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1
Quinn, Emelia. "Notes on Vegan Camp." PMLA/Publications of the Modern Language Association of America 135, no. 5 (October 2020): 914–30. http://dx.doi.org/10.1632/pmla.2020.135.5.914.
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By examining a kitsch piece of nineteenth-century scrimshaw on display at the Hull Maritime Museum, Lady Gaga's infamous meat dress, and a range of mock meat products, this essay expands the scope of camp representation to theorize how vegans can, and do, draw both sustenance and pleasure from what has previously only caused pain. Appropriating products of exploitation as “vegan camp” constitutes a refusal to experience horror or disgust and instead to enjoy a surface performance of human exceptionalism, an enjoyment that parodies earnestness and exposes the desperate drive to assert human dominance over the nonhuman animal to farce. Vegan camp thus provides a mode of reading that broadens vegan-oriented scholarship beyond its current associations with the serious and sincere.
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Kilian, David, and Ulrich Hamm. "Perceptions of Vegan Food among Organic Food Consumers Following Different Diets." Sustainability 13, no. 17 (August 31, 2021): 9794. http://dx.doi.org/10.3390/su13179794.
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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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Elorinne, Anna-Liisa, Mari Niva, Outi Vartiainen, and Pertti Väisänen. "Insect Consumption Attitudes among Vegans, Non-Vegan Vegetarians, and Omnivores." Nutrients 11, no. 2 (January 29, 2019): 292. http://dx.doi.org/10.3390/nu11020292.
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Abstract: Background: Consumption of foods of insect origin is encouraged, since insect consumption is seen as one of the responses to the environmental impact of meat production. This study examines the attitude (A), subjective norm (SN), perceived behavioral control (PC), and food neophobia (FN) toward the consumption of foods of insect origin, as well as the conditions for eating insect-based foods among vegans, vegetarians, and omnivores. Methods: The data was obtained by using an online survey and convenience sampling (n = 567, of whom omnivores represented 74%, vegans 5%, and non-vegan vegetarians 22%). Results: The three dietary groups exhibited significantly different intention (I) to eat foods of insect origin. Vegans held the most rigid negative attitude (A), and their subjective norm (SN) to eat insects was weaker compared to that of omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Vegans’ perceived behavioral control (PC) over their eating of insects was stronger compared to that of omnivores (p < 0.001) and non-vegan vegetarians p < 0.001), and they were more neophobic than omnivores (p < 0.001) and non-vegan vegetarians (p < 0.001). Non-vegan vegetarians held the most positive attitude toward eating insects, and both non-vegan vegetarians and omnivores thought that insect consumption is wise and offers a solution to the world’s nutrition problems. In contrast, vegans regarded insect consumption as immoral and irresponsible. Conclusions: Vegans’ weak intention, negative attitude, and low willingness to eat insects in the future exhibit their different dietarian identity compared to that of omnivores and non-vegan vegetarians.
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Zaremba, Agata, Anna Gramza-Michalowska, Kunal Pal, and Krystyna Szymandera-Buszka. "The Effect of a Vegan Diet on the Coverage of the Recommended Dietary Allowance (RDA) for Iodine among People from Poland." Nutrients 15, no. 5 (February 25, 2023): 1163. http://dx.doi.org/10.3390/nu15051163.
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The aim of this research was to estimate the effect of a vegan diet on the Recommended Dietary Allowance (RDA) coverage for iodine in people from Poland. It was hypothesized that the problem of iodine deficiency is a concern, especially among vegans. The survey study was conducted in the years 2021–2022 on 2200 people aged 18–80 with omnivore and vegan diets. The exclusion criteria in the study were pregnancy and lactation. The study found that the coverage of RDA for iodine among people with a vegan diet was lower than among people with an omnivore diet (p < 0.05); 90% of the participants with a vegan diet had an iodine intake below 150 µg/day. Plant-based dairy and meat analogs were consumed by vegans frequently and in large portions, but none were fortified with iodine. It was found that iodized salt was each group’s primary source of iodine. However, it was observed that the iodine supply from this source was limited among vegans, especially in female subjects, who consumed less salt and smaller portions of meals. That is why consideration should be given to the iodine fortification of plant-based foods commonly consumed by vegans.
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Presser, Lois, Jennifer L. Schally, and Christine Vossler. "Life as a Reflexive Project: The Logics of Ethical Veganism and Meat-Eating." Society & Animals 28, no. 7 (November 28, 2018): 713–32. http://dx.doi.org/10.1163/15685306-12341583.
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Abstract This paper is concerned with the ways that vegans and meat-eaters talk about themselves and their dietary practices. Data from a total of 81 semi-structured interviews with ethical vegans (n = 21) and meat-eaters (n = 60) were analyzed for themes and discursive strategies, and results were compared. Vegans insisted that nonhuman animals had interests of their own and spoke of making consumption choices. Meat-eaters tended to reduce animals to human purposes and claimed powerlessness to avoid doing harm to animals while also referencing some license to eating meat. Vegans shared stories of eating meat, whereas few of the meat-eaters did so. Turning points in those (vegan) stories pertained to realizations of harming animals, and thought knowledge were prominent themes in their accounts generally. Vegans were prone to critique past selves and the movement they had aligned themselves with. This research can help promote discourses of compassion and counter discourses of harm.
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Maxwell, Alexie C., Arianna M. Smith, Emily R. Thomas, Samuel P. Abraham, and Deborah R. Gillum. "Factors Determining the Choice of Vegetarian vs. Meat-Eating Diets." International Journal of Studies in Nursing 4, no. 3 (June 21, 2019): 15. http://dx.doi.org/10.20849/ijsn.v4i3.598.
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Background: There are various opinions of what eating healthy looks like, and it has become a frequent topic of discussion among young adults. Purpose: The purpose of this study was to explore the factors determining the choice of vegetarian vs. meat-eating diet. Method: This study was a qualitative phenomenological study with a descriptive design that was conducted at a college in northern Indiana area using one-on-one interviews. The sample size was 16 individuals, 8 who use the vegetarian diet, and 8 who are meat-eaters. Pender’s health promotion model was used to guide this study. Results: There were 9 themes that emerged, of which 5 were vegan/vegetarian and 4 were meat-eaters. The vegetarian and vegan themes were limitation of the diet (1), health effects (2), confusion and stigma about diet (3), reasons for choosing this diet (4), and more conscious of what they eat (5). The meat-eating themes were choices (1), health effects (2), mocking and ridiculing (3), and workout (4). Conclusion: Overall, meat-eaters had more choices in their diet and vegetarians and vegans struggled with limitations. They discussed mocking or stigma about their diets as well as health effects. The need for further studies on this topic is evident from the literature review.
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Veser, Petra, Kathy Taylor, and Susanne Singer. "Diet, authoritarianism, social dominance orientation, and predisposition to prejudice." British Food Journal 117, no. 7 (July 6, 2015): 1949–60. http://dx.doi.org/10.1108/bfj-12-2014-0409.
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Purpose – The purpose of the paper is to examine whether reported food habits (vegan, vegetarian, or carnivore diet) are associated with right-wing authoritarianism, prejudices against minorities and acceptance of social dominance. Design/methodology/approach – In total, 1,381 individuals completed validated questionnaires on dietary habits and attitudes. Associations were analysed using analyses of covariance on attitudes, adjusted for age with gender and diet as factors. Findings – Of the respondents, 35 per cent reported eating mixed food (including meat and fish), 31 per cent vegetarian food (excluding meat and fish) and 34 per cent vegan food (excluding animal products entirely). Authoritarianism was more frequent in carnivores compared to vegetarians and vegans; this difference was more distinctive in men (mean 2.4 vs 1.9 vs 1.7) than in women (2.2 vs 1.9 vs 1.8). Women with a mixed diet were more inclined to social dominance than vegetarians and vegans (1.8 vs 1.6 vs 1.6). Men with a mixed diet had a stronger tendency to dominance (2.0 vs 1.7 vs 1.5) and prejudices (2.5 vs 2.3 vs 2.1); this difference was less distinct among women (2.2 vs 2.1 vs 2.1). Originality/value – This research is of academic value and of value to policy makers and practitioners in the food supply chain. The results show that individuals with vegetarian or vegan diets less frequently report having prejudices against minorities, supporting social dominance and accepting authoritarian structures than individuals with a mixed diet.
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Müller, Alexander, Amy Marisa Zimmermann-Klemd, Ann-Kathrin Lederer, Luciana Hannibal, Stefanie Kowarschik, Roman Huber, and Maximilian Andreas Storz. "A Vegan Diet Is Associated with a Significant Reduction in Dietary Acid Load: Post Hoc Analysis of a Randomized Controlled Trial in Healthy Individuals." International Journal of Environmental Research and Public Health 18, no. 19 (September 23, 2021): 9998. http://dx.doi.org/10.3390/ijerph18199998.
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The composition of diet strongly affects acid–base homeostasis. Western diets abundant in acidogenic foods (meat and cheese) and deficient in alkalizing foods (fruits and vegetables) increase dietary acid load (DAL). A high DAL has been associated with numerous health repercussions, including cardiovascular disease and type-2-diabetes. Plant-based diets have been associated with a lower DAL; however, the number of trials exploring this association is limited. This randomized-controlled trial sought to examine whether an isocaloric vegan diet lowers DAL as compared to a meat-rich diet. Forty-five omnivorous individuals were randomly assigned to a vegan diet (n = 23) or a meat-rich diet (n = 22) for 4 weeks. DAL was determined using potential renal acid load (PRAL) and net endogenous acid production (NEAP) scores at baseline and after 3 and 4 weeks, respectively. After 3 weeks, median PRAL (−23.57 (23.87)) and mean NEAPR (12.85 ± 19.71) scores were significantly lower in the vegan group than in the meat-rich group (PRAL: 18.78 (21.04) and NEAPR: 60.93 ± 15.51, respectively). Effects were mediated by a lower phosphorus and protein intake in the vegan group. Our study suggests that a vegan diet is a potential means to reduce DAL, whereas a meat-rich diet substantially increases the DAL burden.
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Buttny, Richard, and Etsuko Kinefuchi. "Vegans’ problem stories: Negotiating vegan identity in dealing with omnivores." Discourse & Society 31, no. 6 (July 10, 2020): 565–83. http://dx.doi.org/10.1177/0957926520939689.
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Given the fact that being vegan is generally considered odd or deviant from the mainstream norms of carnism, we examine how vegans manage such social positioning in their dealings with omnivores. This article employs a discursive analysis of vegans’ narratives of problematic moments with omnivores and how they manage such situations and their identity. The vegans’ narratives ranged from problem stories where some troublesome event occurred, but was not resolved, to solution stories of the best ways of dealing with meat eaters. In each case, being vegan is a social positioning that is problematized in various ways and a positioning that needs to be accounted for. The narrators give voice to themselves or others through the discursive practices of metadiscourse and reported speech in constructing the problem story. Vegans face the ideological dilemma in how to speak about their veganism as choice of diet, for environmental reasons or ethical considerations.
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Neufingerl, Nicole, and Ans Eilander. "Nutrient Intake and Status in Adults Consuming Plant-Based Diets Compared to Meat-Eaters: A Systematic Review." Nutrients 14, no. 1 (December 23, 2021): 29. http://dx.doi.org/10.3390/nu14010029.
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Health authorities increasingly recommend a more plant-based diet, rich in fruits, vegetables, pulses, whole grains and nuts, low in red meat and moderate in dairy, eggs, poultry and fish which will be beneficial for both health and the environment. A systematic review of observational and intervention studies published between 2000 and January 2020 was conducted to assess nutrient intake and status in adult populations consuming plant-based diets (mainly vegetarian and vegan) with that of meat-eaters. Mean intake of nutrients were calculated and benchmarked to dietary reference values. For micronutrient status, mean concentrations of biomarkers were calculated and compared across diet groups. A total of 141 studies were included, mostly from Europe, South/East Asia, and North America. Protein intake was lower in people following plant-based diets compared to meat-eaters, but well within recommended intake levels. While fiber, polyunsaturated fatty acids (PUFA), folate, vitamin C, E and magnesium intake was higher, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) intake was lower in vegetarians and vegans as compared to meat-eaters. Intake and status of vitamin B12, vitamin D, iron, zinc, iodine, calcium and bone turnover markers were generally lower in plant-based dietary patterns compared to meat-eaters. Vegans had the lowest vitamin B12, calcium and iodine intake, and also lower iodine status and lower bone mineral density. Meat-eaters were at risk of inadequate intakes of fiber, PUFA, α-linolenic acid (ALA), folate, vitamin D, E, calcium and magnesium. There were nutrient inadequacies across all dietary patterns, including vegan, vegetarian and meat-based diets. As plant-based diets are generally better for health and the environment, public health strategies should facilitate the transition to a balanced diet with more diverse nutrient-dense plant foods through consumer education, food fortification and possibly supplementation.
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Knight, Andrew, Eason Huang, Nicholas Rai, and Hazel Brown. "Vegan versus meat-based dog food: Guardian-reported indicators of health." PLOS ONE 17, no. 4 (April 13, 2022): e0265662. http://dx.doi.org/10.1371/journal.pone.0265662.
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Alternative pet foods may offer benefits concerning environmental sustainability and the welfare of animals processed into pet foods. However, some worry these may compromise the welfare of pets. We asked 2,639 dog guardians about one dog living with them, for at least one year. Among 2,596 involved in pet diet decision-making, pet health was a key factor when choosing diets. 2,536 provided information relating to a single dog, fed a conventional meat (1,370 = 54%), raw meat (830 = 33%) or vegan (336 = 13%) diet for at least one year. We examined seven general indicators of ill health: unusual numbers of veterinary visits, medication use, progression onto a therapeutic diet after initial maintenance on a vegan or meat-based diet, guardian opinion and predicted veterinary opinion of health status, percentage of unwell dogs and number of health disorders per unwell dog. Dogs fed conventional diets appeared to fare worse than those fed either of the other two diets. Dogs fed raw meat appeared to fare marginally better than those fed vegan diets. However, there were statistically significant differences in average ages. Dogs fed raw meat were younger, which has been demonstrated to be associated with improved health outcomes. Additionally, non-health related factors may have improved apparent outcomes for dogs fed raw meat, for three of seven general health indicators. We also considered the prevalence of 22 specific health disorders, based on predicted veterinary assessments. Percentages of dogs in each dietary group considered to have suffered from health disorders were 49% (conventional meat), 43% (raw meat) and 36% (vegan). Significant evidence indicates that raw meat diets are often associated with dietary hazards, including nutritional deficiencies and imbalances, and pathogens. Accordingly, the pooled evidence to date indicates that the healthiest and least hazardous dietary choices for dogs, are nutritionally sound vegan diets.
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Koutentakis, Michail, Stanisław Surma, Sylwester Rogula, Krzysztof J. Filipiak, and Aleksandra Gąsecka. "The Effect of a Vegan Diet on the Cardiovascular System." Journal of Cardiovascular Development and Disease 10, no. 3 (February 22, 2023): 94. http://dx.doi.org/10.3390/jcdd10030094.
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The vegan diet, often known as a plant-rich diet, consists primarily of plant-based meals. This dietary approach may be beneficial to one’s health and the environment and is valuable to the immune system. Plants provide vitamins, minerals, phytochemicals, and antioxidants, components that promote cell survival and immune function, allowing its defensive mechanisms to work effectively. The term “vegan diet” comprises a range of eating patterns that prioritize nutrient-rich foods such as fruits and vegetables, legumes, whole grains, nuts, and seeds. In comparison to omnivorous diets, which are often lower in such products, the vegan diet has been favorably connected with changes in cardiovascular disease (CVD) risk markers such as reduced body mass index (BMI) values, total serum cholesterol, serum glucose, inflammation, and blood pressure. Reduced intake of low-density lipoprotein (LDL), saturated fat, processed meat, and greater consumption of fiber and phytonutrients may improve cardiovascular health. However, vegans have much smaller amounts of nutrients such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), selenium, zinc, iodine, and vitamin B12, compared to non-vegans, which may lead to detrimental cardiovascular effects. This review aims to present the effect of plant-based diets (PBDs), specifically vegan diets, on the cardiovascular system.
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Rogers, Elizabeth, and Johnathan Kershaw. "A Comparison of the Sensory Experience, Health Values, and Environmental Values of Plant-Based Meal Choosers vs Meat-Based Meal Choosers." Current Developments in Nutrition 5, Supplement_2 (June 2021): 566. http://dx.doi.org/10.1093/cdn/nzab043_018.
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Abstract Objectives Our research question is: is there a difference in food choice values of those who choose plant-based dining options vs those who choose meat-based dining options? Our hypothesis is; sustainability/health involvement and self-reported sustainability/health behavior positively effects plant-based food choice. Methods Consumer panels were recruited from BGSU's campus and were incentivized for their participation. Sample preparation and pick up was conducted at the Oaks Dining Hall at Bowling Green State University. Consumers were served two sample tacos, one vegan and one meat-based. Panelists were provided a QR code containing the survey. Each survey included a prompt indicating what sample to consume, followed by four sensory questions about the sample, presented in a 9-point likert scale. The survey then directed participants to a page with a 30 second timer count down before prompting them to evaluate the other sample, followed by the same four sensory questions. After the samples are evaluated, the panelists are directed to an additional survey about food-choice motives, regarding sustainability/health involvement or sustainability/health self-reported behavior. This survey consisted of eight self-reported health behavior statement, seven sustainability self-reported behavior statements, four health involvement statements, and four sustainability involvement statements. Each statement was presented in a 5-point hedonic scale. Results We did not find differences in the characteristics of sustainability/health involvement or sustainability/health self-reported behaviors between those that chose vegan and those that chose meat. Among both groups, vegan choosers and meat choosers, involvement in healthy eating was higher than involvement in sustainable eating, but there was no difference in self-reported healthy eating and sustainable eating. Conclusions The student demographic we chose is more homogenous than the general population so we didn't see a significant difference in the food choice values of vegan choosers and meat choosers. Among both groups, involvement in healthy eating was significantly higher than involvement in sustainable eating. This provides a beneficial starting point for discussion and further research. Funding Sources Bowling Green State University Center for Undergraduate Research and Scholarship.
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Adelhardt, Andrea. "Beyond Meat und Oatly senden Krisensignale." Lebensmittel Zeitung 74, no. 32 (2022): 13. http://dx.doi.org/10.51202/0947-7527-2022-32-013.
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Armstrong Soule, Catherine Anne, and Tejvir Sekhon. "Preaching to the middle of the road." British Food Journal 121, no. 1 (January 7, 2019): 157–71. http://dx.doi.org/10.1108/bfj-03-2018-0209.
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PurposeThe purpose of this paper is to explore strategic differences in marketing communication tactics for vegan and humane meat brands.Design/methodology/approachContent analysis was used to categorize the types of persuasive appeals used on the packaging of vegan and humane meat brands.FindingsHumane meat brands use animal welfare and environmental appeals more often whereas vegan brands use taste appeals more frequently.Social implicationsMarketers’ communication strategies for alternatives to traditional meat consumption are different from those of activists and non-profit organizations. By targeting middle of the road consumers, both vegan and humane brands can support widespread efficient and curtailment behaviors and in the process benefit consumers, the brands and society.Originality/valueAnti-consumption and/or reduction of meat and animal by-products are arguably the most impactful ways in which consumers can alter their diets to positively impact individual and societal well-being. Consumers seeking alternatives to traditional meat consumption may either chose more sustainable meat products (efficient behaviors) or reduce/eliminate meat consumption (curtailment behaviors). Existing research suggests that such consumers can be divided into two segments – those driven by personal motives (health and/or taste) and those motivated by prosocial concern (environmental sustainability and/or animal welfare) and brands should match persuasive appeals to consumer motives, i.e. curtailment-focused vegan brands should use environmental or animal justice appeals and efficiency-focused humane meat brands should use taste or health appeals. However, the present research assumes marketers’ perspective and demonstrates that both vegan and humane brands target middle of the road consumers striving to balance multiple personal and prosocial goals, being socially responsible without compromising taste.
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Wirnitzer, Katharina, Karl-Heinz Wagner, Mohamad Motevalli, Derrick Tanous, Gerold Wirnitzer, Claus Leitzmann, Thomas Rosemann, and Beat Knechtle. "Dietary Intake of Vegan and Non-Vegan Endurance Runners—Results from the NURMI Study (Step 2)." Nutrients 14, no. 15 (July 30, 2022): 3151. http://dx.doi.org/10.3390/nu14153151.
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Nowadays, the growing popularity of distance running has been accompanied by the increasing prevalence of vegan and vegetarian diets, especially among endurance athletes. The present study aimed to examine the association between diet type and dietary intake of distance runners competing at distances longer than 10 km. From a total of 317 participants, 211 endurance runners (57% females) were considered the final sample after applying the exclusion criteria. Runners were assigned to three groups based on the self-reported diet types: 95 omnivores, 40 vegetarians, and 76 vegans. Data collection was conducted using an online survey with questions about sociodemographic information, dietary intake, and dietary-associated motives. A comprehensive food frequency questionnaire with 53 food groups (categorized in 14 basic—plus three umbrella—food clusters) was used to assess dietary intake. Vegan runners had a higher intake of “beans and seeds”, “fruit and vegetables”, and “dairy alternatives”, as well as lower intakes of “oils” than other two groups. Vegetarian runners had a lower intake of “dairy products” and “eggs” than omnivores. A greater intake of “alcohol” and a lower intake of “meat alternatives” was observed in omnivorous runners compared to vegans and vegetarians. Despite the existence of a tendency toward the consumption of health-related food clusters by vegan runners, further investigations are needed to verify the predominance of vegans in health-oriented dietary patterns.
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MacNair, Rachel. "McDonald's "Empirical Look at Becoming Vegan"." Society & Animals 9, no. 1 (2001): 63–69. http://dx.doi.org/10.1163/156853001300108991.
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AbstractMcDonald (2000) offers insights from in-depth interviews with twelve long-term vegans. I have done similar qualitative work with two focus groups, and I have done a quantitative survey with 385 respondents recruited through vegetarian channels (MacNair, 1998). Several points McDonald made can be confirmed or expanded upon from these studies, and there are other important considerations in the investigation of becoming vegetarian or vegan. As McDonald says, the current literature on becoming vegetarian or vegan is scant. One addition is recent figures on the percentage of the American population that is vegetarian. A Zogby Poll (Vegetarian Resource Group, 2000) shows that 2.5% of Americans - the vegetarians - never eat meat, poultry, or fish. Nine of the 968 polled - the vegans - also eat no dairy, eggs, or animal products. My findings were similar to McDonald's on the importance of reading vegan materials to maintain a vegan lifestyle. Similarly, my focus groups' remarks echoed the travails of persuading others and finding social support. The interplay of emotion and logic is also echoed, with some people starting with one and including the other. The survey (MacNair, 1998) suggested that those who became vegetarian because of animal concerns were more likely to answer that their initial impetus had been emotional. When health concerns were the beginning motivation, they were more likely to answer that they had used logic.
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Lindqvist, Helen M., Millie Rådjursöga, Daniel Malmodin, Anna Winkvist, and Lars Ellegård. "Serum metabolite profiles of habitual diet: evaluation by 1H-nuclear magnetic resonance analysis." American Journal of Clinical Nutrition 110, no. 1 (May 25, 2019): 53–62. http://dx.doi.org/10.1093/ajcn/nqz032.
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ABSTRACTBackgroundObjective and reliable methods to measure dietary exposure and prove associations and causation between diet and health are desirable.ObjectiveThe aim of this study was to investigate if 1H-nuclear magnetic resonance (1H-NMR) analysis of serum samples may be used as an objective method to discriminate vegan, vegetarian, and omnivore diets. Specifically, the aim was to identify a metabolite pattern that separated meat-eaters from non–meat-eaters and vegans from nonvegans.MethodsHealthy volunteers (45 men and 75 women) complying with habitual vegan (n = 43), vegetarian (n = 24 + vegetarians adding fish n = 13), or omnivore (n = 40) diets were enrolled in the study. Data were collected on clinical phenotype, body composition, lifestyle including a food-frequency questionnaire (FFQ), and a 4-d weighed food diary. Serum samples were analyzed by routine clinical test and for metabolites by 1H-NMR spectroscopy. NMR data were nonnormalized, UV-scaled, and analyzed with multivariate data analysis [principal component analysis, orthogonal projections to latent structures (OPLS) and OPLS with discriminant analysis]. In the multivariate analysis volunteers were assigned as meat-eaters (omnivores), non–meat-eaters (vegans and vegetarians), vegans, or nonvegans (lacto-ovo-vegetarians, vegetarians adding fish, and omnivores). Metabolites were identified by line-fitting of 1D 1H-NMR spectra and the use of statistical total correlation spectroscopy.ResultsAlthough many metabolites differ in concentration between men and women as well as by age, body mass index, and body composition, it was possible to correctly classify 97.5% of the meat-eaters compared with non–meat-eaters and 92.5% of the vegans compared with nonvegans. The branched-chain amino acids, creatine, lysine, 2-aminobutyrate, glutamine, glycine, trimethylamine, and 1 unidentified metabolite were among the most important metabolites in the discriminating patterns in relation to intake of both meat and other animal products.Conclusions1H-NMR serum metabolomics appears to be a possible objective tool to identify and predict habitual intake of meat and other animal products in healthy subjects. These results should be confirmed in larger cohort studies or intervention trials. This trial was registered at clinicaltrials.gov as NCT02039609.
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Hart, Dana. "Faux-meat and masculinity: The gendering of food on three vegan blogs." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 5, no. 1 (February 16, 2018): 133–55. http://dx.doi.org/10.15353/cfs-rcea.v5i1.233.
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This study explores the relationship between gender and veganism through a critical analysis of food-based discourse on three vegan blogs. As many researchers note, there is a strong association between meat and masculinity in North American society (Nath, 2011; Rothgerber, 2013; Rozin, Hormes, Faith & Wansink, 2012; Ruby & Heine, 2011; Sumpter, 2015). While some researchers argue that the practice of veganism inherently challenges traditional gender norms (Adams, 2015; Potts and Parry, 2010), in these blog posts there is little room for alternative gender performativity. Drawing upon critical feminist and vegan studies literature, and previous discourse analysis of food blogs, this research examines the intersections of gender and food through the practice of veganism. Furthermore, it analyses how the association between meat and masculinity is applied in the gendering of vegan food. I argue that the gendered discourse of vegan food on these blogs reinforces, rather than challenges, traditional gender norms through the use of tropes describing “carnivorous men” and “manly meals” with hopes of satiating male appetites.
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Adams, Carol J. "Why feminist-vegan now?" Feminism & Psychology 20, no. 3 (August 2010): 302–17. http://dx.doi.org/10.1177/0959353510368038.
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In this essay, I offer a reflection on the publication of The Sexual Politics of Meat, introducing several of the main theoretical insights from the book, and examining whether and how they hold true twenty years after the book’s first publication. I examine the associations among notions of virility, masculinity, and meat eating, and explain the concept of the absent referent and how it functions in the institution of eating animals. I also explore why images have proliferated that show the animalization of women or the feminization and sexualization of farmed animals, and propose that these are recuperative responses attempting to reinstate ‘manhood’ and meat eating. I propose that resistance to the decentering of the human being often is expressed through what I call ‘retrograde humanism’. To conclude, I meditate on ‘little old ladies in tennis shoes’ — what it means for women that the animal movement so often wants to disown their work, yet needs them to do that work.
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Demartini, Eugenio, Daniel Vecchiato, Livio Finos, Simone Mattavelli, and Anna Gaviglio. "Would you buy vegan meatballs? The policy issues around vegan and meat-sounding labelling of plant-based meat alternatives." Food Policy 111 (August 2022): 102310. http://dx.doi.org/10.1016/j.foodpol.2022.102310.
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Lindqvist, Helen M., Millie Rådjursöga, Terese Torstensson, Linda Jansson, Lars Ellegård, and Anna Winkvist. "Urine Metabolite Profiles and Nutrient Intake Based on 4-Day Weighed Food Diary in Habitual Vegans, Vegetarians, and Omnivores." Journal of Nutrition 151, no. 1 (February 11, 2020): 30–39. http://dx.doi.org/10.1093/jn/nxaa019.
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ABSTRACT Background Increasing interest in diets excluding meat and other products of animal origin emphasizes the importance of objective and reliable methods to measure dietary exposure, to evaluate associations and causation between diet and health, and to quantify nutrient intakes in different diets. Objectives This study aimed to investigate if NMR analysis of urine samples can serve as an objective method to discriminate vegan, vegetarian with or without fish, and omnivore diets. A secondary aim was to assess the influence of dietary nutrient intake on the metabolomics results. Methods Healthy individuals (43 men and 75 women, age 19–57 y) complying with habitual vegan (n = 42), vegetarian (n = 25), vegetarian + fish (n = 13), or omnivore (n = 38) diets were enrolled. Data were collected on clinical phenotype and lifestyle including a 4-d weighed food diary. Urine was analyzed for metabolites by NMR spectroscopy and data normalized using probabilistic quotient normalization and Pareto-scaled before multivariate analysis. Before orthogonal projections to latent structures with discriminant analysis, participants were assigned as meat consumers or nonmeat consumers (vegans and vegetarians), vegans or nonvegans (omnivores, vegetarian, and vegetarian + fish). Results The main results showed that it was possible to discriminate meat and nonmeat consumers (91% correctly classified), but discrimination between vegans and nonvegans was less rigorous (75% correctly classified). Secondary outcomes showed that reported intake of protein was higher in omnivores, and saturated fat lower and fiber higher in vegans, compared with the other groups. Discriminating metabolites were mainly related to differences in protein intake. Conclusions NMR urine metabolomics appears suitable to objectively identify and predict habitual intake of meat in healthy individuals, but results should be interpreted with caution because not only food groups but also specific foods contribute to the patterns. This trial was registered at clinicaltrials.gov as NCT02039609.
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van der Kooi, Merle E. "The Inconsistent Vegetarian." Society & Animals 18, no. 3 (2010): 291–305. http://dx.doi.org/10.1163/156853010x510799.
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AbstractVegetarians are often charged with inconsistency. They are told that, if they refrain from meat consumption, they should also refrain from the consumption of all animal products. The central question this paper addresses is whether the requirement of consistency means that vegetarians should become vegans. It is argued that if a vegetarian is motivated by arguments that focus on animals, she is indeed inconsistent and should become a vegan.
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Estok, Simon. "Seeing Ecophobia on a Vegan Plate." Ecozon@: European Journal of Literature, Culture and Environment 11, no. 2 (October 1, 2020): 109–17. http://dx.doi.org/10.37536/ecozona.2020.11.2.3503.
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There has been a sudden growth in the vegan industry, with meatless burgers garnering a profoundly inviting reception and even people such as Arnold Schwarzenegger and Jackie Chan supportively entering the conversation. In some ways, companies such as Beyond MeatTM and Impossible FoodsTM and films such as The Game Changers are succeeding in doing what many political vegetarians and vegans, academics, and activists have long failed to do: to have a real effect on the animal agriculture business. Perhaps this is something to celebrate, especially since (despite the arguments, protests, and even veg-friendly businesses having steadily increased) the numbers of animals involved in the industry have consistently swollen. To rest much hope in the current vegan trends would be to fall victim to a deceptively sexist and ecophobic guiding narrative. While taking big steps toward shutting down the animal agriculture business, the great strides of the vegan industry follow a well-worn path. Putting veggie patties in the meat aisle and shunning words such as “vegetarian” and “vegan” engages in a disavowal of vegetal realities, and the fact that the meat aisle itself is so heavily gendered effectively re-genders the food itself. It may all seem harmless enough—even productive—until understood within the larger context of patriarchal “attempts,” to cite Laura Wright, “to reconceptualize veganism as an alternative untramasculine choice.” The Game Changers drips with such attempts, and, like the “meatless” products now enjoying such popularity, reeks of male self-delusionalism about having discovered a healthful, new diet. There is a lot more than veggies being served up with what we might call the new veganism, and there is not much chance of really effecting change unless we look at what’s really on the plate.
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Janžič, Barbara, Vesna Bukovac, Marjan Skalicky, and Tadeja Kraner-Šumenjak. "Perceptions of a Vegetarian Diet Among Students." Agricultura 18, no. 1-2 (2021): 17–22. http://dx.doi.org/10.18690/agricultura.18.1-2.17-22.2021.
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A vegetarian diet may include many meat substitutes, which can mimic the taste of meat. These products can mislead or deceive many omnivorous people. The aim of the study was to find out whether the students, who were the participants, would be able to differentiate between the origins of the products (meat, vegetarian and vegan), and which types of products they would like the most, judging by taste and appearance. In separating between the origins of products, they were wrong in only one of five products (vegetarian product). The results of the sensory evaluation indicated that all samples except the vegan smoked sample were positively accepted by the students. The sensory evaluation results indicate that the students positively accepted all products except the vegan smoked sample. Therefore, the current study demonstrated that meat substitutes could be an effective way for consumers to lower their meat consumption without compromising too much of the sensory quality.
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LI, Duo. "Relationship between the concentrations of plasma phospholipid stearic acid and plasma lipoprotein lipids in healthy men." Clinical Science 100, no. 1 (December 5, 2000): 25–32. http://dx.doi.org/10.1042/cs1000025.
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This study investigated the correlation between the plasma phospholipid (PL) saturated fatty acid (SFA) concentration (as a surrogate marker of SFA intake) and plasma lipid and lipoprotein lipid concentrations in 139 healthy Australian men aged 20–55 years old with widely varying intakes of saturated fat (vegans, n = 18; ovolacto vegetarians, n = 43; moderate meat eaters, n = 60; high meat eaters, n = 18). Both the ovolacto vegetarian and vegan groups demonstrated significant decreases in plasma total cholesterol (TC), low-density-lipoprotein cholesterol (LDL-C) and triacylglycerol concentrations compared with both the high-meat-eater and moderate-meat-eater groups. Total SFA and individual SFA [palmitic acid (16:0), stearic acid (18:0) and arachidic acid (20:0)] in the plasma PL were significantly lower in both the ovolacto vegetarian and vegan groups than in both the high- and moderate-meat-eater groups, while myristic acid (14:0) was significantly lower in the vegans than in the high-meat-eaters. Bivariate analysis of the results showed that the plasma PL stearic acid concentration was strongly positively correlated with plasma TC (P < 0.0001), LDL-C (P < 0.0001) and triacylglycerol (P < 0.0001), with r2 values of 0.655, 0.518 and 0.43 respectively. In multiple linear regression, after controlling for potential confounding factors (such as exercise, dietary group, age, body mass index, plasma PL myristic acid, palmitic acid and arachidic acid, and dietary total fat, saturated fat, cholesterol, carbohydrate and fibre intake), the plasma PL stearic acid concentration was still strongly positively correlated with plasma TC (P < 0.0001) and LDL-C (P = 0.006) concentrations. Based on the present data, it would seem appropriate for the population to reduce their dietary total SFA intake rather than to replace other SFA with stearic acid.
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Van Den Berg, Floris. "RIPPING APART THE OMNIVORE'S ARGUMENT." Think 13, no. 37 (2014): 23–26. http://dx.doi.org/10.1017/s1477175613000432.
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People often say that humans are omnivores in order to justify eating meat as normal and veganism as abnormal. The ‘Omnivore's Argument’ is one of the arguments that vegetarians and vegans encounter when meat-eaters try to defend the moral acceptability of body parts on their plate. When responding to this argument, the position of the vegan is similar to the atheist who time and again is confronted with the same fallacious arguments in support of the existence of god(s). Veganism and atheism are both ethical default positions. Similarly, not killing other people is also a default position.
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Egeler, Gian-Andrea, and Priska Baur. "Menu Choice and Meat-Eating Habits: Results of a Field Experiment in Two University Canteens." Sustainability 14, no. 6 (March 11, 2022): 3296. http://dx.doi.org/10.3390/su14063296.
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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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Kurek, Marcin A., Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, and Andrzej Półtorak. "Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges." Foods 11, no. 7 (March 25, 2022): 957. http://dx.doi.org/10.3390/foods11070957.
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Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.
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Bogueva, Diana, Dora Marinova, and Christopher Bryant. "Meat Me Halfway: Sydney Meat-Loving Men’s Restaurant Experience with Alternative Plant-Based Proteins." Sustainability 14, no. 3 (January 24, 2022): 1290. http://dx.doi.org/10.3390/su14031290.
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Within the theoretical framework of psychological reactance and impression management, this study conducted in Sydney, Australia, in 2020–2021, explores the acceptance by men of alternatives to animal-based foods. Qualitative in-depth interviews were conducted with 36 men who have visited a vegan restaurant and have eaten a plant-based burger. The findings from the study show that, despite the increasing popularity of these novel food options, men are unlikely to include the plant-based alternatives as a permanent feature of their diets as explained by the theory of psychological reactance. However, the study’s male participants acknowledged the importance of women for their visit to the vegan restaurant which can be explained by impression management theory. Using excerpts from the interviews, men’s experience is highlighted, particularly as it relates to concerns linked to masculinity, dietary identity and social perception by others. The analysis reveals the complexity of transitioning to more sustainable food choices within a gender-constructed social environment. Whether the new plant-based alternatives to meat are going to be a short-lived trend or a more lasting option in the men’s diets is also discussed. Practical implications for social marketing as a tool to influence collective behaviour are drawn. They emphasise the role of women, changing social perceptions and transparency about the new plant-based products.
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Hohoff, Eva, Helena Zahn, Stine Weder, Morwenna Fischer, Alfred Längler, Andreas Michalsen, Markus Keller, and Ute Alexy. "Food Costs of Children and Adolescents Consuming Vegetarian, Vegan or Omnivore Diets: Results of the Cross-Sectional VeChi Youth Study." Nutrients 14, no. 19 (September 27, 2022): 4010. http://dx.doi.org/10.3390/nu14194010.
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The aim was to analyse the total food costs and the impact of food groups on total food costs among vegetarian, vegan and omnivore children and adolescents in Germany. Based on three-day weighed dietary records of 6–18-year-old children and adolescents of the VeChi Youth Study, the total daily food costs and food group costs (both EUR/day, EUR/1000 kcal) of a vegetarian (n = 145 records), vegan (n = 110) and omnivore (n = 135) diet were calculated. Minimum retail prices of 1000 empirically selected foods reported in the dietary records were linked to individual food intakes. The group differences were analysed using ANCOVA or Kruskal-Wallis tests. Vegans had the highest energy adjusted total food costs at 2.98 EUR/1000 kcal, vegetarians the lowest at 2.52 EUR/1000 kcal. Omnivores also had significantly higher costs than vegetarians with 2.83 EUR/1000 kcal/1000 kcal (p = 0.01), but the total costs did not differ significantly between omnivores and vegans (EUR/d and EUR/1000 kcal). Compared to vegetarians, vegans had significantly higher expenditures (EUR/day) on fruit (p = 0.0003), vegetables (p = 0.006), dairy alternatives (p = 0.0003) and legumes/nuts/seeds (p = 0.0003). Expenditure on starchy foods was significantly higher in the vegetarian or vegan than in the omnivore diet (p = 0.0003). Omnivores spent a quarter of their total food costs on animal source foods (25%), which is equivalent to the sum of food costs for legumes/nuts/seeds, dairy alternatives and meat alternatives in vegans and additionally dairy in vegetarians. The VeChi Youth Study indicated that financial constraints are not necessarily a barrier to switching to a more plant-based diet.
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Peshuk, L., I. Simonova, and I. Shtyk. "Modern trend – health products with microalgae." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 97 (June 28, 2022): 52–59. http://dx.doi.org/10.32718/nvlvet-f9709.
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The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.
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Crimarco, Anthony, Gabrielle M. Turner-McGrievy, Marian Botchway, Mark Macauda, Swann Arp Adams, Christine E. Blake, and Nicholas Younginer. "“We’re Not Meat Shamers. We’re Plant Pushers.”: How Owners of Local Vegan Soul Food Restaurants Promote Healthy Eating in the African American Community." Journal of Black Studies 51, no. 2 (December 27, 2019): 168–93. http://dx.doi.org/10.1177/0021934719895575.
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Obesity remains a prevalent public health epidemic, and African American (AA) adults are disproportionately affected by obesity more than any other ethnic group, particularly in the Southern region of the United States. Addressing poor dietary habits is important for improving obesity rates among AAs, but there has been limited research that has focused on specifically developing culturally tailored interventions. With a recent number of soul food restaurants serving exclusively vegan meals opening up across the country to appeal to AAs and others interested in eating healthier soul foods, there is a unique opportunity to explore how these restaurants might impact AA dietary habits. The purpose of this study was to assess how owners of vegan soul food restaurants located in states within the Black Belt region view their roles as promoters of health in their community and to identify strategies that they use to make plant-based diets (PBDs) more culturally appealing in the AA community. In-depth interviews were conducted with owners ( N = 12) of vegan soul food restaurants from seven states. Five themes emerged from the interviews related to (a) the restaurants providing access to vegan meals, (b) restaurant owners educating their customers about vegan diets and healthy eating, (c) using fresh ingredients to make vegan soul foods taste good, (d) addressing limited cooking skills among AAs, and (e) discussing nonhealth reasons to become vegan. The findings indicate there may be future opportunities for health educators to partner with these restaurant owners to improve healthy eating among AAs.
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Perrin, Maryanne T., Roman Pawlak, Lindsay H. Allen, and Daniela Hampel. "Total Water-Soluble Choline Concentration Does Not Differ in Milk from Vegan, Vegetarian, and Nonvegetarian Lactating Women." Journal of Nutrition 150, no. 3 (November 15, 2019): 512–17. http://dx.doi.org/10.1093/jn/nxz257.
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ABSTRACT Background Choline is an essential nutrient for brain growth and other processes in the developing neonate. The impact of a maternal plant-based diet on the choline composition of breast milk is unknown. Objective We assessed the water-soluble choline content of milk from lactating women in the United States following 3 dietary patterns: vegan, vegetarian, and nonvegetarian. Methods We conducted a cross-sectional study of 74 healthy lactating women who provided a single breast-milk sample using a standardized collection protocol. Participants completed a food-frequency screener and were classified as follows: nonvegetarians (NONVEG) consumed meat; vegetarians (VEGT) consumed milk, dairy, and/or fish; and vegans (VEGAN) consumed animal products less than monthly. Primary outcomes measured were the concentration (in milligrams per liter) and distribution (percentage) of choline from the following water-soluble forms: free choline, phosphocholine (PCho), and glycerophosphocholine (GPC). Differences between diet groups were evaluated with ANOVA. Results There was a wide range in breast-milk total water-soluble choline (4–301 mg/L), with no significant difference (P > 0.05) by maternal diet pattern. There were differences in choline forms, with VEGAN having a greater mean ± SD concentration and distribution of choline derived from GPC (62.7 ± 25.3 mg/L) than VEGT (47.7 ± 21.2 mg/L) and NONVEG (42.4 ± 14.9 mg/L) (P = 0.0052). There was a lower mean ± SD percentage of choline from PCho (P = 0.0106) in VEGAN (32.5% ± 18.3%) than in VEGT (46.1% ± 18.3%) and NONVEG (44.8% ± 15.7%). Lactation stage and maternal BMI were significantly associated with some choline forms. Conclusions There was a wide range of water-soluble choline concentrations in the milk of healthy lactating women following vegan, vegetarian, and nonvegetarian diets, with no observed difference in total water-soluble choline concentration by maternal diet. This suggests that maternal plant-based diet by itself is not a risk factor for low breast-milk choline.
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Potts, Annie, and Jovian Parry. "Vegan Sexuality: Challenging Heteronormative Masculinity through Meat-free Sex." Feminism & Psychology 20, no. 1 (February 2010): 53–72. http://dx.doi.org/10.1177/0959353509351181.
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Bedin, Elisa, Chiara Torricelli, Silvia Gigliano, Riccardo De Leo, and Andrea Pulvirenti. "Vegan foods: Mimic meat products in the Italian market." International Journal of Gastronomy and Food Science 13 (October 2018): 1–9. http://dx.doi.org/10.1016/j.ijgfs.2018.04.003.
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Bryant, Christopher J. "We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom." Sustainability 11, no. 23 (December 2, 2019): 6844. http://dx.doi.org/10.3390/su11236844.
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Animal agriculture is implicated as a major cause of greenhouse gas emissions, animal suffering and public health problems. This survey asked 1000 UK meat-eaters about their beliefs about vegetarian and vegan diets, and their intended consumption of meat and animal products one month in the future. One in six intended to reduce their meat consumption in the next month, and 14% intended to reduce their consumption of animal products. The majority agreed that vegetarian and vegan diets are ethical, good for the environment and healthy. The majority also agreed that both vegetarianism and veganism were socially acceptable. However, there were three consistent negative beliefs about vegetarian and vegan diets: that they are difficult, that they are not enjoyable and that they are expensive. Moreover, perceptions of vegan diets were significantly more negative than perceptions of vegetarian diets on most aspects. Significant differences in perceptions of each diet were observed between genders and by age. It is argued that most meat-eaters agree with the ethical and environmental arguments in favour of vegetarianism/veganism but do not follow these diets because of practical reasons relating to taste, price and convenience. New alternatives to animal products are discussed as a possible way to address these practical barriers. Finally, the case is made for more research on developing high-quality, low-cost and widely available animal product alternatives.
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Walsh, Hayley, Megan Lee, and Talitha Best. "The Association between Vegan, Vegetarian, and Omnivore Diet Quality and Depressive Symptoms in Adults: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 20, no. 4 (February 13, 2023): 3258. http://dx.doi.org/10.3390/ijerph20043258.
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Dietary patterns and depressive symptoms are associated in cross-sectional and prospective-designed research. However, limited research has considered depression risk related to meat-based and plant-based dietary patterns. This study explores the association between diet quality and depressive symptoms across omnivore, vegan, and vegetarian dietary patterns. A cross-sectional online survey utilised the Dietary Screening Tool (DST) and the Centre for Epidemiological Studies of Depression Scale (CESD-20) to measure diet quality and depressive symptoms, respectively. A total of 496 participants identified as either omnivores (n = 129), vegetarians (n = 151), or vegans (n = 216). ANOVA with Bonferroni post hoc corrections indicates that dietary quality was significantly different between groups F(2, 493) = 23.61, p < 0.001 for omnivores and vegetarians and omnivores and vegans. Diet quality was highest in the vegan sample, followed by vegetarian and omnivore patterns. The results show a significant, moderately negative relationship between higher diet quality and lower depressive symptoms (r = −0.385, p < 0.001) across groups. Hierarchical regression showed that diet quality accounted for 13% of the variability in depressive symptoms for the omnivore sample, 6% for vegetarians, and 8% for vegans. This study suggests that diet quality in a meat-based or plant-based diet could be a modifiable lifestyle factor with the potential to reduce the risk of depressive symptoms. The study indicates a greater protective role of a high-quality plant-based diet and lower depressive symptoms. Further intervention research is needed to understand the bi-directional relationship between diet quality and depressive symptoms across dietary patterns.
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Wirnitzer, Katharina, Mohamad Motevalli, Derrick Tanous, Gerold Wirnitzer, Claus Leitzmann, Karl-Heinz Wagner, Thomas Rosemann, and Beat Knechtle. "Training and Racing Behaviors of Omnivorous, Vegetarian, and Vegan Endurance Runners—Results from the NURMI Study (Step 1)." Nutrients 13, no. 10 (October 7, 2021): 3521. http://dx.doi.org/10.3390/nu13103521.
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As a key modulator of training adaptations and racing performance, nutrition plays a critical role in endurance runners’ success, and the training/racing behaviors of runners are potentially affected by their diet types. The present study aimed to investigate whether distance runners with a vegan diet (i.e., devoid of foods or ingredients from animal sources), vegetarian diet (i.e., devoid of meat and flesh foods), and omnivorous diet (i.e., a mixed diet with no restriction on food sources) have different training and racing patterns in general and based on race distance subgroups. A total of 3835 recreational runners completed an online survey. Runners were assigned to dietary (omnivorous, vegetarian, and vegan) and race distance (<21 km, half-marathon, and marathon/ultra-marathon) groups. In addition to sociodemographic information, a complete profile of data sets focusing on running and racing behaviors/patterns was evaluated using a questionnaire-based epidemiological approach. There were 1272 omnivores (47% females), 598 vegetarians (64% females), and 994 vegans (65% females). Compared to vegans and vegetarians, omnivorous runners prepared for a longer time period for running events, had a higher number of half-marathons and marathons completed with a better finish time, and had more reliance on training under supervision (p < 0.05). The present findings indicate an important association of diet types with patterns of training and racing amongst endurance runners that may be related to different motives of omnivorous, vegetarian, and vegan runners for participating in events.
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Knight, Andrew, and Liam Satchell. "Vegan versus meat-based pet foods: Owner-reported palatability behaviours and implications for canine and feline welfare." PLOS ONE 16, no. 6 (June 16, 2021): e0253292. http://dx.doi.org/10.1371/journal.pone.0253292.
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Consumer suspicion of conventional pet foods, along with perceived health benefits of alternative diets, are fuelling development of the latter. These include raw meat diets, in vitro meat products, and diets based on novel protein sources such as terrestrial and marine plants, insects, yeast and fungi. However, some claim vegan diets may be less palatable, or may compromise animal welfare. We surveyed 4,060 dog or cat guardians to determine the importance to them of pet food palatability, and the degree to which their animals displayed specific behavioural indicators of palatability at meal times. Guardians were asked to choose one dog or cat that had been within their household for at least one year, and not on a prescription or therapeutic diet. Of 3,976 respondents who played some role in pet diet decision-making, palatability was the third most important among 12 factors cited as important when choosing pet diets. For 1,585 respondents feeding conventional or raw meat diets, who stated they would realistically consider alternative diets, palatability was the fourth most important among 14 desired attributes. For the 2,308 dogs included, reported observations of 10 behavioural indicators of palatability at meal times reliably indicated significant effects of increased reports of appetitive behaviour by dogs on a raw meat diet, as opposed to a conventional diet. There was no consistent evidence of a difference between vegan diets and either the conventional or raw meat diets. For the 1,135 cats included, reported observations of 15 behavioural indicators indicated that diet made little difference to food-oriented behaviour. Based on these owner-reported behaviours, our results indicate that vegan pet foods are generally at least as palatable to dogs and cats as conventional meat or raw meat diets, and do not compromise their welfare, when other welfare determinants, such as nutritional requirements, are adequately provided.
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Thürmer, J. Lukas, Juliane Stadler, and Sean M. McCrea. "Intergroup Sensitivity and Promoting Sustainable Consumption: Meat Eaters Reject Vegans’ Call for a Plant-Based Diet." Sustainability 14, no. 3 (February 2, 2022): 1741. http://dx.doi.org/10.3390/su14031741.
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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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Lederer, Ann-Kathrin, Maximilian Andreas Storz, Roman Huber, Luciana Hannibal, and Elena Neumann. "Plasma Leptin and Adiponectin after a 4-Week Vegan Diet: A Randomized-Controlled Pilot Trial in Healthy Participants." International Journal of Environmental Research and Public Health 19, no. 18 (September 9, 2022): 11370. http://dx.doi.org/10.3390/ijerph191811370.
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Adiponectin and leptin are important mediators of metabolic homeostasis. The actions of these adipokines extend beyond adipocytes and include systemic modulation of lipid and glucose metabolism, nutrient flux, and the immune response to changes in nutrition. Herein, we hypothesized that short-term intervention with a vegan diet might result in an improvement of plasma concentrations of adiponectin and leptin and the leptin/adiponectin ratio. We investigated the response of plasma adiponectin and leptin to a 4-week intervention with a vegan or meat-rich diet and its associations with sex, BMI and nutritional intake. Fifty-three healthy, omnivore participants (62% female, average age 31 years and BMI 23.1 kg/m2) were randomly assigned to a vegan or meat-rich diet for 4 weeks. Plasma adiponectin and leptin were lower in men compared to women both at the beginning and end of the trial. The concentration of adiponectin in women was significantly higher both when comparing their transition from omnivorous to vegan diet (p = 0.023) and also for vegan versus meat-rich diet at the end of the trial (p = 0.001), whereas plasma leptin did not vary significantly. No changes in adiponectin were identified in men, yet an increase in leptin occurred upon their transition from an omnivorous to a meat-rich diet (p = 0.019). Examination of plasma adiponectin/leptin ratio, a proposed marker of cardiovascular risk, did not differ after 4-weeks of dietary intervention. Our study revealed that adiponectin and leptin concentrations are sensitive to short-term dietary intervention in a sex-dependent manner. This dietary modification of leptin and adiponectin not only occurs quickly as demonstrated in our study, but it remains such as published in studies with individuals who are established (long-term) vegetarians compared to omnivorous.
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Modlinska, Klaudia, Dominika Adamczyk, Dominika Maison, and Wojciech Pisula. "Gender Differences in Attitudes to Vegans/Vegetarians and Their Food Preferences, and Their Implications for Promoting Sustainable Dietary Patterns–A Systematic Review." Sustainability 12, no. 16 (August 5, 2020): 6292. http://dx.doi.org/10.3390/su12166292.
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Limiting meat consumption has recently become one of the key issues linked to public health and environmental sustainability. This is reflected in the strong emphasis on increasing promotion of plant-based nutritional styles, such as vegan and vegetarian diets. Vegan/vegetarian diets appeal to certain demographic groups more than to others. The most striking difference, however, is found between the sexes. Men and women differ in their preferences for plant products and in their attitudes to meat consumption. There are also differences between their motivations to start and/or follow a vegan/vegetarian diet. Major differences have also been observed in men’s and women’s attitudes towards people following plant-based diets. Vegetarian diets are generally considered to be less masculine than meat-based diets, and omnivores exhibit more prejudice against vegetarian men than women. This study follows the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) systematic literature review model. The Web of Science and PubMed databases were searched (up to January 2020) to identify studies, which analysed variables directly or indirectly related to inter-sex differences with regard to the vegan/vegetarian diet. After the screening process based on the relevance and quality criteria, 29 articles were included in the study. The purpose of this review is to raise awareness of these gender differences, not only as regards social perceptions, but also in terms of individual attitudes to vegetarian/vegan diets. Ignoring those differences hinders the promotion of plant-based diets and may explain the relatively meager success of previous efforts to promote sustainable nutritional styles.
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Kwiatkowska, Izabela, Jakub Olszak, Alicja Brożek, Anna Blacha, Marcin Nowicki, Kalina Maćkowiak, Piotr Formanowicz, and Dorota Formanowicz. "Is It Feasible to Predict Cardiovascular Risk among Healthy Vegans, Lacto-/Ovo-Vegetarians, Pescatarians, and Omnivores under Forty?" International Journal of Environmental Research and Public Health 20, no. 3 (January 27, 2023): 2237. http://dx.doi.org/10.3390/ijerph20032237.
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Guidelines for cardiovascular (CV) risk assessment among young adults are uncertain. Researchers are still looking for new tools for earlier diagnosis of cardiovascular diseases (CVD), the leading cause of mortality in the modern world. This study aimed to assess whether CV risk estimation is possible in groups of healthy individuals under the age of 40 on different dietary patterns (vegans—VEGAN (n = 48), lacto-/ovo-vegetarians—VEGE (n = 49), pescatarians—PESCA (n = 23), and omnivores—OMN (n = 35)) during the pandemic period. Four metrics containing selected risk classifiers were created, and participants were assessed using them. Groups including meat consumption showed increased CV risk predictions in the metrics assessment. The next analyzes showed statistically significant relationships between the results from the created metrics and selected non-basic biomarkers for ApoA1 (OMN group, p = 0.028), IL-6 (PESCA group, p = 0.048), HCY (VEGAN group, p = 0.05), and hsCRP (OMN + PESCA groups, p = 0.025). We found that predicting CV risk among healthy people under 40 adhering to different dietary patterns, taking into account basic and non-basic laboratory assessments and created metrics, is challenging but feasible. Furthermore, the OMN group appeared to be at the highest risk of increased CV risk in the future, while risk tended to be the lowest in the VEGAN group.
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Key, Timothy J., Paul N. Appleby, and Magdalena S. Rosell. "Health effects of vegetarian and vegan diets." Proceedings of the Nutrition Society 65, no. 1 (February 2006): 35–41. http://dx.doi.org/10.1079/pns2005481.
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Vegetarian diets do not contain meat, poultry or fish; vegan diets further exclude dairy products and eggs. Vegetarian and vegan diets can vary widely, but the empirical evidence largely relates to the nutritional content and health effects of the average diet of well-educated vegetarians living in Western countries, together with some information on vegetarians in non-Western countries. In general, vegetarian diets provide relatively large amounts of cereals, pulses, nuts, fruits and vegetables. In terms of nutrients, vegetarian diets are usually rich in carbohydrates, n−6 fatty acids, dietary fibre, carotenoids, folic acid, vitamin C, vitamin E and Mg, and relatively low in protein, saturated fat, long-chain n−3 fatty acids, retinol, vitamin B12 and Zn; vegans may have particularly low intakes of vitamin B12 and low intakes of Ca. Cross-sectional studies of vegetarians and vegans have shown that on average they have a relatively low BMI and a low plasma cholesterol concentration; recent studies have also shown higher plasma homocysteine concentrations than in non-vegetarians. Cohort studies of vegetarians have shown a moderate reduction in mortality from IHD but little difference in other major causes of death or all-cause mortality in comparison with health-conscious non-vegetarians from the same population. Studies of cancer have not shown clear differences in cancer rates between vegetarians and non-vegetarians. More data are needed, particularly on the health of vegans and on the possible impacts on health of low intakes of long-chain n−3 fatty acids and vitamin B12. Overall, the data suggest that the health of Western vegetarians is good and similar to that of comparable non-vegetarians.
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Fox, Michael Allen. "The Ideology of Meat-Eating." Harvard Review of Philosophy 25 (2018): 37–49. http://dx.doi.org/10.5840/harvardreview201853114.
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A network of beliefs and values (an ideology) underlies much of our behavior. While meat-eaters may not acknowledge that they have an ideology, I argue that they do by attempting to identify and deconstruct its elements. I also include numerous historical and philosophical observations about the origins of meat-eaters’ ideology. Explaining and examining ideologies may encourage discussion about a particular area of life (for example, dietary choice) and stimulate change in relation to it. Both adherents to vegetarian/vegan approaches and meat-eaters who wish to become less dependent on animal food sources (for ethical and environmental reasons) can benefit from the broader understanding that such an analysis provides.
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Tunçay Son, Güzin Yasemin, and Meryem Bulut. "Vegan and vegetarianism as a life styleYaşam tarzı olarak vegan ve vejetaryenlik." International Journal of Human Sciences 13, no. 1 (February 16, 2016): 830. http://dx.doi.org/10.14687/ijhs.v13i1.3614.
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Vegan and vegetarianism that becomes an increasing trend day by day is a life style and a life philosophy and a bioethical approach. The reason of choosing for being a vegan/ vegetarian differs according to people’s preferences. These may be; respecting for a living things’ life, taking an ethical position against exploitation of animals, reducing ecological damage, being healthy and religious purposes. Most people believe that the nature and animals just exist for the sake of them. Accordingly, people use and consume them with impunity. Human exploits animals to use them for different kinds of purposes he wishes. While some of them are cared and fed at home (like cats, dogs) some of them are raised at farms for eating or to benefit from their products such as eggs and milk. There are also some other animals to be used for entertaining purposes in circuses or camel wrestling and bull fighting. There are also animals used for their abilities. A police dog can be given as an example. Police dogs are used for their powerful sense of smell that people have not. There have been some traditional practices that include some animals. Other two examples are turkeys being eaten at thanksgiving day and a ram decorated at the Festival of Sacrifice and sent to the fiancée‘s home. On the one hand it is observed that consuming meat of an animal has different meanings in terms of gender considerations. For example, eating meat is viewed as masculine behavior while eating vegetables is feminine. In addition, meat at advertisements is generally symbolized as a woman. These kinds of behaviors, attitudes, beliefs affect development of veganism/ vegetarianism positively or negatively. In this paper, veganism/vegetarianism is described as a life style. Özet Gün geçtikçe sayılarında artış olan vegan ve vejetaryenlik, bir yaşam tarzı, bir hayat felsefesi ve biyoetik bir yaklaşımdır. İnsanların vegan/vejetaryenliği seçme nedenleri farklılık gösterebilir. Bunlar, canlı yaşamına saygı göstermek, hayvan sömürüsüne karşı etik bir duruş sergilemek, ekolojiye verilen zararı azaltmak, sağlıklı olmak ve dini inançlar gibi nedenler olabilir. Birçok insan doğanın ve hayvanların kendileri için var olduğunu düşünmektedir. Dolayısıyla insanlar onları dilediği gibi fütursuzca kullanmakta ve tüketmektedir. Hayvanlar insanların istediği gibi ve istediği şekilde kullanılmaktadır. Kimi hayvanlar sevilip evde beslenirken (kedi, köpek gibi), bazı hayvanlarda çiftliklerde tutulup yenilmek ya da yumurta, süt gibi ürünlerinden yararlanmak için yetiştirilmektedir. Bunun yanı sıra sirklerde; deve ve boğa güreşleri gibi etkinliklerde eğlenmek için kullanılan hayvanlar da bulunmaktadır. Ayrıca yeteneklerinden yararlanılan hayvanlar da vardır. Polis köpekleri bunlara örnek verilebilir. Polis köpekleri insanlarda olmayan keskin koku alma yetenekleri ile insanlar için kullanılmaktadır. Bazı hayvanların dâhil olduğu ve gelenekselleşen pratikler de vardır. Şükran günlerinde tüketilen hindiler, kurban bayramları ve bu bayramda bir koçun süslenerek nişanlı kadının evine gönderilmesi örnek olabilir. Hayvan etinin tüketimine bakıldığında, toplumsal cinsiyet açısından farklı anlamlar içerdiği de görülmektedir. Örneğin et tüketimi erkeksi bir davranış olarak görülmekte iken, sebze tüketimi kadınlara yakıştırılan bir davranış olmaktadır. Bütün bu konular, hayvanların kullanımı, et tüketimi ile ilgili insanların davranış, tutumlar ve inançları vegan/vejetaryenliğin gelişimine etkilemektedir. Bu makalede de sözünü ettiğimiz bu yönleriyle bir yaşam tarzı olarak vegan/vejetaryenlik söz edilmektedir.
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Miles, Fayth L., Jan Irene C. Lloren, Ella Haddad, Karen Jaceldo-Siegl, Synnove Knutsen, Joan Sabate, and Gary E. Fraser. "Plasma, Urine, and Adipose Tissue Biomarkers of Dietary Intake Differ Between Vegetarian and Non-Vegetarian Diet Groups in the Adventist Health Study-2." Journal of Nutrition 149, no. 4 (February 15, 2019): 667–75. http://dx.doi.org/10.1093/jn/nxy292.
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ABSTRACT Background Differences in food composition, nutrient intake, and various health outcomes have been reported for vegetarians and non-vegetarians in the Adventist Health Study-2 (AHS-2) cohort. Objective We sought to determine whether biomarkers of dietary intake also differed between individuals classified as vegetarian (vegan, lacto-ovo-vegetarian, pesco-vegetarian, semi-vegetarian) and non-vegetarians based on patterns of consumption of meat, dairy, and eggs. Methods Fasting plasma, overnight urine, and adipose tissue samples were collected from a representative subset of AHS-2 participants classified into 5 diet groups (vegan, lacto-ovo-vegetarian, pesco-vegetarian, semi-vegetarian, non-vegetarian) who also completed food-frequency questionnaires. Diet-related biomarkers including carotenoids, isoflavones, enterolactone, saturated and polyunsaturated fatty acids, and vitamins were analyzed in 840 male and female participants. Multiple linear regression was used to examine the association between diet pattern and biomarker abundance, comparing each of 4 vegetarian dietary groups to non-vegetarians, and adjusted mean values were calculated. Bonferroni correction was applied to control for multiple testing. Results Vegans had higher plasma total carotenoid concentrations (1.6-fold, P < 0.0001), and higher excretion of urinary isoflavones (6-fold, P < 0.0001) and enterolactone (4.4-fold) compared with non-vegetarians. Vegans had lower relative abundance of saturated fatty acids including myristic, pentadecanoic, palmitic, and stearic acids (P < 0.0001). Vegans had higher linoleic acid (18:2ω-6) relative to non-vegetarians (23.3% compared with 19.1%) (P < 0.0001), and a higher proportion of total ω-3 fatty acids (2.1% compared with 1.6%) (P < 0.0001). Results overall were similar but less robust for lacto-ovo- and pesco-vegetarians. 1-Methylhistidine was 92% lower in vegans, and lower in lacto-ovo- and pesco-vegetarians by 90% and 80%, respectively, relative to non-vegetarians (P < 0.0001). Conclusion AHS-2 participants following vegan, and lacto-ovo- or pesco-vegetarian diet patterns have significant differences in plasma, urine, and adipose tissue biomarkers associated with dietary intakes compared with those who consume a non-vegetarian diet. These findings provide some validation for the prior classification of dietary groups within the AHS-2 cohort.
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Bulleid, Joshua. "Boldly Going Vegan? Star Trek, Synthetic Meat, and Animal Ethics." Science Fiction Studies 49, no. 2 (July 2022): 322–41. http://dx.doi.org/10.1353/sfs.2022.0028.
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Nordling, Linda. "‘Fungi are amazing’: turning mushrooms into vegan leather and meat." Nature 609, no. 7927 (September 12, 2022): 646. http://dx.doi.org/10.1038/d41586-022-02922-2.
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