 PMCID: PMC9231820 DOI: 10.3389/fpsyg.2022.848434] [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: 01/04/2022] [Accepted: 05/17/2022] [Indexed: 11/13/2022] Open
Abstract
In recent years, and in the current climate crisis, the interest in veganism and sustainable diet/lifestyle has increased. This growing interest can also be seen within academia. Therefore, we set out to systematically document and organize the social psychological literature on veganism and vegan identity to identify where the field currently is, and what we need to do next. Following PRISMA guidelines we identified a data set of 26 academic papers published between 2010 and 2021. Through a thematic analysis of the data, we created four categories of study focus and content: (1) vegans as a disadvantaged/stigmatized group, (2) the role of ideology in negative attitudes toward vegans, (3) the role of moral and ethical beliefs in changing or sustaining dietary preferences, and (4) veganism as a social movement and vegan activism. Our analysis emphasizes issues with merging all non-meat eaters, reduction of veganism into dietary or lifestyle choices neglecting the politicized content and movement, lack of processes underlying emergence and endurance of veganism, and decontextualization of vegan identity. What is needed is a more fine-grained exploration that addresses the identified issues to account for the content of vegan identity. This would expand, for example, the motives literature to include and emphasize intersectionality in a vegan identity context. Specifically, to facilitate a more sustainable lifestyle, the content of social dimensions needs to be qualitatively explored.
Collapse
Affiliation(s)
- Sara Vestergren
- School of Psychology, Keele University, Newcastle upon Tyne, United Kingdom
| | - Mete Sefa Uysal
- Department of Social Psychology, Friedrich Schiller University Jena, Jena, Germany
| |
Collapse
|
10
|
Agnoli L, Charters S. The alcohol consumption of wine drinkers with the onset of Covid-19. Food Qual Prefer 2022; 98:104489. [PMID: 34924696 PMCID: PMC8669912 DOI: 10.1016/j.foodqual.2021.104489] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 11/14/2021] [Accepted: 12/05/2021] [Indexed: 11/27/2022]
Abstract
The onset of Covid-19 has been the most evident global crisis of the current decade so far. This study explores the difference between professionals in the drinks industry and non-professional wine lovers and the impact on their consumption behaviour of wine and other alcoholic beverages in the early stages of the pandemic, particularly in the context of anxiety. A survey by questionnaire was administered worldwide from the end of March to the end of June 2020 to test four research hypotheses. Results are relevant for the alcoholic beverage industry and public policy. They highlight a higher incidence of unchanged alcohol consumption among non-professionals. They also reveal similarities and differences in changes in consumption behaviour and trends among the two cohorts. Anxiety has an impact on the wine consumption of professionals, and on beer consumption of non-professionals, where the gender and age of respondents are also relevant. The findings of a short qualitative data-collection process enrich our understanding of the results.
Collapse
Affiliation(s)
- Lara Agnoli
- School of Wine & Spirits Business, Burgundy School of Business CEREN EA 7477, Université Bourgogne Franche-Comté, Dijon, France
| | - Steve Charters
- School of Wine & Spirits Business, Burgundy School of Business CEREN EA 7477, Université Bourgogne Franche-Comté, Dijon, France
- Adelaide Business School, The University of Adelaide, Adelaide, South Australia, Australia
| |
Collapse
|
11
|
Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets. Foods 2021; 10:foods10112704. [PMID: 34828985 PMCID: PMC8619387 DOI: 10.3390/foods10112704] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/26/2021] [Accepted: 11/03/2021] [Indexed: 12/27/2022] Open
Abstract
Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in the prevalence of plant-based diets is the importance of investigating if following a vegetarian or vegan diet is associated with altered taste sensitivities. In this study, the taste detection thresholds for six compounds (i.e., sweet-sucrose, salty-sodium chloride, sour-citric acid, umami-monosodium glutamate, MSG, bitter-caffeine, and metallic-iron II sulphate heptahydrate) were measured for a total of 80 healthy, New Zealand European females aged 18-45 years old, who were categorised as 22 vegans, 23 vegetarians, and 35 omnivores. Each participant's detection thresholds to these compounds were measured across two sessions, using an ascending Method of Limits with two-alternative-forced-choice presentations. The threshold data were analysed using both multivariate (i.e., principal component analysis) and univariate (i.e., ANCOVA) techniques to assess differences across the three types of diet. Multivariate analysis suggested that the omnivore group had distinct taste sensitivity patterns across the six compounds compared to the vegetarian or vegan group, which were characterised by relatively heightened sensitivity to metallic and lowered sensitivity to sweetness. Furthermore, the vegetarian group was shown to have a significantly lower detection threshold to bitterness (i.e., caffeine) relative to the other two groups (p < 0.001). While future study is required to investigate the cause-effect relationship between individual diet and taste sensitivities, the present study provides a systematic evaluation of taste sensitivities of individuals following distinct diets. This information may be valuable to future gustatory research as well as to food manufacturers.
Collapse
|
12
|
Varela P, Arvisenet G, Gonera A, Myhrer KS, Fifi V, Valentin D. Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods. Appetite 2021; 169:105793. [PMID: 34748877 DOI: 10.1016/j.appet.2021.105793] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 12/24/2022]
Abstract
A shift towards a plant-based diet is desired to promote sustainability, improve health, and minimize animal suffering. However, many consumers are not willing to make such a transition, because of attachment to meat and unwillingness to change habits. The present work explored the perception of Norwegian and French consumers' attitudes, barriers and opportunities to increase the likelihood of a shift in diet. Three creative focus groups (CFGs), using interactive tasks such as photo-collage, projective mapping, story completion and third person technique, were run with omnivorous adult consumers in each country. CFGs gathers undirected feedback, providing less biased responses than other exploration methods, related to e.g. social norms. In both countries, results were in general lines comparable. Nutritional knowledge was low regarding vegetable proteins; familiar sources of protein were mostly animal. There is a strong gap between respondents' desired behaviour (balancing nutrition, eating less meat) and their actual behaviour: meat is very important, and the menu is often organized around it. Consumers are curious about vegetable sources of protein, but major constraints were hedonics in France, and convenience in Norway. The main barrier to a shift in diet is the lack of knowledge on how to prepare plant-based meals. Many participants find a conflict between health & sustainability in industrial products, perceiving them as highly processed and suggesting that meat replacers might not be a straightforward way to drive omnivorous consumers to shift to a more plant-based diet.
Collapse
Affiliation(s)
- Paula Varela
- Sensory, Consumer Sciences & Innovation, Nofima, As, Norway.
| | - Gaëlle Arvisenet
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Antje Gonera
- Sensory, Consumer Sciences & Innovation, Nofima, As, Norway
| | | | - Viridiana Fifi
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| | - Dominique Valentin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000, Dijon, France
| |
Collapse
|
13
|
Judge M, Fernando JW, Begeny CT. Dietary behaviour as a form of collective action: A social identity model of vegan activism. Appetite 2021; 168:105730. [PMID: 34619244 DOI: 10.1016/j.appet.2021.105730] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 07/08/2021] [Accepted: 09/30/2021] [Indexed: 01/09/2023]
Abstract
Adopting plant-based, or vegan, diets can have a number of benefits, including mitigating climate change, promoting animal welfare, or improving public health. In the current research, we use social psychological theory to better understand what motivates vegans to engage in collective action on behalf of this social group - that is, what motivates individuals to promote, or encourage others to adopt, a vegan lifestyle. We develop and test a Social Identity Model of Vegan Activism, which highlights the roles of individuals' social identities, sense of efficacy, emotions and moral convictions in fostering collective action. In two pre-registered studies, the first with self-identified vegans from Australia and the UK (N = 351), and the second with self-identified vegans from the UK and the US (N = 340), we found that individuals more frequently engaged in vegan activism (i.e., actions to promote vegan lifestyles) when they had stronger moral convictions (i.e., deontological or consequentialist), greater collective efficacy (i.e., beliefs that vegans can make a positive difference), anger (i.e., when thinking about the reasons why they are vegan), and identification (both with vegans, and with animals). Deontological and consequentialist moral convictions had significant indirect effects on vegan activism via different mediators. We conclude by discussing the implications and importance of studying dietary behavior from a social identity perspective, including its ability to help explain how and why individuals become motivated to not only adopt a certain (e.g., vegan) lifestyle themselves, but to also 'act collectively' on behalf of that shared group membership (e.g., promote vegan-friendly behaviors). We also highlight some key insights for policy makers and campaigners aiming to promote plant-based diets.
Collapse
|
14
|
Green or clean? Perception of clean label plant-based products by omnivorous, vegan, vegetarian and flexitarian consumers. Food Res Int 2021; 149:110652. [PMID: 34600654 DOI: 10.1016/j.foodres.2021.110652] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/12/2021] [Accepted: 08/17/2021] [Indexed: 11/21/2022]
Abstract
Consumers are increasingly interested in health and sustainability aspects of their diets. Meat reduction diets have gained popularity with some consumers, leading to an increase in plant-based products in the markets. Additionally, the demand for more natural and healthier products is associated with the clean label trend. But how these two trends relate to each other, has not yet been widely investigated. The aim of the present research was to explore the perception of different consumers (vegans, vegetarians, flexitarians and omnivores), towards clean label, plant-based products in order to better understand their motivations and attitudes. Consumers in Spain, followers of these four diets, participated in a projective mapping task - categorisation of twenty plant-based products (ten clean label and ten original products) - and answered a health and sustainability attitudes survey. The results showed that according to the diet followed by the consumers, they categorised and perceived the products differently, in line with their attitudes. Meat-reducer and avoider consumers paid more attention to quality and health and presented a greater concern for animal welfare and sustainability. Also, they focused on the clean label status for product categorization, while omnivores did not separate between original and clean label products. The present study shows a first exploration of how consumers with different relation to meat (frequent consumption-reduction-avoidance) perceive clean label plant-based products, in relation to their attitudes to health and sustainability, a building block on the way to support consumers in the transition to healthier, more sustainable diets.
Collapse
|
15
|
De Groeve B, Rosenfeld DL. Morally admirable or moralistically deplorable? A theoretical framework for understanding character judgments of vegan advocates. Appetite 2021; 168:105693. [PMID: 34509545 DOI: 10.1016/j.appet.2021.105693] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 08/28/2021] [Accepted: 09/08/2021] [Indexed: 01/08/2023]
Abstract
Over the last decade, vegan advocates have become a growing minority. By arguing against animal-product consumption and imposing the virtue-loaded call to "go vegan," advocates have posed a direct challenge to the mainstream dietary ideology (termed "carnism") in hopes of positive social change. As a consequence, while vegan advocates may be admired for their morality and commitment, they may also be derogated with moralistic traits such as arrogance and overcommitment. We call this mixed-valence perception the "vegan paradox" and propose a theoretical framework for understanding it. Next, we develop a future research agenda to test and apply our framework, and inquire vegan advocacy for ethical, health, and environmental aims. Using the perspective of the idealistic vegan advocate as a reference point, we discuss the roles of the advocate's motives for change (i.e., the effectiveness of moral persuasion), the advocate's call for change (i.e., radical versus incremental change), the target's moral and carnist identification, and source attributes of the advocate. Lastly, we qualify our framework by highlighting further conceptual and methodological considerations.
Collapse
Affiliation(s)
- Ben De Groeve
- Center for Persuasive Communication, Department of Communication Sciences, Ghent University, Belgium.
| | | |
Collapse
|
16
|
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.
Collapse
|
17
|
Healthy Food on the Twitter Social Network: Vegan, Homemade, and Organic Food. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18073815. [PMID: 33917406 PMCID: PMC8038714 DOI: 10.3390/ijerph18073815] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 04/02/2021] [Accepted: 04/04/2021] [Indexed: 01/08/2023]
Abstract
Online social networks have become an everyday aspect of many people’s lives. Users spend more and more time on these platforms and, through their interactions on social media platforms, they create active and passive digital footprints. These data have a strong potential in many research areas; indeed, understanding people’s communication on social media is essential for understanding their attitudes, experiences, behaviors and values. Researchers have found that the use of social networking sites impacts eating behavior; thus, analyzing social network data is important for understanding the meaning behind expressions used in the context of healthy food. This study performed a communication analysis of data from the social network Twitter, which included 666,178 messages posted by 168,134 individual users. These data comprised all tweets that used the #healthyfood hashtag between 2019 and 2020 on Twitter. The results revealed that users most commonly associate healthy food with a healthy lifestyle, diet, and fitness. Foods associated with this hashtag were vegan, homemade, and organic. Given that people change their behavior according to other people’s behavior on social networks, these data could be used to identify current and future associations with current and future perceptions of healthy food characteristics.
Collapse
|