Characteristics of Americans Choosing Vegetarian and Vegan Diets for Health Reasons

Cramer, Holger; Kessler, Christian S.; Sundberg, Tobias; Leach, Matthew; Schumann, Dania; Adams, Jon; Lauche, Romy

doi:10.1016/j.jneb.2017.04.011

Cited by 126 publications

(127 citation statements)

References 37 publications

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“…Allès et al 18 confirmed that vegetarians tend to be more educated than omnivores, but also found out that vegans tend to have lower educational attainment. Additionally, women are far more likely to be vegetarian than men 8 ; even among non-vegetarians, women have been found to eat considerably less meat than men 1,14,19,20 .Although strict and unbalanced dietary restrictions can pose a risk of micronutrient deficiencies 2 , it is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian diets are nutritionally adequate and may be beneficial for health 21 . A comprehensive meta-analysis of 80 studies provides evidence for the link between a vegetarian diet and a lowered risk of cardiovascular disease, type 2 diabetes, obesity, and certain types of cancer 22 .…”

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“…To date research about vegetarianism and veganism is still young even though plant-based nutrition seems to have gained increasing popularity and represents a growing social movement 1 . Vegetarianism is a generic term that encompasses a variety of dietary patterns that each involves, to some extent, the avoidance of meat 2 .…”

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Prevalence and psychopathology of vegetarians and vegans – Results from a representative survey in Germany

Paslakis

Richardson

Nöhre

et al. 2020

Sci Rep

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The aim of the study was to investigate the prevalence of, and attitudes toward, vegetarianism and veganism. We also assessed the association between vegetarianism/veganism and eating disorder, depressive, and somatic symptoms. A cross-sectional questionnaire survey in adults in Germany that was representative in terms of age, gender, and educational level was carried out. Data from 2449 adults (53.5% females) were included. Mean age was 49.6 (SD 17.1) years. A total of 5.4% of participants reported following a vegetarian or vegan diet. While the majority of participants agreed that vegetarian diets are healthy and harmless (56.1%), only 34.8% believed this to be true of vegan diets. The majority of participants also believed that a vegetarian (58.7%) or vegan (74.7%) diet can lead to nutritional deficiency. Female gender, younger age, higher education, lower body mass index (BMI), and higher depressive and eating disorder symptoms were found to be associated with vegetarianism/veganism. We did not find increased physical complaints in the group of vegetarians/vegans. Our results point toward a moderate prevalence of vegetarianism/veganism among the general population. Our findings suggest that health care professionals should keep eating disorder pathology, affective status in mind when dealing with individuals who choose a vegetarian/vegan dietary pattern.of vegetarians are found in India, where they comprise 30% of the population 12,13 . Veganism is less common with the prevalence reported to be about 2% in the United States 10 and less than 1% in Germany 14 . In several studies, education and income were found to be inversely associated with meat consumption [14][15][16] . Subsequent research conducted within Central European countries also indicates that vegetarians tend to be more educated and affluent than omnivores 14,17 . Allès et al. 18 confirmed that vegetarians tend to be more educated than omnivores, but also found out that vegans tend to have lower educational attainment. Additionally, women are far more likely to be vegetarian than men 8 ; even among non-vegetarians, women have been found to eat considerably less meat than men 1,14,19,20 .Although strict and unbalanced dietary restrictions can pose a risk of micronutrient deficiencies 2 , it is the position of the Academy of Nutrition and Dietetics that appropriately planned vegetarian diets are nutritionally adequate and may be beneficial for health 21 . A comprehensive meta-analysis of 80 studies provides evidence for the link between a vegetarian diet and a lowered risk of cardiovascular disease, type 2 diabetes, obesity, and certain types of cancer 22 . Vegetarianism has also been associated with reduced risk of hypertension, diverticular disease, degenerative arthritis, and metabolic syndrome in other studies 4,23 . Also, the use of vegetarian and vegan diets is often associated with other health behaviors including non-smoking and regular physical activity 1 . Additionally, studies conducted in Western countries have consistently shown that v...

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Prevalence and psychopathology of vegetarians and vegans – Results from a representative survey in Germany

Paslakis

Richardson

Nöhre

et al. 2020

Sci Rep

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“…Another category that is gaining space is the vegan public, who restricts the consumption of animal‐derived products. Veganism involves moral, ethical, spiritual or religious issues, animal welfare, health, and dietary restrictions (Cramer et al., ; Fox & Ward, ; Kessler et al., ; Ruby, ).…”

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confidence: 99%

“…. animal welfare, health, and dietary restrictions (Cramer et al, 2017;Fox & Ward, 2008;Kessler et al, 2016;Ruby, 2012).…”

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Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Medeiros

Filho

Bolini

2019

Journal of Food Science

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The study developed traditional and light chocolate‐flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low‐calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical–chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose‐free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. Practical Application This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).

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One Health challenges for pig reproduction

Peltoniemi

Tanskanen

Kareskoski

2023

Molecular Reproduction Devel

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The current state of the world challenges pig reproduction as an important part of One Health, which involves interrelationships between animal, human and environmental health. The One Health concept underlines a comparative aspect in reproductive physiology and disease occurrence, bridging knowledge from one species to another. Seasonal changes in the environment affect pig reproduction and climate change may further strengthen those effects. Endocrine‐disrupting chemicals (EDCs), and specifically phthalates and heavy metals, interfere with endocrine function, and thereby sexual behavior, fertilization capacity and steroidogenesis. Reproductive infections and extended semen storage are important indications for antimicrobial use. Innovative solutions are needed to explore alternatives to antimicrobials. Efforts to ensure reproductive efficiency have prolonged farrowing as litter size has doubled over the past three decades, compromising immune transfer and welfare. Physiological, metabolic and programming related events around parturition are key areas for future One Health research in pig reproduction. In conclusion, climate change challenges reproductive management and breeding. More resilient pigs that can tolerate harsh environment but maintain high reproductive performance are needed. EDCs continue to grow as an environmental challenge for reproductive management and alternatives to antibiotics will be required.

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Characteristics of Americans Choosing Vegetarian and Vegan Diets for Health Reasons

Abstract: Less than 2% of participants reported using a vegetarian or vegan diet for health reasons within the past 12 months. Despite potential benefits of plant-based nutrition, more research is warranted on the actual use and its effects and safety.

Cited by 126 publications

References 37 publications

Prevalence and psychopathology of vegetarians and vegans – Results from a representative survey in Germany

Prevalence and psychopathology of vegetarians and vegans – Results from a representative survey in Germany

Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

One Health challenges for pig reproduction

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