Articles tagged with Vegetarianism
Researchers found three types of relational fractures: co-performance, co-learning, and marketplace. Vegans employ strategies such as decoding, decoupling, divesting, and chameleoning to cope with conflicts. These findings are transferable to other contexts, highlighting the need for social skills to navigate moral differences.
A study from Lund University found that a climate-friendly diet rich in plant-based foods like wholegrains, legumes, fruit, and vegetables leads to better nutritional status compared to traditional diets. Despite lower meat consumption, most participants achieved sufficient amounts of key vitamins and minerals.
A landmark study of nearly 1.2 million infants suggests that a vegan or vegetarian diet does not compromise infant growth by age two. The research found that infants from plant-based households follow growth trajectories nearly identical to their omnivorous peers, providing reassuring evidence for parents and pediatricians.
A cohort study reveals that infants from vegan households have similar growth patterns to those from omnivorous households, with a higher risk of early underweight at birth. As the findings suggest, further research is needed to examine the quality of vegan diets and the impact of nutritional counseling during pregnancy and infancy.
Researchers developed a sustainable protein source by feeding plant remnants to fungi, generating high-quality protein beneficial to humans. The fungus-produced proteins were comparable in biological value to animal and plant proteins, making them a promising alternative for vegan and vegetarian diets.
A large meta-analysis of over 48,000 children found that well-planned plant-based diets can support healthy growth and even offer additional health benefits for children. However, the study also highlights risks of deficiencies in key nutrients such as vitamin B12 and zinc if not obtained through fortified foods or supplements.
A study found that vegetarians reject meat due to a complex emotion of disgust, similar to the aversion felt towards human flesh, faeces, or dog meat. The researchers also discovered that people who reject vegetables they dislike feel 'distaste', whereas those who reject meat do so due to disgust.
Researchers successfully created plant-based calamari with softness and elasticity similar to real seafood. The breakthrough uses 3D printing technology to mimic the characteristic properties of fried calamari rings, using a combination of mung bean protein isolate, powdered microalgae, gellan gum, and canola oil.
Researchers from DTU found that a sustainable diet can allow for up to 255g of poultry or pork per week without harming the planet. However, moderate amounts of red meat exceed planetary boundaries. The study suggests that pescetarian, vegetarian, and vegan diets can be healthy and sustainable.
Researchers at the University of Copenhagen create a hybrid cheese recipe combining milk and pea proteins, resulting in a product with a similar texture and taste to traditional paneer. The study demonstrates that up to 25% of milk protein can be replaced with pea protein without compromising on quality.
Researchers from the University of Vaasa found that consumers who prefer plant-based alternatives are perceived as socially different, evoking feelings of admiration and envy. Marketing strategies must address prevailing prejudices to make vegetarianism socially acceptable.
A new study from the University of Surrey suggests that hotels can significantly reduce their environmental impact by prioritizing vegetarian and plant-based options on restaurant menus. By strategically framing these dishes as first choices, hotels can guide guests toward more sustainable food choices.
Researchers suggest that understanding the science behind umami and koku could make plant-based eating more palatable. The authors reveal that key components of umami include free glutamate and nucleotides, while koku is related to small pieces of proteins called dipeptides and tripeptides.
A large-scale study analyzed the gut microbiomes of over 21,500 individuals and found that vegan diets had the healthiest microbiomes, followed by vegetarians and omnivores. The researchers discovered unique microbial signatures for each dietary pattern, with vegans having more beneficial bacteria associated with fiber fermentation.
Researchers from the University of Surrey found that vegetarians who consumed plant-based meat alternatives had a 42% increased risk of depression compared to those who refrained. However, they also found lower levels of inflammation and a reduced risk of irritable bowel syndrome (IBS).
Researchers have created a prototype cultured pork using kafirin proteins isolated from red sorghum grain, expanding the options for lab-grown meats. The resulting product contains more protein and saturated fat but fewer mono- and polyunsaturated fats compared to raw lean pork.
Scientists have created a system that allows for the production of essential amino acids and peptides commonly found in animals, such as creatine, carnosine, and taurine, within living plants. This technology has the potential to boost nutrient production in edible plants and other organisms.
A new study reveals that switching to environmentally friendly food alternatives can significantly reduce greenhouse gas emissions from household groceries. The analysis found that making like-for-like product swaps within sub-categories of foods could lead to emission reductions of up to 26% or 71%.
A review of 49 studies suggests vegetarian and vegan diets are associated with lower risk of cardiovascular diseases, cancer, and death. However, the authors note that remaining knowledge gaps must be addressed before making large-scale diet recommendations.
A study by the Universities of Göttingen and Bonn found that reducing effort required to opt out of nudged options and increasing transparency of the nudge significantly improved public support for these interventions. The perception of upholding free choice and effectiveness were key drivers of acceptance.
Researchers have successfully grown striated muscle layers and flat fat layers using glutenin, a non-allergenic wheat protein. The edible film-based scaffolds can be combined to produce meat-like textures, promising a more realistic cultivated meat product.
Women following vegan diets during pregnancy may face increased risks of preeclampsia and lower birth weights compared to omnivorous mothers. A recent study found that micronutrient intake was lower among vegans but no major differences were observed when supplements were considered.
A study published in PLOS Medicine found that 90% of pregnant women in high-income countries lack key vitamins necessary for healthy pregnancies and fetal development. The situation is expected to worsen as more people adopt plant-based diets, leading to increased risk of nutrient deficiencies.
A recent study found a compelling link between vitamin B12 deficiency and chronic inflammation, which can lead to various health problems. The research revealed an inverse relationship between vitamin B12 levels and inflammatory markers in humans and mice, suggesting that higher vitamin B12 levels may lower inflammatory markers.
Researchers investigated whether marketing can influence men's perceptions of vegan food. They found that while short-term interventions may not change consumption habits, long-term approaches could lead to improved attitudes towards veganism.
A new study found three genes strongly linked to vegetarianism, including those involved in lipid metabolism and brain function. The study suggests that genetics play a role in determining whether someone can stick to a strict vegetarian diet.
A genome-wide association study reveals 34 genes potentially involved in choosing a vegetarian diet, including those related to lipid metabolism and brain function. The findings suggest that genetics play a role in the ability to subsist on a vegetarian diet.
Researchers have developed a new approach for creating vegan seafood mimics that taste good while maintaining the healthful profile of real fish. They used 3D printing technology to create calamari rings from microalgae protein and mung bean protein, which were found to have an acceptable taste and promising texture properties.
Researchers discovered how pasteurization and sterilization impact a drink made from coconut and rice. The starches in the rice flour gelatinized, producing a darker color and stickier fluid. Acidities increased, with fewer sugars, altering the taste.
A large-scale study found that vegetarians face a 50% greater risk of hip fracture than meat-eaters, regardless of sex. The study also identified low BMI as a key factor in the increased risk, and highlighted the importance of ensuring a balanced diet with enough protein for vegetarians.
A vegetarian diet has been shown to modestly but significantly improve cardiometabolic outcomes in people at high risk of cardiovascular disease. This finding suggests that vegetarian diets could be a useful addition to standard pharmacological therapy for primary prevention.
A new study published in the European Heart Journal found that plant-based diets can play a significant role in reducing blocked arteries and lowering the risk of heart and blood vessel diseases. The analysis of 30 randomised trials with over 2,300 participants showed a 14% reduction in artery-clogging lipoproteins.
The American Heart Association scientific statement rates how closely popular dietary patterns align with its guidance for heart-healthy eating. The statement evaluates 10 categories of diets, scoring them from 31 to 100 based on their alignment with the guidance, with some diets receiving high scores while others need improvement.
A recent study published in Nutrients found that many vegans consume high amounts of industrially processed foods, which can be detrimental to health. In contrast, those who follow a 'health-conscious' vegan diet tend to eat more whole ingredients and exercise regularly.
A UMass Amherst food scientist is developing designer tempeh using smart fermentation, transforming soybean meal into a high-quality, protein-rich plant-based alternative. The goal is to create a scientifically-targeted approach to produce nutritious and delicious tempeh, replacing animal meat.
A University of Illinois study finds that two human-grade vegan diets provide adequate nutrition for dogs, with benefits including lower blood triglycerides and cholesterol. The research also shows positive changes in the fecal microbiome and reduced stool, indicating a potential shift towards improved gut health.
A new study from Tulane University compared popular diets on nutritional quality and environmental impact, finding that keto and paleo diets scored among the lowest on nutrition quality and had the highest carbon emissions. Vegan diets, on the other hand, generated significantly less carbon dioxide per calorie consumed.
A recent study by Chalmers University of Technology reveals that many vegetarian meat substitutes sold in Sweden are low in iron and zinc due to phytates. The researchers analyzed 44 different products and found that even fortified ones still contain phytates, which inhibit absorption.
A new study found that increasing protein intake by 25g a day and drinking regular cups of tea or coffee can reduce the risk of hip fracture in women by up to 14% and 4%, respectively. The study, which analyzed data from over 26,000 middle-aged women, also discovered that underweight women may experience greater reductions in risk.
Researchers found that adding eco-friendly ratings on menu items increased the likelihood of diners choosing more sustainable options. The study showed a significant increase in sustainable food choices, particularly among those already motivated to act sustainably.
A recent UK-based study has revealed that vegetarian women have a 33% higher risk of hip fracture compared to regular meat-eaters. The research found that vegetarians had lower intakes of protein, calcium, and other micronutrients, which are crucial for bone and muscle health.
A new study by University of Bath psychologists found plant-based meat alternatives cause lower greenhouse gas emissions, require less agricultural land, and have better nutritional profiles compared to animal products. These findings support the use of plant-based products as a healthier and more sustainable solution for consumers.
A recent study found that while consumers in Finland express openness to shifting towards a plant-based diet, their purchasing trends reflect a strong preference for red meat. The researchers analyzed individualized purchase data of 29,437 customers and found that red & processed meat accounted for 63% of protein purchases, while plant...
A new study found that a healthy, plant-based diet was associated with a 14% lower risk of breast cancer in postmenopausal women. Researchers analyzed data from over 65,000 participants and categorized their diets into different food groups, concluding that choosing healthy plant-based foods is likely helpful for cancer prevention.
Researchers found that high ultra-processed food intake was associated with higher mortality rates, regardless of dietary type. Moderate red meat consumption also linked to a 8% increase in mortality risk compared to no red meat consumption.
A study of nearly 9,000 children found that those on a vegetarian diet had similar measures of growth and nutrition compared to those who eat meat. Children with a vegetarian diet also had higher odds of underweight weight status.
A new study by the University of Bonn recommends significantly reducing meat consumption to mitigate climate change and environmental damage. While mass vegetarianism is not a viable solution due to limited food availability in some regions, moderate meat consumption can be sustainable if implemented carefully.
Researchers investigate plant-based meat substitutes to identify sensory weak points, finding muscle proteins emulsify fats and oils differently than plant proteins do. The study reveals fundamental differences in molecular structure and mouthfeel between meat and vegan sausages.
New research suggests that plant-based meat alternatives have grown in market share but are not replacing traditional meat, instead serving as an add-on. The study found that consumers buy both plant-based and animal products, with plant-based meats accounting for only 0.4% of total fresh meat expenditures.
Eating meat five times or less per week is associated with a lower overall cancer risk, according to a study published in BMC Medicine. Participants who ate meat five or less times per week had a 2% lower cancer risk compared to those who ate meat more than five times per week.
A study found that UK adults' accuracy in estimating national statistics is influenced by their intelligence, religiousness, and political beliefs. Respondents were most accurate when estimating characteristics like vegetarianism and car ownership, but least accurate for minority groups like homosexuals.
Researchers have created a new combination of plant-based ingredients tailored for 3D printing meat alternatives, incorporating cocoa butter derived from chocolate. The formulation successfully mimics the texture and nutritional value of real meat, with potential benefits for animal welfare and environmental sustainability.
A new analysis found that non-vegetarian diets result in higher greenhouse gas emissions than vegetarian diets, while a diet rich in nutrients and low in saturated fats can significantly reduce emissions. The study suggests small changes, such as cutting out sweets or switching brands, can make big environmental gains.
Researchers have developed plant-based gummy candies packed with vitamins B12 and D3, addressing nutritional deficiencies in vegan and vegetarian diets. The new product was well-received by taste testers, paving the way for more nutritious food options.
Research reveals people's psychological strategies to cope with meat consumption and animal welfare, including triggers and restorative strategies. The study finds differences in meat consumption patterns across demographics and attitudes, with men more likely to disengage from animals.
A new study using Facebook data found that interest in vegetarianism positively correlates with declining meat consumption rates. Education emerged as the most important factor affecting interest in vegetarianism globally, while gender played a strong role in shaping online behavior.
A new study found that vegetarians had significantly lower levels of 'bad' cholesterol and higher levels of beneficial biomarkers like HDL cholesterol. However, they also had higher levels of fats and poorer kidney function markers, suggesting a more complex relationship between diet and health.
A new study published in Appetite found that nearly 7% of meat eaters experience a strong disgust response to images of meat dishes, which could be leveraged to encourage reduced meat consumption. Researchers suggest harnessing this 'yuk factor' may be more effective than relying on willpower.
A new study finds growing acceptance of non-meat diets in both countries, with 44% of French and 58% of Germans willing to try cultured meat. In contrast, only 45% of German respondents identified as full meat-eaters, while 69% in France still consider themselves meat-eaters.
A recent study at University of Cambridge found that placing vegetarian options in a prominent location increases sales of plant-based dishes. The researchers experimented with different arrangements and gaps between meat and veggie options, finding that a significant gap was necessary to boost green eating.