Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians
Background: An increasing number of people adhere to plant-based diets, and the market for plant-based meat and dairy substitute products has been expanding rapidly. Objective: To examine total intake of macronutrients and salt in a sample of Norwegian vegans, vegetarians and pescatarians; the consu...
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| Format: | Article |
| Language: | English |
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Swedish Nutrition Foundation
2023-03-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | https://foodandnutritionresearch.net/index.php/fnr/article/view/9081/15494 |
| _version_ | 1827970812924133376 |
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| author | Live Edvardsen Tonheim Synne Groufh-Jacobsen Tonje Holte Stea Sigrun Henjum |
| author_facet | Live Edvardsen Tonheim Synne Groufh-Jacobsen Tonje Holte Stea Sigrun Henjum |
| author_sort | Live Edvardsen Tonheim |
| collection | DOAJ |
| description | Background: An increasing number of people adhere to plant-based diets, and the market for plant-based meat and dairy substitute products has been expanding rapidly. Objective: To examine total intake of macronutrients and salt in a sample of Norwegian vegans, vegetarians and pescatarians; the consumption frequency of plant-based meat and dairy substitutes and raw ingredients used in these products; and the contribution to total macronutrient and salt intake from these products. Design: A cross-sectional design using single 24-h dietary recall to assess the intake of macronutrients, salt and substitute products that the participants (n = 158 Norway residents [age 18–60 years]: vegans [n = 83]; vegetarians [n = 47]; pescatarians [n = 28]) consumed. The chi-square test with pairwise comparisons and the Kruskal-Wallis test with post hoc test were used to compare differences between diet groups. Macronutrient and salt intake were assessed relative to the Nordic Nutrition Recommendations (NNR). Results: Dietary macronutrient intake fell within NNR recommendations, with a favourable distribution of fatty acids and high levels of dietary fibre. Most of the vegans (90%), vegetarians (68%) and pescatarians (64%) consumed meat or dairy substitutes. The main raw ingredient in the substitute products was soy, followed by oats and peas. Overall, substitute products contributed to 12% of total energy and 16% of total salt intake. The substitute products contributed to higher saturated fatty acid (SFA) intake amongst vegans (27% of total SFA intake) compared with vegetarians (10%) and pescatarians (8%). Moreover, substitute products contributed to higher protein intake in vegans (19%) compared with pescatarians (7%). Conclusion: Most participants consumed meat or dairy substitute products, suggesting that these products are included regularly in Norwegian plant-based diets. Furthermore, substitute products may contribute to dietary fat, SFA and protein intake amongst vegans. |
| first_indexed | 2024-04-09T18:59:17Z |
| format | Article |
| id | doaj.art-6ca213e3923f409f8c86398e048c67bf |
| institution | Directory Open Access Journal |
| issn | 1654-661X |
| language | English |
| last_indexed | 2024-04-09T18:59:17Z |
| publishDate | 2023-03-01 |
| publisher | Swedish Nutrition Foundation |
| record_format | Article |
| series | Food & Nutrition Research |
| spelling | doaj.art-6ca213e3923f409f8c86398e048c67bf2023-04-08T15:53:04ZengSwedish Nutrition FoundationFood & Nutrition Research1654-661X2023-03-016711110.29219/fnr.v67.90819081Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatariansLive Edvardsen Tonheim0Synne Groufh-Jacobsen1Tonje Holte Stea2Sigrun Henjum3Department of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, Oslo, NorwayDepartment of Nutrition and Public Health, Faculty of Health and Sport Sciences, University of Agder, Kristiansand, NorwayDepartment of Health and Nursing Sciences, Faculty of Health and Sport Sciences, University of Agder, Kristiansand, NorwayDepartment of Nursing and Health Promotion, Faculty of Health Sciences, Oslo Metropolitan University, Oslo, NorwayBackground: An increasing number of people adhere to plant-based diets, and the market for plant-based meat and dairy substitute products has been expanding rapidly. Objective: To examine total intake of macronutrients and salt in a sample of Norwegian vegans, vegetarians and pescatarians; the consumption frequency of plant-based meat and dairy substitutes and raw ingredients used in these products; and the contribution to total macronutrient and salt intake from these products. Design: A cross-sectional design using single 24-h dietary recall to assess the intake of macronutrients, salt and substitute products that the participants (n = 158 Norway residents [age 18–60 years]: vegans [n = 83]; vegetarians [n = 47]; pescatarians [n = 28]) consumed. The chi-square test with pairwise comparisons and the Kruskal-Wallis test with post hoc test were used to compare differences between diet groups. Macronutrient and salt intake were assessed relative to the Nordic Nutrition Recommendations (NNR). Results: Dietary macronutrient intake fell within NNR recommendations, with a favourable distribution of fatty acids and high levels of dietary fibre. Most of the vegans (90%), vegetarians (68%) and pescatarians (64%) consumed meat or dairy substitutes. The main raw ingredient in the substitute products was soy, followed by oats and peas. Overall, substitute products contributed to 12% of total energy and 16% of total salt intake. The substitute products contributed to higher saturated fatty acid (SFA) intake amongst vegans (27% of total SFA intake) compared with vegetarians (10%) and pescatarians (8%). Moreover, substitute products contributed to higher protein intake in vegans (19%) compared with pescatarians (7%). Conclusion: Most participants consumed meat or dairy substitute products, suggesting that these products are included regularly in Norwegian plant-based diets. Furthermore, substitute products may contribute to dietary fat, SFA and protein intake amongst vegans.https://foodandnutritionresearch.net/index.php/fnr/article/view/9081/15494plant-based substitutesplant-based dietdietary intakemacronutrientssaltvegans and vegetarians |
| spellingShingle | Live Edvardsen Tonheim Synne Groufh-Jacobsen Tonje Holte Stea Sigrun Henjum Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians Food & Nutrition Research plant-based substitutes plant-based diet dietary intake macronutrients salt vegans and vegetarians |
| title | Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians |
| title_full | Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians |
| title_fullStr | Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians |
| title_full_unstemmed | Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians |
| title_short | Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians |
| title_sort | consumption of meat and dairy substitute products amongst vegans vegetarians and pescatarians |
| topic | plant-based substitutes plant-based diet dietary intake macronutrients salt vegans and vegetarians |
| url | https://foodandnutritionresearch.net/index.php/fnr/article/view/9081/15494 |
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