Appetite最新文献

{"title":"Ecological momentary assessment of between- and within-person sleep quality as a predictor of disordered eating behaviors among young women with disordered eating","authors":"Joseph Ayres ,&nbsp;Yiyang Chen ,&nbsp;Kelsie T. Forbush ,&nbsp;Angeline R. Bottera ,&nbsp;Kara A. Christensen Pacella","doi":"10.1016/j.appet.2025.108052","DOIUrl":"10.1016/j.appet.2025.108052","url":null,"abstract":"<div><div>Although disordered eating and sleep problems often co-occur, there has been limited research on mechanisms underlying their association. Previous studies using ecological momentary assessment (EMA) to evaluate links between sleep quality and disordered eating behaviors (e.g., loss-of-control eating, restricting, purging, excessive exercise) have largely not found statistically significant temporal associations; however, studies with larger samples are warranted. We used EMA to evaluate sleep quality and next-day engagement in disordered eating behaviors. Participants were 137 women aged 18–25 (<em>M</em> = 20.22, <em>SD =</em> 1.78) with current disordered eating behaviors (DEBs). Participants completed seven days of EMA, in which they reported the past night's sleep quality and answered six surveys daily about engagement in DEBs. DEBs were aggregated at the day level and dichotomized as present or absent (<em>n</em> = 438 days). We conducted four multilevel logistic regressions, nesting days within subjects. We predicted loss-of-control eating, purging, restricting, and excessive exercise using past night's sleep quality and survey day as fixed effects with random intercepts by subjects. Results indicated that neither between- nor within-person sleep quality predicted engagement in any DEBs (all <em>p</em>s &gt; .10). Findings replicated past studies that found no or few prospective associations between sleep quality and engagement in DEBs. It is possible that other sleep metrics (e.g., variability in sleep and wake timing) may predict DEBs or associations may vary by gender. Future studies should examine subjective and objective sleep indices across genders to better understand potential links between sleep and DEBs.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108052"},"PeriodicalIF":4.6,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143955819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Differential associations of eating behavior traits, food preference, motivations of food choice on diet intake and diet quality in adult females and males from the USDA nutritional phenotyping study","authors":"Debra K.M. Tacad ,&nbsp;Kamil Borkowski ,&nbsp;Nancy L. Keim","doi":"10.1016/j.appet.2025.108048","DOIUrl":"10.1016/j.appet.2025.108048","url":null,"abstract":"<div><div>There is a growing interest in the characterization of eating behavior traits that impact an individual's nutritional status and susceptibility to developing diet-related chronic diseases. This report explored the relationship of cognitive restraint (CR), disinhibition (DI), and hunger (H) with food preference, motivations of food choice, and dietary intake in adults with specific attention to potential sex differences among relationships. Eating behavior was measured in 329 adults from the USDA Nutritional Phenotyping Study using validated questionnaires, and dietary intakes were measured by 24-h diet recalls. CR was positively associated with food choices motivated by weight control, while DI was negatively associated with relative preference and implicit wanting of high-fat, sweet foods (HFSw). Using cluster analysis, the variance in clusters that encompassed vegetable intake and diet quality scores for males were explained by BMI, total body fat, age, and eating behaviors such as CR, H, wanting of HFSw, and food choice motivations related to health, natural content of foods and weight concerns. In female participants, the variance in vegetable intake and diet quality were explained by age, BMI, body composition, and food choice motivations related to health, natural content, as well as price and convenience. Our data suggests the associations between eating behavior traits, food preference, food choice motivators, and dietary intake/quality differ between males and females. Understanding these sex-specific relationship can aid clinicians in developing targeted strategies for counseling clients towards more healthful dietary patterns.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108048"},"PeriodicalIF":4.6,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Scoring adherence to voluntary restriction diets (SAVoReD) in the ADAPT study","authors":"Suzannah Gerber ,&nbsp;Paul F. Jacques ,&nbsp;Kara Livingston Staffier ,&nbsp;Micaela C. Karlsen ,&nbsp;Susan B. Roberts ,&nbsp;Sara C. Folta ,&nbsp;Christina D. Economos ,&nbsp;Nicola M. McKeown","doi":"10.1016/j.appet.2025.108039","DOIUrl":"10.1016/j.appet.2025.108039","url":null,"abstract":"<div><div>Voluntary adoption of popular food-group-restricting diets like Paleo and plant-based diets (PBDs) are often health-motivated. However, unlike the theoretical design of these diets, different levels of dietary adherence may result in different diet quality and bodyweight in real-world settings—a limitation to the efficacy of dietary interventions. Scoring Adherence to Voluntary Restriction Diets (SAVoReD) is a metric to quantify and compare adherence across food-group-restricting diets. We applied the score to four diets, whole food plant-based (WFPB), vegan, vegetarian, and Paleo to examine associations between adherence and diet quality (Healthy Eating Index; HEI), body mass index (BMI), and diet duration. We also explored the independent associations of adherence and duration with BMI. Higher adherence to WFPB and vegan diets was significantly associated with lower BMI, but no association was observed for vegetarian or Paleo diet followers. For vegan and WFPB, greater adherence was associated with lower BMI among those following their diet ≥2 years compared to &lt;2 years. Adherence was lowest in the diet with the most restrictions (WFPB); however, the stricter fully plant-based diets (WFPB and vegan) had the healthiest HEI scores and BMIs and many long-term followers. Our results suggest that identification with fully plant-based diets is associated with better diet quality and BMI. Vegan, vegetarian, and WFPB diets are often grouped as ‘plant-based diets’ despite the differing diet compositions, diet quality, adherence, and BMI of followers—thus, grouping them may distort findings. Individuals may benefit from encouragement following a fully plant-based diet, even without perfect adherence.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108039"},"PeriodicalIF":4.6,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143942150","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Appetite variation in sarcopenic old adults with or without overweight/obesity – a nationally cross-sectional survey in China","authors":"Huai-Yu Wang ,&nbsp;Ming-Hua Bai ,&nbsp;Zhuqing Li ,&nbsp;Ji Wang ,&nbsp;Qi Wang","doi":"10.1016/j.appet.2025.108037","DOIUrl":"10.1016/j.appet.2025.108037","url":null,"abstract":"<div><div>To investigate the appetite variation of sarcopenic old adults with/without obesity could guide the individualized diet management. Among adults&gt;60 years in the China Psychosomatic Health Survey Based on the Traditional Chinese Medicine, those with normal BMI and without sarcopenia, those with isolated sarcopenia (BMI&lt;24 kg/m²), and those with sarcopenic overweight/obesity (BMI≥24 kg/m²) were included. The related factors of appetite (demographics, eating-related factors, chronic disease, preferred flavor) were analyzed using multivariate logistic regression models. The correlation between preferred flavor and food intake was analyzed using the Kendall's tau-b coefficient. Among 8634 adults (69.6 ± 6.9 years) included, the prevalence of poor appetite among isolated sarcopenia and sarcopenic overweight/obesity were 13.8 % and 8.9 %, respectively. With chronic pain (odds ratio [OR] = 2.79, 95 % confidence interval [CI] 2.07–3.74) and teeth problem (OR = 1.45, 95 %CI 1.14–1.84) were the related factors of poor appetite in adults with isolated sarcopenia, while with gastrointestinal disease (OR = 2.23, 95 %CI 1.15–4.33) was that of poor appetite in those with sarcopenic overweight/obesity. Preferring sour flavor (OR = 2.33, 95 %CI 1.45–3.76) was positively associated with poor appetite only in adults with isolated sarcopenia, but not among those with sarcopenic overweight/obesity. Light flavor was negatively associated with poor appetite among sarcopenic adults with or without overweight/obesity, and negatively correlated to the decrease of food intake among the adults with isolated sarcopenia. In conclusion, poor appetite was the common problem among sarcopenic old adults with or without overweight/obesity. Related factors of appetite in sarcopenic old adults with or without overweight/obesity were different. Changing flavor of food might improve appetite and promote food intake, especially among old adults with isolated sarcopenia.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108037"},"PeriodicalIF":4.6,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"High satiety: Evaluating determinants of energy compensation and intake in multiple preloading studies","authors":"Barbara J. Rolls ,&nbsp;Liane S. Roe ,&nbsp;Paige M. Cunningham ,&nbsp;Kathleen L. Keller ,&nbsp;Faris M. Zuraikat","doi":"10.1016/j.appet.2025.108036","DOIUrl":"10.1016/j.appet.2025.108036","url":null,"abstract":"<div><div>Effects of food properties on satiety can be evaluated by having individuals consume a compulsory first-course preload before an <em>ad libitum</em> test meal. One measure of satiety is energy compensation, which can be quantified as total meal energy intake (preload + test meal) expressed as a percentage of an individual's energy intake at a no-preload control meal. In this secondary analysis, we evaluated characteristics of preloads, test meals, and participants that predict energy compensation, in order to inform methods for satiety assessment. We combined data from 13 preloading studies comprising weighed intakes from 1757 preload meals across 511 participants. The results showed that energy compensation was positively influenced by preload energy and energy density, and negatively influenced by preload weight (all p &lt; 0.0001). Energy compensation was not, however, affected by characteristics of the test meal or the participants. The strongest predictor of energy compensation was the energy content of the preload relative to an individual's control meal energy intake, which explained 32 % of the variability in the outcome. Complete energy compensation was observed when preload energy averaged 27 % of control meal intake. The finding that relative preload energy was the strongest predictor of compensation underscores the importance of including a control condition in preloading studies. This allows researchers to focus on the effects of preload properties by adjusting for any influential characteristics of the test meal and participants. Understanding predictors of energy compensation can be used to improve methods for satiety assessment and to facilitate interpretation of findings from preloading studies.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108036"},"PeriodicalIF":4.6,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143956673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the role of top-down regulation and bottom-up cues in eating styles transitions: a one-year cohort study with young adults","authors":"Meijun Chen ,&nbsp;Jiehu Yuan ,&nbsp;Yucan Xu ,&nbsp;Wendy Wing Tak Lam ,&nbsp;Lin Yang ,&nbsp;Derwin King Chung Chan ,&nbsp;Qiuyan Liao","doi":"10.1016/j.appet.2025.108034","DOIUrl":"10.1016/j.appet.2025.108034","url":null,"abstract":"<div><div>Young adults often experience deterioration in eating habits during transition periods. However, longitudinal evidence on the changes of eating styles and associated determinants remains limited. This study aimed to explore the eating style transitions among young adults in their graduate transitions and investigate the influences of top-down regulatory factors and bottom-up environmental cues on their eating style transitions.</div><div>This is a two-wave cohort study involving 594 Hong Kong young adults completing the baseline assessment during their post-secondary graduation year, of whom, 424 completed the one-year follow-up survey. Eating behaviours were measured at both points. Executive function (EF), coping style, exposure to digital food environments, responsiveness to food cues, perceived stress and demographics were also measured. Latent profile analysis was used to explore main eating styles among participants while multinomial logistic regression models were used to assess determinants of eating style transitions.</div><div>In follow-up assessment, 5.9 % of participants were consistently approaching eaters (APE) across two time points, while 28.8 % have transitioned from moderate eaters (MOE) or APE to mixed eaters (MIE). The multinominal logistic regression model revealed that although EF and coping style were no longer significantly associated with participants' eating style transitions outcomes, greater exposure to digital food environments (OR = 2.60, p = 0.028) and higher responsiveness to food cues (OR = 5.86, p = 0.005) were associated with Persistent APE, while higher responsiveness to food cues (OR = 2.36, p = 0.009) and higher perceived stress (OR = 1.05, p = 0.046) were associated with Converted MIE.</div><div>Bottom-up cues may dominate eating style transitions compared to top-down regulations. Future interventions should leverage environmental cues, thereby targeting the automatic decision-making process and supporting healthy eating habits during stressful life stages.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108034"},"PeriodicalIF":4.6,"publicationDate":"2025-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143935292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Participation in a community-based food cooperative impacts self-reported food security status and dietary intake in Australian adults","authors":"Katherine Kent ,&nbsp;Cristy Brooks ,&nbsp;Tuki Attuquayefio ,&nbsp;Alina Ewald ,&nbsp;Nicky Morrison ,&nbsp;Ghufran Alhassani ,&nbsp;Renum Khosa ,&nbsp;Jason H.Y. Wu ,&nbsp;Freya MacMillan","doi":"10.1016/j.appet.2025.108030","DOIUrl":"10.1016/j.appet.2025.108030","url":null,"abstract":"<div><div>Amid rapid inflation, a growing number of Australians are experiencing challenges affording healthy food, impacting dietary behaviours. Community-based food cooperatives are an emerging alternative to mainstream supermarkets for accessing more affordable, healthy foods. This study explored how participation in a community-based food cooperative (Box Divvy) impacted self-reported food insecurity and fruit and vegetable intake among Australian adults. A cross-sectional online survey of Box Divvy members measured sociodemographics, fruit and vegetable intake (serves/week), and food security status (USDA 6-item short form) reflecting on their status before and while using the cooperative. Participants were classified as food secure, or food insecure (marginally, moderately, and severely food insecure). Logistic regression assessed demographic predictors of food insecurity, paired proportions tests assessed change in food security status and ANOVA examined changes in diet. Of participants (n = 2277, 37 % aged 35–44 years, 83 % European ethnicity), 50.8 % reported food insecurity before joining Box Divvy (24.5 % marginal, 18.4 % moderate and 7.9 % severe food insecurity). Younger age, single parent households and lower income were significant predictors of food insecurity. While using Box Divvy, a significantly smaller proportion of participants reported food insecurity (−22.6 %; 95 % CI: 20.7 %, 24.5 %; p &lt; 0.001). Higher fruit (+2.5 ± 5.6 serves/week p &lt; 0.001) and vegetable (+3.3 ± 5.7 serves/week (p &lt; 0.001) intake was reported while using Box Divvy, which was significantly greater among moderately and severely food insecure groups compared to the food secure group (p &lt; 0.001). Our study highlights how community-based food cooperatives can positively influence dietary behaviours and food security by improving access to healthy foods.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"212 ","pages":"Article 108030"},"PeriodicalIF":4.6,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food-level predictors of self-reported liking and hedonic overeating: Putting ultra-processed foods in context","authors":"Graham Finlayson ,&nbsp;Rebecca Allen ,&nbsp;Angelika Baaij ,&nbsp;Kristine Beaulieu ,&nbsp;Nicola J. Buckland ,&nbsp;Clarissa Dakin ,&nbsp;Michelle Dalton ,&nbsp;Ruairi O'Driscoll ,&nbsp;Cristiana Duarte ,&nbsp;Catherine Gibbons ,&nbsp;Mark Hopkins ,&nbsp;Graham Horgan ,&nbsp;R. James Stubbs","doi":"10.1016/j.appet.2025.108029","DOIUrl":"10.1016/j.appet.2025.108029","url":null,"abstract":"<div><div>The reward value people assign to foods is determined by their intrinsic (food-level) properties and moderated by individual factors such as traits, states and beliefs. There is a need for more systematic, structured analyses of the food-level characteristics that explain cognitions about food reward such as palatability and their risk for reward-driven overeating. This research, consisting of three studies, aimed to explore the nutritional, sensory and cognitive characteristics and attributes of foods as determinants of food reward-related outcomes. Across three sequential online study designs, 1176 men and 2188 women from the general population rated sub-samples of 436 foods which were sampled from databases and photographed to represent ready-to-eat food and beverage products in the UK. The study outcomes were self-reported food liking and hedonic overeating, while the predictors were the nutritional composition of the foods including ultra-processed food status (UPFs) and carbohydrate-to-fat ratio (CFR); and participants' self-reported beliefs about the nutritional and sensory characteristics of the foods. Correlation and stepwise regression analyses were used to model significant nutritional components followed by hierarchical regression models to examine self-reported food-level attributes, or CFR and UPFs as potential additive models. Across all studies, the nutritional characteristics of foods explained ∼20 % variance in liking and 40–60 % variance in hedonic overeating. Self-reported food-level attributes explained a further 6–33 % variance in liking and 17–38 % variance in hedonic overeating. UPFs explained 0–7 % additional variance and CFR did not add to the nutritional models. This research demonstrates how nutritional characteristics of foods contribute to self-reported liking and hedonic overeating. Considering people's beliefs about nutrient and sensory attributes can explain more than nutrients alone, and there are negligible additive contributions from CFR or UPFs on food reward.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"213 ","pages":"Article 108029"},"PeriodicalIF":4.6,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143948312","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of a cognitive behavioural therapy intervention to improve sleep on food preferences: A randomized controlled trial in adults with overweight and obesity","authors":"Ayan M. Merchant ,&nbsp;Stuart R. Gray ,&nbsp;Cindy M. Gray ,&nbsp;Graham Finlayson ,&nbsp;Anthony M. Manyara ,&nbsp;Maria F. Gabler Trisotti ,&nbsp;Jason M.R. Gill","doi":"10.1016/j.appet.2025.108022","DOIUrl":"10.1016/j.appet.2025.108022","url":null,"abstract":"<div><div>Short sleep duration and poor sleep quality are associated with higher energy intake and increased preference for sweet foods. The aim was to determine whether cognitive behaviour therapy for insomnia (CBTi) i) improved sleep duration and quality and ii) altered dietary behaviours and food preferences. Participants (sleep duration &lt;7 h; Pittsburgh Sleep Quality Index (PSQI) &gt; 5; BMI ≥25 kg m⁻²) were randomised to 8 weeks of CBTi (n = 14) or Control (n = 13). Sleep characteristics, dietary intake (3-day food diaries), food cravings (Control of Eating Questionnaire), and explicit liking, explicit wanting, and implicit wanting of foods (Leeds Food Preference Questionnaire) were assessed pre- and post-intervention. Self-reported sleep duration increased by 49.2 min more in the CBTi intervention compared with the Control group (+1.11 ± 0.21 h vs +0.29 ± 0.30 h, p = 0.01), self-reported sleep quality (PSQI) improved more (−5.86 ± 0.73 vs −0.62 ± 0.92, p = 0.00002), and daytime sleepiness (Epworth Sleepiness Scale) decreased more (−2.64 ± 0.80 vs +1.54 ± 0.66, p = 0.00004) in the Intervention group. However, there were no differences accelerometer-measured sleep duration and sleep efficiency between groups. The Intervention group had greater increases in food craving control (+21.9 ± 4.7 mm vs −3.0 ± 4.3 mm, p = 0.002), and greater reductions in craving for sweet (−16.4 ± 6.0 mm vs +3.3 ± 4.2 mm, p = 0.01) and savoury (−15.0 ± 3.0 mm vs +0.8 ± 4.8 mm, p = 0.003) foods. Implicit wanting of low-fat savoury foods increased (+12.3 ± 3.2 vs −2.1 ± 3.1, p = 0.006) and implicit wanting of high-fat sweet foods decreased (−15.8 ± 7.4 vs +9.8 ± 4.4, p = 0.001) more in the Intervention group. There was substantial under-reporting of dietary intake with 19 participants reporting energy intake &lt;1.1 x basal metabolic rate. Amongst those with valid dietary measures, there were no significant differences in changes in energy or macronutrient intake between groups, but statistical power to detect effects was limited. In conclusion, this study demonstrates that a CBTi intervention leads to improvements in food craving control and changes in food preference. Future research is needed to determine whether this translates into differences in dietary intake.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"212 ","pages":"Article 108022"},"PeriodicalIF":4.6,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143881362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Plant-Based Meat consumption value: vegetarian and non-vegetarian","authors":"Chui Seong Lim,&nbsp;Siew Chin Wong,&nbsp;Chu May Yeo","doi":"10.1016/j.appet.2025.108015","DOIUrl":"10.1016/j.appet.2025.108015","url":null,"abstract":"<div><h3>Purpose</h3><div>While the theory of consumption values (TCV) has explained various aspects of consumer choice, its application to plant-based meat is limited. This study addresses this gap by using TCV to understand plant-based meat purchase intentions, comparing and contrasting vegetarians and non-vegetarians.</div></div><div><h3>Design/methodology/approach</h3><div>Using mixed methods, the authors developed a questionnaire from focus groups (n = 16) and surveyed 402 participants (200 non-vegetarians, 202 vegetarians). Structural equation modelling and multigroup analysis explored group differences. Importance-Performance Matrix Analysis (IPMA) augmented the analysis by evaluating latent variable scores.</div></div><div><h3>Findings</h3><div>Functional values (health, utilitarian and guilt avoidance), social value, emotional value (overall emotional feeling) and conditional value impact the purchase intention of plant-based meat for both vegetarian and non-vegetarian groups. MGA analysis revealed that the relationship between conditional value and purchase intention was significantly stronger in the non-vegetarian group compared to the vegetarian group; and the relationship between functional value and purchase intention was stronger in the vegetarian group than in the non-vegetarian group.</div></div><div><h3>Originality/value</h3><div>It extends the relatively scant literature on plant-based meat and TCV by addressing consumption values from both vegetarian and non-vegetarian perspectives. The study utilizes data from Malaysia, a growing but under-researched market for plant-based meat. Finally, this work models a conceptual framework of plant-based meat and TCV for both vegetarian and non-vegetarian consumers.</div></div><div><h3>Contribution</h3><div>The findings of this research provide a framework explaining plant-based meat consumption by both vegetarians and non-vegetarians. Because vegetarians and non-vegetarians have different consumption values, marketers can leverage these differences to promote plant-based meat. For vegetarians preparing food for non-vegetarians, marketing should emphasize guilt avoidance associated with meat consumption. For broader adoption, promoting the availability of plant-based meat in food and beverage sectors, highlighting its convenience (easy recipes and preparation), and emphasizing its role in a transition towards reduced meat consumption can be effective. This transition, in turn, can contribute to reducing the harmful impact on the environment and ecosystem.</div></div>","PeriodicalId":242,"journal":{"name":"Appetite","volume":"212 ","pages":"Article 108015"},"PeriodicalIF":4.6,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143895433","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}