Meat Restriction Research Articles

Bone mineral density and body composition in Australians following plant-based diets vs. regular meat diets.

Bone mineral density (BMD) and body composition play an important role in maintaining metabolic health and physical functioning. Plant-based diets (PBDs) are known to be lower in protein and calcium, which can impact BMD and body composition. This study aimed to investigate the relationship between various PBDs compared to regular meat diet and whole-body BMD, body composition, and weight status. A cross-sectional study was conducted with adults (n = 240) aged 30-75 years, who habitually followed dietary patterns: vegan, lacto-vegetarian, pesco-vegetarian, semi-vegetarian, or regular meat eater (48 per group). Parameters were measured using dual-energy x-ray absorptiometry (DXA), and multivariable regression analyses were used to adjust for lifestyle confounders, socioeconomic factors, and BMI. After adjustments, whole-body BMD and body composition were not significantly different between those following PBDs and regular meat diets, except for lacto-ovo vegetarians, who had significantly lower lean mass by -1.46 kg (CI: -2.78, -0.13). Moreover, lacto-ovo vegetarians had a significantly lower T-score by -0.41 SD (CI: -0.81, -0.01) compared to regular meat eaters. Waist circumference was significantly lower in individuals adhering to a PBD compared to a regular meat diet: vegans by -4.67 cm (CI: -8.10, -1.24), lacto-ovo vegetarians by -3.92 cm (CI: -6.60, -1.23), pesco-vegetarians by -3.24 cm (CI: -6.09, -0.39), and semi-vegetarians by -5.18 cm (CI: -7.79, -2.57). There were no significant differences in lean mass (%), fat mass (% and total), android/gynoid measures, body weight, or BMI across dietary patterns. All dietary patterns met the recommended dietary intake for calcium and protein, and 25-hydroxy-vitamin D status was comparable across groups. This cross-sectional study found that adhering to a PBD characterized by varying degrees of dairy and meat restriction is not associated with meaningful changes in BMD or body composition, provided that the dietary patterns are planned appropriately with adequate levels of calcium and protein.

You are what you eat: an introduction to the special issue on the social psychology of vegetarianism and meat restriction: implications of conceptualizing dietary habit as a social identity

ABSTRACT People’s diets can serve as a basis for social identity, and the papers in this special issue examine the social psychological implications of vegetarianism as a social identity. The papers run the gamut from examining how vegetarians are viewed by the omnivorous majority to examining interventions designed to reduce meat consumption. In this paper I provide background information to provide a context for understanding the articles. This information includes a discussion of definitions of vegetarianism, people’s motives for adopting a vegetarian diet, and some of the individual differences other than diet that distinguish vegetarians and non-vegetarians.

Review of Ghana’s food environment: Drivers of availability, barriers to healthy food access, and impact of interventions and policies

Food environments exert a significant effect on population dietary choices and health outcomes. Policies that influence the food environment, can have a significant impact on individual and population dietary choices. This rapid review assessed the nature and interaction within the Ghanaian food environment, and the impact that existing school, workplace, and national food policies have on dietary intake and nutritional outcomes. Online databases and university repositories were searched for relevant articles and documents. A total of forty articles and documents were included in the review. Majority of the reviewed papers (85%) used a cross-sectional design. The findings show that traditional outlets (open markets) constitute the main food source among the Ghanaian populace, while convenience stores serve as an important source of processed foods. Prepared local foods are often consumed outside the home and are mainly sourced from street food vendors. Street foods are perceived as less expensive, convenient, and delicious. The food environment was found to influence dietary acquisition, intake, and nutritional outcomes. Although most nutrients provided by the School Feeding Programme (SFP) are below recommended intake standards, the SFP contributes positively to improved diets and nutrition status of school-age children. Children attending SFP-implementing schools experience higher intakes of protein, iron, zinc, calcium, vitamin A, folate, and have higher haemoglobin, and lower prevalence of stunting, underweight, and thinness than children in non-SFP implementing schools. Availability of a private room for breastfeeding mothers improved breastfeeding frequency. Ghana’s fatty meat restriction policy has reduced the availability and sale of fatty meat on the Ghanaian market. Reported drivers and barriers to healthy foods consumption include socio-economic factors, media information, food storage facilities, cultural perception, fruit seasonality, knowledge on the nutrient value of fruits and vegetables, safety profile of fruits and vegetables, and contribution of household production to dietary intake. In conclusion, the food environment review reveals the drivers of availability, barriers to healthy food access, and impact of interventions and policies on the Ghanaian food environment. Key words: Ghana, Food environment, policies, nutritional impact, health impact

How flexible are flexitarians? Examining diversity in dietary patterns, motivations and future intentions

Today's food systems are neither healthy nor sustainable, and excessive levels of meat consumption in high-income countries are part of the problem. A rising number of consumers are adopting ‘flexitarian’ diets (i.e., are choosing to reduce or limit their meat consumption). There is limited insight on the meat consumption patterns of this growing population subgroup. This study focuses on self-described flexitarian consumers and examines variation in their consumption frequency of meat, their consumption of specific types of meat (beef, chicken, pork, lamb) and fish, and their willingness to further reduce their consumption of meat. Variation in dietary motivations is also examined. Using online survey data from 717 Australian flexitarians, five distinct flexitarian segments are identified. Across the five segments, differences in meat consumption frequency reveal three distinct levels of meat restriction– ‘Heavy meat reducers’ (14% of sample), ‘Moderate meat reducers’ (36%) and ‘Light meat reducers’ (50%). For all five segments, health is the most common factor motivating the decision to adopt flexitarian diets. Consumers in the ‘Heavy meat reducers’ segment, are also highly motivated by animal welfare concerns and is this small segment is also the most likely to adopt vegetarian or vegan dietary patterns in the future. Overall results suggest that greater reductions in meat consumption could potentially be achieved through targeted interventions focusing on the unique barriers/enablers of further meat reduction for each segment.

Meat reduction, vegetarianism, or chicken avoidance: US omnivores’ impressions of three meat-restricted diets

PurposeMeat consumption has a variety of implications in society. While various types of meat-restricted diets exist to address this, not enough is known about how the average meat consumer views different avenues to lessening their intake. In response, this study aims to assess US omnivores’ impressions of three meat-restricted diets.Design/methodology/approachAn online survey was administered to a cross-sectional, census-balanced sample from Nielsen of 30,000+ US adults. Omnivores (N = 928) were randomized into one of the three conditions where they were asked about their perceptions of a vegetarian diet, a reduced-meat diet or a chicken-free diet as individuals not currently following that dietary pattern.FindingsThe findings showed that omnivores had a more favorable perception of a reduced-meat diet on a greater number of study variables as compared to the vegetarian or chicken-free diets. The research also demonstrated that a majority of omnivores were in the precontemplation stage of cognitive change, suggesting that most American omnivores are not actively demonstrating a readiness to alter their meat consumption in the ways presented.Originality/valueThis research is the first to examine the comparative trends around these three diets among omnivores. It also speaks to how the desirability of meat restriction varies by type of approach, i.e. elimination or reduction, and if the latter, what type. The findings may be of relevance for efforts to reduce global meat consumption for ethical, health, or environmental reasons.

Vegetarians and omnivores with diagnosed eating disorders exhibit no difference in symptomology: a retrospective clinical chart review.

Past work suggests that vegetarianism is common in patients diagnosed with eating disorders (EDs), but the exact nature of this association is unclear, with reports conflicting as to whether vegetarianism is a risk factor for EDs, complicates ED treatment, or is wholly innocuous. Since vegetarianism has been on the rise, the need for current data on possible links with EDs is substantial. We collected data on demographics, vegetarian status, ED diagnosis, current body mass index (BMI), highest and lowest BMI, Eating Attitudes Test, and Multifactorial Assessment of Eating Disorders Symptoms scores at intake in 124 patients (84.7% women, 90.3% white, Mage = 23.92 ± 9.16years) admitted to an intensive outpatient ED program. We first compared omnivores (n = 72, 58.1%), meat-reducers (n = 27, 21.8%), vegetarians (n = 20, 16.1%), and vegans (n = 5, 4.0%) and found no significant differences in any demographic or outcome variable, with the exception that vegetariansreported significantly lower highest-ever BMI compared to meat-reducers (p = 0.03). To mirror past chart reviews, we then compared the combined groups of meat avoiders (n = 52, 41.9%) to the omnivores (n = 72, 58.1%) and found no significant differences in demographics or ED symptoms (all ps > 0.05). Overall, data support that meat restriction does not imply greater ED severity. Level V, descriptive study, retrospective chart review.

Go the Whole Nine Yards? How Extent of Meat Restriction Impacts Individual Dietary Experience

ABSTRACT This study examined three meat-restricted diets (N = 865)—a vegetarian diet, a reduced-meat diet, and a chicken-free diet—with a focus on the differences in lived dietary experiences operationalized using measures such as satisfaction with food-related life and the theory of planned behavior. The data comes from an online survey of a census-balanced sample of 30,000+ U.S. residents. The findings showed that meat reducers are a larger group than suspected and that there was a statistically significant difference in dietary experiences with vegetarians reporting better experiences with their diet. This research speaks to how the type of meat restriction impacts lived experiences.

Nutritional deficiency as a complex cause of reversible dementia and cutaneous manifestations in elderly: case report and review

Vitamin deficiency can be an important cause of cognitive impairment and cutaneous manifestations in elderly with a history of malnutrition. However, to understand the different etiologies and to choose the right one to proper disease management might not be an easy task, especially in individuals from this population with these findings, sometimes non-specific. Hypothesis of reversible dementia associated with pellagra and B12 vitamin are important. In the case of electrolytes deficiency, less likely, there is the hypothesis extrapontine osmotic demyelination syndrome. The following case discuss these findings together. Objective: to present a case of reversible dementia and cutaneous manifestations associated with vitamin deficiency in a context of neurological complication after untimely correction of sodium; to discuss pathophysiological processes relevant to the case. Case report: A 62-year-old woman in meat restriction for 1 year, with post-radioiodine hypothyroidism. Admitted to investigate well delimited erosions with scaling, hyperchromia and blisters in both hands and glabella. The major hypothesis at the time was pellagra. However, in few weeks she developed other clinical findings: food intolerance, pain and abdominal distension and some sort of cognitive impairment. Computed tomography (CT) of the abdomen showed fluid distention with air level throughout the colonic frame and distal segment of the ileum, without obstructive factors. There is loss of the usual haemorrhages of the sigmoid and descending colon, suggesting chronic alterations. Rectosigmoidoscopy was performed and parental feeding was introduced. There was evolution with improvement of cutaneous lesions and development of hyponatremia, followed by anemia, reduction of level of consciousness and hemodynamic instability. Magnetic resonance imaging presented changes suggestive of extra-pontine myelinolysis associated with hyponatremia. Laboratory tests revealed anti-parietal cell antibody with a 1/160 reagent result, upper digestive endoscopies compatible with atrophic gastritis and gastric polyps with absence of active or previous bleeding. Following the infirmary, the patient achieved a progressive improvement in the level of consciousness and dementia, resuming most of the cognitive functions. The hypothesis of extrapontine myelinolysis associated with the correction of hypernatremia and pellagra, secondary to the vegan diet was suggested by radiologists. Discussion: the case discussed is a probable reversible dementia associated with vitamin deficiency. Factors suggestive of this context were: dermatological lesion, restricted diet to meat, atrophic gastritis in upper digestive endoscopy and progressive dementia during hospitalization. As a confounding factor, there was an untimely correction of hyponatremia with findings suggestive of extrapontine myelinolysis according to the radiology team, which could have contributed to the dementia symptoms, though less likely. Conclusion: Pellagra and other nutritional deficiencies should be considered in the diagnosis of patients with restrictive diets, especially those with gastrointestinal tract disorders. The correction of hypernatremia, when present, should be adjusted with caution, aiming at the protection of the central nervous system.

A Mediterranean Diet with Fresh, Lean Pork Improves Processing Speed and Mood: Cognitive Findings from the MedPork Randomised Controlled Trial.

: Background: The Mediterranean diet may be capable of improving cognitive function. However, the red meat restrictions of the diet could impact long-term adherence in Western populations. The current study therefore examined the cognitive effects of a Mediterranean diet with additional red meat. Methods: A 24-week parallel crossover design compared a Mediterranean diet with 2–3 weekly servings of fresh, lean pork (MedPork) and a low-fat (LF) control diet. Thirty-five participants aged between 45 and 80 years and at risk of cardiovascular disease followed each intervention for 8 weeks, separated by an 8-week washout period. Cognitive function was assessed using the Cambridge Neuropsychological Test Automated Battery. Psychological well-being was measured through the SF-36 Health Survey and mood was measured using the Profile of Mood States (POMS). Results: During the MedPork intervention, participants consumed an average of 3 weekly servings of fresh pork. Compared to LF, the MedPork intervention led to higher processing speed performance (p = 0.01) and emotional role functioning (p = 0.03). No other significant differences were observed between diets. Conclusion: Our findings indicate that a Mediterranean diet inclusive of fresh, lean pork can be adhered to by an older non-Mediterranean population while leading to positive cognitive outcomes.

Including pork in the Mediterranean diet for an Australian population: Protocol for a randomised controlled trial assessing cardiovascular risk and cognitive function

BackgroundThe Mediterranean diet is characterised by the high consumption of extra virgin olive oil, fruits, vegetables, grains, legumes and nuts; moderate consumption of fish, poultry, eggs and dairy; and low consumption of red meat and sweets. Cross sectional, longitudinal and intervention studies indicate that a Mediterranean diet may be effective for the prevention of cardiovascular disease and dementia. However, previous research suggests that an Australian population may find red meat restrictions difficult, which could affect long term sustainability of the diet.MethodsThis paper outlines the protocol for a randomised controlled trial that will assess the cardiovascular and cognitive benefits of a Mediterranean diet modified to include 2-3 weekly serves of fresh, lean pork. A 24-week cross-over design trial will compare a modified Mediterranean diet with a low-fat control diet in at-risk men and women. Participants will follow each of the two diets for 8 weeks, with an 8-week washout period separating interventions. Home measured systolic blood pressure will be the primary outcome measure. Secondary outcomes will include body mass index, body composition, fasting blood lipids, C-reactive protein, fasting plasma glucose, fasting serum insulin, erythrocyte fatty acids, cognitive function, psychological health and well-being, and dementia risk.DiscussionTo our knowledge this research is the first to investigate whether an alternate source of protein can be included in the Mediterranean diet to increase sustainability and feasibility for a non-Mediterranean population. Findings will be significant for the prevention of cardiovascular disease and age-related decline, and may inform individuals, clinicians and public health policy.Trial registrationACTRN12616001046493. Registered 5 August 2016.

J-value assessment of the cost effectiveness of UK sheep meat restrictions after the 1986 Chernobyl accident

Following the accident at the Chernobyl Nuclear Power Plant in 1986, the United Kingdom Government imposed restrictions on the consumption of sheep meat that became contaminated by nuclear fallout to ensure it was extremely unlikely that any consumers would receive an unacceptable dose. The international context for the restrictions is summarized and a brief review of the strategies employed by the UK is presented. An analysis using the J-value framework, including the de minimis quantum of life expectancy, is made of the cost effectiveness of the sheep meat restrictions in force until 2012, in terms of 4 categories of consumer ranging from the average to the extreme. The paper shows that the risk to the general population was very low indeed at the time the restrictions were removed in 2012. Retaining the restrictions for an extra year, would have averted the dose to the average consumer by a fraction of a microSievert, corresponding to a gain in life expectancy of 8 s. Meanwhile for the ICRP Representative Person, the gain in life expectancy from retaining the restrictions for an extra year ranged between 17 and 25 s. These gains are nugatory, as they are a factor of between 8 and 23 below the de minimis quantum of life expectancy. This new measure provides a meaningful quantitative criterion for judging when the radiation exposure of a large population is trivial in the sense used by the ICRP. The gains in life expectancy for the Field Representative Person and the Extreme Consumer were above the trivial level, but the associated J-values were 10 and 40, an order of magnitude or more above the value of unity where a case could be made for retaining the restrictions for another year. The high J-values and/or de minimis life expectancy ratios suggest that the food restrictions could almost certainly have been ended earlier. Also discussed are: the choice of the Representative Person, the role of intervention levels, the extent to which conservatisms in analysis are warranted and how socio-political factors in decision making can be taken into account in a transparent way.

Annals for Educators - 3 January 2017

Annals for Educators - 3 January 2017

Annals for Educators - 5 April 2016

<i>Annals</i> for Educators - 5 April 2016