Food values drive Chinese consumers' demand for meat and milk substitutes

What we talk about when we talk about vegetarian diets: Insights into vegetarian practices in China

Vegetarian practices in China are deeply embedded in local cultural traditions and are evolving alongside modern dietary trends. This study aims to profile individuals discussing vegetarian diets on social media and identify key characteristics of vegetarian practices from the discourse. Using Latent Dirichlet Allocation (LDA) topic modeling, we analyze vegetarian-related discussions on Weibo, supplemented by generational and sentiment analyses. Results show that 72.2 % of participants are female, with post volumes increasing by 18.6 % on the first and fifteenth days of the lunar calendar. The majority of posts exhibit positive sentiment, comprising 73.2 % of the total. Nine key topics are identified: everyday vegetarian experiences, wishes and prayers, ethical vegetarianism, vegetarian restaurant, vegetarian meals and snacks, holistic health vegetarianism, modern nutritional and vegetarianism, vegetarian recipes, and Buddhist vegetarianism. These topics depict Chinese vegetarian practice as an inclusive, depoliticized practice rooted in local cultural traditions, characterized by flexibility and integration into everyday life. Generational analyses show that younger generations (born in the 1990s and 2000s) see vegetarianism mainly as a practical dietary choice and adopt a more relaxed approach toward it, while older generations place greater emphasis on its spiritual and ethical dimensions. This study enhances the understanding of vegetarian practices in non-Western contexts, illustrating how Chinese vegetarian practices blend tradition with modernity, fostering a distinctive, non-confrontational, and accessible pathway to mainstream adoption.

Exploring Chinese Consumers' Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis

(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study utilizes qualitative research methods, specifically focus group interviews with 59 participants across five administrative regions and seven cities in China, to explore consumer knowledge, perceptions, and potential acceptance of meat substitutes; (3) Results: The findings reveal that Chinese consumers generally exhibit a low level of understanding of new meat substitutes, particularly animal cell-cultured meat. Although participants acknowledge the potential environmental, resource-saving, and animal welfare benefits associated with meat substitutes, they also express concerns about perceived risks, such as artificial taste, high costs, market monopolization, diminished consumer welfare, and adverse impacts on traditional animal husbandry and employment. Despite a willingness to try meat substitutes, the regular purchase and consumption of these remain limited. The acceptance of meat substitutes is influenced by factors including personal characteristics, price, safety, and the authenticity of taste; (4) Conclusions: The study concludes that legislative support, technological advancements in production and regulation, price reductions, and the establishment of a robust traceability system may enhance consumer confidence and acceptance of meat substitutes in China.

Dietary self-management behavior and associated factors among breast cancer patients receiving chemotherapy: A latent profile analysis

PURPOSE

Breast cancer patients experience more gastrointestinal symptoms during chemotherapy than during the survival period post-treatment. This can interfere with daily dietary intake and increase the risk of malnutrition. This study aimed to evaluate the level and classification of dietary self-management behavior and the influence of self-care self-efficacy, outcome expectations, treatment self-regulation and perceived social support guided by "Integrated theory of Health Behavior Change".

METHODS

A multicenter cross-sectional study was conducted. The assessment tools included self-designed demographic and clinical instruments, Dietary Management Behavior Questionnaire, Strategies Used by People to Promote Health, Consideration of Future Consequences Scale-Food, the Treatment Self-regulation Questionnaire and Perceived Social Support Scale.

RESULTS

A total of 760 samples were analysed. The best-fitting model of the 4 classes was determined, with the lowest-to-highest scores as follows: Class 1-poor behavior group (17.84%), Class 2-medium behavior group (28.26%), Class 3-good behavior group (22.67%) and Class 4-excellent behavior group (31.23%). In the control group, being underweight (OR = 0.131), having no spouse (OR = 0.235), having a lower educational level (OR = 0.147-0.384), being premenopausal (OR = 0.220-0.255), having immediate consequence considerations (OR = 0.866-0.909) and receiving other support (OR = 0.830) were risk factors (all P < 0.05).

CONCLUSIONS

The performance of dietary self-management behavior needs to be improved. This study may provide a reference for determining key intervention populations that are underweight during premenopause, have no spouse and have lower education. Specific intervention content, including future consequence consideration, positive attitudes, decision-making, autonomous motivation, introjected regulation and friend support, should be added to improve the dietary practices during chemotherapy precisely.

Understanding Consumer Preferences for Attributes of Yak Meat: Implications for Economic Growth and Resource Efficiency in Pastoral Areas

Realizing the market value of grassland resources is of great significance to finding a balance between ecological protection and economic development. As a unique livestock animal that is native to the Qinghai-Xizang Plateau, the yak plays an important role in maintaining ecosystem stability, ensuring the livelihoods of herdsmen, promoting socio-economic development, and preserving ethnic cultural traditions. However, given its small market share, little is known about the factors that drive Chinese consumer preferences for yak meat. This study aimed to investigate consumer preferences for yak meat by means of an online survey involving a sample of 2999 respondents from five cities in China. The best-worst scaling method was employed to measure the relative importance of different attributes of yak meat by using a purchasing scenario. The results indicated that quality-safety certification, freshness, and production sustainability were regarded as the most preferred attributes, whereas animal welfare, brand, and the purchasing channel were found to be the least preferred. In addition, significant heterogeneity was detected in consumer preferences. Consumers were divided into three classes, namely 'Price Sensitive Consumers,' 'Environmentally Friendly Consumers,' and 'Yak Meat Inclined Consumers,' respectively. Our findings might be helpful for policymakers and yak meat producers to develop targeted strategies to facilitate the sale of yak meat and then restore degraded grasslands.

Leveraging Food-Related Values for Impact in Community Nutrition Education Programs (Interventions)

This study draws attention to the potential benefits of leveraging food values to amplify the impact of nutrition education programs. The study has collected data via a telephone survey from 417 randomly selected residents in Guilford County in the state of North Carolina. In our analysis, we have identified and used three underlying dimensions (ethical, social environmental and sensory) that summarize and capture the meaning of food-related values instead of a list of food values commonly used in the literature. Researchers have then used these dimensions as clustering variables to produce three segments from the data: value-positive, value-negative, and hedonic. Results show that residents in the value positive segment had positive perceptions of all values, those in value negative segment had negative perception of all values, and those in the hedonic segment had only positive perception of sensory values. A key finding is that value-positive residents have healthier food-related lifestyles and food-related behaviors than residents in the other segments. Interventions should focus on value-negative and hedonic residents and emphasize value-based education tailored to strengthening social/environmental and ethical food values. To ensure success, interventions should graft healthier lifestyle habits and behaviors on familiar behaviors and lifestyle.