Young adults' experiences with flexitarianism: The 4Cs

Kemper, Joya A.; White, Samantha K.

doi:10.1016/j.appet.2020.105073

Cited by 58 publications

(77 citation statements)

References 79 publications

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“…Table 1 provides an overview of the characteristics of these studies. The studies were published from 2011 [ 28 ] to 2021 [ 14 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ]. Of the twenty-three studies, seventeen were conducted in Europe including [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 ]: Belgium [ 34 , 44 ], Denmark [ 29 ], Finland [ 29 ], France [ 31 , 36 ], Germany [ 29 , 32 , 33 , 34 , 36 , 41 , 45 ], Hungary [ 40 ], Iceland [ 29 ], Italy [ 39 , 43 ], The Netherlands [ 28 , 30 , 42 ], Romania [ 29 ], and the United Kingdom (UK) [ 36 , …”

Section: Resultsmentioning

confidence: 99%

“…Five studies were conducted in North America [ 13 , 35 , 46 , 47 , 48 ] with four studies coming from the United States (US) [ 13 , 35 , 47 , 48 ] and one from Canada [ 46 ]. One study was conducted in New Zealand [ 14 ]. Importantly, three studies were conducted with consumers of multiple countries including: Denmark, Finland, Germany, Iceland, and Romania [ 29 ]; Germany, France, and the UK [ 36 ]; and Germany and Belgium [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…Overall, strategies to decrease meat consumption exist on a continuum from reduction to elimination [ 13 ]. Reduction strategies include decreasing the amount of meat consumed and often increasing the proportion of other non-meat foods at mealtimes (e.g., vegetables) [ 13 , 14 ]. Replacement strategies include either partially substituting meat with non-meat protein sources in traditional meat-based recipes (e.g., replacing a portion of beef with mushrooms in hamburgers) or fully substituting meat with non-meat protein sources (e.g., replacing pork with black beans in tacos) [ 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

“…Reduction strategies include decreasing the amount of meat consumed and often increasing the proportion of other non-meat foods at mealtimes (e.g., vegetables) [ 13 , 14 ]. Replacement strategies include either partially substituting meat with non-meat protein sources in traditional meat-based recipes (e.g., replacing a portion of beef with mushrooms in hamburgers) or fully substituting meat with non-meat protein sources (e.g., replacing pork with black beans in tacos) [ 13 , 14 ]. Decreasing the portion size of meat may be more feasible for many consumers as it does not require any alteration of the meal recipe and context or procurement of new cooking skills.…”

Section: Introductionmentioning

confidence: 99%

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Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

et al. 2021

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The overconsumption of meat has been charged with contributing to poor health and environmental degradation. Replacing meat with non-meat protein sources is one strategy advocated to reduce meat intake. This narrative review aims to identify the drivers and inhibitors underlying replacing meat with non-meat protein sources in omnivores and flexitarians in developed countries. A systematic search was conducted in Scopus and Web of Science until April 2021. In total, twenty-three studies were included in this review examining personal, socio-cultural, and external factors. Factors including female gender, information on health and the environment, and lower price may act as drivers to replacing meat with non-meat protein sources. Factors including male gender, meat attachment, food neophobia, and lower situational appropriateness of consuming non-meat protein sources may act as inhibitors. Research is needed to establish the relevance of socioeconomic status, race, ethnicity, religion, health status, food environment, and cooking skills. Future studies should prioritize standardizing the definitions of meat and non-meat protein replacements and examining factors across different consumer segments and types of non-meat protein sources. Thereby, the factors determining the replacement of meat with non-meat protein sources can be better elucidated, thus, facilitating the transition to a healthier and more sustainable diet.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

et al. 2021

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“…Health- and environment-conscious flexitarians embrace a “quasi vegetarian” dietary pattern that allows for occasional consumption of meat, fish, seafood, poultry and other animal products [ 141 , 142 ]. Beyond the indisputable focus on improving personal health and wellbeing, flexitarian motivations to eat less meat include price, a desire to increase dietary variety and the reduction of social unease when eating with peers who may disapprove of meat eating [ 143 , 144 ]. Other more altruistic motives include concerns about the future of the environment and animal welfare [ 145 , 146 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

Toribio-Mateas

Bester

Klimenko

2021

Foods

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Eating less meat is increasingly seen as a healthier, more ethical option. This is leading to growing numbers of flexitarian consumers looking for plant-based meat alternatives (PBMAs) to replace at least some of the animal meat they consume. Popular PBMA products amongst flexitarians, including plant-based mince, burgers, sausages and meatballs, are often perceived as low-quality, ultra-processed foods. However, we argue that the mere industrial processing of ingredients of plant origin does not make a PBMA product ultra-processed by default. To test our hypothesis, we conducted a randomised controlled trial to assess the changes to the gut microbiota of a group of 20 participants who replaced several meat-containing meals per week with meals cooked with PBMA products and compared these changes to those experienced by a size-matched control. Stool samples were subjected to 16S rRNA sequencing. The resulting raw data was analysed in a compositionality-aware manner, using a range of innovative bioinformatic methods. Noteworthy changes included an increase in butyrate metabolising potential—chiefly in the 4-aminobutyrate/succinate and glutarate pathways—and in the joint abundance of butyrate-producing taxa in the intervention group compared to control. We also observed a decrease in the Tenericutes phylum in the intervention group and an increase in the control group. Based on our findings, we concluded that the occasional replacement of animal meat with PBMA products seen in flexitarian dietary patterns can promote positive changes in the gut microbiome of consumers.

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Flexitarian foods: do plant-based meat analogs facilitate flexitarian diets?

Dagevos,

Verain

2024

Handbook of Plant-Based Meat Analogs

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Young adults' experiences with flexitarianism: The 4Cs

Cited by 58 publications

References 79 publications

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

Replacement of Meat with Non-Meat Protein Sources: A Review of the Drivers and Inhibitors in Developed Countries

Impact of Plant-Based Meat Alternatives on the Gut Microbiota of Consumers: A Real-World Study

Flexitarian foods: do plant-based meat analogs facilitate flexitarian diets?

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