ArticleNutrients2019
Comparison of Major Protein-Source Foods and Other Food Groups in Meat-Eaters and Non-Meat-Eaters in the EPIC-Oxford Cohort.
Article in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers, 1 of them a synthesis that pooled it.
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Who cites it
35 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Vegetarian and vegan diets and cancer incidence: a systematic review and meta-analysis of prospective studies.European journal of epidemiology · 2026Pooled it
- Substituting Lean Beef for Carbohydrate in a Healthy Dietary Pattern Does Not Adversely Affect the Cardiometabolic Risk Factor Profile in Men and Women at Risk for Type 2 Diabetes.The Journal of nutrition · 2020Trial
- Nutrient and Discretionary Food Intake in Vegan Adult Australians: A Cross-Sectional Study.Nutrition bulletin · 2026Article
- Is There a Specific Role for Fungal Protein Within Food Based Dietary Guidelines? A Roundtable Discussion.Nutrition bulletin · 2025Article
- The Effect of an 8-Week Vegan Diet on the Nutritional Status and Performance of Semi-Professional Soccer Players-Results of the VegInSoc Study.Nutrients · 2025Article
- Article
- Assessing Performance of Contemporary Plant-Based Diets against the UK Dietary Guidelines: Findings from the Feeding the Future (FEED) Study.Nutrients · 2024Article
- Article
- Development and validation of the MY-VEG-FFQ: A modular web-based food-frequency questionnaire for vegetarians and vegans.PloS one · 2024Article
- Nutritional status of flexitarians compared to vegans and omnivores - a cross-sectional pilot study.BMC nutrition · 2023Article
- How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021.Current developments in nutrition · 2023Article
- Perspective: Plant-Based Meat Alternatives Can Help Facilitate and Maintain a Lower Animal to Plant Protein Intake Ratio.Advances in nutrition (Bethesda, Md.) · 2023Article
- Magnetic Nanoparticles for Protein Separation and Purification.Methods in molecular biology (Clifton, N.J.) · 2023Article
- Transitioning to sustainable dietary patterns: learnings from animal-based and plant-based dietary patterns in French Canadian adults.Frontiers in nutrition · 2023Article
- Consumption of meat and dairy substitute products amongst vegans, vegetarians and pescatarians.Food & nutrition research · 2023Article
- Article
- Animal- and Plant-Based Protein Sources: A Scoping Review of Human Health Outcomes and Environmental Impact.Nutrients · 2022Article
- Application of a Modified Healthy Eating Index (HEI-Flex) to Compare the Diet Quality of Flexitarians, Vegans and Omnivores in Germany.Nutrients · 2022Article
- Perspective: Vegan Diets for Older Adults? A Perspective On the Potential Impact On Muscle Mass and Strength.Advances in nutrition (Bethesda, Md.) · 2022Article
- Plant-based diets and long-term health: findings from the EPIC-Oxford study.The Proceedings of the Nutrition Society · 2022Review
Corrections and comments
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Authors and funding
10 authors.
Funding
Abstract
Differences in health outcomes between meat-eaters and non-meat-eaters might relate to differences in dietary intakes between these diet groups. We assessed intakes of major protein-source foods and other food groups in six groups of meat-eaters and non-meat-eaters participating in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Oxford study. The data were from 30,239 participants who answered questions regarding their consumption of meat, fish, dairy or eggs and completed a food frequency questionnaire (FFQ) in 2010. Participants were categorized as regular meat-eaters, low meat-eaters, poultry-eaters, fish-eaters, vegetarians and vegans. FFQ foods were categorized into 45 food groups and analysis of variance was used to test for differences between age-adjusted mean intakes of each food group by diet group. Regular meat-eaters, vegetarians and vegans, respectively, consumed about a third, quarter and a fifth of their total energy intake from high protein-source foods. Compared with regular meat-eaters, low and non-meat-eaters consumed higher amounts of high-protein meat alternatives (soy, legumes, pulses, nuts, seeds) and other plant-based foods (whole grains, vegetables, fruits) and lower amounts of refined grains, fried foods, alcohol and sugar-sweetened beverages. These findings provide insight into potential nutritional explanations for differences in health outcomes between diet groups.
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