Université Paris Cité, CRESS, INSERM, INRAE, CNAM, Bobigny, F-93017, France.
Équipe de Recherche en Épidémiologie Nutritionnelle (EREN) - Centre de Recherche en Épidémiologie et StatistiqueS (CRESS), Université Sorbonne Paris Nord, Inserm U1153, Inrae U1125, Cnam FR SMBH, 74, rue Marcel Cachin, F-93017, Bobigny, France.
Int J Behav Nutr Phys Act. 2022 Sep 1;19(1):112. doi: 10.1186/s12966-022-01317-w.
A shift toward more plant-based foods in diets is required to improve health and to reduce environmental impact. Little is known about food choice motives and associated characteristics of those individuals who have actually reduced their consumption of animal-based foods. The aim of this cross-sectional study was to identify change-inducing motives related to meat and legume consumptions among non-vegetarians. The association between change-inducing motives and individual characteristics was also studied.
This study included 25,393 non-vegetarian participants in the French NutriNet-Santé cohort (77.4% women, mean age 55.4 ± 13.9 y.). The motives related to the declared change in meat and legume consumptions (e.g., taste, environment, social pressure) were assessed by an online questionnaire in 2018. For each motive, respondents could be classified into three groups: no motive; motive, not change-inducing; change-inducing motive. Associations between change-inducing motives and individual characteristics were evaluated using multivariable polytomic logistic regressions. Characteristics of participants who rebalanced their meat and legume consumptions were also compared to those who reduced their meat but did not increase their legume consumption.
Motives most strongly declared as having induced a change in meat or legume consumptions were health and nutrition (respectively 90.7 and 81.0% declared these motives as change-inducing for the meat reduction), physical environment (82.0% for meat reduction only) and taste preferences (77.7% for legume increase only). Other motives related to social influences, meat avoidance and meat dislike were reported by fewer individuals, but were declared as having induced changes in food consumption. Most motives that induced a meat reduction and a legume increase were more likely to be associated with specific individual characteristics, for example being a woman or highly educated for health motives.
Besides the motives reported as important, some motives less frequently felt important were declared as having induced changes in meat or legume consumptions. Change-inducing motives were reported by specific subpopulations. Public campaigns on health and sustainability could usefully develop new tools to reach populations less willing to change.
The study was registered at ClinicalTrials.gov (NCT03335644).
为了改善健康状况和减少环境影响，人们需要在饮食中增加植物性食物。对于那些已经减少动物源性食物消费的人，他们的食物选择动机和相关特征知之甚少。本横断面研究的目的是确定与非素食者的肉类和豆类消费减少相关的诱导变化的动机。还研究了变化诱导动机与个体特征之间的关系。
本研究包括法国 NutriNet-Santé 队列中的 25393 名非素食者参与者（77.4%为女性，平均年龄 55.4±13.9 岁）。2018 年，通过在线问卷评估了与肉类和豆类消费变化相关的动机（例如，口味、环境、社会压力）。对于每个动机，受访者可以分为三组：没有动机；非诱导变化的动机；诱导变化的动机。使用多变量多项逻辑回归评估变化诱导动机与个体特征之间的关系。还比较了重新平衡肉类和豆类消费的参与者与减少肉类但不增加豆类消费的参与者的特征。
被强烈声明诱导肉类或豆类消费变化的动机是健康和营养（分别有 90.7%和 81.0%的人认为这些动机可以减少肉类消费）、物理环境（仅用于减少肉类）和口味偏好（仅用于增加豆类）。其他与社会影响、肉类回避和不喜欢肉类相关的动机报告的人数较少，但也被认为是引起食物消费变化的原因。诱导肉类减少和豆类增加的大多数动机更可能与特定的个体特征相关，例如健康动机的女性或高学历。
除了报告的重要动机外，一些不太被认为重要的动机也被声明为已经诱导了肉类或豆类消费的变化。变化诱导动机是由特定的亚人群报告的。关于健康和可持续性的公共宣传活动可以有效地开发新工具来接触不太愿意改变的人群。
该研究在 ClinicalTrials.gov 注册（NCT03335644）。
