What do vegetarians in the United States eat?

Haddad, Ella; Tanzman, Jay

doi:10.1093/ajcn/78.3.626s

Cited by 143 publications

(156 citation statements)

References 24 publications

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“…Owing to health being a common motivation for choosing a vegetarian or semivegetarian diet (Beardsworth and Keil, 1991;Rozin et al, 1997;Lea and Worsley, 2003a, b) and to the reduced emphasis on meat, there is likely to be an increased emphasis on plant foods. Indeed, previous research has found that vegetarians do consume higher quantities of plant foods than do nonvegetarians (Perry et al, 2002;Haddad and Tanzman, 2003).…”

Section: Discussionmentioning

confidence: 99%

Consumers' readiness to eat a plant-based diet

2005

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Objective: The aim of this study was to examine consumers' readiness to change to a plant-based diet. Design: Mail survey that included questions on readiness to change, eating habits and perceived benefits and barriers to the consumption of a plant-based diet. Setting: Victoria, Australia. Subjects: A total of 415 randomly selected adults. Results: In terms of their readiness to eat a plant-based diet, the majority (58%) of participants were in the precontemplation stage of change, while 14% were in contemplation/preparation, and 28% in action/maintenance. Those in the action/ maintenance stage ate more fruit, vegetables, nuts, seeds, whole-meal bread, and cooked cereals than those in earlier stages. There were statistically significant differences in age and vegetarian status between the stages of change, but not for other demographic variables. There were strong differences across the stages of change with regard to perceived benefits and barriers to plant-based diets. For example, those in action/maintenance scored highest for benefit factors associated with well-being, weight, health, convenience and finances, whereas those in the precontemplation stage did not recognise such benefits. Conclusions: These findings can be utilised to help provide appropriate nutrition education and advertising, targeted at specific stages of change. For example, education about how it is possible to obtain iron and protein from a plant-based diet and on the benefits of change, in addition to tips on how to make a gradual, easy transition to a plant-based diet, could help progress precontemplators to later stages.

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Section: Discussionmentioning

confidence: 99%

Consumers' readiness to eat a plant-based diet

2005

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“…[3][4][5][6][7] This effect could be partly mediated by the intake of fibre, which is higher in a vegetarian diet 10,13,14 and is a dietary factor that has been shown to prevent weight gain. 1,[15][16][17] Further, a vegetarian diet may be lower in energy-dense micronutrient-poor food, which is also an established risk factor for obesity.…”

Section: Discussionmentioning

confidence: 99%

Weight gain over 5 years in 21 966 meat-eating, fish-eating, vegetarian, and vegan men and women in EPIC-Oxford

et al. 2006

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Background: Cross-sectional studies have shown that vegetarians and vegans are leaner than omnivores. Longitudinal data on weight gain in these groups are sparse. Objective: We investigated changes in weight and body mass index (BMI) over a 5-year period in meat-eating, fish-eating, vegetarian, and vegan men and women in the UK. Design: Self-reported anthropometric, dietary and lifestyle data were collected at baseline in 1994-1999 and at follow-up in 2000-2003; the median duration of follow-up was 5.3 years. Subjects: A total of 21 966 men and women participating in Oxford arm of the European Prospective Investigation into Cancer and Nutrition aged 20-69 years at baseline. Results: The mean annual weight gain was 389 (SD 884) g in men and 398 (SD 892) g in women. The differences between meat-eaters, fish-eaters, vegetarians and vegans in age-adjusted mean BMI at follow-up were similar to those seen at baseline. Multivariable-adjusted mean weight gain was somewhat smaller in vegans (284 g in men and 303 g in women, Po0.05 for both sexes) and fish-eaters (338 g, women only, Po0.001) compared with meat-eaters. Men and women who changed their diet in one or several steps in the direction meat-eater-fish-eater-vegetarian-vegan showed the smallest mean annual weight gain of 242 (95% CI 133-351) and 301 (95% CI 238-365) g, respectively. Conclusion: During 5 years follow-up, the mean annual weight gain in a health-conscious cohort in the UK was approximately 400 g. Small differences in weight gain were observed between meat-eaters, fish-eaters, vegetarians and vegans. Lowest weight gain was seen among those who, during follow-up, had changed to a diet containing fewer animal food.

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“…Polls from the US and UK also suggest that a substantial proportion of the population avoid meat to some degree (Ginsberg and Ostrowski, 2003;Vegetarian Society UK, n.d.). This reduced meat consumption segment of the population may consume a higher quantity of plant foods than the general population, due in part to their lesser dependence on meat (Haddad and Tanzman, 2003).…”

Section: Introductionmentioning

confidence: 99%

Public views of the benefits and barriers to the consumption of a plant-based diet

2006

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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 differences were present in over a quarter of the barrier items. For example, non-universityeducated respondents and older people were less willing to change their current eating pattern than were university educated and younger respondents. The main benefits associated with plant-based diets were health benefits, particularly decreased saturated fat intake (79% agreement), increased fibre intake (76%), and disease prevention (70%). Age, sex and education differences with regard to benefits were apparent, although sex differences were more important than age or education differences. Conclusions: The majority of respondents perceived there to be health benefits associated with the consumption of a plantbased diet. Compared with the proportion of respondents who agreed that there were particular benefits of eating a plant-based diet, perceived barriers were relatively low. An understanding of the perceived benefits and barriers of consuming a plant-based diet will help formulate strategies that aim to influence beliefs about plant foods, plant food consumption, and, ultimately, public health.

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What do vegetarians in the United States eat?

Abstract: Self-defined vegetarians may consume red meat, poultry, or fish. However, their dietary patterns are generally healthier than are those of nonvegetarians.

Cited by 143 publications

References 24 publications

Consumers' readiness to eat a plant-based diet

Consumers' readiness to eat a plant-based diet

Weight gain over 5 years in 21 966 meat-eating, fish-eating, vegetarian, and vegan men and women in EPIC-Oxford

Public views of the benefits and barriers to the consumption of a plant-based diet

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