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Çoker EN, Pechey R, Jebb SA. Ethnic differences in meat consumption attitudes, norms and behaviors: A survey of White, South Asian and Black ethnic groups in the UK. Appetite 2024; 198:107359. [PMID: 38631543 DOI: 10.1016/j.appet.2024.107359] [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: 12/03/2023] [Revised: 04/12/2024] [Accepted: 04/13/2024] [Indexed: 04/19/2024]
Abstract
A reduction in meat consumption is necessary to mitigate negative impacts of climate change and adverse health outcomes. The UK has an increasingly multi-ethnic population, yet there is little research on meat consumption habits and attitudes among ethnic groups in the UK. We ran a survey (N = 1014) with quota samples for ethnic groups and analyzed attitudes, behaviors and norm perceptions of White, South Asian and Black British respondents. Most respondents believe overconsumption of red and processed meat has negative impacts on health (73.3%) and the environment (64.3%).South Asian respondents were statistically significantly less likely to be meat eaters than White respondents (OR = 0.44, 95% CIs: 0.30-0.65, t = -4.15, p = 0.000), while there was no significant difference between White and Black respondents (OR = 1.06, 95% CIs: 0.63-1.76, t = 0.21, p = 0.834). Both South Asian (OR = 2.76, 95% CIs: 1.89-4.03 t = 5.25, p = 0.000) and Black respondents (OR = 2.09, 95% CIs: 0.1.30-3.35, t = 3.06, p = 0.002) were significantly more likely to express being influenced by friends and family in their food choices than White respondents. South Asian (OR = 3.24,95% CIs: 2.17-4.84, t = 5.74, p = 0.000) and Black (OR = 2.02,95% CIs: 1.21-3.39, t = 2.69, p = 0.007) respondents were also both significantly more likely to report they would want to eat similarly to their friends and family than White respondents. Statistical analyses suggested some gender and socioeconomic differences across and among ethnic groups, which are reported and discussed. The differences in meat consumption behaviors and norm conformity between ethnic groups raises the prospect that interventions that leverage social norms may be more effective in South Asian groups than Black and White groups in the UK.
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Affiliation(s)
- Elif Naz Çoker
- Nuffield Department of Primary Care Health Sciences, University of Oxford, Radcliffe Primary Care Building, Radcliffe Observatory Quarter, Woodstock Road, Oxford, OX2 6GG, UK.
| | - Rachel Pechey
- Nuffield Department of Primary Care Health Sciences, University of Oxford, Radcliffe Primary Care Building, Radcliffe Observatory Quarter, Woodstock Road, Oxford, OX2 6GG, UK
| | - Susan A Jebb
- Nuffield Department of Primary Care Health Sciences, University of Oxford, Radcliffe Primary Care Building, Radcliffe Observatory Quarter, Woodstock Road, Oxford, OX2 6GG, UK
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Feng Y, Lin H, Tan H, Liu X. Life's essential 8 metrics and mortality outcomes in insulin resistance: The role of inflammation, vascular aging, and gender. Clin Nutr ESPEN 2024; 61:131-139. [PMID: 38777424 DOI: 10.1016/j.clnesp.2024.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 02/19/2024] [Accepted: 03/04/2024] [Indexed: 05/25/2024]
Abstract
BACKGROUND Insulin resistance (IR) elevates cardiovascular disease (CVD) and mortality risks. Insulin resistance (IR) increases the risk of CVDs and mortality. Recently, the American Heart Association introduced the Life's Essential 8 (LE8) framework to assess cardiovascular health (CVH). However, its impact on mortality in IR populations is unknown. METHODS Analyzing 2005-2018 National Health and Nutrition Examination Survey data, we studied 5301 IR adults (≥20 years). LE8 scores were calculated and participants were categorized into low, moderate, and high CVH groups. Systemic immune-inflammation index (SII) and heart age/vascular age (HVA) were measured as potential mediators. Cox models estimated all-cause and CVD mortality hazard ratios (HRs), stratified by LE8 score and sex, and adjusted for covariates. Mediation analyses assessed SII and HVA's indirect effects. This study is an observational cohort study. RESULTS Over a 7.5-year median follow-up, 625 deaths occurred, including 159 CVD-related. Compared to low CVH, moderate and high CVH groups showed reduced all-cause (HR = 0.72, 95% CI 0.58-0.89; HR = 0.38, 95% CI 0.22-0.67) and CVD mortality (HR = 0.42, 95% CI 0.26-0.69; HR = 0.15, 95% CI 0.04-0.57). A 10-point LE8 increase correlated with 15% and 31% reductions in all-cause and CVD mortality, respectively. SII and HVA mediated up to 38% and 12% of these effects. The LE8's protective effect was more pronounced in men. CONCLUSION LE8 effectively evaluates CVH and lowers mortality risk in IR adults, partially mediated by SII and HVA. The findings inform clinical practice and public health strategies for CVD prevention in IR populations.
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Affiliation(s)
- Yuntao Feng
- Department of Cardiology, Tongji Hospital, Tongji University School of Medicine, Shanghai 200065, China
| | - Hao Lin
- Department of Cardiology, Tongji Hospital, Tongji University School of Medicine, Shanghai 200065, China
| | - Hongwei Tan
- Department of Cardiology, Tongji Hospital, Tongji University School of Medicine, Shanghai 200065, China.
| | - Xuebo Liu
- Department of Cardiology, Tongji Hospital, Tongji University School of Medicine, Shanghai 200065, China.
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Szajnoga D, Perenc H, Jakubiak GK, Cieślar G, Ćwieląg-Drabek M. Consumption of Meats and Fish in Poland during the COVID-19 Lockdown Period. Nutrients 2024; 16:1318. [PMID: 38732565 PMCID: PMC11085878 DOI: 10.3390/nu16091318] [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: 03/29/2024] [Revised: 04/23/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
The COVID-19 pandemic and related restrictions have significantly impacted the quality of life of society in many countries in various aspects. The purpose of this study was to examine how the COVID-19 pandemic affected the consumption of meat and fish in society in Poland as well as the factors that determined these changes. The cross-sectional study was conducted using an original online questionnaire between 8th and 18th of April 2020. The subjects were selected randomly. The target population were adults living in Poland. The inclusion criterion for the study was the age of at least 18 years and consent to selfless participation in the study. Communication via social media such as Facebook or Instagram was used to enroll more participants from different socio-demographic subgroups. The questionnaire was divided into two parts-the first part contained questions about sex, age, body mass, body height, residence, level of education, and occupation, and the second part consisted of specific questions about the consumption frequency of different kinds of meat during the COVID-19 lockdown period (in comparison to the time before the pandemic). A total of 3888 people took part in the study including 84.54% women, with an average age of 30.17 ± 9.22 years. The frequency of poultry consumption increased, while for pork, beef, ham and other meat products as well as fish and seafood it declined. The factors that influenced the change in dietary patterns during the lockdown related to the COVID-19 pandemic included age, body mass index, gender, place of residence, and type of work performed. However, no relationship was found between the change in meat and fish consumption during the pandemic and the level of education and form of employment during the pandemic.
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Affiliation(s)
- Dominika Szajnoga
- Student Research Group, Department of Environmental Health, Faculty of Public Health in Bytom, Medical University of Silesia, Piekarska 18 St., 41-902 Bytom, Poland;
| | - Helena Perenc
- Student Research Group, Department and Clinic of Internal Medicine, Angiology, and Physical Medicine, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Batorego 15 St., 41-902 Bytom, Poland;
| | - Grzegorz K. Jakubiak
- Department and Clinic of Internal Medicine, Angiology, and Physical Medicine, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Batorego 15 St., 41-902 Bytom, Poland;
| | - Grzegorz Cieślar
- Department and Clinic of Internal Medicine, Angiology, and Physical Medicine, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Batorego 15 St., 41-902 Bytom, Poland;
| | - Małgorzata Ćwieląg-Drabek
- Department of Environmental Health Risk Factors, Faculty of Public Health in Bytom, Medical University of Silesia, Piekarska 18 St., 41-902 Bytom, Poland;
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Warren A. The relationship between gender differences in dietary habits, neuroinflammation, and Alzheimer's disease. Front Aging Neurosci 2024; 16:1395825. [PMID: 38694261 PMCID: PMC11061392 DOI: 10.3389/fnagi.2024.1395825] [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: 03/04/2024] [Accepted: 04/03/2024] [Indexed: 05/04/2024] Open
Abstract
Neurocognitive decline is one of the foremost dire issues in medicine today. The mechanisms by which dementia pathogenesis ensues are complicated and multifactorial, particularly in the case of Alzheimer's disease (AD). One irrefutable, yet unexplained factor is the gender disparity in AD, in which women are disproportionately affected by AD, both in the rate and severity of the disease. Examining the multifaceted contributing causes along with unique gender dynamics in modifiable risk factors, such as diet, may lend some insight into why this disparity exists and potential paths forward. The aim of this brief narrative review is to summarize the current literature of gender differences in dietary habits and how they may relate to neuroinflammatory states that contribute to AD pathogenesis. As such, the interplay between diet, hormones, and inflammation will be discussed, along with potential interventions to inform care practices.
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Affiliation(s)
- Alison Warren
- The Department of Clinical Research and Leadership, George Washington University School of Medicine and Health Sciences, Washington, DC, United States
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5
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Mayrhofer R, Roberts LM, Hackl JM, Frischholz K. Psychological differences and similarities between vegans, prospective vegans, and vegetarians. Motivation, knowledge, vegan literacy - and cheese. Front Psychol 2024; 15:1163869. [PMID: 38659691 PMCID: PMC11039917 DOI: 10.3389/fpsyg.2024.1163869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Accepted: 03/08/2024] [Indexed: 04/26/2024] Open
Abstract
Introduction Although vegan and vegetarian diets and lifestyles differ significantly from each other, among other things, notably in their respective consequences regarding animal welfare and their ecological impact, vegans and vegetarians are often grouped together and usually compared to omnivores in psychological research. Considering that vegans and vegetarians often share similar motives for their lifestyle choices, namely animal and environmental issues, the question arises why similar motives lead to different conclusions and correspondingly different behaviors, most notably, of course, that vegetarians consume animal-derived foods such as cheese or milk while vegans do not consume animal-derived products (e.g., food, cosmetic products). This is why this study explored the psychological differences between vegans, vegetarians, and prospective vegans - the latter group being located in an intermediate, transitionary position. Focusing on the motivational, affective and cognitive components of dietary transition and participants' adherence to eating patterns, reasons for said patterns, possible hinderances to becoming vegan, the role of participants' social environments, and the impact of various misconceptions regarding the feasibility of a vegan diet in everyday life were all explored. Methods An observational study was conducted via online questionnaire (1420 participants). Results Significant differences were found between vegans, prospective vegans, and vegetarians, especially concerning their knowledge of issues pertaining to their respective lifestyles. Discussion The critical role of knowledge is invoked as an explanation as to why vegans and vegetarians display different behaviors although they share a similar motivation. Thus, in this study the concept of vegan literacy is introduced. Additionally, the distinctive role of cheese is explored, discussing possible indications of its potentially addictive nature and, consequently, the importance of cheese as a hindering factor for pursuing a vegan diet.
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Affiliation(s)
- Roland Mayrhofer
- Department of Psychology, University of Regensburg, Regensburg, Germany
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Blokhuis C, Hofstede GJ, Ocké M, de Vet E. Transitioning towards more plant-based diets: sharing expert knowledge through a system lens. Appetite 2024; 195:107193. [PMID: 38154575 DOI: 10.1016/j.appet.2023.107193] [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: 08/25/2023] [Revised: 12/22/2023] [Accepted: 12/22/2023] [Indexed: 12/30/2023]
Abstract
Transitioning towards more plant-based protein diets is essential for public and planetary health. Current research about consumption practices of protein sources provides limited insight in the multidisciplinary nature and interconnectivity of the food environment. This study aimed to collect mental models of review authors by synthesizing both their implicit and explicit system views into an overarching system view. Published reviews were used to select participants and identify variables that explain the protein transition in relation to the food environment. To overcome differences in disciplines and scale levels (e.g. individual, interpersonal, environmental), variables were organized according to the Determinants of Nutrition and Eating Framework. Eight review authors shared their mental models in an interview. Participants were asked to construct a causal loop diagram (CLD), a tool proven valuable in making one's ontology explicit to others. Implicit system views in narrative were converted into CLDs using a coding framework. The overarching system view suggests that a multitude of feedback loops sustain current consumption patterns of protein sources, for example by reinforcement through habit, availability and peer support. Several aspects require further research, such as variable relationships that were subject to disagreement and the lack of reciprocity between the physical and social elements of the food environment. In addition, knowledge gaps were exposed, including long-term behaviour and interaction of multiple variables. As a boundary object, the overarching system view can facilitate the direction of future research. The findings underscore the interconnected nature of many disparate elements within the food environment, stressing the need for holistic methods like systems thinking. These are essential in developing a systemic understanding and facilitating the transition towards more plant-based diets.
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Affiliation(s)
- Christa Blokhuis
- Consumption and Healthy Lifestyles group, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands; Information Technology group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands.
| | - Gert Jan Hofstede
- Information Technology group, Wageningen University & Research, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands; Centre for Applied Risk Management (UARM), North-West University, The Office of the Registrar, Building F1, 11 Hoffman Street, Potchefstroom, 2531, Potchefstroom, South Africa.
| | - Marga Ocké
- National Institute for Public Health and the Environment, Antonie van Leeuwenhoeklaan 9, 3721, MA, Bilthoven, the Netherlands; Human Nutrition and Health, Wageningen University and Research, Stippeneng 4, 6708 WE Wageningen, the Netherlands.
| | - Emely de Vet
- Consumption and Healthy Lifestyles group, Hollandseweg 1, 6706 KN, Wageningen, the Netherlands.
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Hoes LLF, Geleijnse JM, Bonekamp NE, Dorresteijn JAN, van der Meer MG, van der Schouw YT, Visseren FLJ, Koopal C. Prevalence and determinants of self-reported low-fat-, low-salt-, and vegetarian diets in patients with cardiovascular disease between 1996 and 2019. Nutr Metab Cardiovasc Dis 2024; 34:935-943. [PMID: 38403481 DOI: 10.1016/j.numecd.2024.01.015] [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] [Received: 07/14/2023] [Revised: 12/01/2023] [Accepted: 01/10/2024] [Indexed: 02/27/2024]
Abstract
BACKGROUND AND AIMS Guidelines no longer recommend low-fat diets and currently recommend more plant-based diets to reduce atherosclerotic cardiovascular disease (ASCVD) risk. Furthermore, these guidelines have consistently recommended salt-reduced diets. This article describes current self-reported use and time-trends in the self-reported use of low-fat, low-salt and vegetarian diets in ASCVD patients and examines patient characteristics associated with each diet. METHODS AND RESULTS 9005 patients with ASCVD included between 1996 and 2019 in the UCC-SMART cohort were studied. The prevalence of self-reported diets was assessed and multi-variable logistic regression was used to identify the determinants of each diet. Between 1996-1997 and 2018-2019, low-fat diets declined from 22.4 % to 3.8 %, and low-salt diets from 14.7 % to 4.6 %. The prevalence of vegetarian diets increased from 1.1 % in 1996-1997 to 2.3 % in 2018-2019. Patients with cerebrovascular disease (CeVD) and peripheral artery disease or an abdominal aortic aneurysm (PAD/AAA) were less likely to report a low-salt diet than coronary artery disease (CAD) patients (OR 0.62 [95%CI 0.49-0.77] and 0.55 [95%CI 0.41-0.72]). CONCLUSION In the period 1996 to 2019 amongst patients with ASCVD, the prevalence of self-reported low-fat diets was low and decreased in line with changes in recommendations in major guidelines. The prevalence of self-reported vegetarian diets was low but increased in line with societal and guideline changes. The prevalence of self-reported low-salt diets was low, especially in CeVD and PAD/AAA patients compared to CAD patients, and decreased over time. Renewed action is needed to promote low-salt diets in ASCVD patients.
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Affiliation(s)
- L L F Hoes
- Department of Vascular Medicine, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands
| | - J M Geleijnse
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands
| | - N E Bonekamp
- Department of Vascular Medicine, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands
| | - J A N Dorresteijn
- Department of Vascular Medicine, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands
| | - M G van der Meer
- Department of Cardiology, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands
| | - Yvonne T van der Schouw
- Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands
| | - Frank L J Visseren
- Department of Vascular Medicine, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands.
| | - Charlotte Koopal
- Department of Vascular Medicine, University Medical Center Utrecht, Utrecht University, Utrecht, the Netherlands
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Ferreira SRG, Macotela Y, Velloso LA, Mori MA. Determinants of obesity in Latin America. Nat Metab 2024; 6:409-432. [PMID: 38438626 DOI: 10.1038/s42255-024-00977-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Accepted: 01/04/2024] [Indexed: 03/06/2024]
Abstract
Obesity rates are increasing almost everywhere in the world, although the pace and timing for this increase differ when populations from developed and developing countries are compared. The sharp and more recent increase in obesity rates in many Latin American countries is an example of that and results from regional characteristics that emerge from interactions between multiple factors. Aware of the complexity of enumerating these factors, we highlight eight main determinants (the physical environment, food exposure, economic and political interest, social inequity, limited access to scientific knowledge, culture, contextual behaviour and genetics) and discuss how they impact obesity rates in Latin American countries. We propose that initiatives aimed at understanding obesity and hampering obesity growth in Latin America should involve multidisciplinary, global approaches that consider these determinants to build more effective public policy and strategies, accounting for regional differences and disease complexity at the individual and systemic levels.
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Affiliation(s)
| | - Yazmín Macotela
- Instituto de Neurobiología, Universidad Nacional Autónoma de México, UNAM Campus-Juriquilla, Querétaro, Mexico
| | - Licio A Velloso
- Obesity and Comorbidities Research Center, Faculty of Medical Sciences, Universidade Estadual de Campinas, Campinas, Brazil
| | - Marcelo A Mori
- Institute of Biology, Universidade Estadual de Campinas, Campinas, Brazil.
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Velzeboer R, Li E, Gao N, Sharp P, Oliffe JL. Masculinity, Meat, and Veg*nism: A Scoping Review. Am J Mens Health 2024; 18:15579883241247173. [PMID: 38679967 PMCID: PMC11057354 DOI: 10.1177/15579883241247173] [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: 11/25/2023] [Revised: 03/15/2024] [Accepted: 03/26/2024] [Indexed: 05/01/2024] Open
Abstract
Men historically consume more meat than women, show fewer intentions to reduce meat consumption, and are underrepresented among vegans and vegetarians. Eating meat strongly aligns with normative masculinities, decisively affirming that "real men" eat meat and subordinating men who choose to be veg*n (vegan or vegetarian). The emergence of meat alternatives and increasing environmental concerns may contest these long-standing masculine norms and hierarchies. The current scoping review addresses the research question what are the connections between masculinities and men's attitudes and behaviors toward meat consumption and veg*nism? Using keywords derived from two key concepts, "men" and "meat," 39 articles were selected and analyzed to inductively derive three thematic findings; (a) Meat as Masculine, (b) Veg*n Men as Othered, and (c) Veg*nism as Contemporary Masculinity. Meat as Masculine included how men's gendered identities, defenses, and physicalities were entwined with meat consumption. Veg*n Men as Othered explored the social and cultural challenges faced by men who adopt meatless diets, including perceptions of emasculation. Veg*nism as Contemporary Masculinity was claimed by men who eschewed meat in their diets and advocated for veg*nism as legitimate masculine capital through linkages to physical strength, rationality, self-determination, courage, and discipline. In light of the growing concern about the ecological impact of meat production and the adverse health outcomes associated with its excessive consumption, this review summarizes empirical connections between masculinities and the consumption of meat to consider directions for future men's health promotion research, policy, and practice.
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Affiliation(s)
- Rob Velzeboer
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
- Faculty of Management, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Eric Li
- Faculty of Management, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Nina Gao
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Paul Sharp
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
- Department of Psychiatry, The University of British Columbia, Vancouver, British Columbia, Canada
| | - John L. Oliffe
- School of Nursing, The University of British Columbia, Vancouver, British Columbia, Canada
- Department of Nursing, The University of Melbourne, Melbourne, Victoria, Australia
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Chard E, Bergstad CJ, Steentjes K, Poortinga W, Demski C. Gender and cross-country differences in the determinants of sustainable diet intentions: a multigroup analysis of the UK, China, Sweden, and Brazil. Front Psychol 2024; 15:1355969. [PMID: 38487654 PMCID: PMC10937452 DOI: 10.3389/fpsyg.2024.1355969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Accepted: 02/09/2024] [Indexed: 03/17/2024] Open
Abstract
Introduction Gender differences have been identified in both the engagement in and the determinants of sustainable diet behaviours. However, as engagement in pro-environmental behaviours varies across countries, the consistency of gender differences could follow similar patterns. Understanding the factors underlying gender and country differences in diet intentions is important for determining how to promote sustainable diets in different populations. Methods Using survey data from the UK, China, Sweden and Brazil (N=4,569), this paper examines the influence of subjective norms, diet-related identity, perceived status of meat consumption, environmental identity and environmental concern on sustainable diet intentions. Multigroup analysis was used to explore gender and country differences in the influence of these variables, and whether gender differences were consistent across the four countries. Results The findings show that there are gender differences in the influence of diet-related identity and perceived status of meat consumption, as well as cross-country differences in all factors except subjective norms. Holding a strong diet-related meat identity negatively affected sustainable diet intentions in all groups. Crucially, however, gender differences are not consistent across countries. Discussion These results suggest that individuals' intentions to engage in sustainable diet behaviours are influenced by nationally unique gender associations.
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Affiliation(s)
- Emelie Chard
- Department of Psychology, University of Gothenburg, Göteborg, Sweden
- Centre for Climate Change and Social Transformations, School of Psychology, Cardiff University, Cardiff, United Kingdom
| | | | | | - Wouter Poortinga
- Centre for Climate Change and Social Transformations, School of Psychology, Cardiff University, Cardiff, United Kingdom
- Welsh School of Architecture, Cardiff University, Cardiff, United Kingdom
| | - Christina Demski
- Centre for Climate Change and Social Transformations, Department of Psychology, University of Bath, Bath, United Kingdom
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11
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Jaeger SR, Jin D, Roigard CM. Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese. Foods 2024; 13:567. [PMID: 38397544 PMCID: PMC10887787 DOI: 10.3390/foods13040567] [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: 01/16/2024] [Revised: 02/08/2024] [Accepted: 02/11/2024] [Indexed: 02/25/2024] Open
Abstract
Reliance on animal foods must be reduced to improve planetary and human well-being. This research studied plant-based cheese alternatives (PBCA) relative to dairy cheese in a consumer taste test with 157 consumers in New Zealand. A case study approach used cream cheese (commercially available) as the focal product category (2 PBCA, 2 dairy) and implemented a multi-response paradigm (hedonic, sensory, emotional, conceptual, situational). "Beyond liking" insights were established, including drivers of liking (sensory, non-sensory) and sensory drivers of non-sensory product associations. Two consumer segments were identified, of which the largest (n = 111) liked PBCA and dairy samples equally (6.5-6.7 of 9). In this PBCA Likers cluster, the key sensory drivers of liking were 'creamy/smooth mouthfeel', 'dissolves quickly in mouth', and 'sweet', while a significant penalty was associated with 'mild/bland flavour'. The non-sensory data contributed additional consumer insights, including the four samples being perceived as differently appropriate for 9 of 12 use situations, with PBCA being regarded as less appropriate. In the limited confines of this case on cream cheese, the findings show that PBCA need not be inferior to their dairy counterparts despite a general narrative to the contrary. Of note, the results were obtained among participants who were open to eating a more PB diet but were not vegetarian or vegan.
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Affiliation(s)
- Sara R. Jaeger
- Department of Food Science, Aarhus University, 8200 Aarhus, Denmark
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - David Jin
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
| | - Christina M. Roigard
- The New Zealand Institute for Plant and Food Research Limited, 120 Mount Albert Road, Auckland 1025, New Zealand; (D.J.); (C.M.R.)
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12
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Cheung YL, Zheng B, Rehman Y, Zheng ZYJ, Rangan A. Iron Content of Wheat and Rice in Australia: A Scoping Review. Foods 2024; 13:547. [PMID: 38397524 PMCID: PMC10888283 DOI: 10.3390/foods13040547] [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: 12/22/2023] [Revised: 01/26/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
With a shift towards plant-based diets for human and planetary health, monitoring the mineral content of staple crops is important to ensure population nutrient requirements can be met. This review aimed to explore changes in the iron content of unprocessed wheat and rice in Australia over time. A comprehensive systematic search of four electronic databases and the gray literature was conducted. A total of 25 papers published between 1930 and 2023 that measured the iron content of unprocessed wheat and rice were included. Triticum aestivum was the most common wheat type studied, including 26 cultivars; iron content ranged from 40 to 50 µg/g in the 1930s and 1970s and was more variable after this time due to the introduction of modern cultivars, with most values between 25 and 45 µg/g. The iron content of rice (Oryza sativa) was more consistent at 10-15 µg/g between the 1980s and 2020s. Variations over the years may be attributed to environmental, biological, and methodological factors but these were not well documented across all studies, limiting the interpretation of findings. As the number of individuals following plant-based diets continues to rise, the ongoing monitoring of the mineral content in commonly consumed plant-based foods is warranted.
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Affiliation(s)
- Yee Lui Cheung
- Discipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (Y.L.C.); (B.Z.)
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Belinda Zheng
- Discipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (Y.L.C.); (B.Z.)
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Yumna Rehman
- Discipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (Y.L.C.); (B.Z.)
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Zi Yin Joanne Zheng
- Discipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (Y.L.C.); (B.Z.)
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
| | - Anna Rangan
- Discipline of Nutrition and Dietetics, School of Nursing, Faculty of Medicine and Health, The University of Sydney, Camperdown, NSW 2006, Australia; (Y.L.C.); (B.Z.)
- Charles Perkins Centre, The University of Sydney, Sydney, NSW 2006, Australia
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Lombardo M, Feraco A, Camajani E, Gorini S, Strollo R, Armani A, Padua E, Caprio M. Effects of Different Nutritional Patterns and Physical Activity on Body Composition: A Gender and Age Group Comparative Study. Foods 2024; 13:529. [PMID: 38397506 PMCID: PMC10888428 DOI: 10.3390/foods13040529] [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: 01/03/2024] [Revised: 01/25/2024] [Accepted: 02/07/2024] [Indexed: 02/25/2024] Open
Abstract
This cross-sectional study analyses differences in dietary habits, taste preferences, variety of protein sources and body composition (BC) profiles among individuals following omnivorous, flexitarian, lacto-ovo-vegetarian and pescatarian diets. Furthermore, it assesses the correlations between these dietary patterns and various sports, classified by exercise intensity, in relation to BC parameters. The study analysed the eating habits and BC data of 1342 participants aged 18-65 years, classified into four diet groups based on their 7-day food diaries and questionnaire responses. Our analysis revealed gender- and age-related differences in weekly food consumption and protein source variety, with men generally consuming more meat, processed meat and fish than women, especially in younger age groups. Differences in dairy and soy consumption were also noted between age groups, while legume and soy preferences showed no gender disparity across all ages. Among non-sporting individuals, vegetarians exhibited lower fat mass (FM%) compared to other diets, while among athletes, vegetarians and pescatarians in in endurance and strength sports, respectively, displayed lower FM%, with flexitarians and omnivores in endurance sports showing higher FM%. Non-athletic omnivores and vegetarians demonstrated a greater proportion of body protein, while among athletes, those engaged in strength training exhibited a higher body protein content across all dietary groups compared to those in endurance training. Among non-athletic groups, vegetarians exhibited the lowest FM/FFM (fat mass/fat-free mass) ratio, while among athletes, vegetarians in endurance sports and participants in strength training across other diets showed lower FM/FFM ratios. The results emphasise the complex interaction between diet, BC and lifestyle choices, revealing how different combinations of diet and sport are associated with optimised BC.
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Affiliation(s)
- Mauro Lombardo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
| | - Alessandra Feraco
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Elisabetta Camajani
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Stefania Gorini
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Rocky Strollo
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
| | - Andrea Armani
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
| | - Elvira Padua
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
| | - Massimiliano Caprio
- Department of Human Sciences and Promotion of the Quality of Life, San Raffaele Open University, Via di Val Cannuta, 247, 00166 Rome, Italy; (A.F.); (E.C.); (S.G.); (R.S.); (A.A.); (E.P.); (M.C.)
- Laboratory of Cardiovascular Endocrinology, San Raffaele Research Institute, IRCCS San Raffaele Roma, Via di Val Cannuta, 247, 00166 Rome, Italy
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14
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Eveleigh ER, Coneyworth L, Welham SJM. Systematic review and meta-analysis of iodine nutrition in modern vegan and vegetarian diets. Br J Nutr 2023; 130:1580-1594. [PMID: 36912094 PMCID: PMC10551477 DOI: 10.1017/s000711452300051x] [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: 12/22/2022] [Revised: 02/14/2023] [Accepted: 02/21/2023] [Indexed: 03/14/2023]
Abstract
Vegan and vegetarian diets are widely supported and adopted, but individuals following such diets remain at greater risk of iodine deficiency. This systematic review and meta-analysis was conducted to assess the iodine intake and status in adults following a vegan or vegetarian diet in the modern day. A systematic review and quality assessment were conducted from October 2020 to December 2022 according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) and Meta-analysis of Observational Studies in Epidemiology (MOOSE) guidance. Studies were identified in Ovid MEDLINE, Web of Science, PubMed, and Scopus. Eleven articles were eligible for review containing 4421 adults (aged ≥ 18 years). Vegan groups had the lowest median urinary iodine concentration (mUIC) (12·2/l). None of the dietary groups had mUIC within the optimal range for iodine status (100-200 µg/l) (WHO). Vegan diets had the poorest iodine intake (17·3 µg/d) and were strongly associated with lower iodine intake (P = < 0·001) compared with omnivorous diets. Lower intake in vegan diets was influenced by sex (P = 0·007), the presence of voluntary or absence of Universal Salt Iodisation (USI) programmes (P = 0·01 & P = < 0·001), and living in a country with adequate iodine nutrition (P = < 0·001). Vegetarians and particularly vegans living in countries with no current USI programme continue to have increased risk of low iodine status, iodine deficiency and inadequate iodine intake. Further research into the usefulness of mandatory fortification of vegan appropriate foods is required.
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Affiliation(s)
- Elizabeth Rose Eveleigh
- Division of Food, Nutrition and Dietetics, School of Biosciences, The University of Nottingham, Sutton BoningtonLE12 5RD, UK
| | - Lisa Coneyworth
- Division of Food, Nutrition and Dietetics, School of Biosciences, The University of Nottingham, Sutton BoningtonLE12 5RD, UK
| | - Simon J. M. Welham
- Division of Food, Nutrition and Dietetics, School of Biosciences, The University of Nottingham, Sutton BoningtonLE12 5RD, UK
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15
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Benedetto L, Sabato I, Costanza C, Gagliano A, Germanò E, Vetri L, Roccella M, Parisi L, Scaffidi Abbate C, Ingrassia M. Diet-Related Attitudes, Beliefs, and Well-Being in Adolescents with a Vegetarian Lifestyle. Healthcare (Basel) 2023; 11:2885. [PMID: 37958029 PMCID: PMC10650094 DOI: 10.3390/healthcare11212885] [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: 07/31/2023] [Revised: 10/04/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
Vegetarianism can meet healthy, ethical, or ecological values (such as equality and protection of animals or the environment). At the same time, it can represent a response to the need for self-determination in adolescence. Furthermore, some studies show vegetarians have greater depressive risk and a lower sense of body satisfaction. Considering the spread of non-meat diets in the Western world, researchers have investigated the benefits and risks to physical and psychological health. Despite this, few studies have been conducted on factors influencing adolescent's vegetarian diet-related attitudes. Through self-administered loosely structured interviews, this research investigated factors potentially associated with vegetarian choices in adolescence. It checked (a) gender differences in vegetarian choices; (b) religious, familial, ethical, or health factors implied in vegetarian choices; and (c) indicators of well-being among young vegetarians. The findings suggest that for our sample, non-vegetarians have lower scores on health-related questions than others, while for vegetarian adolescents, the benefits of vegetarianism mainly depend on their ethical stances, beliefs, and values. Conversely, it is unrelated to factors such as the desire to lose weight, dissatisfaction about one's body shape, or depressive feelings.
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Affiliation(s)
- Loredana Benedetto
- Department of Clinical and Experimental Medicine, University of Messina, 98125 Messina, Italy; (I.S.); (M.I.)
| | - Ilenia Sabato
- Department of Clinical and Experimental Medicine, University of Messina, 98125 Messina, Italy; (I.S.); (M.I.)
| | - Carola Costanza
- Department of Sciences for Health Promotion and Mother and Child Care “G. D’Alessandro”, University of Palermo, 90128 Palermo, Italy;
| | - Antonella Gagliano
- Department of Human and Pediatric Pathology “Gaetano Barresi”, University of Messina, 98125 Messina, Italy; (A.G.); (E.G.)
| | - Eva Germanò
- Department of Human and Pediatric Pathology “Gaetano Barresi”, University of Messina, 98125 Messina, Italy; (A.G.); (E.G.)
| | - Luigi Vetri
- Oasi Research Institute-IRCCS, Via Conte Ruggero 73, 94018 Troina, Italy
| | - Michele Roccella
- Department of Psychology, Educational Science and Human Movement, University of Palermo, 90128 Palermo, Italy; (M.R.); (L.P.); (C.S.A.)
| | - Lucia Parisi
- Department of Psychology, Educational Science and Human Movement, University of Palermo, 90128 Palermo, Italy; (M.R.); (L.P.); (C.S.A.)
| | - Costanza Scaffidi Abbate
- Department of Psychology, Educational Science and Human Movement, University of Palermo, 90128 Palermo, Italy; (M.R.); (L.P.); (C.S.A.)
| | - Massimo Ingrassia
- Department of Clinical and Experimental Medicine, University of Messina, 98125 Messina, Italy; (I.S.); (M.I.)
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16
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Deslippe AL, Bergeron C, Cohen TR. Boys and girls differ in their rationale behind eating: a systematic review of intrinsic and extrinsic motivations in dietary habits across countries. Front Nutr 2023; 10:1256189. [PMID: 37841404 PMCID: PMC10570531 DOI: 10.3389/fnut.2023.1256189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Accepted: 09/01/2023] [Indexed: 10/17/2023] Open
Abstract
Background Boys' and girls' food habits diverge in adolescence (13-18 years). This contributes to unequal risks of adverse health outcomes based on sex and gender in adulthood (e.g., heart diseases in men vs. disorder eating in women). Though multi-factorial, why these dietary differences occur is unclear. Purpose To identify the reasons why adolescents' motivation behind dietary habits differs among genders. Methods Four databases were searched following PRISMA guidelines. Eligible studies had to use qualitative methodology and report at least one gender unique theme. Reported themes were thematically analyzed, with a sub-analysis by country where the studies were conducted. Quality appraisals were assessed using the Critical Appraisal Skills Programme checklist. Results In the 34 eligible articles (n = 1,694 returned) two overarching themes emerged that dictated dietary habits in adolescents: Self-motivators and Uncontrollable factors. Gender differences arose whereby girls highlighted more external motivators (e.g., eat healthier, change dietary habits around boys and be thin to fit traditional norms) over their dietary habits. In contrast, boys focused on more internal motivators (e.g., gain autonomy, eat for enjoyment and pursue gains in physical performance). This suggests that motivation underlying how boys and girls eat differs. These trends were largely consistent across countries. Conclusion Boys' and girls' food habits are not motivated by the same factors. To create more effective dietary interventions targeting health promotion, unique motivations behind food habits need to be understood and incorporated. Systematic review registration Identifier: CRD42022298077.
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Affiliation(s)
- Alysha L. Deslippe
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada
- Healthy Starts, British Columbia Children's Hospital Research Institute, Vancouver, BC, Canada
| | - Coralie Bergeron
- Healthy Starts, British Columbia Children's Hospital Research Institute, Vancouver, BC, Canada
- Faculty of Medicine, University of British Columbia, Vancouver, BC, Canada
| | - Tamara R. Cohen
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada
- Healthy Starts, British Columbia Children's Hospital Research Institute, Vancouver, BC, Canada
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17
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Egele VS, Stark R. Specific health beliefs mediate sex differences in food choice. Front Nutr 2023; 10:1159809. [PMID: 37342550 PMCID: PMC10277620 DOI: 10.3389/fnut.2023.1159809] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 05/15/2023] [Indexed: 06/23/2023] Open
Abstract
Objective Although sex differences in dietary habits are well documented, the etiology of those differences is still a focus of research. The present study examines the role of specific health beliefs regarding healthy amounts of food for food choice and its relation to sex, more specifically, the assumption that sex differences in food choices are mediated by differentiating health beliefs. Method 212 German participants (44.3% female) aged 18-70 answered an online self-report questionnaire on their dietary habits and health beliefs, based on the recommendations of the German Nutrition Society. Results Most of the anticipated sex differences in food choice and some differences in health beliefs were found. The mediation hypothesis was partly supported, as the relationship between sex and fruit, vegetable, and fish consumption was mediated by the respective health beliefs. However, no mediation effects were found for meat, egg, cereal, and milk product consumption. Conclusion The support for the mediation hypothesis aligns with previous findings and indicates that health beliefs might be an important pathway to fostering healthier food choices, especially for men. Nonetheless, sex differences in food choice were only partially mediated by sex differences in specific health beliefs, indicating that future studies might benefit from parallel mediation analyses to reveal the impact of other relevant factors influencing sex differences in food choice.
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18
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Petrat-Melin B, Dam S. Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty. Foods 2023; 12:foods12112246. [PMID: 37297490 DOI: 10.3390/foods12112246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 05/24/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative for these consumers. The burger was made from 50% meat (beef and pork, 4:1) and 50% plant-based ingredients, including texturised legume protein. Texture and sensory properties were evaluated instrumentally and through a consumer survey (n = 381) using the check-all-that-apply (CATA) method. Expressible moisture measurements indicated a significantly juicier eating experience for the hybrid compared to a beef burger (33.5% vs. 22.3%), which was supported by the CATA survey where "juicy" was used more to describe the hybrid than the beef burger (53% vs. 12%). Texture profile analysis showed the hybrid burger was significantly softer (Young's modulus: 332 ± 34 vs. 679 ± 80 kPa) and less cohesive than a beef burger (Ratio 0.48 ± 0.02 vs. 0.58 ± 0.01). Despite having different textural and CATA profiles, overall liking of the hybrid burger and a beef burger were not significantly different. Penalty analysis indicated that "meat flavour", "juiciness", "spiciness" and "saltiness" were the most important attributes for a burger. In conclusion, the hybrid burger had different attributes and was described with different CATA terms than a beef burger but had the same overall acceptability.
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Affiliation(s)
- Bjørn Petrat-Melin
- Business Academy Aarhus, School of Applied Sciences, 8260 Viby J, Denmark
| | - Svend Dam
- Business Academy Aarhus, School of Applied Sciences, 8260 Viby J, Denmark
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19
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Kołota A, Głąbska D. Analysis of Determinants of Food Preferences in a Polish Population-Based Sample of Primary School Adolescents: Diet and Activity of Youth during COVID-19 (DAY-19) Study. Nutrients 2023; 15:nu15112504. [PMID: 37299467 DOI: 10.3390/nu15112504] [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: 04/18/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
For the choices of food products, food preferences are crucial, as they influence the intake of nutrients and the resultant quality of diet, but in Poland, no studies of food preferences were conducted during the COVID-19 pandemic on a population of young adolescents. The aim of this study was to analyze the determinants of food preferences in a Polish population-based sample of primary school adolescents as part of the Diet and Activity of Youth during COVID-19 (DAY-19) Study. The DAY-19 Study focused on a national sample of a population of primary school adolescents who were recruited based on cluster sampling of participants from counties and schools, yielding a sample of 5039 individuals. Their food preferences were assessed using the Food Preference Questionnaire (FPQ), and they were compared in subgroups stratified by (1) gender: male and female; (2) age: younger (10-13 years) and older (14-16 years); (3) place of residence: urban and rural; (4) Body Mass Index (BMI): underweight, normal body weight, and overweight/obese (assessed based on Polish growth reference values); and (5) physical activity level: low and moderate (assessed using the International Physical Activity Questionnaire for children aged 10-13 (IPAQ-C) and adolescents aged 14-16 (IPAQ-A)). In the population of adolescents, no statistically significant differences in food preferences between subgroups stratified by gender were observed (p > 0.05). For boys, none of the studied factors (age, place of residence, BMI, physical activity level) was statistically significant determinant of food preferences (p < 0.05), while for girls, all of them were statistically significant determinants (p > 0.05). All the assessed factors (age, place of residence, BMI, physical activity level) in girls were associated with preferences for snacks, and older girls, those from a rural environment, those who were underweight and overweight/obese, as well as those having a low physical activity level declared a higher preference for snacks than younger ones (p = 0.0429), those from an urban environment (p = 0.0484), those of a normal body weight (p = 0.0091), and those having a moderate physical activity level (p = 0.0083). Similarly, girls from rural environments declared a higher preference for starches than those from urban environments (p = 0.0103), and girls having a low physical activity level declared a higher preference for fruit than those having a moderate physical activity level (p = 0.0376). Taking this into account, the population of girls, in particular, needs dedicated educational actions to support proper nutritional habits. Additionally, older age, living in a rural environment, being underweight and overweight/obese, and having a low physical activity level may be indicated as factors predisposing one to food preferences potentially promoting unhealthy dietary habits.
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Affiliation(s)
- Aleksandra Kołota
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159c Nowoursynowska Street, 02-776 Warsaw, Poland
| | - Dominika Głąbska
- Department of Dietetics, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159c Nowoursynowska Street, 02-776 Warsaw, Poland
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20
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Engler D, Schnabel RB, Neumann FA, Zyriax BC, Makarova N. Sex-Specific Dietary Patterns and Social Behaviour in Low-Risk Individuals. Nutrients 2023; 15:1832. [PMID: 37111050 PMCID: PMC10146290 DOI: 10.3390/nu15081832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 04/05/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Dietary and social behaviour are non-medical factors that influence health outcomes. Non-communicable diseases are related to dietary patterns. To date, little is known about how social behaviour is associated with health-related dietary patterns, and, in particular, we lack information about the role of sex within this possible relation. Our cross-sectional study investigated associations between dietary patterns and social behaviour including personality traits (self-control, risk taking), political preferences (conservative, liberal, ecological, social) and altruism (willingness to donate, club membership, time discounting) in men and women. We performed sex-specific correlation analyses to investigate relationships between dietary patterns based on self-reported protocols from the Mediterranean Diet Adherence Screener (MEDAS) and the validated Healthy Eating Index (HEI) from the EPIC Study and a self-reported social behaviour questionnaire. In linear regression models, we analysed associations between dietary and social behaviour patterns. Sex differences were measured by interaction analysis for each social behaviour item. The study sample consisted of N = 102 low-risk individuals. The median age of the study participants was 62.4 (25th/75th percentile 53.6, 69.1) years, and 26.5% were women. Analyses showed that a lower HEI score was correlated with a higher BMI in both women and men. MEDAS and HEI showed a positive correlation with each other in men. In men, a higher MEDAS showed a positive correlation when they estimated their ability as high, with the same for self-control and preference for ecological politics and MEDAS. A weak negative correlation has been shown between men with a preference for conservative politics and MEDAS. HEI showed a positive significant correlation with age in men. Male participants without club membership scored significantly higher in the HEI compared to non-members. A negative correlation was shown for time discounting in men. Linear regression models showed positive associations between preferences for ecological-oriented politics and nutrition for both HEI and MEDAS. No sex interactions were observed. We faced a few limitations, such as a small sample size, particularly for women, and a limited age spectrum in a European cohort. However, assuming that individuals with a preference for ecological-oriented politics act ecologically responsibly, our findings indicate that ecological behaviour in low-risk individuals might determine, at least in part, a healthy diet. Furthermore, we observed dietary patterns such as higher alcohol consumption in men or higher intake of butter, margarine and cream in women that indicate that women and men may have different needs for nutritional improvement. Thus, further investigations are needed to better understand how social behaviour affects nutrition, which could help to improve health. Our findings have the potential to inform researchers and practitioners who investigate the nature of the relationship between social behaviour and dietary patterns to implement strategies to create first-stage changes in health behaviour for individuals with a low cardiovascular risk profile.
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Affiliation(s)
- Daniel Engler
- Department of Cardiology, University Heart & Vascular Center Hamburg-Eppendorf (UHZ), University Medical Center Hamburg-Eppendorf (UKE), 20246 Hamburg, Germany
| | - Renate B Schnabel
- Department of Cardiology, University Heart & Vascular Center Hamburg-Eppendorf (UHZ), University Medical Center Hamburg-Eppendorf (UKE), 20246 Hamburg, Germany
- German Center for Cardiovascular Research (DZHK), Partner Site Hamburg/Kiel/Lübeck, 20246 Hamburg, Germany
| | - Felix Alexander Neumann
- Preventive Medicine and Nutrition, Midwifery Science-Health Services Research and Prevention, Institute for Health Services Research in Dermatology and Nursing (IVDP), University Medical Center Hamburg-Eppendorf (UKE), 20246 Hamburg, Germany
| | - Birgit-Christiane Zyriax
- German Center for Cardiovascular Research (DZHK), Partner Site Hamburg/Kiel/Lübeck, 20246 Hamburg, Germany
- Preventive Medicine and Nutrition, Midwifery Science-Health Services Research and Prevention, Institute for Health Services Research in Dermatology and Nursing (IVDP), University Medical Center Hamburg-Eppendorf (UKE), 20246 Hamburg, Germany
| | - Nataliya Makarova
- German Center for Cardiovascular Research (DZHK), Partner Site Hamburg/Kiel/Lübeck, 20246 Hamburg, Germany
- Preventive Medicine and Nutrition, Midwifery Science-Health Services Research and Prevention, Institute for Health Services Research in Dermatology and Nursing (IVDP), University Medical Center Hamburg-Eppendorf (UKE), 20246 Hamburg, Germany
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21
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Food-Evoked Emotions and Optimal Portion Sizes of Meat and Vegetables for Men and Women across Five Familiar Dutch Meals: An Online Study. Foods 2023; 12:foods12061259. [PMID: 36981185 PMCID: PMC10048550 DOI: 10.3390/foods12061259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 03/10/2023] [Accepted: 03/14/2023] [Indexed: 03/18/2023] Open
Abstract
Portion size manipulation is well known to be effective in increasing vegetable intake in adults, whereas less is known about the effects of portion size manipulation on reducing meat intake. This online study investigated the effects of recommended and regularly consumed portion sizes of vegetables and meat in five familiar Dutch meals. Participants evaluated 60 food pictures of five meals and used a 100 mm VAS to measure expected liking, satiety, food-evoked emotions, and the perceived normal portion size. The results show that both regular and recommended portions scored above 55 on the 100 mm VAS on expected liking and satiety. Similarly, both portion sizes scored high (55–70 on the 100 mm VAS) in positive emotions (i.e., happy, relaxed, and satisfied). Regarding the perceived amount of meat, men consistently preferred larger portions of meat than women. However, the optimal portion sizes of vegetables were similar for men and women. Furthermore, the recommended portion sizes led to positive food-evoked emotions, implying that the effective implementation of portion size strategies for increasing vegetable and limiting meat intake requires a careful, holistic approach focusing on the sensory characteristics of food products as well as the emotions evoked by the total food experience.
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22
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Kaluza J, Lozynska K, Rudzinska J, Granda D, Sicinska E, Szmidt MK. Mediterranean-Style Diet and Other Determinants of Well-Being in Omnivorous, Vegetarian, and Vegan Women. Nutrients 2023; 15:nu15030725. [PMID: 36771431 PMCID: PMC9920499 DOI: 10.3390/nu15030725] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/25/2023] [Accepted: 01/27/2023] [Indexed: 02/04/2023] Open
Abstract
Due to the lack of studies comparing the determinants of well-being in omnivores and vegetarians, we examined associations of socio-demographic and lifestyle factors, including adherence to a Mediterranean-style diet, in relation to well-being in omnivorous, vegetarian, and vegan women. Well-being was assessed using a validated WHO-5 Well-Being Index. Adherence to the Mediterranean-style diet was determined using a modified Mediterranean diet score. The study was conducted on 636 women (23.9 ± 5.7 years), of whom 47.3% were omnivores, 33.2% vegetarians, and 19.5% vegans. The good well-being group (WHO-5 Index ≥ 13 points) comprised 30.9% of the omnivores, 46.0% of the vegetarians, and 57.3% of the vegans. The remaining participants were classified as belonging to the poor well-being group (<13 points). Compared to the omnivores, the vegetarians and vegans had a 1.6-fold (95% CI: 1.04-2.42) and a 2.4-fold (95% CI: 1.45-3.99) higher probability of having good well-being, respectively. In omnivores, the predictors of good well-being were adherence to the Mediterranean-style diet (a 1-score increment was associated with a 17% higher probability of good well-being, P-trend = 0.016), higher self-perceived health status, and lower levels of stress. In vegetarians and vegans, it was older age, higher physical activity (≥3 h/week), 7-8 h sleep time, and similarly to omnivores' higher self-perceived health status and lower stress level. Our findings indicate that following a Mediterranean-style diet was associated with better well-being in omnivores. Furthermore, we identified that different determinants were associated with well-being in omnivorous and vegetarian and vegan women.
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Affiliation(s)
- Joanna Kaluza
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland
| | - Katarzyna Lozynska
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland
| | - Julia Rudzinska
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland
| | - Dominika Granda
- Department of Nutrition Physiology and Dietetics, Institute of Sport, National Research Institute, Trylogii 2/16, 01-982 Warsaw, Poland
| | - Ewa Sicinska
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland
| | - Maria Karolina Szmidt
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 166, 02-787 Warsaw, Poland
- Correspondence: ; Tel.: +48-(22)-5937119
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Williams E, Vardavoulia A, Lally P, Gardner B. Experiences of initiating and maintaining a vegan diet among young adults: A qualitative study. Appetite 2023; 180:106357. [PMID: 36341862 DOI: 10.1016/j.appet.2022.106357] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 08/08/2022] [Accepted: 10/24/2022] [Indexed: 12/15/2022]
Abstract
A vegan diet, which excludes all animal-derived products, has been associated with some improvements in health, while also conferring environmental benefits. Understanding the psychological determinants of successfully switching to a vegan diet will help to inform the design of interventions supporting long-term dietary change. Studies to date have tended to focus on reasoned motives underlying the decision to initiate such a dietary shift. Yet, focusing on reasons for switching may overlook the importance of a broader range of psychological factors that may help or hinder attempts to maintain a vegan diet. This qualitative interview study, the timing of which coincided with UK Covid-19 lockdowns, documented experiences of 20 young adults (17 female; mean age 22y) who attempted to adopt a vegan diet in the past nine months and had or had not successfully maintained this change. Reflexive Thematic Analysis identified five themes surrounding initiation and maintenance. A theme of 'motives, expectations and cues to switching' showed that switching was motivated by ethical or health concerns, and cued by Veganuary, lockdown or health issues. 'The effortfulness of switching' captured experiences of the perceived burden imposed by adhering to the diet due to, for example, a perceived lack of accessible vegan options. The 'flexibility of dietary rules' theme showed that many found the 'no animal products' rule clear but restrictive, so allowed themselves occasional non-meat animal products. 'Social acceptability concerns' captured the importance of acceptance from vegan and non-vegan family and friends, and 'satisfaction with the switch' described the perceived benefits that sustained maintenance for many. Our findings suggest that interventions should seek to support people to overcome potentially unforeseen practical and social challenges to adhering to a vegan diet.
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Affiliation(s)
- Emma Williams
- Department of Psychology, King's College London, De Crespigny Park, London, SE5 8AF, UK.
| | - Aikaterini Vardavoulia
- Department of Psychology, King's College London, De Crespigny Park, London, SE5 8AF, UK.
| | - Phillippa Lally
- Research Department of Behavioural Science and Health, University College London, Gower Street, London, WC1E 6BT, UK.
| | - Benjamin Gardner
- Department of Psychology, King's College London, De Crespigny Park, London, SE5 8AF, UK; Department of Psychology, University of Surrey, Elizabeth Fry Building, Guildford, GU2 7XH, UK.
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Pellegrini CA, DeVivo K, Kozak AT, Unick JL. Bad situation, treat yourself: a qualitative exploration of the factors influencing healthy eating habits during the COVID-19 pandemic. Health Psychol Behav Med 2023; 11:2182307. [PMID: 36890801 PMCID: PMC9987739 DOI: 10.1080/21642850.2023.2182307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
Purpose To explore barriers and facilitators to healthy eating during the COVID-19 pandemic among adults enrolled in an internet-based weight loss program. Methods Adults in an internet-delivered weight loss program were recruited to participate. Participants completed online study surveys and a semi-structured interview via telephone between June 1, 2020 and June 22, 2020. The interview included questions to explore how the COVID-19 pandemic has influenced dietary behaviors. Constant comparative analysis was used to identify key themes. Results Participants (n = 30) were primarily female (83%) and white (87%), 54.6 ± 10.0 years old, and had a mean body mass index of 31.1 ± 4.5 kg/m2. Barriers included snacking/ease of access to food, eating as a coping mechanism, and lack of routine/planning. Facilitators included calorie control, regular routine/scheduling, and self-monitoring. General themes with eating were a change in eating out frequency or modality, cooking more, and changes in alcohol consumption. Conclusion Eating habits among adults enrolled in a weight loss program changed during the COVID-19 pandemic. Future weight loss programs and public health recommendations should consider modifying recommendations to place increased emphasis on strategies to overcome barriers to healthy eating and promote facilitators that may help with healthy eating, particularly during unexpected circumstances or events.
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Affiliation(s)
- Christine A Pellegrini
- Department of Exercise Science, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Katherine DeVivo
- Department of Exercise Science, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
| | - Andrea T Kozak
- Department of Psychology, Oakland University, Rochester, MI, USA
| | - Jessica L Unick
- The Miriam Hospital's Weight Control and Diabetes Research Center, Warren Alpert Medical School at Brown University, Providence, USA
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Oven A, Yoxon B, Milburn J. Investigating the market for cultivated meat as pet food: A survey analysis. PLoS One 2022; 17:e0275009. [PMID: 36584123 PMCID: PMC9803157 DOI: 10.1371/journal.pone.0275009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 09/08/2022] [Indexed: 12/31/2022] Open
Abstract
The number of people reducing their meat consumption due to ethical and environmental concerns is growing. However, meat reducers sometimes care for omnivorous or carnivorous pets, creating the 'vegetarian's dilemma'. Some meat-reducers opt to feed plant-based diets to companion animals, but others express reservations. Cultivated meat offers a possible third path, but consumer perceptions of cultivated meat as pet food have received little scholarly attention. Using survey data from 729 respondents, we analyzed consumers' willingness to feed cultivated meat to companion animals, particularly with reference to their own current dietary practices, and their own willingness to eat cultivated meat. Though not all our respondents willing to eat cultivated meat were willing to feed it to their companions, a large majority were (81.4%, 193/237). However, for those unwilling to eat cultivated meat, the story was more complicated. Vegans and vegetarians were less likely to say they would eat cultivated meat (16.4%, 39/238) than meat-eating respondents (40.3%, 198/491). However, among vegans and vegetarians who would not consume cultivated meat, the majority (55.9%, 86/154) indicated that they would still feed it to their pets. Among meat-eating respondents, only a small minority (9.6%, 11/114) unwilling to eat cultivated meat would feed it to their pets. Consequently, we suggest that the potential market for cultivated meat for pet food is markedly different from the potential market for cultivated meat from human consumption. A key concern among our respondents about feeding cultivated meat to pets was a worry that it was not healthy, indicating that there may be easy gains in cultivated pet food's uptake through messaging relating to safety and nutritional completeness.
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Affiliation(s)
- Alice Oven
- Faculty of Health and Wellbeing, University of Winchester, Winchester, United Kingdom
| | - Barbara Yoxon
- Department of Politics, Philosophy and Religion, University of Lancaster, Lancaster, United Kingdom
- * E-mail:
| | - Josh Milburn
- International Relations, Politics and History, Loughborough University, Loughborough, United Kingdom
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Nezlek JB, Forestell CA, Tomczyk J, Cypryańska M. Differences among vegans, non-vegan vegetarians, pescatarians, and omnivores in perceived social disapproval and approval as a function of diet and source of treatment. THE JOURNAL OF SOCIAL PSYCHOLOGY 2022; 163:381-393. [PMID: 36573626 DOI: 10.1080/00224545.2022.2158059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
In studies conducted in the US and Poland, vegans, non-vegan vegetarians, pescatarians, and omnivores described how they perceived they were treated by others as a function of their diet. We found that vegans thought that others treated them more negatively because of their diets than vegetarians or pescatarians did, and pescatarians thought that others treated them less negatively than vegans and vegetarians did. In Study 1 (N = 96), we found that vegans, vegetarians, and pescatarians thought that others treated them more negatively because of their diet than omnivores did. Moreover, perceptions of negative treatment were positively related to how much participants' diets differed from an omnivorous diet. We replicated these findings in Study 2 (N = 1744), and we also found that vegans, vegetarians, and pescatarians thought that others treated them more positively in some ways compared to omnivores. In Study 3 (N = 1322), we found that differences in perceptions of negative treatment by strangers among vegans, vegetarians, and pescatarians were larger than differences in perceptions of treatment by friends and family members.
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Affiliation(s)
- John B. Nezlek
- SWPS University of Social Sciences and Humanities
- William & Mary
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Adamczyk D, Maison D. Vegan stereotypes and person perception in a job application situation – differences depending on the type of job and the gender of the candidate. THE JOURNAL OF SOCIAL PSYCHOLOGY 2022; 163:425-437. [PMID: 36373475 DOI: 10.1080/00224545.2022.2136564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of the study was to examine the influence of vegan stereotypes on person perception in the context of a job application. The study was conducted online on a representative sample of Polish adults (N = 838). Participants evaluated a fictitious CV of a candidate applying for a job. The CV varied in three dimensions: (a) diet of the candidate (vegan or not); (b) gender of the candidate; and (c) job position (stereotypically male or female). The candidate was evaluated on the dimensions of warmth and competence (based on the stereotype content model). A three-way analysis of variance (2x2x2) showed that in the case of a male candidate applying for a stereotypically male job (financial analyst), information about veganism lowered his perception on the competence dimension (stereotype inconsistency). These results indicate that vegans are targets of ambivalent stereotypes and that bias toward this group depends on the gender of the person following a vegan diet.
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Stone A. The relationship between attitudes to human rights and to animal rights is partially mediated by empathy. THE JOURNAL OF SOCIAL PSYCHOLOGY 2022; 163:367-380. [PMID: 36317660 DOI: 10.1080/00224545.2022.2140024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Veganism has become increasingly popular in recent years in many countries including the UK and the USA. Studies have found that vegans tend to be female, lower in Right-Wing Authoritarianism (RWA) and Social Dominance Orientation (SDO), and higher in feminist perspectives (FPS). Study 1 (n = 311) investigated the relationships among meat consumption, ethical veganism (using a custom-written scale), RWA, SDO, and FPS, in a series of questionnaires completed online. RWA, SDO, and meat consumption correlated together in one group of variables; FPS and ethical veganism correlated together in a distinct group. In Study 2 participants also completed the Toronto Empathy Questionnaire (TEQ) as a potential mediator variable. The relationship between RWA, SDO, and FPS as predictors, and ethical veganism as target, was partially mediated by empathy. This pattern of results suggests that individuals who hold egalitarian and inclusive views as regards human-human relationships also tend to have similar views as regards human-animal relationships, with empathy as an underlying common factor.
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29
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A transition towards plant-based diets on its way? Consumers’ substitutions of meat in their diets in Finland. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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30
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Kalika E, Egan H, Mantzios M. Exploring the role of mindful eating and self-compassion on eating behaviours and orthorexia in people following a vegan diet. Eat Weight Disord 2022; 27:2641-2651. [PMID: 35553382 PMCID: PMC9556376 DOI: 10.1007/s40519-022-01407-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 04/11/2022] [Indexed: 11/01/2022] Open
Abstract
Orthorexia nervosa (ON) is a new concept that is more prevalent in vegan populations. ON is characterised by obsessive focus on healthy eating, following restrictive dietary practices and dietary restrictions escalating over time. The aim of this study was to explore problematic eating behaviours in a vegan population, and to explore whether mindful eating and self-compassion have an impact on ON. Two hundred and eighty-seven females and twenty-eight males who followed a vegan diet completed scales in Orthorexia, Self-Compassion, Mindful, Emotional, External and Restraint Eating. The results indicated that individuals with high levels of ON display low levels of self-compassion, and high levels of restrained eating. Moreover, the findings indicated that self-compassion, but not mindful eating, partially mediated the relationship between restrained eating and orthorexia nervosa. The present results contribute to a better understanding of orthorexic eating behaviours in a vegan population, and identifies the mediating capacity of self-compassion. Further implications and future directions are discussed.Level of evidence: Level V, cross-sectional descriptive study.
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Affiliation(s)
- Eliza Kalika
- Department of Psychology, Birmingham City University, Curzon Building, Office C325, Birmingham, B4 7DE, UK.
| | - Helen Egan
- Department of Psychology, Birmingham City University, Curzon Building, Office C325, Birmingham, B4 7DE, UK
| | - Michail Mantzios
- Department of Psychology, Birmingham City University, Curzon Building, Office C325, Birmingham, B4 7DE, UK
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Mayer Labba IC, Steinhausen H, Almius L, Bach Knudsen KE, Sandberg AS. Nutritional Composition and Estimated Iron and Zinc Bioavailability of Meat Substitutes Available on the Swedish Market. Nutrients 2022; 14:nu14193903. [PMID: 36235566 PMCID: PMC9571894 DOI: 10.3390/nu14193903] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 09/15/2022] [Accepted: 09/17/2022] [Indexed: 11/16/2022] Open
Abstract
Transition towards plant-based diets is advocated to reduce the climate footprint. Health implications of a diet composed of meat substitutes are currently unknown, and there are knowledge gaps in their nutritional composition and quality. Samples of available meat substitutes were bought in two convenience stores in the city of Gothenburg, Sweden, and were included in the study. Meat substitutes (n = 44) were analyzed for their contents of dietary fiber, fat, iron, zinc, phytate, salt, total phenolics and protein, as well as for their amino acid and fatty acid composition. Bioavailability of iron and zinc was estimated based on the phytate:mineral molar ratio. We found large variations in the nutritional composition of the analyzed meat substitutes. Amino acid profiles seemed to be affected by processing methods. Mycoprotein products were rich in zinc, with a median content of 6.7 mg/100 g, and had very low content of phytate, which suggests mycoprotein as a good source of zinc. Degradability of fungal cell walls might, however, pose as a potential aggravating factor. None of the products could be regarded as a good source of iron due to very high content of phytate (9 to 1151 mg/100 g) and/or low content of iron (0.4 to 4.7 mg/100 g). Phytate:iron molar ratios in products with iron contents >2.1 mg/100 g ranged from 2.5 to 45. Tempeh stood out as a protein source with large potential due to low phytate content (24 mg/100 g) and an iron content (2 mg/100 g) close to the level of a nutrition claim. Producers of the products analyzed in this study appear to use nutritional claims regarding iron that appear not in line with European regulations, since the iron is in a form not available by the body. Meat substitutes analyzed in this study do not contribute to absorbed iron in a relevant manner. Individuals following mainly plant-based diets have to meet their iron needs through other sources. Salt and saturated fat were high in certain products, while other products were more in line with nutritional recommendations. Further investigation of the nutritional and health effects of protein extraction and extrusion is needed. We conclude that nutritional knowledge needs to be implemented in product development of meat substitutes.
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Affiliation(s)
- Inger-Cecilia Mayer Labba
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
- Correspondence:
| | - Hannah Steinhausen
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
| | - Linnéa Almius
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
| | | | - Ann-Sofie Sandberg
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden
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Leshem M, Shaul S. Vegans, vegetarians and omnivores differ in nutrient hedonics, salt and sweet preference and flavouring. Physiol Behav 2022; 255:113936. [PMID: 35931195 DOI: 10.1016/j.physbeh.2022.113936] [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: 05/29/2022] [Revised: 07/20/2022] [Accepted: 08/01/2022] [Indexed: 11/18/2022]
Abstract
BACKGROUND Dietary content can influence taste responses. Therefore, we compared nutrient hedonics (liking foods by nutrient content), and seasoning, including taste responses to the prime flavours salt and sweet in 30 vegan, 37 vegetarian and 56 omnivore men and women. METHODOLOGY Questionnaires and taste tests examined macronutrient and electrolyte intake and hedonics, seasoning, salt and sweet preferences and psychophysical taste responses. RESULTS Compared to omnivores, vegans had lower protein, Ca++, Na+ intake, and increased carbohydrate (CHO) intake. Independently of intake, hedonics for protein Ca++ and Na+ were reduced and increased for CHO. Psychophysical responses to NaCl and sucrose also differed slightly, vegans and vegetarians scoring high concentrations of sucrose as more intense, Vegans reported more sweetening and less salting of food, added more sucrose to a test tea, less salt to a test soup, but did not differ in seasoning with oil or hot spice. PRINCIPAL CONCLUSIONS Habitual vegan, vegetarian and omnivore diets may alter taste responses to nutrient content and salt and sweet, the latter more pronounced in vegan and vegetarian women. Recognising diet-dependent changes in taste hedonics can inform diets and products.
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Affiliation(s)
- Micah Leshem
- School of Psychological Sciences, The University of Haifa, Israel.
| | - Smadar Shaul
- School of Psychological Sciences, The University of Haifa, Israel
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Mayer Labba IC, Hoppe M, Gramatkovski E, Hjellström M, Abdollahi M, Undeland I, Hulthén L, Sandberg AS. Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials. Nutrients 2022; 14:nu14153162. [PMID: 35956338 PMCID: PMC9370477 DOI: 10.3390/nu14153162] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/25/2022] [Accepted: 07/27/2022] [Indexed: 12/19/2022] Open
Abstract
Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18–45 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron 55Fe and 59Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency.
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Affiliation(s)
- Inger-Cecilia Mayer Labba
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
- Correspondence:
| | - Michael Hoppe
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden; (M.H.); (E.G.); (L.H.)
| | - Elisabeth Gramatkovski
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden; (M.H.); (E.G.); (L.H.)
| | - Martin Hjellström
- Department of Medical Radiation Sciences, Institute of Clinical Sciences, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden;
| | - Mehdi Abdollahi
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
| | - Ingrid Undeland
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
| | - Lena Hulthén
- Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, 413 45 Gothenburg, Sweden; (M.H.); (E.G.); (L.H.)
| | - Ann-Sofie Sandberg
- Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, 412 58 Gothenburg, Sweden; (M.A.); (I.U.); (A.-S.S.)
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Ueland Ø, Rødbotten R, Varela P. Meat consumption and consumer attitudes - A Norwegian perspective. Meat Sci 2022; 192:108920. [PMID: 35901582 DOI: 10.1016/j.meatsci.2022.108920] [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: 03/16/2022] [Revised: 07/12/2022] [Accepted: 07/15/2022] [Indexed: 11/15/2022]
Abstract
Norway has lower meat consumption than other North European countries. Meat is acknowledged as important for food security in Norway, as Norway's agricultural possibilities are best suited for free-ranging and self-foraging animals. Meat has a strong position in the Norwegian diet, particularly as a centrepiece for special occasions. Good taste, product variety, and affordable price make meat a convenient choice. Norwegian consumers are not worried about animal welfare in local production, nor highly driven by environmental motives for reducing their consumption. Meat analogues have a very small market share, and taste and processing level do not make it a primary replacement for meat reducers. Still, Norwegian consumers' attitudes towards meat have become more diverse in later years. More consumer segments display meat-reducing behaviours citing both health and sustainability reasons. Females are particularly interested in reducing meat consumption, young age and urban lifestyle are other characteristics of meat reducing segments.
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Menu Choice and Meat-Eating Habits: Results of a Field Experiment in Two University Canteens. SUSTAINABILITY 2022. [DOI: 10.3390/su14063296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In a transdisciplinary field experiment in two Swiss university canteens over 12 weeks, how customers respond to a revised menu choice of meat dishes and ovo-lacto-vegetarian or vegan dishes was investigated. Several interventions were implemented: the vegetarian menu line was abolished, the meat and veg-dishes were randomly distributed across the three menu lines, vegetarian and vegan dishes (veg-dishes) were not labelled or marketed as such, and in the 6 ‘intervention weeks’ the share of veg-dishes was increased compared to the 6 ‘base weeks’. Based on the lunchtime eating habits in the canteen, regular canteen visitors were categorised into either seven or five different ‘lunch types’. During the intervention weeks, the share of meat dishes decreased for every lunch type, although with different response patterns. It is particularly noteworthy that customers with meat-oriented lunchtime eating habits ate in the canteen more frequently. This indicates that the usual choices in the two canteens are more appealing for meat-eaters. Overall, the data show a clear potential to reduce meat consumption in canteens by increasing the range of attractive veg-dishes without explicitly marketing them as vegetarian or vegan. We conclude this also to be an economically profitable strategy, as it provides a chance to attract customers with veg-oriented lunchtime eating habits without either losing meat eaters or meat lovers.
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Plant-based meat and dairy substitutes on the Norwegian market: comparing macronutrient content in substitutes with equivalent meat and dairy products. J Nutr Sci 2022; 11:e9. [PMID: 35291275 PMCID: PMC8889083 DOI: 10.1017/jns.2022.6] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 12/29/2021] [Accepted: 01/10/2022] [Indexed: 12/27/2022] Open
Abstract
Objective: To assess and compare the macronutrient and salt content in meat and dairy substitutes available on the Norwegian market. Design: Comparison between substitute products and two groups of meat and dairy products where one group represented the healthiest option (Keyhole) and one the most used option (Regular). Kruskal–Wallis test with pairwise comparison was conducted on categories with more than two groups, and Mann–Whitney U test was conducted on categories with two groups. Setting: Online stores in Norway. Hundred and two meat substitute products and 173 milk and dairy substitute products on sale spring and autumn 2020 were assessed; additionally, ninety-eight equivalent meat products and 105 milk and dairy products. Results: While Keyhole and Regular meat did not contain fibre, meat substitutes contained 3⋅5–5⋅0 g fibre per 100 g. The saturated fat content in meat substitutes was on average 1⋅9 times lower than in Keyhole products and 5⋅8 times lower than in Regular products. Milk and dairy substitutes contained 3⋅2 and 3⋅4 times less protein than Keyhole and Regular products, respectively. Conclusions: The study results indicate that meat and dairy substitutes on the Norwegian market vary in nutritional composition. Compared to Keyhole and Regular, substitutes contained lower levels of saturated fat, meat substitutes contained higher levels of fibre and milk and dairy substitutes less protein. Future studies should include content of micronutrients for a more comprehensive assessment.
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Intergroup Sensitivity and Promoting Sustainable Consumption: Meat Eaters Reject Vegans’ Call for a Plant-Based Diet. SUSTAINABILITY 2022. [DOI: 10.3390/su14031741] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
Reducing meat consumption can make immediate contributions to fighting the climate crisis. A growing minority adheres to meat-free diets and could convince others to follow suit. We argue, however, that recipients’ social identification as meat eaters may impede the effectiveness of such calls (i.e., an intergroup sensitivity effect based on dietary groups). Indeed, meat eaters in our experiment (N = 260) were more likely to reject calls for dietary change from a vegan than from a fellow meat eater. This effect was also evidenced in evaluations of and engagement with an initiative to promote a vegan diet (“Veganuary”), providing some indication for behavioral impact. In contrast, our societal dietary norm manipulation had no consistent effects on observed outcomes. Exploratory moderation analyses show a limited impact of participants’ social identification as meat eaters but highlight the role of peoples’ general willingness to engage in environmentally friendly behavior. We discuss theoretical and practical implications, including how our results challenge existing approaches to promoting a meat-reduced diet.
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Romanello M, McGushin A, Di Napoli C, Drummond P, Hughes N, Jamart L, Kennard H, Lampard P, Solano Rodriguez B, Arnell N, Ayeb-Karlsson S, Belesova K, Cai W, Campbell-Lendrum D, Capstick S, Chambers J, Chu L, Ciampi L, Dalin C, Dasandi N, Dasgupta S, Davies M, Dominguez-Salas P, Dubrow R, Ebi KL, Eckelman M, Ekins P, Escobar LE, Georgeson L, Grace D, Graham H, Gunther SH, Hartinger S, He K, Heaviside C, Hess J, Hsu SC, Jankin S, Jimenez MP, Kelman I, Kiesewetter G, Kinney PL, Kjellstrom T, Kniveton D, Lee JKW, Lemke B, Liu Y, Liu Z, Lott M, Lowe R, Martinez-Urtaza J, Maslin M, McAllister L, McMichael C, Mi Z, Milner J, Minor K, Mohajeri N, Moradi-Lakeh M, Morrissey K, Munzert S, Murray KA, Neville T, Nilsson M, Obradovich N, Sewe MO, Oreszczyn T, Otto M, Owfi F, Pearman O, Pencheon D, Rabbaniha M, Robinson E, Rocklöv J, Salas RN, Semenza JC, Sherman J, Shi L, Springmann M, Tabatabaei M, Taylor J, Trinanes J, Shumake-Guillemot J, Vu B, Wagner F, Wilkinson P, Winning M, Yglesias M, Zhang S, Gong P, Montgomery H, Costello A, Hamilton I. The 2021 report of the Lancet Countdown on health and climate change: code red for a healthy future. Lancet 2021; 398:1619-1662. [PMID: 34687662 DOI: 10.1016/s0140-6736(21)01787-6] [Citation(s) in RCA: 456] [Impact Index Per Article: 152.0] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 07/20/2021] [Accepted: 07/29/2021] [Indexed: 01/19/2023]
Affiliation(s)
- Marina Romanello
- Institute for Global Health, University College London, London, UK
| | - Alice McGushin
- Institute for Global Health, University College London, London, UK
| | - Claudia Di Napoli
- School of Agriculture, Policy and Development, University of Reading, Reading, UK
| | - Paul Drummond
- Institute for Sustainable Resources, University College London, London, UK
| | - Nick Hughes
- Institute for Sustainable Resources, University College London, London, UK
| | - Louis Jamart
- Institute for Global Health, University College London, London, UK
| | - Harry Kennard
- UCL Energy Institute, University College London, London, UK
| | - Pete Lampard
- Department of Health Sciences, University of York, York, UK
| | | | - Nigel Arnell
- Department of Meteorology, University of Reading, Reading, UK
| | - Sonja Ayeb-Karlsson
- Institute for Environment and Human Security, United Nations University, Bonn, Germany
| | - Kristine Belesova
- Centre on Climate Change and Planetary Health, London School of Hygiene & Tropical Medicine, London, UK
| | - Wenjia Cai
- Department of Earth System Science, Tsinghua University, Beijing, China
| | - Diarmid Campbell-Lendrum
- Department of Environment, Climate Change and Health, World Health Organization, Geneva, Switzerland
| | - Stuart Capstick
- Centre for Climate Change and Social Transformations, School of Psychology, Cardiff University, Cardiff, UK
| | - Jonathan Chambers
- Institute for Environmental Sciences, World Health Organization, Geneva, Switzerland
| | - Lingzhi Chu
- Yale Center on Climate Change and Health, Yale University, New Haven, CT, USA
| | - Luisa Ciampi
- The Walker Institute, University of Reading, Reading, UK
| | - Carole Dalin
- Institute for Sustainable Resources, University College London, London, UK
| | - Niheer Dasandi
- School of Government, University of Birmingham, Birmingham, UK
| | - Shouro Dasgupta
- Economic analysis of Climate Impacts and Policy, Centro Euro-Mediterraneo sui Cambiamenti Climatici, Venice, Italy
| | - Michael Davies
- Institute for Environmental Design and Engineering, University College London, London, UK
| | | | - Robert Dubrow
- Yale Center on Climate Change and Health, Yale University, New Haven, CT, USA
| | - Kristie L Ebi
- Department of Global Health, University of Washington, Seattle, WA, USA
| | - Matthew Eckelman
- Department of Civil and Environmental Engineering, Northeastern University, Boston, MA, USA
| | - Paul Ekins
- Institute for Sustainable Resources, University College London, London, UK
| | - Luis E Escobar
- Department of Fish and Wildlife Conservation, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | | | - Delia Grace
- Animal and Human Health Program, International Livestock Research Institute, Nairobi, Kenya
| | - Hilary Graham
- Department of Health Sciences, University of York, York, UK
| | - Samuel H Gunther
- Human Potential Translational Research Programme, Yong Loo Lin School of Medicine, National University Singapore, Singapore
| | - Stella Hartinger
- School of Public Health and Administration, Universidad Peruana Cayetano Heredia, Lima, Peru
| | - Kehan He
- The Bartlett School of Sustainable Construction, University College London, London, UK
| | - Clare Heaviside
- Institute for Environmental Design and Engineering, University College London, London, UK
| | - Jeremy Hess
- Centre for Health and the Global Environment, University of Washington, Seattle, WA, USA
| | - Shih-Che Hsu
- UCL Energy Institute, University College London, London, UK
| | - Slava Jankin
- Data Science Lab, Hertie School, Berlin, Germany
| | - Marcia P Jimenez
- Department of Epidemiology, Harvard T H Chan School of Public Health, Boston, MA, USA
| | - Ilan Kelman
- Institute for Global Health, University College London, London, UK
| | - Gregor Kiesewetter
- Air Quality and Greenhouse Gases Programme, International Institute for Applied Systems Analysis, Laxenburg, Austria
| | - Patrick L Kinney
- Department of Environmental Health, School of Public Health, Boston University, Boston, MA, USA
| | - Tord Kjellstrom
- Health and Environment International Trust, Nelson, New Zealand
| | | | - Jason K W Lee
- Human Potential Translational Research Programme, Yong Loo Lin School of Medicine, National University Singapore, Singapore
| | - Bruno Lemke
- School of Health, Nelson Marlborough Institute of Technology, Nelson, New Zealand
| | - Yang Liu
- Gangarosa Department of Environmental Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - Zhao Liu
- Department of Earth System Science, Tsinghua University, Beijing, China
| | - Melissa Lott
- Center on Global Energy Policy, Columbia University, New York, NY, USA
| | - Rachel Lowe
- Centre for Mathematical Modelling of Infectious Diseases, London School of Hygiene & Tropical Medicine, London, UK
| | - Jaime Martinez-Urtaza
- Department of Genetics and Microbiology, Universitat Autònoma de Barcelona, Barcelona, Spain
| | - Mark Maslin
- Department of Geography, University College London, London, UK
| | - Lucy McAllister
- Center for Energy Markets, Technical University of Munich, Munich, Germany
| | - Celia McMichael
- School of Geography, Earth and Atmospheric Sciences, University of Melbourne, Melbourne, VIC, Australia
| | - Zhifu Mi
- The Bartlett School of Sustainable Construction, University College London, London, UK
| | - James Milner
- Department of Public Health, Environments, and Society, London School of Hygiene & Tropical Medicine, London, UK
| | - Kelton Minor
- Copenhagen Center for Social Data Science, University of Copenhagen, Copenhagen, Denmark
| | - Nahid Mohajeri
- Institute for Environmental Design and Engineering, University College London, London, UK
| | - Maziar Moradi-Lakeh
- Preventive Medicine and Public Health Research Center, Psychosocial Health Research Institute, Iran University of Medical Sciences, Tehran, Iran
| | - Karyn Morrissey
- Department of Technology, Management and Economics, Technical University of Denmark, Copenhagen, Denmark
| | | | - Kris A Murray
- MRC Centre for Global Infectious Disease Analysis, School of Public Health, Imperial College London, UK; MRC Unit The Gambia, London School of Hygiene and Tropical Medicine, Fajara, The Gambia
| | - Tara Neville
- Department of Environment, Climate Change and Health, World Health Organization, Geneva, Switzerland
| | - Maria Nilsson
- Department of Epidemiology and Global Health, Umeå University, Umeå, Sweden
| | - Nick Obradovich
- Centre for Humans and Machines, Max Planck Institute for Human Development, Berlin, Germany
| | - Maquins Odhiambo Sewe
- Section of Sustainable Health, Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden
| | - Tadj Oreszczyn
- UCL Energy Institute, University College London, London, UK
| | - Matthias Otto
- Department of Arts, Media & Digital Technologies, Nelson Marlborough Institute of Technology, Nelson, New Zealand
| | - Fereidoon Owfi
- Iranian Fisheries Science Research Institute, Agricultural Research, Education, and Extension Organisation, Tehran, Iran
| | - Olivia Pearman
- Cooperative Institute of Research in Environmental Sciences, University of Colorado, Boulder, CO, USA
| | - David Pencheon
- College of Medicine and Health, Exeter University, Exeter, UK
| | - Mahnaz Rabbaniha
- Iranian Fisheries Science Research Institute, Agricultural Research, Education, and Extension Organisation, Tehran, Iran
| | - Elizabeth Robinson
- School of Agriculture, Policy and Development, University of Reading, Reading, UK
| | - Joacim Rocklöv
- Section of Sustainable Health, Department of Public Health and Clinical Medicine, Umeå University, Umeå, Sweden
| | - Renee N Salas
- Harvard Medical School, Harvard University, Boston, MA, USA
| | | | - Jodi Sherman
- Department of Anesthesiology, Yale University, New Haven, CT, USA
| | - Liuhua Shi
- Gangarosa Department of Environmental Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | | | - Meisam Tabatabaei
- Higher Institution Centre of Excellence, Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Terengganu, Malaysia
| | - Jonathon Taylor
- Department of Civil Engineering, Tampere University, Tampere, Finland
| | - Joaquin Trinanes
- Department of Electronics and Computer Science, Universidade de Santiago de Compostela, Santiago, Spain
| | | | - Bryan Vu
- Gangarosa Department of Environmental Health, Rollins School of Public Health, Emory University, Atlanta, GA, USA
| | - Fabian Wagner
- Air Quality and Greenhouse Gases Programme, International Institute for Applied Systems Analysis, Laxenburg, Austria
| | - Paul Wilkinson
- Department of Public Health, Environments, and Society, London School of Hygiene & Tropical Medicine, London, UK
| | - Matthew Winning
- Institute for Sustainable Resources, University College London, London, UK
| | - Marisol Yglesias
- School of Public Health and Administration, Universidad Peruana Cayetano Heredia, Lima, Peru
| | - Shihui Zhang
- Department of Earth System Science, Tsinghua University, Beijing, China
| | - Peng Gong
- Department of Geography, University of Hong Kong, Hong Kong Special Administrative Region, China
| | - Hugh Montgomery
- Centre for Human Health and Performance, University College London, London, UK
| | - Anthony Costello
- Institute for Global Health, University College London, London, UK
| | - Ian Hamilton
- UCL Energy Institute, University College London, London, UK.
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Lee MF, Eather R, Best T. Plant-based dietary quality and depressive symptoms in Australian vegans and vegetarians: a cross-sectional study. BMJ Nutr Prev Health 2021; 4:479-486. [PMID: 35028517 PMCID: PMC8718860 DOI: 10.1136/bmjnph-2021-000332] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 09/30/2021] [Indexed: 12/11/2022] Open
Abstract
Plant-based dietary patterns (vegan and vegetarian) are often considered 'healthy' and have been associated with broad health benefits, including decreased risk of obesity and ill health (cardiovascular disease, blood glucose and type II diabetes). However, the association between plant-based diets and mood disorders such as depression remains largely equivocal. This cross-sectional study of 219 adults aged 18-44 (M=31.22, SD=7.40) explored the associations between an estimate of overall plant-based diet quality and depression in vegans (n=165) and vegetarians (n=54). Overall plant-based diet quality was associated with depressive symptoms in vegans and vegetarians F(1, 215)=13.71, p<0.001 accounting for 6% of the variation in depressive symptoms. For those without depression, higher diet quality was protective against depressive symptoms F(1, 125)=6.49, p=0.012. Conversely, for those with depression no association with diet quality was found F(1, 89)=0.01, p=0.963. These findings suggest that a high-quality plant-based diet may be protective against depressive symptoms in vegans and vegetarians. In line with emerging research between food and mental health, higher-quality dietary patterns are associated with a reduced risk of depressive symptoms. Given the rapidly increasing rate of vegan and vegetarian food products within Australia, understanding the potential mechanisms of effects through which a plant-based diet may influence depressive symptoms is required.
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Affiliation(s)
- Megan Frances Lee
- Faculty of Society and Design, Bond University, Robina, Queensland, Australia
| | - Ryan Eather
- School of Health, Medical and Applied Sciences, NeuroHealth Lab, Appleton Institute, Central Queensland University, Brisbane, Queensland, Australia
| | - Talitha Best
- School of Health, Medical and Applied Sciences, NeuroHealth Lab, Appleton Institute, Central Queensland University, Brisbane, Queensland, Australia
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40
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Aavik K, Velgan M. Vegan Men's Food and Health Practices: A Recipe for a More Health-Conscious Masculinity? Am J Mens Health 2021; 15:15579883211044323. [PMID: 34528467 PMCID: PMC8450548 DOI: 10.1177/15579883211044323] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
In the age of the Anthropocene, questions of ecological sustainability, animal ethics, and human health are intimately entangled. From a gender perspective, compared to women, men’s diets tend to be less healthy and sustainable. This is linked to worse health outcomes for men. Therefore, alternative, more ethical ways of eating that have the potential to improve men’s health and well-being and simultaneously contribute to better public health and sustainability outcomes should be encouraged. Veganism addresses issues of food, health, climate change, and animal justice simultaneously. This article explores vegan men’s food practices in relation to health and well-being, drawing on qualitative interviews with 61 vegan men. The interview material was analyzed using the method of thematic analysis. Our findings suggest that becoming vegan encourages positive changes in men’s health behavior. This includes paying more attention to nutrition and taking better care of one’s health. Vegan men report experiencing better physical and mental well-being upon going vegan. Based on these findings, we argue that vegan men’s food and health practices contribute to the emergence of healthier masculinities, as vegan men help to challenge links between risky health behavior and masculinity.
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Perceptions of Vegan Food among Organic Food Consumers Following Different Diets. SUSTAINABILITY 2021. [DOI: 10.3390/su13179794] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
This article identifies consumer segments for vegan food by analysing perceptions of vegan food among food organic consumers following different diets: vegans, vegetarians, former vegetarians, flexitarians, and omnivores. The analysis is based on responses to a quantitative consumer survey for which 503 participants were recruited from customers at German grocery stores by quota sampling according to diet and region. From the responses to an open-ended question eliciting the participants’ associations with vegan food, the analysis finds that vegans and vegetarians perceive vegan foods primarily as being beneficial for animal welfare, healthy, and environmentally friendly, while those who ate meat perceive vegan food primarily as containing no animal ingredients and as being healthy. The respondents’ varying assessments of the taste, diversity, and environmental benefits of vegan food were found to differ in relation to the various diets they followed, as did their assessments of how long the vegan trend is likely to last. A cluster analysis based on the consumers’ perceptions and attitudes revealed three consumer groups: “vegan fans”, “enjoyment sceptics”, and “originality-sceptics”. Scepticism about the originality of vegan food was found in all diet groups. These findings can help inform more effective targeting of consumer needs for vegan organic food.
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A qualitative examination of the motivations behind vegan, vegetarian, and omnivore diets in an Australian population. Appetite 2021; 167:105614. [PMID: 34329718 DOI: 10.1016/j.appet.2021.105614] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 07/22/2021] [Accepted: 07/25/2021] [Indexed: 11/21/2022]
Abstract
There is a growing shift towards meat reducing diets, especially in Western nations, in the last decade. Whilst research has examined the potential motivations in adopting meat reducing diets, there are a limited number of studies which directly compare diet-related motivations across dietary groups, especially comparing meat reducing diet groups to omnivores. As such, it is unclear whether these dietary groups have distinctly different motivations for adopting their diets. This study aimed to examine the motivations that underlie people's dietary choices, and to compare these across three dietary groups; vegan, vegetarian, omnivore. A sample of 701 participants participated in the study (Mage = 30.09, SDage = 10.91). Participants were asked to self-describe the diet they follow and provide a written response as to why they choose to follow this diet. A content analysis indicated that the participants' motivations were similar across the three dietary groups. Similar reasons included health and environment, with the health reason common across all three groups. For vegan and vegetarians the most common was animal welfare. However, taste and enjoyment for diet was most common for omnivores. The overlap in responses across the dietary groups suggests that dietary motivations are similar across these three groups. Therefore, rather than simply employing motivations to encourage reduced meat diets, it may be better to develop more personalised interventions to achieve this.
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Abstract
Previous studies have identified health, the environment and animal welfare as key motivations for becoming and remaining vegetarian/vegan. However, the idea of vegetarianism/veganism appears to have interesting facets that go beyond those drivers. This paper describes and examines this attraction. Twenty-six in depth interviews and two group discussions were conducted using the Morphological Psychology approach, which allows the revelation of conscious as well as unconscious drivers based on the detailed narrations of the interviewees. We conclude that the attractiveness of vegetarianism/veganism cannot only be explained by the classical and conscious motivations of a meatless or animal-free diet such as improving health and animal welfare. It also comprises less conscious or unconscious drivers of vegetarianism/veganism such as empowerment and enrichment, regaining autonomy and creating identity and superiority in addition to and partly through liberation from a meat production system which is perceived as destructive and threatening.
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