Food neophobia and its association with dietary choices and willingness to eat insects by Indee Hopkins, Asgar Farahnaky, Harsharn Gill, Jessica Danaher, Lisa P. Newman

“…Results indicated a strong association between food neophobia and participants’ dietary choices such as following a vegan or vegetarian diet (p = 0.024). In addition, food neophobia was correlated with a reduced likelihood of previous insect-eating experience (p < 0.001), as well as a decreased willingness to eat insects in the future (p < 0.001). …”
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Monitoring the Various Types of Clostridium botulinumin in Four Kinds of Food Stuffs Using Multiplex PCR by Mohammad Vahid Sadeghi Sarvestani, Saeid Hosseinzadeh, Maryam Poormontaseri, Mehdi Fazeli

“…Background ;Objective: Food poisoning (FP) caused by C. botulinum is the most serious feature of FP inpeople consuming the contaminated foodstuffs (Canned meat, vegetarian foods, dairy products and seafood products). …”
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Pulse Knowledge, Attitudes, Practices, and Cooking Experience of Midwestern US University Students by Donna M. Winham, Elizabeth D. Davitt, Michelle M. Heer, Mack C. Shelley

“…Higher numbers of pulse types eaten was associated with being White, vegetarian/vegan, higher cooking self-efficacy, positive attitudes toward pulses, and greater daily intake of fruits, vegetables, and fiber. …”
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Quantification of Phenolic and Flavonoid Content, Antioxidant Activity, and Proximate Composition of Some Legume Seeds Grown in Nepal by Khaga Raj Sharma, Govinda Giri

“…This study suggested that legumes are good sources of proteins, carbohydrates, and fats mainly for vegetarian people. The selection of the right legume species could be a good source of natural antioxidants and antidiabetics for nutraceutical uses and the beneficial effects of legumes from human health perspectives. …”
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Zinc bioavailability in rats fed a plant-based diet: a study of fermentation and zinc supplementation by Claudia E. Lazarte, Mirian Vargas, Yvonne Granfeldt

“…Background: Zinc deficiency is a significant problem, in developing countries and in vegetarians, which can be caused by plant-based diets. …”
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Plant-Based Fermented Beverages: Development and Characterization by Marcela Aparecida Deziderio, Handray Fernandes de Souza, Eliana Setsuko Kamimura, Rodrigo Rodrigues Petrus

“…The production of plant-based fermented beverages has been currently focused on providing a functional alternative to vegan and/or vegetarian consumers. This study primarily targeted the development and characterization of fermented beverages made up of hydrosoluble extracts of oats, almonds, soybeans, Brazil nuts, and rice. …”
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Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese by Sara R. Jaeger, David Jin, Christina M. Roigard

“…Of note, the results were obtained among participants who were open to eating a more PB diet but were not vegetarian or vegan.…”
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Prevention of iron deficiency in persons on vegan diet by Gracja Samek, Patrycja Gogga

“…Review methods The article is based on a literature review covering the following issues: iron status of vegans and vegetarians, iron bioavailability, factors reducing and improving iron absorption. …”
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Symposium: Therapeutic approach. Meal patterns and beta cells: The Case of Gabriela by Fabiana Vázquez

“…Another meal planning that is gaining more and more followers and presenting more benefits is the vegetarian diet and all its variants. People who start vegan diets and plant-based diets must receive appropriate nutritional education by specialists to avoid nutrient deficiency. …”
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Value Chain Analysis of Indian Edible Mushroom by C Ganeshkumar, M Prabhu, Sai Prahlada Reddy, Arokiaraj David

“…The research concludes that urban consumers were well aware of the nutrition value of mushrooms, but their consumption level was very low compared to non-vegetarians urban consumer in the studied area. Nearly 30% of respondents believed a myth about mushrooms having a mold and were prepared from compost, which causes a bad smell. …”
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Masculinity and veganism: the effect of linking vegan dishes with masculinity on men's attitudes toward vegan food by Alma Elisabeth Scholz, Jan Lenhart, Jan Lenhart

“…IntroductionVegetarian or vegan diets are not yet popular with most men, though they are beneficial for both health and the environment. …”
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Individuality and ethnicity eclipse a short-term dietary intervention in shaping microbiomes and viromes. by Junhui Li, Robert H George Markowitz, Andrew W Brooks, Elizabeth K Mallott, Brittany A Leigh, Timothy Olszewski, Hamid Zare, Minoo Bagheri, Holly M Smith, Katie A Friese, Ismail Habibi, William M Lawrence, Charlie L Rost, Ákos Lédeczi, Angela M Eeds, Jane F Ferguson, Heidi J Silver, Seth R Bordenstein

“…Here, we performed multiomic profiling over a 9-day period that included a 4-day controlled vegetarian diet intervention in a defined geographic location across 36 healthy Black and White females of similar age, weight, habitual diets, and health status. …”
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THE NEW APPROACH ON FOOD QUALITY: AN IMPORTANT FACTOR ON CONSUMER BEHAVIOR AND TRENDS IN FOOD QUALITY by Johana Paluchová

“…Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies) and because of the article shows some of new trends at food market in Europe. …”
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Prevalence of Menstrual Dysfunction and its Comparative Correlation with Anaemia by Rakhshanda Toheed

“…Sixty percent of adolescents belonged to relatively better socio-economic group, 90% were unmarried, 87.4% non-vegetarian, body mass index (BMI) >25 was present in 53/317 cases, <19 in 29/317. …”
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The growing disconnect between food prices and wages in Europe: cross-national analysis of food deprivation and welfare regimes in twenty-one EU countries, 2004-2012. by Reeves, A, Loopstra, R, Stuckler, D

“…<br/><br/> DESIGN: We collected data in twenty-one countries from 2004 to 2012 using two databases: (i) on food prices and deprivation related to food (denoted by reported inability to afford to eat meat, chicken, fish or a vegetarian equivalent every second day) from EuroStat 2015 edition; and (ii) on wages from the Organisation for Economic Co-operation and Development 2015 edition. …”

Bone mass in Indian children--relationships to maternal nutritional status and diet during pregnancy: the Pune Maternal Nutrition Study. by Ganpule, A, Yajnik, C, Fall, C, Rao, S, Fisher, D, Kanade, A, Cooper, C, Naik, S, Joshi, N, Lubree, H, Deshpande, V, Joglekar, C

“…Children of mothers who had a higher frequency of intake of calcium-rich foods during pregnancy (milk, milk products, pulses, non-vegetarian foods, green leafy vegetables, fruit) had higher total and spine bone mineral content and BMD, and children of mothers with higher folate status at 28 wk gestation had higher total and spine BMD, independent of parental size and DXA measurements. …”

Low body mass index in non-meat eaters: the possible roles of animal fat, dietary fibre and alcohol. by Appleby, P, Thorogood, M, Mann, J, Key, T

“…OBJECTIVE: To examine the associations of diet and other lifestyle factors with body mass index (BMI) using data from the Oxford Vegetarian Study. SUBJECTS: 1914 male and 3378 female non-smokers aged 20-89 y at recruitment to the study. …”

Socio-demographic predictors of health and environmental co-benefit behaviours for climate change mitigation in urban China by Chan, E, Wang, S, Ho, J, Huang, Z, Liu, S, Guo, C

“…However, four behaviours were found to have never been practiced by more than half of the respondents, including bringing personal eating utensils when dining in restaurants or small eateries, showering less than five minutes, having one vegetarian meal a week, and buying more organic food. …”

Novel multiplex PCR-RFLP assay discriminates bovine, porcine and fish gelatin substitution in Asian pharmaceuticals capsule shells by Sultana, Sharmin, Hossain, M.A Motalib, Naquiah, Nina Nizar Ahmad, Ali, Md. Eaqub

“…The study might be useful to authenticate and monitor halal, kosher, vegetarian and Hindu compliant pharmaceuticals, foods and cosmetics.…”

A review of lentil (Lens culinaris Medik) value chain: postharvest handling, processing, and processed products by Yeboah, Charlotte Oduro, Sulaiman, Rabiha, Uebersax, Mark A., Dolan, Kirk D.

“…Therefore, lentil-based products can offer a healthy food choice for all consumers, including those who are vegetarian or vegans, and/or looking for meat protein alternatives due to health and/or environmental concerns. …”