Vegetarians’ and vegans’ experiences with and attitudes towards ultra-processed foods (UPF): a qualitative study

IF 1.9 Q3 NUTRITION & DIETETICS
Johanne Haneberg, Marianne Molin, Marte Gjeitung Byfuglien, Lisa Garnweidner-Holme
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Abstract

The consumption of ultra-processed foods (UPF) is increasing in many countries. Simultaneously, there is a growing number of consumers that follow a vegetarian or vegan diet, many due to its possible positive impact on sustainability and food waste. However, little is known about attitudes towards and experiences with UPF among vegetarians and vegans. Thus, this study investigates vegetarians’ and vegans’ experiences with and attitudes towards UPFs. We conducted semi-structured, individual interviews with 14 participants between September and December 2021. The participants were from different areas in Norway. The data were analysed using a thematic analysis by Braun and Clarke. In general, participants appeared to have diverse knowledge of and divergent attitudes towards UPFs. However, participants mainly associated substitute products (e.g. meat substitutes, dairy substitutes) as UPFs. They appreciated the increased availability of vegetarian and vegan UPF which made it easier for them to follow a plant-based diet. They enjoyed the taste and consistency of vegetarian and vegan UPF. However, participants expressed concerns about the effects that industrial processing has on the products’ nutritional content. This study indicated that there was a diverse knowledge of and various attitudes towards UPFs among the participating vegetarians and vegans. Public information and guidelines about using UPF (e.g. meat substitutes, dairy substitutes) in vegetarian and vegan diets are needed, as well as information about their possible impact on health and sustainability.
素食者和纯素者对超加工食品(UPF)的体验和态度:一项定性研究
在许多国家,超加工食品(UPF)的消费量正在增加。与此同时,越来越多的消费者选择素食或纯素饮食,其中许多人是因为素食或纯素饮食可能会对可持续发展和食物浪费产生积极影响。然而,人们对素食者和纯素食者对 UPF 的态度和体验知之甚少。因此,本研究调查了素食者和纯素食者对 UPF 的体验和态度。我们在2021年9月至12月期间对14名参与者进行了半结构化个人访谈。参与者来自挪威不同地区。我们采用布劳恩和克拉克的主题分析法对数据进行了分析。总体而言,参与者似乎对 UPFs 有着不同的认识和不同的态度。不过,参与者主要将替代产品(如肉类替代品、乳制品替代品)与 UPF 联系在一起。他们赞赏素食和纯素UPF的供应增加,使他们更容易遵循以植物为本的饮食习惯。他们喜欢素食和纯素 UPF 的味道和一致性。不过,参与者对工业加工对产品营养成分的影响表示担忧。这项研究表明,参与研究的素食者和纯素者对 UPF 有不同的认识和态度。在素食和纯素饮食中使用 UPF(如肉类替代品、乳制品替代品)需要公共信息和指南,以及有关其对健康和可持续性可能产生的影响的信息。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
BMC Nutrition
BMC Nutrition Medicine-Public Health, Environmental and Occupational Health
CiteScore
2.80
自引率
0.00%
发文量
131
审稿时长
15 weeks
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