Food and health professionals and aspirant professionals’ knowledge, attitude, and practices related to the risks and benefits of dietary patterns: A structural equation modelling approach in three European countries

Abstract

This study examined how the risk-benefit knowledge of food and health professionals and aspirant professionals regarding meat and legume consumption and their attitudes towards dietary patterns (flexitarian, omnivore, vegetarian, vegan) influence their dietary practices related to plant-based foods. Through an online survey with 750 respondents from Italy, Romania, and Northern Ireland we applied a knowledge-attitude-practice (KAP) format and analyzed the data using regression and structural equation modelling (SEM). SEM revealed that knowledge on the risks and benefits of meat and legumes consumption had a negative effect on consumers’ dietary patterns (β = -0.24 -> -0.37). The attitudes of omnivores and flexitarians positively influenced dietary practices (β = 0.27–0.54) whereas the attitudes of vegetarians and vegans had no significant effect, except for Italian consumers (β = 0.14). As informed consumers, food and health professionals serve as a best-case scenario, yet their knowledge does not align with their practices. Increasing risk-benefit awareness of dietary patterns could help consumers make informed decisions about embracing a sustainable diet and be in line with the UN's 17 Sustainable Development Goals. Based on consumers KAP, targeted dietary education and risk reduction interventions can improve public health outcomes and reduce health burden.