2006
DOI: 10.1038/sj.ejcn.1602387
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Public views of the benefits and barriers to the consumption of a plant-based diet

Abstract: Objective: The aim of this study was to examine consumers' perceived benefits and barriers to the consumption of a plant-based diet. Design: Mail survey that included questions on perceived benefits and barriers to the consumption of a plant-based diet. Setting: Victoria, Australia. Subjects: Four hundred and fifteen randomly selected Victorian adults. Results: The main perceived barrier to adoption of a plant-based diet was a lack of information about plant-based diets (42% agreement). Sex, age and education … Show more

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Cited by 208 publications
(212 citation statements)
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“…A first problem is that not everyone has the same educational opportunities. Consequently, educational campaigns are likely to reach some groups more than others, and, as research has found that many highly educated people may be more receptive towards considering dietary changes, highly educated people may be more likely to benefit from educational campaigns, with the result that existing health inequalities may increase (M. Kearney et al 2000;Wardle and Steptoe 2003;Lea et al 2006b). Even if educational opportunities could and should be equalised more, it is unlikely that individual differences in the comprehension of health information can be relegated to history.…”
Section: Educating People About the Reasons Underpinning Qualified Momentioning
confidence: 99%
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“…A first problem is that not everyone has the same educational opportunities. Consequently, educational campaigns are likely to reach some groups more than others, and, as research has found that many highly educated people may be more receptive towards considering dietary changes, highly educated people may be more likely to benefit from educational campaigns, with the result that existing health inequalities may increase (M. Kearney et al 2000;Wardle and Steptoe 2003;Lea et al 2006b). Even if educational opportunities could and should be equalised more, it is unlikely that individual differences in the comprehension of health information can be relegated to history.…”
Section: Educating People About the Reasons Underpinning Qualified Momentioning
confidence: 99%
“…A study carried out in 2004 in the state of Victoria (South Australia), which explored, by means of a questionnaire, the attitudes of 415 people towards consuming plant-based foods, found that the strongest barriers that people invoked to the consumption of diets with low quantities of animal products was that they needed more information about such diets (Lea et al 2006a;Lea et al 2006b). The same study, however, found that 70% agreed with the statement that such a diet might 'prevent disease in general' , but only 35% agreed with the view that it might 'help the environment' (Lea et al 2006b, 834).…”
Section: Educating People About the Reasons Underpinning Qualified Momentioning
confidence: 99%
“…Several studies have explored attitudes towards reducing the intake of meat and much of the resistance towards this relates to the pleasure people experience from eating meat (e.g. taste) and the opinion that a 'proper' meal should include meat (28,29) . To a lesser extent people report a lack of knowledge about food that could be eaten in place of meat or that a plantbased diet would not contain enough protein (a view more commonly expressed among men than women).…”
Section: Reducing Intakes Of Meat and Meat Productsmentioning
confidence: 99%
“…Barriers to dietary change include irregular working hours and the belief that one's diet is already healthy (Beard et al, 1989;Lloyd et al, 1995;Kearney et al, 1997;Lappalainen et al, 1997;Cox et al, 1998;Stubenitsky and Mela, 2000). Perceived barriers to eating a plant-based diet have been found to include lack of information, while benefits include health benefits such as decreased saturated fat intake (Lea et al, 2005a). Precontemplators have been found to perceive more barriers than benefits for fruit and vegetable consumption, in contrast to those in preparation, action and maintenance (Ma et al, 2002).…”
Section: Introductionmentioning
confidence: 99%