| Naslov: | Factors influencing the acceptance of alternative protein sources |
|---|
| Avtorji: | ID Stubelj, Mojca (Avtor)
ID Gleščič, Erika (Avtor)
ID Žvanut, Boštjan (Avtor)
ID Širok, Klemen (Avtor) |
|---|
| Datoteke: |  RAZ_Stubelj_Mojca_2025.pdf (1,67 MB)
MD5: B05DBD5BEDC3447264690AE3CFA6514F
 https://www.sciencedirect.com/science/article/pii/S0195666325001291?via%3Dihub
|
|---|
| Jezik: | Angleški jezik |
|---|
| Vrsta gradiva: | Članek v reviji |
|---|
| Tipologija: | 1.01 - Izvirni znanstveni članek |
|---|
| Organizacija: | FVZ - Fakulteta za vede o zdravju
|
|---|
| Opis: | Introduction The adequate consumption of protein-rich foods is essential for optimal human growth, development and health. However, climate change threatens global food security by disrupting agriculture and food supply chains. One possible strategy to avoid this is a sustainable diet and the consumption of plant-based protein substitutes, insect-derived proteins and cultured meat. Methods The factors that could explain the (non-)acceptance of such foods in the population were investigated. The study included 458 adults who responded to our online questionnaire. Results The results of our survey showed that 66.2 % of the respondents were open to including plant-based sources in their diet. 23.1 % were willing to eat meals derived from insects and 21 % were willing to eat cultured meat. Acceptance of these alternative protein sources was found to be influenced by a number of factors, including demographics, familiarity, frequency of meat consumption and the intention to reduce meat consumption in the future. Men and people who had tried insect-based foods in the past were more favourable towards the consumption of insect-based foods and cultured meat. The regression analysis showed that the higher the level of neophobia towards food technologies and aversion to eating insects, the lower the interest in trying cultured meat. Women have a lower interest in trying cultured meat. Conclusions The consumer acceptance of new protein sources in the diet can be measured by assessing their attitudes towards such sources. This understanding can in turn facilitate the formulation of future public health strategies to create more sustainable dietary standards in the face of climate change. |
|---|
| Ključne besede: | plant proteins, cultured meat, entomophagy, ecological awareness, climate change |
|---|
| Status publikacije: | Objavljeno |
|---|
| Verzija publikacije: | Objavljena publikacija |
|---|
| Datum objave: | 24.03.2025 |
|---|
| Leto izida: | 2025 |
|---|
| Št. strani: | 11 str. |
|---|
| Številčenje: | Vol. 210, [article] 107976 |
|---|
| PID: | 20.500.12556/RUP-21295  |
|---|
| UDK: | 577.21 |
|---|
| ISSN pri članku: | 0195-6663 |
|---|
| DOI: | 10.1016/j.appet.2025.107976 |
|---|
| COBISS.SI-ID: | 230736387 |
|---|
| Datum objave v RUP: | 30.05.2025 |
|---|
| Število ogledov: | 152 |
|---|
| Število prenosov: | 6 |
|---|
| Metapodatki: |    |
|---|
|
:
|
Kopiraj citat |
|---|
| | | | Skupna ocena: | (0 glasov) |
|---|
| Vaša ocena: | Ocenjevanje je dovoljeno samo prijavljenim uporabnikom. |
|---|
| Objavi na: |  |
|---|
Postavite miškin kazalec na naslov za izpis povzetka. Klik na naslov izpiše
podrobnosti ali sproži prenos. |
