Menus need to be at least 75% vegetarian for meat eaters to choose plant-based food, study finds

Susan S. Johnson
food
Credit: CC0 Public Domain

Researchers from the University of Westminster have found that meat eaters are significantly more likely to choose vegetarian meals when they make up the majority of food offered. A menu had to be at least 75% vegetarian for this choice tipping point to occur.

People who usually eat meat shifted their choice to vegetarian food only when menus were 75% vegetarian, but not when 50% or 25% of items were vegetarian. Therefore, meat eaters can change their preferences when given enough vegetarian options to choose from, yet a large proportion of these options are needed to

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Plant-based diet can reduce personal carbon footprint, study says

Susan S. Johnson
Plant-based diet can reduce personal carbon footprint, study says

Changes to diet could help reduce personal carbon footprints, thereby reducing individual people’s contributions to climate change, researchers say. Photo by Free-Photos/Pixabay

Worried about climate change? You can do something about it every time you lift your fork, a new study suggests.

Folks can reduce their personal carbon footprint by eating less red meat, nibbling fewer sweets and cutting back on tea, coffee and booze, according to the findings.

“We all want to do our bit to help save the planet,” said senior researcher Darren Greenwood, a senior lecturer in biostatistics at the University of Leeds in the United Kingdom.

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Sustainable eating is cheaper as well as healthier, reveals new study

Susan S. Johnson
Plant-based diets have been proven to be better for your heart health,  cancer risk, and other diet-related health impacts  (Getty Images)

Plant-based diets have been proven to be better for your heart health, cancer risk, and other diet-related health impacts (Getty Images)

Adopting a vegan, vegetarian or flexitarian diet in countries like the US, UK, Australia and across Western Europe could slash your food bill by one third, research conducted by the University of Oxford has revealed.

The study, published in The Lancet Planetary Health, compared the cost of seven sustainable diets to the current typical diet in 150 countries, using food prices from the World Bank’s International Comparison Program. It focused on whole foods and did not include highly-processed

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Type of fat, not how much, linked to stroke risk, study finds

Susan S. Johnson

Fat in the diet has long been linked to stroke risk, but new research presented Monday suggests that it’s the type of fat, not the amount, that may be the more important factor.

The study found that eating more animal fat was linked to a higher risk of stroke, while getting more fat from vegetable sources was linked to a lower risk.

Stroke is the fifth leading cause of death in the United States, and nutritionists have long worked to understand how a person’s diet plays a role.

“If everyone could make small modifications such as reducing red

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