ArticleBMC nutrition2024
Vegetarians' and vegans' experiences with and attitudes towards ultra-processed foods (UPF): a qualitative study.
Article in BMC nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Association between ultra-processed food consumption, carbon footprint awareness and sustainable and healthy eating behaviors in adult: a cross-sectional study.BMC public health · 2025Article
- Nova fails to appreciate the value of plant-based meat and dairy alternatives in the diet.Journal of food science · 2025Review
- The 15-year trend in adherence to dietary recommendations and ultra-processed food consumption in Italy.Frontiers in nutrition · 2025Article
- Dietary guidance on plant-based meat alternatives for individuals wanting to increase plant protein intake.Frontiers in nutrition · 2025Article
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4 authors.
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Abstract
backgroundThe consumption of ultra-processed foods (UPF) is increasing in many countries. Simultaneously, there is a growing number of consumers that follow a vegetarian or vegan diet, many due to its possible positive impact on sustainability and food waste. However, little is known about attitudes towards and experiences with UPF among vegetarians and vegans. Thus, this study investigates vegetarians' and vegans' experiences with and attitudes towards UPFs.
methodsWe conducted semi-structured, individual interviews with 14 participants between September and December 2021. The participants were from different areas in Norway. The data were analysed using a thematic analysis by Braun and Clarke.
resultsIn general, participants appeared to have diverse knowledge of and divergent attitudes towards UPFs. However, participants mainly associated substitute products (e.g. meat substitutes, dairy substitutes) as UPFs. They appreciated the increased availability of vegetarian and vegan UPF which made it easier for them to follow a plant-based diet. They enjoyed the taste and consistency of vegetarian and vegan UPF. However, participants expressed concerns about the effects that industrial processing has on the products' nutritional content.
conclusionThis study indicated that there was a diverse knowledge of and various attitudes towards UPFs among the participating vegetarians and vegans. Public information and guidelines about using UPF (e.g. meat substitutes, dairy substitutes) in vegetarian and vegan diets are needed, as well as information about their possible impact on health and sustainability.
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