Meat-free Diet Research Articles

Social impediments to meat-eaters’ adherence to critical calls for a meat-free diet: An experimental test of social norm and message source effects

Reducing meat consumption is highly effective for reducing personal carbon emissions, yet most people in Western nations still eat meat. We build on recent research highlighting that group boundaries may impede dietary change by (a) promoting pro-meat norms and (b) prohibiting critical calls for a veg* diet (vegetarian and vegan, i.e., meat-free). Past research relied on self-reports and behavioural measures of engagement, leaving open whether these effects extend to food consumption settings and ad-hoc meal choice. We conducted two pre-registered experiments in which meat-eaters read critical calls to adopt a veg* diet, either by a vegan (outgroup) or a meat-eater (ingroup). In Experiment 2, participants moreover read an article either highlighting a veg* or a meat-eating norm. We then assessed actual (Experiment 1) or hypothetical (Experiment 2) meal choice as dependent variables. As predicted, intergroup criticism (i.e., voiced by veg*s) consistently led to message rejection in comparison to the same criticism voiced by meat eaters, but we did not observe effects on meal choice. Norms neither had a main nor interaction effect on self-reports and behaviour. We discuss potential intermediary processes between engagement with and adoption of a vegan diet and derive evidence-based recommendations for constructive communication across group boundaries.

Pierwszy szczebel

Leo Tolstoy’s essay, The First Step (Первая ступень) written in 1891, is a multi-dimensional text whose purpose was not only to try to convert people to the righteous path of living through consistently followed restraint and self-control over one’s desires, but its author also encouraged people – in a rather convincing way – to become vegetarians. Tolstoy claimed that meat-free diet closely relates to healthy nutrition and consi­derably limits or even eliminates the suffering of animals being slaughtered on a mass scale for consumption in pain and death factories, as he referred to mechanised slaughterhouses. Using naturalistic images, the writer describes horrifying scenes he witnessed at the abattoir in Tula. The text is filled with drastic imagery, sounds and foul odours wafting from the slaughterhouse and the vision of inhumane practices of butchers, young and old, devoid of any sympathy towards the animals being killed. In hindsight it must be regretfully noted that Tolstoy’s essay has not changed people’s dietary habits and vegetaria­nism has not managed to supplant the traditional, mostly meat-based menu.

The Impact of Maternal Plant-Based Diet on Obstetric and Neonatal Outcomes-A Cross-Sectional Study.

In the last decades, plant-based diets have gained popularity. Pregnancy is not a contraindication to follow a meat-free diet. This study aimed to compare maternal and neonatal outcomes between women who followed a plant-based diet with those on an omnivore diet. Our second purpose was to investigate the association between physical activity level in combination with diet type and the occurrence of GDM and gestational hypertension. A questionnaire was distributed electronically via social media. The survey was conducted on a population of Polish women. The final research group included 1015 women. The results showed that a maternal plant-based diet 6 months before pregnancy and during pregnancy does not change the incidence of GDM, anemia, and gestational hypertension. Moreover, no association was found between a diet type before conception and a delivery method or newborn birth weight. Among women who followed an omnivore diet, the risk of GDM was lower in a group with adequate physical activity during 6 months before conception (p = 0.0166). However, the combination of a plant-based diet with adequate activity during the preconception period did not influence GDM incidence. Our study indicates that a plant-based diet during the preconception period is not worse than an omnivore diet.

A new generation of consumers? A study on the pro-environmental behavior of the Fridays for Future generation based on the social identity approach

Especially for the younger generation, climate change is a threat, and therefore, environmental protection and pro-environmental behavior (PEB) are most important. The Fridays for Future movement speaks up for the young generation. Based on the social identity approach, the study is the first to investigate the role of stereotypes related to identification with the movement as a political expression of youth. Using structural equation modeling (n = 543), the study demonstrates that identification is higher when pupils connect the movement with positive stereotypes, aligning with previous research findings for other activists, such as feminists. Whereby environmental concern has an additionally significant but low impact on identification, pro-material value orientation has no effect. Furthermore, the study investigates the relationship between identification with the movement and different types of PEB. The relationship is strongest with public sphere PEB in the form of future participation in a demonstration of the movement. Nevertheless, there is also a positive relationship with private sphere PEB such as nature-compatible actions in everyday life, for example, a meat-free diet and buying an environmentally friendly product. This is partly additionally confirmed through a conjoint analysis also conducted as part of the study. These findings enhance the understanding of the relationship between activism and different types of PEB among pupils and they contribute to closing this research gap. Finally, the implications and limitations of the work are discussed, along with an outlook for future research.

Disability, Race, Class, and Gender in Seventh-day Adventist Health Publications, 1880-1910

This article examines discourses in early Seventh-day Adventist health publications with particular attention to the ways that disability played into discussions of vegetarianism. In the nineteenth to twentieth centuries, the Adventist church was at the forefront of conversations in western countries about the value of a meat-free diet. During this time, Adventist health publications made or echoed a variety of arguments in support of vegetarian eating. Pervasive in these arguments were ableist tropes calculated to show how vegetarianism equated to youth, physical stamina, beauty, and intellectual superiority. This rhetoric effectively used disability to craft a vision of vegetarians as white, upwardly mobile people who conformed to traditional gender roles. Disability thus served to demarcate insiders from outsiders by underlining perceived differences between genders, races, and classes of people.

Is meat-free diet related to anxiety, depression and disordered eating behaviors? A cross-sectional survey in a Turkish sample

Objective: The foods that we eat don't just impact our physical health. The link between what we eat and how we feel has become a trending topic. However, knowledge on the effects of diet types on this relation are still limited. The first aim of this study is to reveal the possible link between diet types and eating behaviors, anxiety and depression. Second one is to predict possible variables (demographic, health-related and medical) which cause higher depression scores among individuals following a meat-free diet and an omnivore diet. Materials and Methods: A questionnaire-based survey cross-sectional study was conducted among individuals with a meat-free diet and an omnivore diet (N = 836 with a vegan or a vegetarian diet, N = 519 with an omnivore diet) using an online questionnaire. Demographic, health-related and medical characteristics, The Three-Factor Eating Questionnaire-R 21, Hospital Anxiety and Depression Scale were used to assess variables. Results: A meat-free diet group showed significantly lower anxiety and depression scores, lower cognitive restraint, lower emotional eating and lower uncontrolled eating than omnivore diet group. Shared predictors of depression were dissatisfaction with physical appearance, uncontrolled eating and smoking in both meat-free diet group and omnivore diet group. Lower cognitive restraint and lower education level were predictors of depression in only omnivore diet group. Conclusion: This study revealed that an omnivore diet may be more associated with anxiety, depression, and some disordered eating behaviors than a meat-free diet.

Assessing the Mycotoxin-related Health Impact of Shifting from Meat-based Diets to Soy-based Meat Analogues in a Model Scenario Based on Italian Consumption Data

The aim of this study was to assess the risk of replacing meat with plant-based analogues with respect to mycotoxin exposure, as a proof of concept to demonstrate the need for a proper regulatory framework for mycotoxins in meat imitates. Hence, we considered a full replacement of meat consumption with soy-based meat analogues and we evaluated the exposure to AFB1 and OTA, based on the Italian National Food Consumption Survey INRAN-SCAI 2005–2006 and the European Food Safety Authority occurrence data. The overall health impact from soy-based food consumption and a meat-free diet was quantified in terms of Disability-Adjusted Life Years (DALYs) in three different contamination and consumption scenarios. The substitution of meat products with soy-based imitates would prevent up to 406.2 colorectal cancer cases/year/country associated with 532 healthy years of life. However, we also determined an increased risk of liver cancer and loss of healthy life-years due to AFB1 exposure and a potential risk of renal cancer as due to an increased intake of OTA, leading up to 1208 extra cancer cases associated with the loss of 12,080 healthy life-years/country. Shifting to a plant-based diet actually eliminates a cancer risk factor such as processed meat, however, higher and unexpected risks could arise if mycotoxins are not properly regulated in plant-based meat alternatives. Taking into account the ubiquitous occurrence of mycotoxins, also in the light of climate change, and the growing trend toward plant-based meat analogues, greater importance should be given to actual food consumption trends and correlated with updated natural toxins regulations and risk assessments.Graphical abstract

Meat-eating justification when gender identity is threatened – The association between meat and male masculinity

Identifying psychological barriers that prevent individuals from adopting a meat-free diet is a key to success for environmentalists. The current study experimentally investigates the relation between sex, sex role identification, and meat-eating justification by exposing participants to a gender identity threat or affirmation. In the threat condition, participants received the information that they had below-average levels of masculinity/femininity, whereas in the affirmation group they were told to be above average with regard to their masculinity/femininity. Two-hundred female and 132 male participants were randomly assigned to these conditions. The findings suggest that men and women rationalize their meat consumption differently: While men directly and unapologetically defend their behavior, women tend to avoid recognizing their own responsibility. Moreover, masculinity was associated with direct meat-eating justifications among male, but not among female participants. The experimental manipulation did not affect direct or indirect meat-eating justification. However, further exploratory analyses suggest that how threatening the manipulated feedback was perceived was not primarily dependent on the participant’s sex, but rather the individual identification with sex roles. Therefore, simply basing gender identity threats on participant’s sex might be outdated. The results highlight the association between meat and male masculinity and encourage future studies to take a more nuanced approach to gender identity threats.

The relationship between meat disgust and meat avoidance-A chicken-and-egg problem.

Feelings of disgust toward meat have been researched for at least 30 years, but so far the causal relationship that may link meat disgust and meat consumption has remained elusive. Two possible pathways have been proposed in previous literature: the more common pathway seems to be that meat disgust is developed after a transition to vegetarianism, potentially via the process of moralization and recruitment of (moral) disgust. Other accounts suggest the existence of a second pathway in which disgust initiates the avoidance of meat and this can be explained by existing theories of disgust functioning as a pathogen avoidance mechanism and meat serving as a pathogen cue. However, the evidence base for either relationship remains thin and to our knowledge no research has examined whether temporary meat abstention can lead to increases in meat disgust, as the first pathway suggests. We measured meat disgust and meat intake in n = 40 meat eaters before and after attempting a meat-free diet for 1 month (while taking part in the annual vegan campaign Veganuary). Although most participants lapsed to eating meat during this period, we found that reductions in meat intake during the month were predictive of increases in meat disgust afterwards. This supports the view that meat disgust is expressed as a result of meat avoidance in meat eaters. Implications for theoretical understanding of the relationship between meat disgust and meat avoidance, as well as the development of disgust based interventions are discussed.

Why They Eat What They Eat: Comparing 18 Eating Motives Among Omnivores and Veg*ns.

While the diets of most people include meat, millions of individuals follow a meat-free diet. But why do people eat what they eat? Here we explored differences and commonalities in the eating motives of omnivores and veg*ns (i.e., both vegetarians and vegans). Specifically, we compared mean levels and rank order of 18 eating motives in two samples (Study 1: 294 omnivores, 321 veg*ns; Study 2: 112 omnivores, 622 veg*ns). We found that omnivores were more motivated than veg*ns by the eating motives of Traditional Eating and Habits, while veg*ns were more motivated by Animal Protection and Environmental Protection. Differences among groups in Health were inconsistent across studies. Despite these differences in mean levels, the rank order of the eating motives was very similar: Two of the top four eating motives of both diet groups in both studies were Liking and Health, while Social Norms, Social Image, and Religion were among the four least important motives of both groups. Overall, while we did find differences in the absolute importance of certain motives, we also found striking similarities in the relative importance of eating motives, suggesting that including a wide range of eating motives could be beneficial when examining dietary behaviors.

Climate change awareness of the young generation and its impact on their diet

As climate change is a topic that highly influences the young generation, it is important to understand the level of climate change awareness of younger people. Nutrition is an important aspect to consider in relation to climate change awareness, as nutrition is a field of action where everyone can contribute. For example, following a meat-free diet can significantly help mitigate climate change. The aim of this study was to analyze the climate change awareness of the young generation and to reveal which positions on climate change are represented by this generation and to what extent. Additionally, this study analyzed whether the young generation incorporates their climate change awareness into their diet. The comprehensive sample consisted of 1479 young German citizens between 15 and 29 years old. The results of the latent profile analysis show that three different climate change awareness segments exist among the young generation. Half of the sample is highly aware of climate change, while 13.9% of the sample deny climate change exists. A group of 29.4% lies in between. They recognize climate change, but assess its risks as relatively low. This result reveals that, among the young generation, climate change awareness varies significantly. The results also show that participants who are aware of climate change have a higher probability of following a climate-friendly diet, while, surprisingly, the undecided group is much closer to the climate deniers in their attitudes and dietary patterns.

“How do you know someone's vegan?” They won't always tell you. An empirical test of the do-gooder's dilemma

A growing number of people (privately) endorse the benefits associated with adopting a meat-free diet. Yet, the societal transition to a more plant-based diet is taking place rather slowly. Why do people's private meat-free preferences fail to materialize in their daily food choices? One potential explanation is that vegetarians and vegans, at this time still a minority group, are worried about eliciting stigma and thus may not feel comfortable expressing their meat-free preferences during social interactions with meat-eaters. Their self-silencing could reinforce the notion that adopting a meat-free diet is nothing more than a niche phenomenon, and in turn discourage others from eliminating meat from their diet as well, thus perpetuating the non-vegetarian norm. Adapting the classic conformity paradigm by Asch, we found that vegetarian and vegan participants were hesitant to express their meat-free preferences. Vegan and vegetarian participants avoided signing a petition that promoted veg*an food options after a majority of confederates had declined to do so. When the experimenter endorsed veg*an food options, however, participants went against the majority, and did sign the petition. Together, these findings point to a pivotal role for exemplars and institutions: by signaling that there are allies who endorse a meat-free diet, they may liberate vegetarians and vegans to publicly express their deviant, meat-free preferences, and thus speed up wider societal change.

Ben Ammi’s Adaptation of Veganism in the Theology of the African Hebrew Israelites of Jerusalem

Abstract This article will look at the ideology of veganism in the AHIJ. Since the early 1970s their diet has been a core part of their ideology and of their message to the world. Acknowledging that a black/Jewish meat-free diet is far from the exclusive property of the group, let alone a new development on their part, I will argue that it is an expression of the syncretic “bricoleur” nature of Black Israelite thought (Dorman 2013), reflecting, drawing on, and transforming traditions existing in both African American and Jewish thought in and before the twentieth century – principally articulated as a concern for health in the former and a messianic return to the peaceful Edenic existence in the latter. However, Ben Ammi skillfully intertwines it into their theology by arguing that a return to the veganism of the Garden of Eden is part of the community’s redemption of humanity from primordial sin and ultimate overcoming of the curse of death.

Why a meat-free diet boosts health: protein levels might hit the spot

Why a meat-free diet boosts health: protein levels might hit the spot

Effect of Anthropomorphizing Food Animals on Intentions to Eat Meat

ABSTRACT Awareness that others have human qualities (humanizing) generally results in a more favorable treatment of those others. Recent research has found that nonhuman entities (e.g., animals, the planet) also benefit when people view them as having human qualities (anthropomorphizing). Do those benefits of humanizing also extend to the animals we consume? Two studies were conducted to address that question. In both studies, participants were given a short writing task designed to elicit an anthropomorphized view of the target followed by measures of their diet plans and decisions regarding dilemmas that pitted human interests against animal and environmental interests. In study 1 (n = 58) the target animal was a cow and in study 2 (n = 146) the target animals were a cow and a pig. The key finding, consistent across both studies, was that gender moderated the effect of the anthropomorphism manipulation. Females expressed less interest in eating beef (Study 1) and more willingness to try a meat-free diet (Study 2) after anthropomorphizing the food animals compared with the control condition. In contrast, males expressed more interest in eating beef and less willingness to try a meat-free diet after anthropomorphizing food animals. The gender differences can be understood as resulting from differences in the way men and women view animals and meat consumption. The pattern found with meat-eating plans did not extend to decisions on the animal-related dilemmas. Thus, anthropomorphizing food animals is not uniformly beneficial or harmful to the animals, but depends on the gender of those asked to humanize.

Isolated Gastrointestinal Alpha-gal Meat Allergy Is a Cause for Gastrointestinal Distress Without Anaphylaxis

Isolated Gastrointestinal Alpha-gal Meat Allergy Is a Cause for Gastrointestinal Distress Without Anaphylaxis

A \u2018Life-Style Choice\u2019 or a Philosophical Belief?: The Argument for Veganism and Vegetarianism to be a Protected Philosophical Belief and the Position in England and Wales

The recent judgment in Casamitjana Costa v The League Against Cruel Sports in England and Wales held that ethical veganism was a protected philosophical belief under employment law. In contrast, vegetarianism was found not to be a protected philosophical belief in Conisbee v Crossley Farms Limited and others. The authors argue that the Employment Tribunal misunderstood the notion of vegetarianism when deciding that it was a ‘life-style choice’. There are different kinds of vegans and vegetarians, each with their own way of practising the philosophy which influences how they live their life. Not all people who follow a meat-free diet should be afforded this protection, and it depends on whether their belief is one which is determined by certain factors, such as animal welfare and environmentalism, rather than for health purposes. The authors explore the arguments and analysis in the above employment cases, coming to the conclusion that the tribunals oversimplified what it means to hold values such as veganism and vegetarianism, failing to understand the differences between different classifications and sub-groups when coming to a decision. The different kinds of vegans and vegetarians and their characteristics are outlined, before determining whether this should constitute protection under employment law, protecting individuals from discrimination. The situation in the USA and Canada regarding this issue is very different, and there are parallels drawn with attempting to establish veganism or vegetarianism as a religion, and where they could benefit from the recent decision in England and Wales. Finally, this paper concludes that ethical and environmental veganism and vegetarianism should both qualify as protected philosophical beliefs, but other kinds may fall short of what is required to satisfy the requirements under law.

Distinguishing meat reducers from unrestricted omnivores, vegetarians and vegans: A comprehensive comparison of Australian consumers

Meat reducers are a growing but largely unexplored population subgroup in Australia. A comprehensive understanding of individual characteristics associated with meat consumption preferences can help inform strategies aimed at encouraging healthier and more environmentally sustainable food choices. Using online survey data from a nationally representative sample of 2797 Australian food shoppers, this study 1) compares characteristics (dietary, psychosocial and socio-demographic) of consumers with distinct self-identified dietary preferences (unrestricted omnivores, meat reducers, vegetarians and vegans); 2) identifies the psychosocial and socio-demographic predictors of the meat-reducer diet group; and 3) determines whether predictors of the meat-reducer diet group differ based on diet group classification method (i.e. self-identified dietary preferences versus self-reported consumption frequency of animal-source foods). Results reveal that relative to unrestricted omnivores and meat avoiders, meat reducers are unique with respect to their meat consumption behaviours; beliefs regarding the nutritional adequacy and food choice adequacy of meat-free diets; and the relative importance they place on egoistic food choice factors. Considering self-identified dietary preferences, multivariate regressions found that stronger beliefs regarding meat-free diet adequacy and lower importance placed on egoistic food choice factors predict meat reducers relative to unrestricted omnivores; and weaker beliefs regarding meat-free diet adequacy and higher importance placed on egoistic food choice factors predict meat reducers relative to meat avoiders. Findings from this study can provide insight on how to more holistically address the concerns and motivations of consumers with distinct meat consumption preferences.

Nutritional Considerations for the Female Vegan Athlete

ABSTRACT According to the top trends in prepared foods 2017 market research report, the number of U.S. consumers following a vegan lifestyle has jumped from 1% of the population in 2014 to 6% of the population in 2017. It is therefore a reality that many female athletes may be considering or following a vegan lifestyle. Although macronutrient and micronutrient needs can certainly be met on a meat-free diet, understanding how to execute a nutritionally sound vegan diet is key. This article will discuss the vegan diet, as it pertains to the female athlete.

Development of Ready-to-Eat Color Rice Product Enriched With Natural Amino Acids

A meat-free diet and the aging society cause some of the health problems. One of that was the deficiency of some essential amino acid in the diets. Riceberry has recently been developed in Thailand. This new variety of colored rice has a dark purple seed coat containing anthocyanin which acts as an antioxidant. Similar to normal rice, riceberry lacks lysine which plays an important role in maintaining body systems through hormone release and muscle mass maintenance. To enrich ready-to-eat rice products, red bean was added as a natural amino acid source. This formulated product had higher protein and ash content, while energy, fat and carbohydrate content were not different from the control. The essential amino acid profile of the product was complete and product shelf life was 6 months with an unchanged texture. Anthocyanin and antioxidant capacity of the product decreased with storage time. This product suited a wide range of consumers and was convenient for modern lifestyles that demand healthy, ready-to-eat foodstuffs.