From omnivores to vegans: Differences and similitudes among different dietary patterns in Spain. Nutrition knowledge, dietary recommendations compliance and level of food supplementation

Abstract

Western diets are associated with the rise in prevalent diseases of our time and have a significant environmental impact. The growing concern over these issues has led to a trend of shifting away from traditional omnivorous diets towards various dietary patterns with differing levels of animal-origin food restriction, such as flexitarian, pescatarian, vegetarian, or vegan diets. While much of the current literature has focused on analysing the motivations and barriers of these dietary groups, little is known about other aspects that may unite or differentiate them beyond their food intake preferences. In 2022, a survey was conducted in Spain, where 38% of the population follows a non-omnivorous diet. A total of 792 participants, with equal representation across omnivores and vegans, took part in the survey. The objective was to identify various aspects related to different dietary patterns, including knowledge, attitudes, and perceptions towards food. This study presents novel findings regarding knowledge of healthy eating, adherence to national dietary recommendations, and levels of food supplementation. Approximately half of the participants, regardless of dietary pattern, were found to be unaware of the composition of a healthy and balanced meal. Omnivores demonstrated the highest compliance with recommendations for dairy and protein intake but showed poorer adherence to fruit and vegetable recommendations. Plant-based diet groups also displayed suboptimal results. Both vegetarians and vegans exhibited higher rates of supplementation, though not as high as expected. Overall, there appears to be a widespread lack of knowledge among the Spanish population regarding healthy and balanced diets. The prevalent non-compliance with dietary recommendations and the level of dietary supplementation among the more restrictive dietary groups, suggest potential inadequacies in diet quality within these populations. These findings can inform future interventions aimed at improving dietary patterns among these population groups in terms of health, guidance, or food development.