Benefits and barriers to the consumption of a vegetarian diet in Australia

  title={Benefits and barriers to the consumption of a vegetarian diet in Australia},
  author={Emma J Lea and Anthony Worsley},
  journal={Public Health Nutrition},
  pages={505 - 511}
OBJECTIVE The aim of this study was to examine consumers' perceived benefits and barriers to the consumption of a vegetarian diet. [] Key MethodSETTING South Australia. SUBJECTS Six hundred and one randomly selected South Australians. RESULTS The main perceived barriers to adopting a vegetarian diet were enjoying eating meat and an unwillingness to alter eating habits.
Public views of the benefits and barriers to the consumption of a plant-based diet
Perceived barriers in the perceived benefits and barriers of consuming a plant-based diet will help formulate strategies that aim to influence beliefs about plant foods, plant food consumption, and, ultimately, public health.
Consumers’ perceived barriers to following a plant-based diet
Different types of barriers are perceived to hinder the adoption of a plant-based diet, including meat enjoyment, eating routines, health conceptions and difficulties in preparing vegetarian foods, indicating that consumers may not make qualitative difference between different barriers.
Consumers' readiness to eat a plant-based diet
Education about how it is possible to obtain iron and protein from a plant-based diet and on the benefits of change, in addition to tips on how to make a gradual, easy transition to a plant -based diet, could help progress precontemplators to later stages.
Gender Differences in Attitudes to Vegans/Vegetarians and Their Food Preferences, and Their Implications for Promoting Sustainable Dietary Patterns–A Systematic Review
Men and women differ in their preferences for plant products and in their attitudes to meat consumption, which may explain the relatively meager success of previous efforts to promote sustainable nutritional styles.
Perceived Barriers and Predictors of Dietary Intentions Regarding Omnivorous, Lacto-/Ovo-Vegetarian and Vegan Diets
Understanding the psychology behind the limitation or exclusion of animal products from people’s diets is important due to ethical, medical and environmental issues. A survey measuring attitude,
Rationalisation of meat consumption in New Zealand adolescents
To promote a reduction in meat consumption in adolescents, approaches will need to overcome beliefs that meat consumption is nice, normal, necessary and natural.
Motivations and Constraints of Meat Avoidance
Reducing the consumption of meat can make a significant contribution to sustainable development. However, at least in Western societies with their already rather high levels of per-capita meat


The cognitive contexts of beliefs about the healthiness of meat
Judgements about the healthiness of meat are likely to be related to moral and environmental beliefs and, for non-vegetarians, to social concerns about vegetarianism, in addition to health beliefs, which need to be considered if any attempts are made to influence meat consumption.
Influences on meat consumption in Australia
Perceived difficulties with vegetarian diets, the number of vegetarian significant others and beliefs about meat were important predictors of meat consumption, and the meat consumption of women and younger people was strongly associated with more specific concerns about lack of iron and protein in the vegetarian diet.
Barriers to the adoption of reduced-fat diets in a UK population.
Perceived barriers in trying to eat healthier – results of a pan-EU consumer attitudinal survey
The most frequently mentioned perceived barriers to healthy eating concerned time and taste factors, which were more important for younger respondents and those with a higher level of education, who appear to regard taste as being compromised by healthy eating.
Difficulties in trying to eat healthier: descriptive analysis of perceived barriers for healthy eating.
Healthy diets do not appear to be viewed as an easy or attractive alternative to current diets between different EU countries.
UK consumer attitudes, beliefs and barriers to increasing fruit and vegetable consumption.
Results from this study suggest a lack of perceived social pressure to increase F&V intakes and suggests that public health efforts require stronger and broader health messages that incorporate consumer awareness of low present consumption.
Perceived benefits of healthy eating among a nationally-representative sample of adults in the European Union.
The main perceived benefits associated with healthy eating among European adults have to be based on motives capable of stimulating alterations in nutritional behaviour and people with a higher level of education associated more benefits from healthy eating.
Red meat consumption in Australia: intakes, contributions to nutrient intake and associated dietary patterns.
  • K. Baghurst
  • Medicine
    European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation
  • 1999
Red meat consumption, which had been falling since the 1970s, continued to decline in Australia at a time when colon cancer rates were rising, and an analysis of current consumption patterns of red meat in the population was undertaken.