Articles tagged with Vegetarianism
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.
Research shows that juvenile crown of thorns starfish can delay their diet shift to coral for at least 6.5 years, allowing them to build up populations on reefs in the absence of coral. This delayed transition complicates efforts to manage the starfish population and may trigger a feedback mechanism in their transition to coral predators.
A study found that nonvegetarians are most motivated by health concerns, while those committed to vegetarianism cite environmental or animal rights motives. This disparity poses a challenge for advocacy efforts, as targeting specific groups based on their motivations could lead to increased adoption rates.
A recent study published in Neurology found that individuals who follow a vegetarian diet rich in nuts, vegetables, and soy have a lower risk of ischemic stroke. The study, which followed two groups of people from Buddhist communities in Taiwan for an average of six years, also found a significant reduction in overall stroke risk.
A vegetarian diet may be associated with a lower risk of urinary tract infections (UTIs), according to a study published in Scientific Reports. The study found that the overall risk of UTIs was 16% lower in vegetarians than in non-vegetarians, with a greater reduction in men than women.
A study found that increasing vegetarian meal options led to a significant increase in sales, with diners who previously avoided vegetarian meals purchasing more after increased availability. The results suggest that expanding vegetarian options can reduce meat consumption and promote healthier eating habits.
A study found that doubling vegetarian options reduced meat-rich purchases by 40-80%. The results suggest tweaking food availability can influence people's decisions for human health and environmental preservation. No rebound effect was detected, meaning opting for a veggie lunch didn't lead to a compensatory meat-heavy dinner.
A UK study found that vegetarians and pescetarians have a lower risk of coronary heart disease (CHD) than meat eaters, but a higher risk of stroke. This may be due to low blood levels of total cholesterol or certain vitamins. The study included 48,188 participants over 18 years.
A new study found that vegetarian volunteers who took a daily creatine supplement showed improved brain function and higher scores on a neurocognitive test compared to non-vegetarians. Vegetarian diets tend to have lower creatine levels, but supplementation can help bridge this gap.
A survey of 3,673 dog and cat owners found that 35% of pet owners who feed their animals conventional diets are interested in switching to a plant-based diet. Many respondents also reported already feeding their pets plant-based diets, with 27% of vegans having made the switch.
A new study from the University of Eastern Finland examines consumers' intentions to consume foods of insect origin among vegans, non-vegan vegetarians, and omnivores. Vegans held the most rigid negative attitude toward consuming foods of insect origin, while non-vegan vegetarians showed the most positive attitude towards eating insects.
A new study by the JRC found that adopting a healthy diet could reduce the water footprint by 11-35% for meat-based diets, 33-55% for pescetarian diets, and 35-55% for vegetarian diets. This shift towards a more resource-efficient vegetable-rich diet is crucial due to the high water footprint of animal products.
A recent study reveals that the direct ancestor of the cave bear had a similar diet to its descendant, suggesting a dietary specialization in vegetal matter. The researchers used geometric morphometrics and micro-CT scanning to analyze ancient fossils, providing new insights into the evolution of Europe's iconic species.
A study found that individuals who perceive vegetarianism as a threat to their way of life tend to exclude certain animal categories from their moral circle. Human supremacy beliefs and perceived vegetarianism threat both predicted the exclusion of fewer animals, with stronger human supremacy beliefs leading to broader exclusions.
A new study found that a vegetarian diet is the most affordable healthy dietary pattern, with an average cost of $15.44 per person per day. Compared to the Mediterranean and US diets, it costs around $2.00 less per day. The study used Amazon Grocery data to assess the nutritional quality and cost of three menu plans.
A recent study published in the American Heart Association's Circulation Journal has found that a lacto-ovo-vegetarian diet can help reduce cardiovascular risk similarly to a Mediterranean diet. Both diets were shown to result in weight loss, reduced body fat, and improved cholesterol levels.
A new study from North Carolina State University and the Union of Concerned Scientists found that SNAP benefits only cover 43-60% of the cost of a healthy diet. Lower-income households face significant challenges in affording a balanced diet. The study highlights the need for more affordable food options to support vulnerable populations.
A new meta-analysis finds that plant-based vegetarian diets are linked to lower total cholesterol and reduced risk of heart disease. The study highlights the benefits of a well-planned vegan diet, which can lead to weight loss, lower blood pressure, and improved cardiovascular health.
A UCLA researcher calculates that feeding pets contributes to climate change, with dogs and cats responsible for 25-30% of meat consumption's environmental impact in the US. The nation's 163 million dogs and cats eat about 19% as many calories as humans, with premium pet foods often containing more animal products.
A new study published in the Journal of the American College of Nutrition found that vegetarian diets are more effective than conventional low-calorie diets in reducing body weight. Vegetarian diets also improve glucose and lipid metabolism, which is particularly important for people with metabolic syndrome and type 2 diabetes.
In a controlled study published in the Journal of the American College of Nutrition, participants who adopted a vegetarian diet lost nearly twice as much weight compared to those following a traditional diabetes diet. The study found that the plant-based diet led to greater reductions in subfascial and intramuscular fat.
A study of 11,216 pregnancies across 11 countries found that low levels of vitamin B12 are associated with a 21% increased risk of preterm birth. Vegans and vegetarians are particularly vulnerable to vitamin B12 deficiency without supplementation.
A review of over 1.5 million people found that daily meat consumption, especially red and processed meat, increases all-cause mortality. The study recommends limiting animal products and consuming more plants to promote preventive care.
A vegetarian diet may have permanently shaped the human genome, favoring a mutation that regulates fatty acid production. This mutation is more frequent in Indian populations with primarily plant-based diets compared to traditional American meat-eaters.
A genetic variation, known as an allele, has been found in populations that have historically favored vegetarian diets, such as in India and parts of East Asia. This adaptation allows these individuals to efficiently process omega-3 and omega-6 fatty acids, which is essential for early brain development and controlling inflammation.
Research reveals that spiders consume a wide variety of plant types, including nectar, sap, and leaves. These findings suggest that spiders may incorporate plants into their diets as a survival mechanism during periods when insects are scarce.
Research published in Gut found that a high-fiber diet is associated with increased levels of health-promoting short-chain fatty acids, which may help reduce the risk of inflammatory diseases, diabetes, and cardiovascular disease. The study also showed that vegans and vegetarians had higher levels of these beneficial compounds.
A meta-analysis of 12 randomized controlled trials found that vegetarian diets lead to significant weight loss, with vegan diets showing the greatest results, and benefits attributed to high intake of whole grains, fruits, and vegetables.
A vegetarian diet was associated with a 22% lower risk of all colorectal cancers, and higher risks were found for non-vegetarians. Vegetarian diets similar to those studied may be important for primary prevention of colorectal cancers.
Eating a vegetarian diet is linked to reduced systolic and diastolic blood pressure compared to omnivorous diets. The analysis of 39 studies found that vegetarian diets can be an effective strategy for preventing and managing hypertension.
A recent study found that nearly three-fourths of common medicines contain animal derived products, including lactose, gelatine, and magnesium stearate. The authors call for improved labelling to inform doctors, pharmacists, and patients about the content of medicines.
Monitoring nutrient intake is crucial for vegetarian athletes to stay competitive. They must find ways to reach the acceptable macronutrient distribution by consuming a variety of plant-based foods daily.
A study of over 70,000 Seventh-day Adventists found that vegetarian diets were associated with a 12% lower risk of death. Men showed significant reductions in cardiovascular disease mortality and ischemic heart disease deaths compared to non-vegetarian diets.
A new study by Cleveland Clinic researchers reveals a connection between red meat consumption and an increased risk of heart disease. The research found that a diet high in carnitine promotes the growth of bacteria that metabolize the compound, leading to the production of TMAO, which is associated with atherosclerosis.
A new study from the University of Oxford found that vegetarians have a 32% lower risk of hospitalisation or death from heart disease compared to meat-eaters. The study analyzed data from almost 45,000 volunteers and found that vegetarian diets were associated with lower blood pressures and cholesterol levels.
A new study in the Journal of Consumer Research found that men are generally more reluctant to try vegetarian products due to a metaphoric link between meat and masculinity. The authors discovered that people rated meat as more masculine than vegetables, and that male meat eaters were viewed as more masculine.
Research reveals that a significant proportion of vegetarians and patients with dietary restrictions are unwittingly consuming animal gelatin in medicines. Most patients prefer medicines containing only vegetable products, but over half would take a drug with an animal product if no alternative is available.
Researchers found that consuming canned soup daily led to a 1,221% increase in urinary BPA concentrations compared to fresh soup consumption. Elevated BPA levels may be temporary but highlight concerns for individuals who regularly consume foods from cans.
A vegetarian diet significantly reduced the risk of diabetes in African Americans, who are twice as likely to be diagnosed with diabetes compared to non-Hispanic whites. Regular physical activity also offered protection against type 2 diabetes.
A Loma Linda University study found that vegetarians experience a 36 percent lower prevalence of metabolic syndrome than non-vegetarians. The condition is associated with an increased risk of heart disease, diabetes, and stroke.
A review of vegetarianism's biochemistry suggests that vegans may be at higher risk for blood clots and atherosclerosis due to low levels of essential nutrients. Increasing dietary omega-3 fatty acids and vitamin B12 can help mitigate these risks, particularly through sources like salmon, walnuts, and fortified milk.
A review of vegetarianism's biochemistry finds vegans at elevated risk for blood clots and atherosclerosis. Key nutrients like omega-3 fatty acids and vitamin B12 can mitigate this risk with dietary supplements or fortified foods.
A vegetarian diet has been shown to lower blood and urine phosphorous levels in patients with chronic kidney disease. The study found that grain-based protein sources, such as those found in vegetables, may help reduce the risk of accumulating toxic levels of phosphorus in the body.
A new study in the Journal of Consumer Research found that gift-givers who choose gifts that contradict their own identity experience discomfort and are more likely to choose alternative products. The researchers investigated how social closeness affects this process, revealing that those with stronger bonds experience greater discomfort.
A new report reveals that aquaculture accounts for 50% of global fish consumption, driven by demand for omega-3 fatty acids. This strain on marine resources can be mitigated by reducing fish oil in farmed fish diets and developing alternative feedstuffs.
The American Dietetic Association has released an updated position paper on vegetarian diets, concluding they are healthy and nutritious for adults, infants, children, adolescents, and pregnant individuals. Vegetarian diets have been linked to lower blood cholesterol levels, reduced risk of heart disease, and improved cancer rates.
A recent study published in Osteoporosis International found that the bone density of vegan Buddhist nuns was identical to that of non-vegetarian women, despite lower protein and calcium intakes. The researchers noted that fruits and vegetables may have positive effects on bone health.
A study published in the Journal of the American Dietetic Association found that vegetarians, especially adolescents and young adults, are at a higher risk of binge eating and extreme weight-control behaviors. However, current vegetarians tend to eat healthier diets and have a lower risk of obesity.
Adolescent and young adult vegetarians tend to have better dietary intake and weight outcomes compared to non-vegetarian peers. However, they also face an increased risk of disordered eating behaviors such as binge eating and extreme unhealthy weight control measures.
A new study suggests low levels of vitamin B12 may increase neural tube defects risk. Doctors agree pregnant women can thrive on well-planned vegan diets, offering nutritional benefits like lower saturated fat and higher fiber.
A low-fat vegetarian diet is efficient in terms of land use, but adding some dairy products and limited meat may increase efficiency. The study found that a high-fat diet with a lot of meat requires more land (2.11 acres) than some higher fat vegetarian diets.
A study published at Digestive Disease Week found that a lifelong vegetarian diet can reduce the risk of colorectal cancer. Additionally, consuming a fatty soup as an appetizer before dinner may lead to reduced food intake in both lean and obese individuals.
A nationally representative survey of 1,022 adults found that 69 percent would prefer a dietary approach to treating diabetes, while just 21 percent preferred medication. The survey results support clinical research findings on the effectiveness of low-fat vegetarian diets in controlling and reversing diabetes.
A new scientific review highlights the effectiveness of vegetarian diets in promoting weight loss, with body weights averaging 3-20% lower than meat-eaters. A low-fat vegan diet leads to a weekly weight loss of about 1 pound without additional exercise or calorie restrictions.
A new survey reveals that cardiologists are familiar with the benefits of low-fat vegetarian diets but fail to recommend them to patients. The report highlights the potential for this diet to reduce surgeries and deaths from heart disease, especially when combined with doctor-recommended changes.