Vegetarian and omnivorous diets: A cross-sectional study of motivation, eating disorders, and body shape perception

Dorard, Géraldine; Mathieu, S.

doi:10.1016/j.appet.2020.104972

Cited by 31 publications

(41 citation statements)

References 61 publications

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“…We are observing the fast growth of the segment of ethical consumers, who make their dietary decisions motivated by environmental considerations (cruelty and exploitation of animals, greenhouse gases) and by problems of social inequality when it comes to access to environmental resources by the present and future generations [21]. A vegetarian diet is becoming increasingly popular in Western societies, where it is preferred by the estimated number of one to nine per cent of consumers [22,23].…”

Section: Introductionmentioning

confidence: 99%

In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well

Nestorowicz

Jerzyk

Rogala

2022

IJERPH

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This paper aims to identify the relation between food consumption and well-being, and the level of well-being depending on a diet followed. Moreover, we analyze whether people driven by single motives, such as the health, pleasure or social dimension of food declare the lower or higher level of well-being than those motivated by a larger number of factors. The survey was conducted online (CAWI, n = 1067). The following scales were used: Satisfaction With Life Scale (SWLS), Satisfaction with Food-related Life Scale (SWFL), Health Taste Attitude Scales (HTAS) and Social Dimension of Food Meaning. The data analysis was carried out with the application of one-way analysis of variance (ANOVA), partial eta squared, a t-Student’s test, the Hochberg test, the Games-Howell test, and Pearson’s correlation. Levels of Subjective Well-Being (SWB) and Food Well-Being (FWB) are strongly correlated with consumers’ dietary pattern. The frequency of consumption of organic food and following vegan, low salt, and low sugar diets leads to higher levels of SWB, while FWB is additionally affected by the regular consumption of low-fat products and foods that improve one’s mood. The level of well-being is linked with the motivation to follow specific diets and attentiveness related to dietary patterns. People paying attention to the health aspects, pleasure and social dimension of food meaning show higher level of FWB than people focusing exclusively on health aspects.

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Section: Introductionmentioning

confidence: 99%

In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well

Nestorowicz

Jerzyk

Rogala

2022

IJERPH

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“…Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities [2][3][4]. In recent years, the number of people following vegetarian or vegan diets has rapidly increased, with approximately 14% of the world population now following one of these diets (e.g., [5][6][7][8][9]). Internationally, young Western females have been reported to be the most likely group to reduce animal products from their diet [10,11].…”

Section: Introductionmentioning

confidence: 99%

Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets

Mozhdehi

Abeywickrema

Bremer

et al. 2021

Foods

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Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in the prevalence of plant-based diets is the importance of investigating if following a vegetarian or vegan diet is associated with altered taste sensitivities. In this study, the taste detection thresholds for six compounds (i.e., sweet—sucrose, salty—sodium chloride, sour—citric acid, umami—monosodium glutamate, MSG, bitter—caffeine, and metallic—iron II sulphate heptahydrate) were measured for a total of 80 healthy, New Zealand European females aged 18–45 years old, who were categorised as 22 vegans, 23 vegetarians, and 35 omnivores. Each participant’s detection thresholds to these compounds were measured across two sessions, using an ascending Method of Limits with two-alternative-forced-choice presentations. The threshold data were analysed using both multivariate (i.e., principal component analysis) and univariate (i.e., ANCOVA) techniques to assess differences across the three types of diet. Multivariate analysis suggested that the omnivore group had distinct taste sensitivity patterns across the six compounds compared to the vegetarian or vegan group, which were characterised by relatively heightened sensitivity to metallic and lowered sensitivity to sweetness. Furthermore, the vegetarian group was shown to have a significantly lower detection threshold to bitterness (i.e., caffeine) relative to the other two groups (p < 0.001). While future study is required to investigate the cause–effect relationship between individual diet and taste sensitivities, the present study provides a systematic evaluation of taste sensitivities of individuals following distinct diets. This information may be valuable to future gustatory research as well as to food manufacturers.

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“…No Brasil, assim como no mundo existe uma crescente preocupação com o estado nutricional da população, devido ao aumento das taxas de doenças crônicas não transmissíveis causadas especialmente pelo sobrepeso e obesidade. As dietas vegetarianas são atualmente consideradas pelos especialistas como uma opção para diminuir os riscos dessas patologias (3,(6)(7)(8)10,17,(21)(22)(23)23,24). Assim, o número de indivíduos que optam por dietas vegetarianas tem crescido, bem como o mercado de produtos voltados para esse público.…”

Section: Discussionunclassified

“…Vários são os fatores que motivam a adoção dessa dieta, como aqueles relacionados à Saúde, Intenção Comportamental, Alimentos Ecoinovadores, Direito dos Animais e Meio Ambiente (5,6). Segundo o Instituto Brasileiro de Opinião Pública e Estatística -IBOPE (2018) (5), cerca de 14% dos brasileiros se declaram vegetarianos, cerca de 29,2 milhões de vegetarianos.…”

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“…Além disso, a dieta vegetariana, incluindo todas as suas variantes, tem ganhado destaque, como se comprova pelo aumento de pratos vegetarianos ou pelos produtos vegetarianos disponíveis para venda em supermercados. No entanto, o conhecimento sobre produtos de origem vegetal ainda é limitado (e frequentemente impreciso), não só entre as populações, mas também entre os profissionais de saúde (6,7). Estudos demonstram que as dietas vegetarianas estimulam uma alimentação com maior quantidade de vegetais, evidenciando-se maior consumo de antioxidantes e fibras e menor consumo de lipídeos, o que tem sido associado a uma redução da mortalidade por doenças crônicas não transmissíveis (8)(9)(10)(11)(12)(13).…”

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Conhecimento Nutricional E Perfil De Adultos Vegetarianos Residentes No Estado Do Rio De Janeiro/ Nutritional Knowledge and Profile of Vegetarian Adults Resident in the State of Rio De Janeiro

Braucks

Oliveira

et al. 2021

BJD

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RESUMODevido à expansão do número de vegetarianos e à escassez de trabalhos que busquem a caracterização dessa população, o presente estudo tem como objetivo avaliar o conhecimento nutricional e apresentar o perfil dos indivíduos vegetarianos residentes no estado do Rio de Janeiro. Trata-se de um estudo transversal, observacional, descritivo, realizado de janeiro a agosto de 2019, com vegetarianos adultos residentes no estado do Rio de Janeiro. Para a avaliação do perfil dos vegetarianos foram utilizados questionários sociodemográficos, de perfil de consumo, além da Escala de Conhecimento Nutricional do National Health Interview Survey Cancer Epidemiology. Ambos foram preenchidos no Google forms e divulgado em diferentes redes sociais. O banco de dados foi elaborado com auxílio de planilha Excel ® . A análise dos dados foi descritiva e os resultados apresentados em valor percentual. O estudo foi aprovado pelo comitê de ética sob número 2.838.962-2018 e somente participaram aqueles que assinaram o Termo de Consentimento Livre e Esclarecido (TCLE), eletrônico. Segundo os entrevistados, 88,4% utilizavam a Internet como fonte de preparações, 32,1% fazia acompanhamento nutricional e 20,65% obteve como resultado alto conhecimento nutricional. Tais dados sugerem a necessidade de ações em Educação Alimentar e Nutricional voltadas para esse público, além da capacitação dos profissionais de saúde.

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Vegetarian and omnivorous diets: A cross-sectional study of motivation, eating disorders, and body shape perception

Cited by 31 publications

References 61 publications

In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well

In the Labyrinth of Dietary Patterns and Well-Being—When Eating Healthy Is Not Enough to Be Well

Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets

Conhecimento Nutricional E Perfil De Adultos Vegetarianos Residentes No Estado Do Rio De Janeiro/ Nutritional Knowledge and Profile of Vegetarian Adults Resident in the State of Rio De Janeiro

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