Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), Nowoursynowska 159 C, 02-776 Warsaw, Poland.
Nutrients. 2024 May 27;16(11):1646. doi: 10.3390/nu16111646.
The study aimed to identify predictors of the intention to eat less meat and more plant-based foods, including attitudes towards eating meat, habitual meat eating, subjective norms, and self-identity. A cross-sectional study using CAWI (Computer-Assisted Web Interview) was conducted in a group of 1003 Polish adults in 2023. To measure the predictor variables, the following tools were used: Beliefs and Eating Habits Questionnaire (KomPAN), Meat Attachment Questionnaire (MAQ), and scales to measure subjective norms and self-identity. Logistic regression analysis was used to verify associations between independent variables, and the intentions to eat more plant-based food and less meat next year were treated as dependent variables. More respondents were willing to increase their consumption of plant-based foods rather than reduce their meat consumption. The intention to consume less meat and more plant foods was more prevalent among women, older people (only intention to reduce meat consumption), and better-educated people (only intention to increase plant food consumption). Habitual frequency of eating plant foods, negative feelings about meat, and environmentally oriented identities had a stimulating effect on the intention to eat more plant foods and less meat, while experiencing pleasure in eating meat had a limiting effect on the intention to eat more plant foods and less meat. In addition, the habitual frequency of meat consumption and subjective norms reduced the likelihood of eating less meat, while no predictive effect was observed for the intention to eat more plant foods. In conclusion, educational and promotional activities to raise awareness of the link between food consumption and the environment can have a strong impact on eating less meat and more plant-based food, even among those strongly accustomed to meat consumption.
本研究旨在确定减少肉类摄入和增加植物性食物摄入的意愿的预测因素，包括对肉类的态度、习惯性吃肉、主观规范和自我认同。2023 年，采用在线调查（CAWI）方法，对 1003 名波兰成年人进行了横断面研究。为了测量预测变量，使用了以下工具：信念和饮食习惯问卷（KomPAN）、肉类依恋问卷（MAQ）以及用于测量主观规范和自我认同的量表。使用逻辑回归分析验证了自变量之间的关联，将明年增加植物性食物摄入和减少肉类摄入的意愿作为因变量。更多的受访者愿意增加植物性食物的摄入，而不是减少肉类的摄入。减少肉类和增加植物性食物摄入的意愿在女性、老年人（仅减少肉类摄入的意愿）和受教育程度较高的人群（仅增加植物性食物摄入的意愿）中更为普遍。习惯性食用植物性食物的频率、对肉类的负面感受以及以环境为导向的身份认同对增加植物性食物和减少肉类摄入的意愿具有促进作用，而食用肉类的愉悦感对增加植物性食物和减少肉类摄入的意愿具有限制作用。此外，习惯性食用肉类的频率和主观规范降低了减少肉类摄入的可能性，而对增加植物性食物摄入的意愿则没有预测作用。总之，提高对食物消费与环境之间联系的认识的教育和宣传活动可以对减少肉类和增加植物性食物的摄入产生强大影响，即使是那些对肉类消费有强烈习惯的人也不例外。
