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Consumption of animal products is an important greenhouse gas emitting behavior. However, perceived hindrances to incorporating more plant-based diets present challenges for the successful design of behavior-change interventions. Latent profile analysis of survey responses revealed three distinct groups. Meat-reducers perceive the fewest inhibitors and are the most willing to incorporate more meat-free days in their diets. Moderate-hindrance meat eaters perceive many more inhibitors, and are hindered by a lack of social support, attachment to meat, not wanting to change their routine, and less awareness of the health benefits of eating less meat. They are willing to incorporate new healthy foods in their diet and are somewhat willing to avoid meat on some days. Strong-hindrance meat eaters report weak self-efficacy and the most inhibitors but are somewhat willing to incorporate healthier foods in their diets. Implications for tailored meat-reduction interventions are discussed. For example, when targeting meat-attached individuals, it might be beneficial to focus on replacing red meats with less carbon-intensive protein sources.
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Several epidemiologic investigations have found associations between the consumption of red meat and the metabolic syndrome (MetS). Very few studies have looked at populations undergoing the nutrition...
The consumption of red and processed meat has been associated with increased mortality from chronic diseases, and as a result, it has been classified by the World Health Organization as carcinogenic (...
Both epidemiological studies and randomised controlled trials have shown that meat-eating can be harmful to human health. Meat-eating is also considered to be a moral issue, impacting negatively on th...
Meat intake is associated with increased risk of type 2 diabetes (T2D). It is not clear if egg intake is associated with T2D risk because purported associations may be due to concurrent consumption of...
Cultured meat may be a novel food that would overcome the limits of conventional meat production. This paper assesses the willingness to try, buy and pay for cultured meat among a sample of Italian co...
This study aims to investigate the impact of replacing meat consumption with plant-based meat alternative consumption on cardiovascular health, the gut microbiome, and metabolic status.
The intake of processed meat products has been linked to several adverse health outcomes. However, estimation of their intake proves difficult. This study aims at identifying biomarkers of...
Excessive meat consumption, particularly of red and processed meat, is associated with increased risk of developing a range of chronic diseases. Meat production also significantly contribu...
Increased iron load could be a risk factor for cardiovascular diseases (CVD). Red meat consumption affects iron status and has also been shown to be related to increased CVD risk. We hypot...
High consumption of red meat is related to cardiovascular diseases. Red meat containing more unsaturated fat than normal red meat may have a beneficial impact on plasma lipid and fatty aci...
A parasite of carnivorous mammals that causes TRICHINELLOSIS. It is especially common in rats and in swine fed uncooked garbage. Human infection is initiated by the consumption of raw or insufficiently cooked pork or other meat containing the encysted larvae.
A pattern of food consumption adopted mainly by the people of North America and Western Europe. It is mainly characterized by high intake of MEAT, processed grains, DIETARY SUGARS, DAIRY PRODUCTS, and DIETARY FATS.
Meat such as beef, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
A diet typical of the Mediterranean region characterized by a pattern high in fruits and vegetables, cereals and bread, potatoes, poultry, beans, nuts, olive oil and fish while low in red meat and dairy and moderate in alcohol consumption.
The aggregate enterprise of technically producing packaged meat.