vegetarian food is good for health argumentative essay

Essay on Vegetarian Food Is Good for Health

Students are often asked to write an essay on Vegetarian Food Is Good for Health in their schools and colleges. And if you’re also looking for the same, we have created 100-word, 250-word, and 500-word essays on the topic.

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100 Words Essay on Vegetarian Food Is Good for Health

Benefits of vegetarian food.

Vegetarian food includes fruits, vegetables, grains, nuts, and seeds. These foods are packed with essential nutrients. They provide vitamins, minerals, and fiber which are good for health.

Heart Health

Vegetarian diets are low in saturated fats and cholesterol. This helps in maintaining a healthy heart. Eating more plant-based foods reduces the risk of heart diseases.

Digestive Health

Vegetarian foods are rich in fiber, aiding digestion. This helps in preventing constipation and maintaining a healthy digestive system.

Weight Management

Vegetarian diets are lower in calories. This can help in maintaining a healthy weight, reducing the risk of obesity-related diseases.

250 Words Essay on Vegetarian Food Is Good for Health

Introduction.

Vegetarianism, a dietary choice abstaining from meat consumption, has gained popularity in recent years. This essay explores the health benefits associated with vegetarian food, emphasizing its potential in promoting overall wellness.

Nutritional Richness of Vegetarian Food

Vegetarian diets are packed with a wide array of essential nutrients. They are rich in fiber, antioxidants, and vitamins such as C and E, which are vital for strengthening the immune system. Moreover, they contain fewer saturated fats, contributing to a healthier heart.

Prevention of Chronic Diseases

Vegetarian food plays a significant role in preventing chronic diseases. A plant-based diet can reduce the risk of heart disease, diabetes, and certain types of cancer. It helps maintain healthy cholesterol levels and blood pressure, thus safeguarding cardiovascular health.

Weight Management and Longevity

Vegetarian diets are beneficial for weight management. High fiber content in plant-based food aids in maintaining a healthy weight and preventing obesity. Furthermore, research suggests that vegetarians tend to have longer life spans, attributed to their healthier dietary habits.

In conclusion, vegetarian food, with its myriad health benefits, is an excellent choice for those seeking a healthier lifestyle. While it’s important to ensure a balanced intake of nutrients, adopting a vegetarian diet can significantly contribute to improved health and longevity. As societal awareness of health and wellness continues to grow, the merits of vegetarian food are becoming increasingly recognized and appreciated.

500 Words Essay on Vegetarian Food Is Good for Health

Vegetarianism, a dietary practice excluding meat, poultry, and fish, has gained popularity over the past few decades due to its numerous health benefits. This essay explores how vegetarian food contributes to good health, focusing on the nutritional benefits, impact on chronic diseases, and potential for weight management.

Nutritional Benefits of Vegetarian Food

Vegetarian diets are rich in essential nutrients, including vitamins, minerals, and fiber. Fruits, vegetables, whole grains, nuts, and seeds, the main components of a vegetarian diet, are packed with vitamins A, C, and E, magnesium, potassium, and dietary fiber. These nutrients are crucial for maintaining a robust immune system, promoting digestion, and preventing nutrient deficiencies.

Moreover, plant-based diets are rich in antioxidants, compounds that protect against cell damage and reduce inflammation. They are also low in saturated fats and cholesterol, which are often high in animal-based diets and can lead to cardiovascular diseases.

Vegetarian Diet and Chronic Diseases

Research suggests that vegetarian diets can help prevent and manage chronic diseases. For instance, the high fiber content in plant-based diets can help regulate blood sugar levels, reducing the risk of type 2 diabetes.

Furthermore, the low levels of saturated fats and the absence of cholesterol in vegetarian diets can contribute to heart health. A study published in the Journal of the American Heart Association found that vegetarians had a 22% lower risk of heart disease compared to non-vegetarians.

Vegetarian diets have also been linked to a lower risk of certain types of cancer. The World Health Organization classifies processed meat as a carcinogen and red meat as a probable carcinogen, suggesting that a diet devoid of these foods could potentially reduce cancer risk.

Vegetarian Food and Weight Management

Vegetarian diets can also aid in weight management. Plant-based foods are generally lower in calories and higher in fiber than animal-based foods. This can help individuals feel full without consuming excess calories, promoting weight loss or healthy weight maintenance.

While vegetarian diets offer numerous health benefits, it’s important to note that careful planning is necessary to ensure all nutrient needs are met, especially for nutrients like iron, vitamin B12, and omega-3 fatty acids, which are primarily found in animal products.

In conclusion, vegetarian food can contribute to good health by providing essential nutrients, reducing the risk of chronic diseases, and aiding in weight management. As with any diet, balance and variety are key, and individual dietary needs may vary. Therefore, it’s advisable to consult a healthcare professional before making significant dietary changes.

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Argumentative Essay On Health and Ethical Reasons for Vegetarianism

Type of paper: Argumentative Essay

Topic: Diet , Human , Animals , Health , Vegetarianism , Nutrition , Food , Ethics

Words: 1600

Published: 01/06/2020

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Vegetarianism, in essence, is the voluntary abstinence of a person from eating meat products. Vegetarianism has been shown to have tremendous health benefits as a practice, and is often employed as a more ethical and sustainable diet than carnivorous diets. It is a preferable lifestyle compared to being carnivorous or omnivorous, as it also means taking a stand against animal slaughter.

There are many different facets of vegetarianism, but the activity itself has been found in many cultures throughout human history. In Western cultures, in particular, it is finding significant support, as more and more people in America and other countries choose to eat only vegetables (and optionally dairy products). There are many different kinds of vegetarianism; in essence, many people fall along a spectrum of vegetarianism that extends from semi-vegetarian (infrequent eating of meat) to pescetarian (eating only fish, seafood and vegetables) to full vegetarian. Other types of vegetarianism that exist are, ovo vegetarianism (eating eggs, but no dairy products, and vice versa to laco vegetarianism). Veganism is one particularly popular type of vegetarianism, in which milk, honey, eggs and all other animal products are strictly avoided. Raw veganism focuses strictly on uncooked fruits and vegetables. These types of vegetarianism, in particular, emphasize a prohibition on processed foods, other products that use animal ingredients. Figure 1 denotes the difference in servings one requires in order to get proper nutrition, based on these alternative types of vegetarianism:

(Dept. of Nutrition, 2008)

The practice of vegetarianism itself has many health benefits. For instance, due to the restriction of foods to vegetables and fruits, wiser and more selective food choices are made overall, thus increasing the nutrient intake. Fruits and vegetables add color to the plate, are rich in fiber and less expensive than meat. Vegetarianism has been shown to dramatically decrease rates of death from ischaemic heart disease by as much as 30 per cent (Key et al. 516). Those who participate in vegetarian diets also have lower saturated fat levels, as well as lower cholesterol, high blood pressure and more. Statistically, there are a significant number of conditions and diseases that are less likely to occur in vegetarians than in carnivores: heart disease, hypertension, renal disease, diabetes and more are found in fewer incidences among those who are vegetarian (White and Frank 465). Women who have become vegetarians have had significantly fewer incidences of gall stone development (Pixley et al. 12). Therefore a vegetarian diet brings with it good health and many benefits.

The particular makeup of a vegetarian diet leads to an intake of rich nutrients and minerals in those who follow it. Vegetarians, on the whole, consume fewer calories in food energy than omnivores, due to the smaller levels of fat and protein that are taken in their overall diet (White and Frank, 466). Vegetarians have been shown to have substantially adequate vitamin intake for most essential vitamins, including riboflavin, thiamine, and vitamins A, C and E (466). However, some potential deficits for vegetarian diets include levels of iron and zinc, which are typically provided through meat, but, these can also be acquired through some vegetarian food sources and supplements. So as far as nutrients are concerned, a vegetarian diet has a good rating.

Besides health reasons, there are those who become vegetarians for moral or ethical reasons also. Modern vegetarianism, as it is understood, is thought of as a means of achieving hypothesized nutritional superiority (Worsley and Skrzypiec 151). In essence, people believe that it is more ethical and nutritional to become a vegetarian. Animal cruelty is perpetuated by the prevalence of carnivorism in the human diet. In order to meet this demand, the food industry has started performing dubious practices including corralling of chickens, cows and pigs into inhumane environments and conditions. Many vegetarians feel that the means of production for meat is bad and unethical, and as a result do not engage in that part of the supply cycle in buying meat. Furthermore, many believe that this meat production is also bad for the environment, due to the changing of land to accommodate large populations of animals (Worsley and Skrzypiec 163). Animal slaughter causes environment pollution and waste, thus leading many to stick with their vegetarian diet.

The moral center of vegetarianism may stem from the utilitarian perspective; there is a huge connection between the two philosophies (Singer 325). According to the utilitarian philosophy, all actions must be taken to achieve the greatest level of happiness, emphasizing actions taken towards things of the greatest use, or utility. Animals are given moral standing through the principle of utilitarianism; "no being should have its interests disregarded or discounted merely because it is not human" (Singer 329). Even if one does not subscribe to the idea that animals should be treated with the same care and respect that is afforded to people, there is a practical reason for wanting to stop animal cruelty. Many vegetarians believe animals, as sentient beings, which do not deserve to be killed if there is a way to avoid it. The ethics surrounding eating meat, and of killing to acquire food for survival (bioethics), often inspire vegetarians, as they object either to the act itself, or how the meat industry produces meat in an inhumane way. Furthermore, they believe that not contributing to the meat market and meat industry, will help the environment, provide greater support for one's health, and make a political statement toward more human practices for animals (Worsley and Skrzypiec 163).

Of course, there are aesthetic reasons for taking up the vegetarian lifestyle as well. Many people believe that, due to the lower fat and protein intake that a vegetarian diet has, they will be able to lose weight and stay thin in a better way, thus improving their appearance (Worsley and Skrzypiec 166). This attitude, while not necessarily tied to any specific health or ethical concern, is still a chief guiding reason for adopting this lifestyle.

Counterarguments for the vegetarian lifestyle are many, and some of them carry valid points. For example, it can be quite dangerous to engage in a fully vegetarian diet without figuring out alternative means for acquiring proteins and vital nutrients which are not present in a vegetarian diet alone. Many human beings get their protein and fatty acids (needed nutrients for human health) from meats. Traditional concerns about the vegetarian diet include the possible inadequacy of the intake of protein and eight essential amino acids. However, according to research, vegetarians typically receive adequate protein through the eating of grains, nuts, legumes and other protein-rich vegetarian foods (White and Frank 466).

Furthermore, it is stated that it would be quite difficult for vegetarianism to make the mark on the meat industry that its community desires. Meat consumption in the United States, for example, is still extremely high, as Figure 2 below illustrates:

(Vegan Outreach, 2012).

However, given these figures, it is easy to see that the need for stricter and less meat-centric diets is strongly recommended. If for no other reason than at least to get meat consumption down to maintain sustainable numbers for land animals that are normally raised and slaughtered for food. Furthermore, since 2008 there have been 1.1 billion fewer land animals slaughtered for meat, due to the spread of vegetarianism and its increased awareness (Vegan Outreach, 2012). Towards that end, it is possible to foster better practices in meat production and consumption through the acquisition of a vegetarian lifestyle.

In conclusion, vegetarianism is a viable and extremely beneficial diet, both for human health and ethical reasons. Those who engage in vegetarian diets consume less fat and calories, while also having reduced saturated fat and cholesterol levels, accumulating to an overall better level of health than that experienced by omnivores. Furthermore, the actualization of a vegetarian lifestyle is seen as a greater moral imperative, keeping in mind the welfare of those animals that are slaughtered and mistreated to provide meat products to humans. Despite the concerns that vegetarians lack proper protein, vegetarians can still get all the proper nutrition they require, while still maintaining ethical practices in cultivating and selecting their food.

Works Cited

Appleby, P.; Thorogood, M.; Mann, J.; Key, T. "Low body mass index in non-meat eaters: the possible roles of animal fat, dietary fibre and alcohol". Journal of the International Association for the Study of Obesity 22 (5): 454–460. 1998. Department of Nutrition. The Vegetarian Food Pyramid. Department of Nutrition, 2008. Fessler, Daniel M.T., Arguello, Alexander P., Mekdara, Jeanette M., and Ramon Macias. "Disgust sensitivity and meat consumption: a test of an emotivist account of moral vegetarianism." Appetite vol. 41, pp. 31-41. 2003. Key et al. "Mortality in vegetarians and non-vegetarians: detailed findings from a collaborative analysis of 5 prospective studies." American Journal of Clinical Nutrition, 70 (3): 516S. Pixlet, Fiona, Wilson, David, McPherson, Klim and Jim Mann. "Effect of Vegetarianism on development of gall stones in women." British Medical Journal vol. 291, 1985. pp. 11- 12. Singer, Peter. "Utilitarianism and Vegetarianism." Philosophy and Public Affairs vol. 9, no. 4, pp. 325-337. 1980. Vegan Outreach. "1.1 Billion, and Counting" Vegan Outreach. January 18, 2012. <http://www.veganoutreach.org/enewsletter/20120118.html>. White, Randall, and Erica Frank. "Health Effects and Prevalence of Vegetarianism." West J Med vol. 160, pp. 465-471. 1994. Worsley, Anthony and Grace Skrzypiec. "Teenage Vegetarianism: Prevalence, Social and Cognitive Contexts." Appetite vol. 30, pp. 151-170. 1998.

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Vegetarianism Essay

This is a model  vegetarianism essay .

As I always stress, you should  read the question very carefully  before you answer it to make sure you are writing about the right thing.

Take a look at the question:

Every one of us should become a vegetarian because eating meat can cause serious health problems.

To what extent do you agree or disagree?

Staying on topic

If you rush to start writing and don't analyse the question and brainstorm some ideas you may include the wrong information.

There are religious or moral arguments for not eating meat, but if you discuss those you will be going off topic .

This question is specifically about the health problems connected to eating meat.

So you must discuss in your answer what some of these problems are and if you think there are real health risks or not.

Knowing about the topic

And don't get worried that you do not know much about diet and health.

As part of your IELTS study it will help if you know the basics of most topics such as some health vocabulary in this case, but you are not expected to be an expert on nutrition.

Remember, you are being judged on your English ability and your ability to construct an argument in a coherent way, not to be an expert in the subject matter. So relax and work with

Organisation

In this vegetarianism essay, the candidate disagrees with the statement, and is thus arguing that everyone does not need to be a vegetarian.

The essay has been organised in the following way:

Body 1: Health issues connected with eating meat (i.e. arguments in support of being a vegetarian Body 2: Advantages of eating meat

Now take a look at the model answer.

Model Essay

You should spend about 40 minutes on this task.

Write about the following topic:

Give reasons for your answer and include any relevant examples from your own experience or knowledge.

Write at least 250 words.

IELTS Vegetarianism Essay - Sample Answer

Vegetarianism is becoming more and more popular for many people, particularly because of the harm that some people believe meat can cause to the body. However, I strongly believe that it is not necessary for everybody to be a vegetarian.

Vegetarians believe that meat is unhealthy because of the diseases it has been connected with. There has been much research to suggest that red meat is particularly bad, for example, and that consumption should be limited to eating it just a few times a week to avoid such things as cancer. Meats can also be high in saturated fats so they have been linked to health problems such as cardiovascular disease and diabetes.

However, there are strong arguments for eating meat. The first reason is that as humans we are designed to eat meat, which suggests it is not unhealthy, and we have been eating meat for thousands of years. For example, cavemen made hunting implements so that they could kill animals and eat their meat. Secondly, meat is a rich source of protein which helps to build muscles and bones. Vegetarians often have to take supplements to get all the essential vitamins and minerals. Finally, it may be the case that too much meat is harmful, but we can easily limit the amount we have without having to cut it out of our diet completely.

To sum up, I do not agree that everyone should turn to a vegetarian diet. Although the overconsumption of meat could possibly be unhealthy, a balanced diet of meat and vegetables should result in a healthy body.

(264 words)

You should begin by intoducing the topi c. The introduction in this vegetarianism essay begins by mentioning vegetarians and the possible harm of eating meat .

It then goes on to the thesis statement , which makes it clear what the candidate's opinion is.

The first body paragraph has a topic sentence which makes it clear that the paragraph is going to address the possible health issues of eating meat.

Some reasons and examples are then given to support this.

The second body paragraph then has a topic sentence which makes it clear that the main idea is now about the arguments for eating meat .

The conclusion in this vegetarianism essay then repeats the opinion and gives the candidates final thoughts.

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Vegetarian Diet: An Overview through the Perspective of Quality of Life Domains

Shila minari hargreaves.

1 Department of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasilia, DF 70910-900, Brazil; rb.bnu@zpataner

António Raposo

2 CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal

Ariana Saraiva

3 Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain; tp.kooltuo@32_anaira

Renata Puppin Zandonadi

Associated data.

The study did not report any data.

Vegetarianism has gained more visibility in recent years. Despite the well-described effects of a vegetarian diet on health, its influence on the quality of life of the individuals who follow it still needs to be properly investigated. Quality of life relates to a subjective perception of well-being and functionality, and encompasses four main life domains: physical, psychological, social, and environmental. The adoption of a vegetarian diet, despite being a dietary pattern, could potentially influence and be influenced by all of these domains, either positively or negatively. This review aims to present an overview of the background, conceptualization, features, and potential effects of vegetarianism in all quality of life domains. The choice of adopting a vegetarian diet could have positive outcomes, such as better physical health, positive feelings related to the adoption of a morally correct attitude, an increased sense of belonging (to a vegetarian community), and lower environmental impact. Other factors, however, could have a negative impact on the quality of life of those choosing to abstain from meats or other animal products, especially when they go beyond one’s control. These include the environment, the social/cultural group in which a person is inserted, gender-based differences, economic aspects, and a limited access to a wide variety of plant-based foods. It is important to understand all the effects of adopting a vegetarian diet—beyond its nutritional aspects. Not only do studies in this area provide more consistent data, but they may also contribute to mitigating all factors that might prevent individuals from adopting a vegetarian diet, or that may have a negative impact on the quality of life of those who already follow it.

1. Introduction

Vegetarianism has its origins in 3200 BC, when ancient Egyptian civilizations started adopting vegetarian diets based on the belief that abstaining from meat consumption would facilitate reincarnation [ 1 ]. In India, another important cradle of vegetarianism, this practice was also associated with the fact that Hindus see cows as sacred and uphold nonviolence principles [ 2 ]. Later, Greek philosophers also adopted a vegetarian diet, with Pythagoras being a leading figure among them—indeed, for many centuries, vegetarianism was known as the “Pythagorean” diet [ 3 , 4 ]. In the Christian Era, vegetarianism lost its strength, gaining some visibility again only in the late 18th and early 19th centuries, when Darwin’s theory of evolution challenged the Church’s views that animals had no souls, and that their only purpose on Earth was to serve human beings [ 1 , 5 ].

Throughout history, the expansion of vegetarianism has been associated with religions that preach respect for all living beings and adopt nonviolence principles, such as Hinduism, Jainism, Sikhism, Buddhism, the Hare Krishna movement, and the Seventh-day Adventist Church. In addition, in the 20th and 21st centuries, science has observed several health benefits potentially associated with the reduction in meat consumption. Such benefits have strengthened the practice of vegetarianism around the world, and attracted more and more followers [ 4 ].

Currently, the worldwide prevalence of vegetarianism is not uniform. Asia is the continent with the highest prevalence, with 19 percent of the population adopting this practice [ 6 ]. India, the single country with the highest prevalence in the world (almost 40 percent of the population), contributes to the results of the Asian continent [ 7 ]. The prevalence in Africa and the Middle East is about 16 percent; and in Central and South America, 8 percent. The lowest prevalence of vegetarianism is found in North America (about 6 percent of the population are vegetarians) and Europe, where vegetarianism is adopted by only 5 percent of the population.

Vegetarianism encompasses different types of diets, classified according to how restrictive they are. Generally, vegetarianism is understood as the exclusion of meat from one’s diet, but other less restrictive eating patterns can also be classified within the scope of vegetarianism. These include, for example, flexitarians, who consume meat sporadically, or even once a week; pescatarians, who avoid all meat, except fish and seafood; and ovolactovegetarians, who banish all types of meat but consume products of animal origin, such as eggs and dairy products. A strict vegetarian diet, on the other hand, excludes all foods of animal origin. Veganism is a broader concept, which involves the adoption of a strict vegetarian diet, as well as the exclusion of other consumer items made from animal products, or which rely on animal exploitation, such as cosmetics and clothing items [ 8 , 9 ]. For didactic purposes, a strict vegetarian diet is often referred to as a vegan diet.

Different motivations can lead to adopting a vegetarian diet [ 10 , 11 , 12 , 13 ]. Ethical concerns are the main reasons, building on the idea that animal slaughter for human consumption is morally inappropriate. Another important motivation is health and the potential beneficial effects of vegetarianism. Religions that encourage abstaining from meat consumption and concerns about the environmental impacts of meat production are also important motivators for adopting vegetarianism [ 7 , 9 ].

According to the World Health Organization (WHO), quality of life (QoL) is a subjective concept that comprehends physical, psychological, social, environmental, and spiritual aspects [ 14 , 15 ]. Changes in eating patterns can influence individuals’ QoL, both positively and negatively [ 16 ]. A systematic review study assessed the nutritional quality of vegetarian diets, and found—based on data from 12 surveys—higher nutritional quality levels among vegetarians than omnivores [ 17 ]. According to the Academy of Nutrition and Dietetics [ 18 ], vegetarian diets are nutritionally adequate for all stages of life, as long as they are well planned. However, some precautions need to be taken to minimize the risk of nutritional deficiencies.

In view of the recent growth in the number of individuals adopting a vegetarian diet, as well as the wider interest in the topic in recent years, it is critical to understand the different effects of vegetarianism on one’s QoL. Therefore, this review aims to present an overview of the background, conceptualization, features and potential effects of vegetarianism considering all QoL domains.

2. Historical Background of Vegetarianism

Over most of their 24 million years of evolution, humans’ anthropoid ancestors were almost exclusively vegetarian, except for the occasional ingestion of insects and larvae. Anatomically, both humans and their ancestors present significant features that distance them from meat-eating animals, including, for example, wide flat teeth and more mobile jaws, which facilitate the chewing of grains and seeds, as opposed to sharp teeth and jaw movements on a vertical axis, which are characteristic of carnivores. In addition, carnivorous animals have shorter intestines, which enable the rapid elimination of toxins, unlike humans and other predominantly herbivorous animals, with long intestines that allow longer digestion, fermentation and absorption processes [ 19 , 20 ].

However, possibly due to other reasons linked to survival, self-defense and territorial protection, hominids began hunting other species, which led to the introduction of meat in the diet of Homo erectus , considered the first hunters. Humans’ ability to survive on different types of food was an essential factor in our evolution, which allowed our species, Homo sapiens sapiens , to adapt to the most diverse conditions and spread throughout the planet [ 19 , 20 ].

During the Paleolithic era, different food types were consumed, such as wild plants, seafood, reptiles, birds, and mammals. After the emergence of agricultural practices (about 13,000 years ago), there is no evidence that humans were essentially vegetarian, and the domestication of animals, including for consumption, became a routine activity by that time. However, it is speculated that many farmers lived primarily as vegetarians due to the wider availability of crops [ 19 ].

It is not known for certain when people started voluntarily abstaining from meat. However, the first reports date from 3200 BC in ancient Egypt, when the practice was motivated by religious factors, based on the belief that not consuming meat would facilitate reincarnation [ 1 ]. Another important region that is part of the history of vegetarianism is India, where the practice is also linked to religious issues. Hinduism has two basic principles among its foundations: ahimsa, or the principle of nonviolence (which includes violence against humans and other animals); and the recognition of the cow as a sacred animal [ 2 ].

Some of the philosophers of the pre-Christian era also contributed to the spread of vegetarianism. The practice was adopted at that time for health reasons as well as for religious, ecological, and philosophical reasons. It was believed that the act of killing another living being for food would have a brutal influence on one’s mind, negatively affecting one’s body and soul [ 3 ]. The supporters of vegetarianism included big names like Plato, Prophyry, Diogenes and Plutarch. The most prominent philosopher in this field was Pythagoras, who lived in the 6th century BC. Due to his influence, vegetarianism was known as the “Pythagorean” diet over many centuries, a name that lasted until the middle of the 19th century in Europe and the Mediterranean region [ 4 , 19 ].

In Ancient Greece, it was believed that animals could think and communicate, and that humans should be responsible for their lives. In addition, the Greeks believed that eating meat would be harmful to one’s health and mind [ 21 ]. Vegetarianism was also present during the Roman Empire, influenced by the Greek culture. However, with the rise of Christianity, abstaining from animal consumption lost its importance. Famous Christian thinkers such as Saint Thomas Aquinas and Saint Augustine sought to provide rational justifications for the exploitation and consumption of animals, spreading the idea that, unlike animals, human beings have souls and free will, and that animals are inferior beings, placed on Earth at the service of humans [ 3 , 4 , 5 ]. Only a few monks still maintained the practice, based on the belief that meat consumption would hinder their spiritual progress in some way because it was linked to impulsive behaviors [ 5 ].

In the 15th century, vegetarianism was advocated by Leonardo da Vinci, who believed that there was no distinction between the murder of humans and animals. However, it was only after the spread of Darwin’s theory of evolution that vegetarianism gained strength again in the late 18th century and early 19th century. Darwinism refuted the idea that human beings are fundamentally different from other animals—therefore, there were no plausible justifications for meat consumption [ 5 ]. At that time, the first vegetarian societies also began to emerge, and some Christian groups began to preach in favor of abstaining from meat based on the belief that animals should also be worthy of pity. It was only then that the term “vegetarianism” came to be used. Despite the general belief that it refers to “eating vegetables”, the term actually derives from “vegetus”, a Latin word that means “active” or “vigorous” [ 22 ]. An important name in the history of vegetarianism, in addition to the various vegetarian groups and societies that emerged in the 20th century, was Mahatma Gandhi, who contributed to its dissemination [ 19 ].

Albert Einstein believed that humanity’s evolution toward a vegetarian diet would be fundamental for the survival of life on Earth [ 21 ]. In Europe, the first International Vegetarian Union was founded in 1908, after other vegetarian societies had already emerged in several countries. From the 1960s onwards, a greater concern with food and health, associated with evidence of the potential benefits of a vegetarian diet for disease prevention, contributed to the spread of vegetarianism. Religious practices that preach respect for life and adopt nonviolence principles, such as Hinduism, Jainism, Sikhism, Buddhism, the Hare Krishna movement, and the Seventh-day Adventist Church, were also fundamental to this growth. Therefore, the world has seen a significant rise and expansion of the practice since the mid-20th century [ 4 ].

In recent years, vegetarianism has gained more visibility and a greater number of followers. Rosenfeld [ 23 ] describes a great expansion in the scientific literature on the psychological and social effects of choosing a vegetarian diet. Some topics started to attract more attention, such as motivations; barriers to adopting such diets; differences between vegetarians and vegans; morality; and gender differences. New research lines have emerged to explore issues associated with personal identity and social and cultural experiences [ 23 ].

Adherence to a vegetarian diet goes beyond food. Vegetarianism can be considered a social identity, as it reflects the motivations, feelings, and attitudes of those who choose to adopt it [ 24 ]. The main motivations for choosing a vegetarian diet are related to ethical and health aspects. Animal welfare is the main motivator, followed by concerns with major environmental impacts caused by the production and consumption of food of animal origin. Regarding health, general well-being and weight maintenance are the factors that most motivate the adoption of vegetarianism [ 23 ]. In addition, religious aspects can lead individuals to adopt a vegetarian diet, and religions such as Hinduism, Adventism and Spiritism preach abstaining from meat. Other less frequent factors, such as aversion to the taste of meat, food intolerances and allergies, and the influence of other people (family members, for example) can also be considered motivators for adopting a vegetarian diet [ 4 , 7 , 9 , 21 ].

There are several types of vegetarian diets commonly described in the literature. The most consensual classification consists of four different types, namely: (1) flexitarian or semivegetarian diet, in which people consume meat sporadically (up to once a week) or exclude red meat, but consume white meat; (2) pesco-vegetarian or pescatarian diet, which excludes all meats, except fish and seafood; (3) ovolactovegetarian diet, which excludes all types of meat, but allows products of animal origin, such as dairy products and eggs; and (4) strict vegetarianism, which excludes all products of animal origin [ 8 , 25 ].

In addition to these categories, other diets can be considered subclassifications of vegetarianism, namely: (1) raw vegan diet, which is mostly based on food in its most natural (raw) state, with an emphasis on the choice of organic and self-grown products; (2) frugal or frugivorous diet, which is similar to the raw vegan diet, but with 70–80 percent of the diet being composed of fruits, with a small proportion of nuts, seeds and some vegetables; and (3) macrobiotic diets, which encompass various degrees of restriction but are primarily composed of whole grains, soybeans, algae and some vegetables [ 25 , 26 ].

3. Quality of Life

According to the WHO, QoL is a multifactorial concept that includes the following domains: physical (physical state), psychological (affective and cognitive state), social (interpersonal relationships and social roles in the lives of individuals) and environmental (quality of the environment in which individuals live). Conceptual, pragmatic and empirical dimensions, as well as spiritual and religious aspects, can also contribute to people’s QoL and their ability to perform certain activities, or “functionality”. Building on that, QoL is defined as “individuals’ perception of their position in life in the context of the culture and value systems in which they live and in relation to their goals, expectations, standards and concerns” [ 14 , 15 ].

The terms “quality of life” and “well-being” are often used to indicate how well an individual feels. There is, however, a problem of interpretation resulting from the subjectivity of these concepts, which may acquire a broader or more specific connotation depending on the context. QoL can be subdivided into: the quality of the environment in which one lives, involving the physical structure of the environment and people’s integration in the society in which they live; physical and mental health, encompassing a wide range of individual capacities; usefulness, which involves the feeling of “being useful”, contributing to the welfare of other people, society, and the environment; and the appreciation of life, which is associated with tangible (wealth, for example) and intangible (such as life satisfaction and happiness) aspects [ 27 ].

Although it is difficult to group all these qualities into a single concept, the best general indicator of QoL would be how happy you feel and how long you live. The concept of “well-being”, in turn, usually denotes QoL in a wider sense, as well as a positive subjective assessment of life, or an appreciation of life. However, sometimes the concepts of “well-being” and “quality of life” are used interchangeably [ 27 ].

The connection between vegetarianism and QoL may be analyzed through different perspectives [ 14 , 15 ]. In the context of vegetarianism, each QoL domain proposed by the WHO (physical, psychological, social, and environmental) may be influenced by the adoption of a vegetarian diet. The opposite may also be said, that is, specific aspects of each domain might influence one’s decision to adopt a vegetarian diet. Moreover, these influences could be either positive or negative. The possible connections between vegetarianism and QoL domains are illustrated in Figure 1 .

Connections between aspects of vegetarianism and quality of life domains. The arrows indicate the direction of the influence, that is, whether a given domain influences or is influenced by certain aspects of vegetarianism. The plus (+) and minus (−) symbols indicate positive and negative influences, respectively. NCD: noncommunicable diseases; VD: vegetarian diet.

3.1. Physical Domain

The physical domain refers to aspects as pain, discomfort, energy, fatigue, sleep, and rest. Aspects that positively contribute to a general feeling of physical well-being are therefore relevant for understanding QoL. These include better general health, lower rates of chronic and inflammatory diseases, and lifespan [ 28 ].

3.1.1. Influence of Adopting a Vegetarian Diet on the Physical Domain

Positive influence.

Following a vegetarian diet may lead to better health outcomes and a lower risk of noncommunicable diseases, which could positively influence the QoL physical domain ( Figure 1 ). A nutritionally adequate diet is essential to achieving and maintaining good overall health. A systematic review published by Parker and Vadiveloo [ 17 ] compared the quality of vegetarian and nonvegetarian diets based on diet quality indexes. That review included 12 studies and showed that vegetarians have better diet quality results than omnivores. Furthermore, among vegetarians, vegans achieved the best results. Although different indexes were used in the studies, several common points allowed a combined analysis of the results. Higher consumption of fruits, green vegetables, whole grains, and vegetable sources of protein—and lower consumption of saturated fat and sodium—contributed to the best results found among vegetarians [ 17 ].

A cross-sectional study carried out with vegetarians in Brazil (n = 3319) observed that vegetarians have better diet quality markers than the general Brazilian population, according to parameters used in a national annual survey carried out by the Ministry of Health [ 29 , 30 ]. It was observed that a higher proportion of vegetarians had a more adequate daily consumption of fruits and vegetables [ 29 ] compared to the general Brazilian population (38.1 percent versus 23.1 percent), based on WHO recommendations (five servings a day) [ 31 ]. In addition, a lower regular weekly consumption of soft drinks and artificial juices was also observed among vegetarians (3.9 percent versus 14.4 percent). Of the different types of vegetarians, vegans showed the best results. It was also observed that vegetarians in Brazil follow the recommendations set out in the Dietary Guidelines for the Brazilian Population with regard to consuming more fresh foods and fewer processed and ultraprocessed foods [ 32 ].

Vegetarian diets, including strict vegetarianism (veganism), are considered healthy and nutritionally adequate, and can supply people’s nutritional needs at all life stages, as long as such diets are well planned [ 18 ]. Moreover, the benefits related to the prevention and better control of chronic diseases among vegetarians have already been described, and could also lead to positive outcomes in their QoL.

The role of intestinal microbiota in the regulation of several biological functions and in the prevention of chronic diseases is well known, as well as the fundamental role of the diet in the microbiota and intestinal health of individuals [ 33 , 34 , 35 ]. Excessive protein consumption could alter intestinal microbiota patterns by stimulating the proliferation of bacteria capable of fermenting amino acids. Such fermentation results in the production of molecules responsible for increased intestinal permeability, inflammation, and even cancer [ 36 ]. The consumption of vegetable sources of protein, on the other hand, is not associated with such adverse effects, possibly because they contain carbohydrates and fibers, which could mitigate the potentially deleterious effects observed in the intestine caused by the ingestion of proteins [ 36 ]. The intake of saturated fats, present mainly in animal foods, is another factor that contributes to an increase in systemic inflammation, possibly through the activation of Toll-like receptors (TLR), which, once activated, trigger a proinflammatory intestinal and systemic immune response [ 37 ]. The activation of TLRs and the subsequent inflammatory cascade result in an increased risk of metabolic disorders and chronic diseases, such as cancer, insulin resistance, and cardiovascular diseases [ 37 ].

Vegetarian diets usually have a higher content of carbohydrates and fibers, in addition to lower levels of proteins and fats—in particular saturated fats. Studies comparing the microbiota of vegetarians and nonvegetarians show that a plant-based diet can benefit the diversity and profile of the bacteria that make up the intestinal microbiota. In addition to differences observed in the microbiota, with a more favorable bacterial profile, a vegetarian diet (with high consumption of whole foods, fruits, and vegetables) leads to increased production of metabolites from the fermentation of prebiotics and phytochemicals by these bacteria, which also have a positive effect on the host’s health, both at intestinal and systemic levels, contributing to the prevention of chronic diseases [ 38 ].

Among chronic diseases, cardiovascular diseases account for 43.6 percent of deaths worldwide [ 39 ]. Positive results in the control of cardiovascular disease risk factors were observed in clinical trials that promoted lifestyle changes, including adopting vegetarian, vegan, and plant-based diets [ 40 , 41 , 42 , 43 ]. A review of observational studies conducted in 2018 assessed cardiovascular risk factors in vegans. In most countries, vegetarian diets were associated with a lower intake of energy and saturated fat, and a better cardiovascular profile (lower body weight, LDL cholesterol levels, blood pressure, fasting glucose, and triglycerides) [ 44 ].

A 2019 review study conducted by the Diabetes and Nutrition Study Group (DNSG) of the European Association for the Study of Diabetes (EASD) associated vegetarian eating patterns with a 28 percent reduction in the incidence of coronary heart disease, and a 22 percent drop in mortality from such conditions. That study gathered data from systematic reviews with meta-analyses correlating different dietary patterns and cardiometabolic outcomes in diabetic patients [ 45 ]. Following a balanced vegetarian diet can reduce systemic inflammation and the risk of diabetes, two factors that are closely linked to the onset and progression of cardiovascular disease [ 46 ].

The consumption of refined carbohydrates, saturated fats, processed meats, and sugary drinks increases the risk of type-2 diabetes, especially when combined with low consumption of dietary fibers. On the other hand, a low-calorie plant-based diet has a protective effect [ 47 ].

The prevalence of diabetes among vegetarians is 1.6 to 2 times lower than among omnivores [ 48 ]. In a 24-week controlled trial with diabetics, the individuals who followed a vegetarian diet showed greater weight loss (6.2 kg versus 3.2 kg, on average), better insulin sensitivity (30 percent versus 20 percent), greater reduction in visceral fat and medication use, in addition to a better hormonal profile (increased adiponectin and reduced leptin) and better levels of antioxidants, as compared to the ones following a standard diet for diabetes control [ 49 ].

Several factors contribute to the reduction in risks and a better control of diabetes. The first one is vegetarians’ better weight control. It is known that both obesity and the accumulation of visceral fat are linked to increased insulin resistance, which contributes to the onset of diabetes [ 47 ]. Vegetarians’ lower intake of saturated fats [ 17 ] also contributes to reducing the risk of diabetes. It has been shown that reducing the consumption of saturated fats or replacing them with unsaturated fats may contribute to improving insulin sensitivity [ 50 ]. Other factors, such as higher fiber intake [ 51 ], lower ferritin levels and lower intake of heme iron [ 52 ] among vegetarians are also related to better insulin resistance and lower risk of diabetes.

A vegetarian diet may also contribute to improving inflammation control. Foods of plant origin—when consumed in their most natural form—are rich in antioxidants, which can assist directly in the control of free radicals in the body (as in the case of antioxidant vitamins C and E), or even through several signaling pathways that modulate our immune response and the production of antioxidant compounds and enzymes, suppressing inflammatory responses [ 48 , 53 , 54 ]. Therefore, a plant-based diet that is rich in fruits, vegetables, whole grains, seeds, and nuts can help to control inflammatory processes.

A vegetarian diet may also bring benefits regarding cancer prevention. In addition to vegetarians’ better weight control results [ 55 ], which can be considered a protective factor against cancer [ 56 ], their higher consumption of dietary fibers could have protective effects due to the modulation of the intestinal microbiota. In addition, as previously described, excessive protein consumption can lead to an increased production of inflammatory metabolites by the intestinal microbiota [ 36 ], and the consumption of saturated fats (found mainly in foods of animal origin) is capable of activating Toll-like receptors in immune system cells. This stimulates the production of proinflammatory cytokines [ 37 ], and all these factors together can create a cancer-promoting environment.

In addition to the most common chronic diseases mentioned above, adopting a vegetarian diet can help to prevent and treat other inflammatory diseases. A healthier microbiota, higher consumption of antioxidants and lower consumption of potentially inflammatory compounds, in addition to better weight control, are important factors that positively contribute to the health of vegetarians. In fact, how long an individual has been following a vegetarian diet may have an important influence on their results—which depend on continuous exposure to this type of dietary pattern. In a study that evaluated only individuals who had been on a vegetarian diet for at least 15 years (n = 45), lower levels of oxidative stress markers were observed compared to omnivorous individuals (n = 30) [ 57 ].

Furthermore, promising results have already been achieved with the adoption of a vegetarian diet by individuals suffering from fibromyalgia, for example, including improvements in pain symptoms, QoL, sleep quality, and anxiety depression [ 58 ]. In autoimmune diseases, such as rheumatoid arthritis, a diet rich in fruits, vegetables, whole grains and legumes—and low in animal foods—can help to control some of the symptoms [ 59 ]. A vegetarian diet could also be a beneficial tool to prevent other autoimmune diseases, such as multiple sclerosis [ 60 ], due to its role in the health of the intestinal microbiota [ 61 ].

Several factors related to lifestyle may influence the emergence of diseases and how long an individual can live. Habits such as regular physical activities, stress control, good personal relationships, and a balanced diet have a positive impact on longevity [ 62 ]. A more detailed analysis of the dietary patterns followed by the world’s longest-living populations, who live in regions known as Blue Zones, can help us understand important food-related aspects that might contribute to improving people’s health and life expectancy. The five regions considered Blue Zones are: Loma Linda (California—United States), Nicoya (Costa Rica), Sardinia (Italy) Ikaria (Greece), and Okinawa (Japan). In all of them, individuals adopt a predominantly plant-based diet, with sporadic meat consumption (on average five times a month, in small portions). On the other hand, the consumption of legumes is frequent in all of them, being part of their daily diet, in addition to vegetables, tubers, cereals, fruits, and other regional foods, including dairy products [ 63 ].

The increased consumption of fruits and vegetables—rich in phytochemicals—may contribute to longevity through several mechanisms. The control of low-grade inflammation provided by antioxidant protection can prevent cell structure damage, slowing down the aging process [ 64 ]. On the other hand, prioritizing the consumption of proteins from animal sources could have a negative impact on one’s life expectancy. The profile of the amino acids found in these foods, with a higher content of methionine and branched-chain amino acids, leads to greater stimulation of IGF-1 and mTOR, in addition to greater cell proliferation. This contributes to the cellular senescence process and, consequently, to aging [ 65 , 66 , 67 , 68 ].

These potential health benefits of consuming a mostly or strictly plant-based diet can contribute to better physical health and well-being, resulting in better QoL. In fact, a cross-sectional study conducted with a total of 4628 individuals in the United Kingdom (with a wide range of diseases and conditions) showed that people who were ill had lower QoL scores than those feeling well. Post hoc comparisons indicated higher differences in the physical domain, especially among patients with musculoskeletal conditions (arthritis/arthroplasty, chronic pain), and those with cardiovascular disease awaiting a heart transplant [ 69 ]. Therefore, a diet that helps to prevent chronic and inflammatory diseases could also reduce the negative effects of these conditions on people’s QoL.

Negative Influence

Despite the potential health benefits from adopting a vegetarian diet, special attention should be given to the adequacy of iron, zinc, vitamins B12 and D, calcium, iodine, omega-3, and protein in adults [ 70 ], and especially in infants [ 71 ]. Low intake of such nutrients could lead to nutritional deficiencies and impair an individual’s health [ 70 , 72 ], with a negative impact on their QoL.

Vitamin B12 deficiency should be highlighted, as this nutrient can only be found in animal-origin foods. Vegetarians (especially vegans) have been shown to have lower levels of serum vitamin B12. In addition, increased homocysteine levels [ 73 , 74 , 75 ] are observed, a metabolite that is elevated due to deficiency of vitamin B12 (and other nutrients), and which is associated with increased inflammation. B12 deficiency and increased homocysteine can lead to neurological problems, anemia and developmental delay in children, in addition to increasing the risks of cardiovascular disease, dementia, osteoporosis and death [ 73 , 75 ]. For this reason, it is necessary to monitor and supplement vitamin B12 levels among this groups, and possibly encourage the intake of fortified foods.

Iron, an essential mineral used for hemoglobin formation and oxygen transport in the body, also needs to be carefully adjusted. Vegetarians have been shown to have lower serum ferritin levels, a protein responsible for storing iron in the body. Lower levels of iron could increase the risk of developing anemia [ 76 ], which might also be caused by vitamin B12 deficiency [ 75 ]. In this scenario, an inadequately planned vegetarian diet could negatively affect aspects related to “energy and fatigue” in the physical domain of QoL [ 28 ].

Bone health should also be addressed when considering the potential negative effects of a vegetarian diet. A systematic review published in 2019 showed that vegetarians and vegans had lower bone mineral density than omnivores, and vegans also had higher fracture rates. Such results were unlikely explained only by lower calcium intake, as bone health encompasses many complex mechanisms and depends on different nutrients [ 77 ]. A recent cross-sectional study also found lower bone health in vegans when compared to omnivores (measured using quantitative ultrasound—QUS) [ 78 ], which reinforces the need for proper diet planning and careful bone health monitoring among vegetarians.

3.1.2. Influence of the Physical Domain on the Adoption of a Vegetarian Diet

Seeking health improvement is one of the reasons why people chose to adopt a vegetarian diet [ 7 ]. According to Hopwood et al. [ 79 ], health was the most common reason why nonvegetarians considered adhering to a vegetarian diet. Vegetarianism is currently being more widely studied, and a growing number of scientific papers about the topic have been published over the past few years [ 80 ]. Consequently, the topic has received more attention from the media, and more information is reaching the general population. As more people are informed about the health benefits of adopting a vegetarian diet, the need or desire to improve their health might serve as a trigger. A study conducted in Germany with 329 vegans showed that more than two-thirds of them (69.6 percent), despite having more than one motive for following the diet, included health and well-being among them [ 81 ].

In this sense, following a vegetarian diet is both the cause and consequence of the positive outcomes related to the physical domain. People who seek health improvement may be prone to adopting a vegetarian diet; and, once they do it, the physical benefits may serve as further motivation for maintaining their new diet.

3.2. Psychological Domain

The psychological domain is related to positive or negative feelings, self-esteem and body image/appearance, and thinking/learning/memory/concentration. Different aspects of vegetarianism can either influence or be influenced by psychological factors ( Figure 1 ) [ 28 ].

3.2.1. Influence of Adopting a Vegetarian Diet on the Psychological Domain

Avoiding meat and other animal products can enhance positive feelings arising from the fact that person is adopting an attitude that confirms their beliefs. The positive psychological impact goes beyond the individual sphere, as it can also increase social connections with others adopting similar ideas and behaviors. According to Rosenfeld and Burrow [ 24 ], being a vegetarian goes beyond the choice of a dietary pattern, as it gives individuals a new social identity, which influences their way of thinking, behaving, and socializing. The adoption of a plant-based diet can have a positive effect on well-being and contentment, which could positively impact someone’s QoL [ 82 ].

The different motivations for adopting vegetarianism are also able to influence individuals psychologically. Those who adopt vegetarianism for ethical reasons tend to create more aversion to meat due to the association between its consumption and animal suffering. Such individuals also exclude more animal foods and tend to adopt stricter diets than those who become vegetarians for health or environmental reasons [ 23 ]. That does not necessarily implicate a negative outcome, though. As it has been shown by Cruwys et al. [ 83 ], vegetarians and vegans are more likely to report no barriers to diet adherence (25.2 percent of vegans and 15.6 percent of vegetarians) when compared to individuals following a gluten-free, paleo, or weight-loss diet. Indeed, both vegans and vegetarians had higher diet adherence when compared to the other groups, which might be connected to positive psychological effects related to the social identification within the vegetarian/vegan community.

Potentially negative outcomes of vegetarianism in the psychological domain could be related to mental health impairment. The data related to the effect of vegetarianism on mental health are conflicting. Adopting a vegetarian diet was positively associated with a better mood in a cross-sectional study with Seventh-day Adventists [ 84 ]. A study of South Asians living in the United States found that the likelihood of depression was 43 percent lower among vegetarians [ 85 ]. However, a contrary association has also been observed: in the United Kingdom, a positive association of depressive symptoms was found in men, even after adjusting for confounding factors such as nutritional deficiencies and sociodemographic data [ 86 ]. Similar results were found among adolescents in a study conducted in Turkey, in which higher levels of anxiety, as well as eating disorders, were observed. That study raises the possibility that a vegetarian diet might be adopted among young people as a way of limiting food intake, and that it might be related to preexisting eating disorders [ 87 ].

Discrepant results have already been observed in a study that evaluated mental health in representative population samples from Germany, Russia, and the United States, in addition to samples from students in China and Germany. An increase in anxiety and depression was observed only in the sample from China, but the result was considered mild since a vegetarian diet would explain only 1 percent of the variance in cases of depression and anxiety. In addition, the motivations that led Chinese students to adopt a vegetarian diet differed from those of the other groups studied, being more related to cultural and economic factors [ 88 ]. A study with Chinese elderly people also found a positive association between adopting a plant-based diet and depression compared to a meat-based diet. However, the correlation was observed only in men [ 89 ].

A French cohort’s cross-section study carried out a separate analysis by types of vegetarian diets, and identified a positive association between depressive symptoms and a fish diet and an ovo-lacto-vegetarian diet. However, no association was found with a vegan diet, which contradicts the idea that a stricter diet (excluding more or all animal products) would lead to more severe symptoms of depression [ 90 ]. The authors claim that differences in motivation (between vegans and other vegetarians) may have contributed to this group’s lack of association. In addition, the same study found a positive association between depressive symptoms and the exclusion of items from the diet, both for foods of animal and vegetable origin. That is, the more items excluded (not types of food, but number of products excluded), the greater the symptoms. Such a result could indicate that the higher levels of depression found in vegetarians in several studies could reflect an increase in risk related to diet restriction, and not necessarily to vegetarianism itself [ 90 ].

Another point that needs to be considered is that studies on depression in vegetarians are predominantly transversal, and therefore do not enable the determination of a cause-and-effect relationship. A study that evaluated mental disorders and adopting a vegetarian diet in the previous 12 months (through interviews with a population sample in Germany) also found a positive association between the two variables. However, the time difference between the beginning of both suggests that mental disorders preceded the change in diet, thus refuting the hypothesis that vegetarianism might cause mental disorders [ 91 ].

A systematic review study carried out by Medawar et al. [ 92 ] points out that, despite several health benefits related to adopting a vegetarian diet, its effect on mental health has yet to be properly studied. It is possible that nutritional deficiencies, such as lower levels of vitamin B12, contribute to worsening the nervous system’s health. On the other hand, a diet that favors a more balanced intestinal microbiota, such as a vegetarian diet, positively contributes to the maintenance of neurological functions due to its importance in modulating the gut-brain axis [ 92 ]. In a meta-analysis study published in 2016, it has also been observed that the consumption of fruits and vegetables is inversely associated with the risk of depression [ 93 ]. Vegetarians consume more fruits and vegetables than omnivorous individuals [ 17 ], and also tend to have better health markers and lower risk of other chronic diseases [ 94 ]. In view of this, the conflicting results on the relationship between vegetarianism and depression may reflect a lack of standardization with regard to diet quality and adequate intake (or supplementation) of nutrients in some of the studies, as well as the possibility already raised of reverse causality.

3.2.2. Influence of the Psychological Domain on the Adoption of a Vegetarian Diet

The main reason individuals decide to adopt a vegetarian diet is because of ethical/moral reasons [ 7 , 9 ], which is related to compassion and empathy towards the animals. Since some people feel that eating animal products is wrong, abstaining from their consumption could contribute to a better psychological state. Adopting a vegetarian diet can bring about positive feelings, such as altruism and a sense of purpose, while the pursuit of such guilt-free peace of mind could also positively influence one’s choice to adopt a vegetarian diet. A study conducted by Antonetti and Maklan [ 95 ] showed that experiencing either guilt or pride could change consumers’ behavior and their intention to purchase more sustainable products. Building on that, feeling guilty about eating animal products could lead to a behavioral change, and feeling proud of doing it could reinforce the maintenance of a vegetarian diet.

Moreover, some individuals adopt a vegetarian diet due to spiritual or religious reasons [ 7 ]. Spirituality is a concept related to people’s quest for the meaning in life and a connection to a higher or sacred power. On the other hand, religiousness is related to the degree in which an individual believes, follows, and practices a religion, which might influence how one chooses to live their lives [ 96 ]. An individual who follows a religion that preaches abstention from animal products might feel encouraged to adopt a vegetarian diet. Good adherence to the diet could, in this case, be a positive psychological reinforcement, as it would be in line with their own beliefs. As it has already been demonstrated, high levels of spirituality and religiosity are associated with better social, psychological, and environmental QoL outcomes [ 96 ].

Despite the positive outcomes related to the adoption of a vegetarian diet, some challenges can be found. For many, the barriers to adopting vegetarianism outweigh the possible benefits, and may prevent them from taking that step. Studies corroborate the evidence that attachment to the taste of meat constitutes an obstacle to adopting vegetarianism [ 97 , 98 ]. In addition, other barriers may be considered, such as the fear that a vegetarian diet could be nutritionally inadequate or monotonous, or that it may not favor satiety; the belief that preparing vegetarian meals is harder; difficulties in finding options when eating in restaurants; living with people who eat meat; and a lack of knowledge about meat-free eating [ 97 , 99 , 100 , 101 ]. Especially among men, meat is considered a “comfort food”, and its intake is associated with strength, muscle building, and masculinity. These beliefs represent a barrier to reducing meat consumption, as demonstrated by a study with soldiers from Norway who evaluated their perception of the implementation of the “Meatless Monday” program [ 97 ]. The program is a worldwide campaign, adopted in more than 40 countries, which aims to make people aware of the advantages of reducing meat consumption [ 102 ].

These results are in line with older studies conducted by Lea et al. [ 103 , 104 ]. Having a taste for meat was considered the main barrier for the adoption of a vegetarian diet, but other important factors have also been described, such as, for example, difficulties in changing one’s eating pattern; the fact that family and friends may still eat meat; little knowledge about the subject; and difficulties in finding vegetarian options when eating out [ 103 ].

Moreover, according to another study from Lea et al. [ 104 ], some of the factors that prevent or hinder the adoption of a plant-based dietary pattern are related to one’s family (family members or close people do not adopt this eating pattern); convenience (difficulty finding options or preparing food); health (fear of iron, protein and other nutrient deficiencies); cost and lack of options for eating out; and lack of information about vegetarianism. The low prevalence of adopting a plant-based diet among the participants demonstrates that several factors discourage its adoption—even though it is a more flexible dietary pattern than a vegetarian diet.

All these barriers interconnect with the social domain, as they are influenced by the social context in which an individual is inserted. Nevertheless, the negative psychological effects refer to how individuals react to these fears or barriers, which might negatively affect their choice of adopting a vegetarian diet. As described by Schmitt et al. [ 105 ], the perception of discrimination, both about an individual and a group, has an impact on well-being, with potential psychological consequences (contributing to mental stress, anxiety, depression) and affecting other aspects, such as self-esteem, humor, and satisfaction with life [ 105 ].

3.3. Social Domain

The social domain related to QoL includes personal relationships and social support [ 28 ]. In fact, having good social connections is essential for mental health and well-being, positively influencing one’s QoL. In this case, the consequences of adopting a vegetarian diet have to be analyzed based on the social and cultural group in which an individual is inserted, as well as the attitudes of close people towards vegetarianism.

3.3.1. Influence of Adopting a Vegetarian Diet on the Social Domain

Unlike other dietary patterns, vegetarianism goes beyond the definition of one’s food choices. Rather, it is defined as a social identity, which consists of how a person identifies themselves in terms of the social group in which they believe to belong. A study conducted with young vegan women revealed that not only did they identify with the diet, but they also passionately engaged in a “vegan lifestyle”. The choice of becoming a vegan had positive effects in many different ways, including social relationships, and identification and sense of connection with the vegan subculture [ 106 ]. Therefore, the choice of following a vegetarian diet can enhance one’s connection with other people who share the same life philosophy [ 107 ], strengthening social bonds and positively influencing one’s QoL ( Figure 1 ).

Many of those who decide to adopt vegetarianism suffer rejection from others and are victims of stereotyping and discrimination. Such negative attitudes towards vegetarians and vegans are known as “vegaphobia” or “veganophobia”, a term already spread in the scientific literature. A possible explanation for the discrimination against vegetarians and vegans is related to the cognitive dissonance suffered by individuals who eat meat. In this context, cognitive dissonance refers to the contradiction experienced by individuals who like animals and feel compassion for them, but, at the same time, consume meat. Therefore, individuals who eat meat may discriminate against vegetarians not out of fear or dislike, but because they represent an affirmation that eating meat is not necessary and is, therefore, unjustified [ 108 ].

In order to avoid conflict and embarrassment, many vegetarians prefer to omit their dietary choice. In fact, social aspects are so relevant that the greatest reason why vegetarians make exceptions and eat meat is due to pressure from friends, family, and coworkers. According to Rosenfeld and Tomiyama [ 109 ], in a qualitative study that evaluated dieters’ motivations to break their diet, 51 percent of individuals reported having already eaten meat after adopting vegetarianism. In general, their justifications do not involve missing meat itself, but rather an attempt to avoid uncomfortable situations in a social context. The fear of being rude or offending some family culture or tradition, the need to make a good impression, or the fear of being stigmatized are some of the most important factors that lead vegetarians to stop following their diets momentarily. Such a study reinforces the idea that vegetarianism goes far beyond a dietary choice, creating a social identity that influences the entire context in which an individual is inserted [ 109 ].

The negative consequences of a vegetarian identity usually have a stronger impact on vegans than vegetarians because the former suffer more rejection and are viewed more negatively by omnivores [ 23 ]. Such discrimination comes not only from nonvegetarian people, but also from the media, as demonstrated by Cole and Morgan [ 110 ] in a study that evaluated how veganism was reported in UK newspapers. Such a study concluded that the media tends to present vegans as sentimentalists, fanatics and extremists, in addition to mocking veganism and considering it impossible to maintain in practice.

3.3.2. Influence of the Social Domain on the Adoption of a Vegetarian Diet

Vegetarians and vegans also showed more adherence to their diet when compared to individuals who follow a paleo, gluten-free, or weight-loss diet. Social identification was an important predictor of adherence in both quantitative and qualitative analyses. According to Cruwys et al. [ 83 ], vegetarians and vegans described their diet not as an individual choice, but as a manifestation of their social ethics. Ethical and moral concerns were considered the most important facilitators of diet adherence, and a lack of adherence would go against the group’s moral code. Feeling part of a social group can also positively influence how strictly one sticks to a dietary pattern. The sense of belonging and the in-group social reinforcement could make it easier for individuals to maintain their dietary patterns, provided they feel supported by the group.

Vegetarians that have a close circle of vegetarian contacts (friends, family or coworkers) have been shown to have higher QoL than those who do not [ 13 ]. In this case, they can be positively influenced by their social environment. Moreover, just as the social context in which vegetarians are inserted may influence their adherence to the diet, individuals who eat meat may also be influenced by living with vegetarians. In their study, Geerts, Backer, and Erreygers [ 108 ] described some characteristics of meat-consuming individuals, with emphasis on the fact that meat consumption is considerably lower among those living with vegetarians in the same household. In addition, discrimination against vegetarians was less common among individuals who had vegetarians in their household or circle of friends. Thus, greater acceptance and lower levels of veganophobia among meat consumers (resulting from their close contacts with vegetarians) may have a positive influence on other individuals’ feeling more comfortable when adopting a vegetarian diet.

Cultural aspects are relevant predictors of meat consumption. The consumption of different species of animals varies between cultures. Animals considered suitable for consumption in some countries may not be seen in the same way by individuals of other nationalities. As demonstrated by Ruby [ 111 ], in countries considered individualistic (such as the United States and Canada), a feeling of disgust is the primary attitude of certain individuals when faced with the idea of eating certain animals. On the other hand, in more collectivist nations, such as China and India, cultural norms influence individual emotions and the sense of morality, being the greatest predictor for not consuming meat.

Moreover, gender differences may also influence one’s choice of eating or avoiding animal products. Meat consumption is usually seen as a symbol of masculinity and dominance over other species in several cultures where meat is considered a proper food for men [ 23 , 97 ]. In addition, men tend to eat less fruits and vegetables; care less about the nutritional properties of the food they eat; and agree more with the belief that a healthy diet needs to include meat [ 7 , 112 ]. According to Rosenfeld and Tomiyama [ 98 ], men are more resistant to adopting a vegetarian diet, mainly because they believe that a meatless diet would not be tasty. In addition, women are more likely to believe that meat consumption is harmful to the environment and that adopting vegetarianism is a plausible and healthy choice [ 113 ]. In fact, large population studies such as the Epic-Oxford [ 114 ] and the Adventist Health Study 2 [ 115 ] identified a higher proportion of females among vegetarians, with 78 percent and 65 percent of the sample consisting of women.

Such gender differences may influence the adoption of vegetarianism depending on the sociocultural context in which an individual is inserted. A study by Ruby et al. [ 116 ] with participants from Argentina, Brazil, the United States, and France (countries that are among the largest consumers of beef in the world) revealed that men consume beef more frequently and enjoy the taste of it more, while women show more negative attitudes towards the consumption of red meat, such as disgust. The same study also demonstrated that there are cultural differences related to the acceptance of vegetarianism. American women showed greater admiration for vegetarianism, while French women were the ones who admired vegetarians the least. Participants from Brazil and Argentina, considering the entire sample, demonstrated more positive attitudes toward beef consumption, followed by participants from France and, finally, from the United States [ 116 ].

3.4. Environmental Domain

The environment in which an individual is inserted also exerts an important influence on their QoL. Living in a safe and healthy environment, with proper social care and an efficient transport system, opportunities for acquiring new information and skills, as well as recreation/leisure areas, are all relevant factors. Moreover, having good financial resources can positively contribute to a good QoL. On the other hand, factors that have a negative impact on the environment, such as pollution and climate change, could also negatively affect one’s QoL [ 28 ].

3.4.1. Influence of Adopting a Vegetarian Diet on the Environmental Domain

Following a more sustainable diet, which will contribute to a healthier environment, could positively influence QoL ( Figure 1 ). In general, plant-based diets are more sustainable than those based on animal foods, as they require fewer natural resources for food production and have a lower impact on the environment. An omnivorous diet is estimated to require 2.9 times more water, 2.5 times more energy, 13 times more fertilizers, and 1.4 times more pesticides than a vegetarian diet [ 117 ]. In addition, meat and dairy production contribute 80 percent of all gas emissions from food production, and 24 percent of total greenhouse gases coming from food. Livestock production uses about 70 percent of all agricultural land globally, and consumes 29 percent of all water spent on agriculture [ 118 ].

Regarding the analysis of different types of diets, the data from 34 articles gathered in a systematic review showed that the more a diet is plant-based, the more sustainable it is. The vegan diet was considered the most sustainable of all, with the lowest greenhouse gas emissions and the least environmental impact, especially when based on locally produced foods and with a lower consumption of ultraprocessed meat substitutes. Ovolactovegetarian diets have a greater environmental impact than vegan diets, and it has been shown that 40 percent of greenhouse gases from ovolactovegetarian diets are attributed to the consumption of dairy products [ 118 ].

The production of animal-origin food is very inefficient in terms of energy, as it requires the use of many resources (water, energy, land, food) to keep animals alive. The animals themselves use much of the energy and nutrients in the form of food to maintain their metabolism, whereas only a small part of it is actually stored and converted into food for humans in the form of meat. This amount of energy wasted during production, standardized through the rate of the conversion of energy into protein, varies considerably from one animal to another. Whereas 4 calories from fossil fuels are required for each calorie of chicken protein that is produced, 40 calories are required for the production of 1 calorie of beef protein. For pork and dairy production, the rate is 14 fuel calories for each calorie of protein. In the case of eggs, the value is similar to that of beef (39 calories). On average, the energy used to produce each gram of animal protein (25 kcal/g) is 11 times greater than that used to produce vegetable proteins (2.2 kcal/g) [ 119 ].

In general, in the case of plant-origin foods, the higher the protein concentration, the greater the energy efficiency (which means that such foods need less energy to provide greater amounts of protein, as they are more concentrated in protein). Such an association does not exist for foods of animal origin, as their energy demand is very high—in fact, a decline in energy efficiency is observed as protein concentration increases (that is, foods with a higher protein concentration are those that demand more energy) [ 120 , 121 ].

According to Aleksandrowicz et al. [ 122 ], the change from a typical Western diet to more sustainable food patterns could reduce greenhouse gas emissions and land use related to food production by up to 80 percent, in addition to a 50 percent reduction in water use. In that study, all diets involved reducing or replacing animal foods with others of plant origin (such as, for example, vegetarian, vegan, Mediterranean and pescatarian diets), in addition to replacing the consumption of ruminant animals with monogastric animals [ 122 ]. Similar results were observed in a study by Rosi et al. [ 12 ] in Italy, which showed that vegetarian diets (ovolactovegetarian and vegan) had a lower ecological footprint in the three aspects assessed: CO 2 production, water consumption, and land use. Corroborating these data, a global analysis of different dietary strategies to reduce the environmental impact and improve health estimated that, in developed countries, the replacement of animal foods with plant-origin foods could reduce the number of premature deaths by up to 12 percent, and greenhouse gas emissions by up to 84 percent [ 123 ].

3.4.2. Influence of the Environmental Domain on the Adoption of a Vegetarian Diet

Environmental issues are part of the motivations that lead individuals to reduce meat consumption or adopt a vegetarian diet. The concept of sustainability applied to food refers to a diet that, in addition to being nutritionally adequate and healthy, respects biodiversity and ecosystems, is accessible, culturally accepted, and contributes to preserving natural resources [ 124 ].

A motivation to live in a healthier and more sustainable environment may positively influence people to adopt and maintain a vegetarian diet, as it has already been proved that a more plant-based diet has a lower environmental impact when compared to animal-based diets [ 122 ]. Individuals who are naturally engaged in sustainability and environmental issues are more likely to have positive feelings related to a sense of altruism achieved from adopting a vegetarian diet. The possibility of protecting their own environment and contributing to a better world can bring a sense of purpose in life [ 125 ], which could positively influence diet adherence and QoL.

Adopting a vegetarian diet may depend on other factors beyond an individual’s will. Economic aspects, both at the global level (economic situation of the country) and the individual level (income and social status), could influence food choices. In general, the lower the income, the greater its influence on food. People with higher income suffer less from fluctuations in food prices and are more demanding in their choices. Likewise, in poorer countries, the consumption of certain foods is highly influenced by their prices, which does not occur with the same intensity in developed countries [ 126 ]. The influence of economic aspects on the nutritional quality of a diet is quite variable. For example, it has been shown that increased income leads to a higher intake of fruit. However, the same increase might lead to eating out more often, or consuming more processed foods, in addition to eating more meat and fewer legumes [ 126 ]. Moreover, a cross-sectional study carried out in the United States showed that lower income levels were associated with poorer quality of food—in particular, lower consumption of fruits and vegetables and higher consumption of sugary drinks and frozen desserts [ 127 ].

The economic context is one of the factors that may influence the adoption of vegetarianism. On the one hand, the price of animal-origin foods may cause individuals to reduce their consumption. A study carried out in Canada found that an increase in meat price led 37.9 percent of individuals to reduce or eliminate their consumption. Still, as it is a food that is part of local culture, individuals value meat consumption more than any other food group. Therefore, despite economic issues, cultural aspects may also be considered an important barrier to reducing meat consumption [ 128 ]. In Australia, it has been shown that price increases are the biggest motivators for reductions in meat consumption, a factor that was considered more relevant than health, religious, ethical, and environmental aspects, among others [ 129 ]. Therefore, understanding the economic context in which individuals live is essential for understanding the motivations that lead them to reduce their meat consumption and possibly adopt vegetarianism.

Reducing meat consumption also depends on access to various plant-origin foods, which is also limited by economic issues. In Brazil, for example, the consumption of fruits and vegetables is influenced by prices and family income, with the cost burden being indicated as the primary barrier [ 130 ]. Data from the Brazilian Household Budget Survey (POF) showed that individuals from lower income groups spend a higher percentage of their budget on food. Families with a monthly income of up to BRL 1908.00 spend 22.6 percent of their household budget on food, compared with only 7.6 percent among families whose monthly income exceeds BRL 23,850.00 [ 131 ]. One of the barriers to adopting a vegetarian diet is the perception that it would be more expensive [ 98 ]. However, a vegetarian diet could be considered cheaper than an omnivorous diet, since meat is often the most expensive food item. In Brazil, a national survey from 2017–18 revealed that over 20 percent of all household food expenses were spent on “meats, viscera and fish”, a percentage higher than to any other food item [ 131 ]. Still, a vegetarian diet could become more expensive when more meat-substitute foods (which are less accessible) are consumed [ 132 ].

Another factor that could hinder the adoption of a healthy vegetarian diet is the logistics involving access to fresh fruits and vegetables. As they are perishable foods and are usually eaten fresh (unlike meats and other foods, which are often frozen and stored for longer), many types of fruits and vegetables require more frequent trips to the market, and adequate storage to minimize losses. Therefore, the consumption of fresh fruits and vegetables could be affected by people’s lack of time to purchase these foods frequently, and by losses resulting from inadequate storage. In other words, the perishability of fruits and vegetables could generate a cost increase. In addition, especially among low-income individuals, a more restricted access to fresh food is a factor that negatively influences its consumption [ 133 ]. Moreover, lower education levels could also negatively influence one’s decision to adopt a vegetarian diet, as a positive association has been demonstrated between higher educational levels and the adoption of a vegetarian diet [ 114 , 134 ]. In view of this, educating individuals to make healthier and more economically viable choices could encourage more people to adopt vegetarianism. Public policies that help reduce prices and facilitate access to fruits, vegetables, and other plant-origin foods could also help more people to reduce their meat consumption.

4. Vegetarians’ Quality of Life

A vegetarian diet’s effect on QoL was assessed in a cross-sectional study carried out with runners. A convenience sample was selected from German-speaking countries, namely Germany, Switzerland and Austria, and a total of 281 individuals (158 vegetarians and 123 omnivores) participated in the study. The instrument used to assess QoL was the WHOQOL-BREF, which was applied virtually to the study subjects. The results showed that all participants scored high on QoL, regardless of the type of diet adopted, with no difference between groups. Therefore, it was concluded that runners have high levels of QoL, and that a vegetarian diet was as good as an omnivorous diet for this population segment [ 135 ].

In Brazil, a specific questionnaire to evaluate the QoL of vegetarians was developed and validated, since other studies used only general questionnaires or others that were not specific to vegetarians [ 13 ]. The responses showed that vegetarians have satisfactory levels of QoL (average scores between 70 and 80 on a 100-point scale). Among the different types of vegetarians, vegans were the ones with the highest scores. Other factors that had an influence on participants’ QoL included their age, how long they had been following a vegetarian diet, and whether they had other vegetarians in their close circle of contacts [ 13 ].

In a clinical trial conducted with diabetic patients, the effect of a vegetarian diet on their QoL and eating behavior was compared to a standard diet used to treat type 2 diabetes. QoL was assessed using the Obesity and Weight-Loss QoL questionnaire (OWQOL) and Weight-Related Symptom Measure questionnaire (WRSM). Both diets led to positive effects on QoL and mood, but the effect was stronger in the group that followed a vegetarian diet, demonstrating that such a dietary pattern can have positive effects not only on the physical health, but also on the mental health of patients with type 2 diabetes [ 136 ].

Older studies [ 137 , 138 , 139 ] show similar results, with positive QoL outcomes when individuals were exposed to a vegetarian diet. Katcher, Ferdowsian, Hoover, Cohen, and Barnard [ 137 ] developed a workplace study in a US-based company as part of a health promotion program, in which volunteers adopted a vegan diet for 22 weeks. At the beginning and the end of the period, individuals answered the Food Acceptability Questionnaire—FAQ (SF) and the Work Productivity and Activity Impairment questionnaire (WPAI). The responses to the questionnaires showed that individuals who adopted the vegan diet reported improvement in general health, physical fitness, mental health, vitality and overall satisfaction with the diet, in addition to the reduced cost of food items. However, they reported more difficulty in finding options when eating out. Still, the vegan diet was effective in improving the participants’ QoL. QoL was also assessed in a study conducted at a health institute in the United States that offers a raw vegan diet to visitors and guests. Participants who remained at the institute for at least a week and who would maintain the raw vegan diet after leaving the institute were selected. A QoL analysis was performed at the beginning of the study and 12 weeks after the intervention, with a questionnaire that evaluated individual satisfaction with taste, food cost, convenience (ease of buying, planning and preparing food), and self-care perception. Individuals who followed the raw vegan diet for 12 weeks were compared to those who did not. There was an improvement both in the parameters of general QoL (assessed by SF-36), as well as in the QoL associated with changes in the diet, cost aspects and the perception of self-care. This shows the positive effect that this type of food can have in QoL, when used as a clinical treatment [ 138 ]

A study conducted in the United States by Barnard, Scialli, Bertron, Hurlock, and Edmonds [ 139 ] assessed the acceptability of a low-fat vegan diet in women. The study was carried out with 35 nonmenopausal women divided into two groups: one adopting the diet for a period equivalent to two menstrual cycles, and the other group not following any diet, with a crossover design. The low-fat vegan diet had high adherence and good acceptability, although the participants reported that maintaining the diet required more effort. They also reported weight loss and improved sleep, digestion and energy levels, which can positively contribute to improving QoL.

5. Summary of Knowledge and Future Directions

Adopting a vegetarian diet can have a positive influence on all four QoL domains. Better health outcomes and lower rates of noncommunicable diseases have a positive impact on the physical domain. Positive feelings associated with doing something good, together with a feeling of belonging or stronger in-group bonds created with the vegetarian community, have a positive effect on the psychological and social domains, respectively. Finally, the lower environmental impact of vegetarian diets benefits the environmental domain.

On the other hand, negative effects on QoL might also result from adopting a vegetarian diet. Despite better overall health, a nonbalanced vegetarian diet could lead to nutritional deficiencies that would be detrimental to health, affecting the physical domain. As vegetarians are still a minority group, rejection and stigmatization from nonvegetarians may have a negative impact on the social domain. The psychological and mental effects of a vegetarian diet are not clear, although some studies point to an increased risk of depression.

Several aspects of different QoL domains can also have an impact on one’s decision whether or not to adopt a vegetarian diet. Improving one’s health can be an important motivator to try a vegetarian diet. Ethical/moral and religious/spiritual reasons are important psychological aspects that can lead to the adoption of vegetarianism, while an attempt to reduce one’s environmental impact can motivate someone to adopt such a diet. Becoming part of a social group and achieving a sense of belonging can also be a trigger for someone to become vegetarian.

Just as some individuals might feel motivated to follow a vegetarian diet for a number of different reasons, others might feel discouraged due to psychological, social, or environmental factors. A fear of being stigmatized or excluded from their social group could hinder one’s intention of becoming a vegetarian. Moreover, cultural aspects that enhance meat consumption could have the same effect, together with the connection that people make between meat and masculinity. Finally, since the adoption of an alternative dietary pattern also relies on environmental factors, such as food availability and economics, individuals may face difficulties when adopting a vegetarian diet if they lack a good supply of plant-based food options.

6. Conclusions

In conclusion, vegetarianism can either influence or be influenced by different QoL domains. The choice of adopting a vegetarian diet can have positive consequences, such as better physical health, positive feelings related to the adoption of a morally correct attitude, an increased sense of belonging (to a vegetarian community) and lower environmental impact. On the other hand, factors that go beyond an individual’s control, such as the environment and social/cultural group in which they are inserted, as well as gender-based differences, economic aspects, and limited access to a wide variety of plant-based foods, can negatively impact the QoL of those choosing to abstain from meats or other animal products. Despite the low number of studies on vegetarianism and quality of life, the existing evidence points toward a more positive impact. It is important to understand all the effects of adopting a vegetarian diet—beyond its nutritional aspects. Not only do studies in this area provide more consistent data, but they may also contribute to mitigating all factors that might prevent individuals from adopting a vegetarian diet, or that may have a negative impact on the quality of life of those who already follow it. Further studies are necessary to understand how strongly these connections between QoL domains and vegetarianism can influence the individuals who adopt this dietary pattern.

Acknowledgments

The authors acknoledge the “Programa de Pós Graduação em Nutrição Humana da Universidade de Brasília (PPGNH/UnB)” and Luiz Eduardo S. Hargreaves for the support.

Author Contributions

Conceptualization, S.M.H. and R.P.Z.; methodology, S.M.H. and R.P.Z.; investigation, S.M.H. and R.P.Z.; writing—original draft preparation, S.M.H. and R.P.Z.; writing—review and editing, S.M.H., A.R., A.S. and R.P.Z.; visualization, S.M.H., R.P.Z., A.R.; supervision, R.P.Z. All authors have read and agreed to the published version of the manuscript.

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Data availability statement, conflicts of interest.

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

12.4 Annotated Student Sample: "Healthy Diets from Sustainable Sources Can Save the Earth" by Lily Tran

Learning outcomes.

By the end of this section, you will be able to:

• Analyze how writers use evidence in research writing.
• Analyze the ways a writer incorporates sources into research writing, while retaining their own voice.
• Explain the use of headings as organizational tools in research writing.
• Analyze how writers use evidence to address counterarguments when writing a research essay.

Introduction

In this argumentative research essay for a first-year composition class, student Lily Tran creates a solid, focused argument and supports it with researched evidence. Throughout the essay, she uses this evidence to support cause-and-effect and problem-solution reasoning, make strong appeals, and develop her ethos on the topic.

Living by Their Own Words

Food as change.

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. end public domain text

annotated text Purpose. Lily Tran refers to what she sees as the general purpose for writing this paper: the problem of current global practices in food production, processing, and distribution. By presenting the “problem,” she immediately prepares readers for her proposed solution. end annotated text

public domain text The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact—and starting now. end public domain text

annotated text Thesis. Leading up to this clear, declarative thesis statement are key points on which Tran will expand later. In doing this, she presents some foundational evidence that connects the problem to the proposed solution. end annotated text

THE COMING FOOD CRISIS

public domain text The world population has been rising exponentially in modern history. From 1 billion in 1804, it doubled to approximately 2 billion by 1927, then doubled again to approximately 4 billion in 1974. By 2019, it had nearly doubled again, rising to 7.7 billion (“World Population by Year”). It has been projected to reach nearly 10 billion by 2050 (Berners-Lee et al.). At the same time, the average life span also has been increasing. These situations have led to severe stress on the environment, particularly in the demands for food. It has been estimated, for example, that by 2050, milk production will increase 58 percent and meat production 73 percent (Chai et al.). end public domain text

annotated text Evidence. In this first supporting paragraph, Tran uses numerical evidence from several sources. This numerical data as evidence helps establish the projection of population growth. By beginning with such evidence, Tran underscores the severity of the situation. end annotated text

public domain text Theoretically, the planet can produce enough food for everyone, but human activities have endangered this capability through unsustainable practices. Currently, agriculture produces 10–23 percent of global greenhouse gas emissions. Greenhouse gases—the most common being carbon dioxide, methane, nitrous oxide, and water vapor— trap heat in the atmosphere, reradiate it, and send it back to Earth again. Heat trapped in the atmosphere is a problem because it causes unnatural global warming as well as air pollution, extreme weather conditions, and respiratory diseases. end public domain text

annotated text Audience. With her audience in mind, Tran briefly explains the problem of greenhouse gases and global warming. end annotated text

public domain text It has been estimated that global greenhouse gas emissions will increase by as much as 150 percent by 2030 (Chai et al.). Transportation also has a negative effect on the environment when foods are shipped around the world. As Joseph Poore of the University of Oxford commented, “It’s essential to be mindful about everything we consume: air-transported fruit and veg can create more greenhouse gas emissions per kilogram than poultry meat, for example” (qtd. in Gray). end public domain text

annotated text Transition. By beginning this paragraph with her own transition of ideas, Tran establishes control over the organization and development of ideas. Thus, she retains her sources as supports and does not allow them to dominate her essay. end annotated text

public domain text Current practices have affected the nutritional value of foods. Concentrated animal-feeding operations, intended to increase production, have had the side effect of decreasing nutritional content in animal protein and increasing saturated fat. One study found that an intensively raised chicken in 2017 contained only one-sixth of the amount of omega-3 fatty acid, an essential nutrient, that was in a chicken in 1970. Today the majority of calories in chicken come from fat rather than protein (World Wildlife Fund). end public domain text

annotated text Example. By focusing on an example (chicken), Tran uses specific research data to develop the nuance of the argument. end annotated text

public domain text Current policies such as government subsidies that divert food to biofuels are counterproductive to the goal of achieving adequate global nutrition. Some trade policies allow “dumping” of below-cost, subsidized foods on developing countries that should instead be enabled to protect their farmers and meet their own nutritional needs (Sierra Club). Too often, agriculture’s objectives are geared toward maximizing quantities produced per acre rather than optimizing output of critical nutritional needs and protection of the environment. end public domain text

AREAS OF CONCERN

Hunger and nutrition.

annotated text Headings and Subheadings. Throughout the essay, Tran has created headings and subheadings to help organize her argument and clarify it for readers. end annotated text

public domain text More than 820 million people around the world do not have enough to eat. At the same time, about a third of all grains and almost two-thirds of all soybeans, maize, and barley crops are fed to animals (Barnard). According to the World Health Organization, 462 million adults are underweight, 47 million children under 5 years of age are underweight for their height, 14.3 million are severely underweight for their height, and 144 million are stunted (“Malnutrition”). About 45 percent of mortality among children under 5 is linked to undernutrition. These deaths occur mainly in low- and middle-income countries where, in stark contrast, the rate of childhood obesity is rising. Globally, 1.9 billion adults and 38.3 million children are overweight or obese (“Obesity”). Undernutrition and obesity can be found in the same household, largely a result of eating energy-dense foods that are high in fat and sugars. The global impact of malnutrition, which includes both undernutrition and obesity, has lasting developmental, economic, social, and medical consequences. end public domain text

public domain text In 2019, Berners-Lee et al. published the results of their quantitative analysis of global and regional food supply. They determined that significant changes are needed on four fronts: end public domain text

Food production must be sufficient, in quantity and quality, to feed the global population without unacceptable environmental impacts. Food distribution must be sufficiently efficient so that a diverse range of foods containing adequate nutrition is available to all, again without unacceptable environmental impacts. Socio-economic conditions must be sufficiently equitable so that all consumers can access the quantity and range of foods needed for a healthy diet. Consumers need to be able to make informed and rational choices so that they consume a healthy and environmentally sustainable diet (10).

annotated text Block Quote. The writer has chosen to present important evidence as a direct quotation, using the correct format for direct quotations longer than four lines. See Section Editing Focus: Integrating Sources and Quotations for more information about block quotes. end annotated text

public domain text Among their findings, they singled out, in particular, the practice of using human-edible crops to produce meat, dairy, and fish for the human table. Currently 34 percent of human-edible crops are fed to animals, a practice that reduces calorie and protein supplies. They state in their report, “If society continues on a ‘business-as-usual’ dietary trajectory, a 119% increase in edible crops grown will be required by 2050” (1). Future food production and distribution must be transformed into systems that are nutritionally adequate, environmentally sound, and economically affordable. end public domain text

Land and Water Use

public domain text Agriculture occupies 40 percent of Earth’s ice-free land mass (Barnard). While the net area used for producing food has been fairly constant since the mid-20th century, the locations have shifted significantly. Temperate regions of North America, Europe, and Russia have lost agricultural land to other uses, while in the tropics, agricultural land has expanded, mainly as a result of clearing forests and burning biomass (Willett et al.). Seventy percent of the rainforest that has been cut down is being used to graze livestock (Münter). Agricultural use of water is of critical concern both quantitatively and qualitatively. Agriculture accounts for about 70 percent of freshwater use, making it “the world’s largest water-consuming sector” (Barnard). Meat, dairy, and egg production causes water pollution, as liquid wastes flow into rivers and to the ocean (World Wildlife Fund and Knorr Foods). According to the Hertwich et al., “the impacts related to these activities are unlikely to be reduced, but rather enhanced, in a business-as-usual scenario for the future” (13). end public domain text

annotated text Statistical Data. To develop her points related to land and water use, Tran presents specific statistical data throughout this section. Notice that she has chosen only the needed words of these key points to ensure that she controls the development of the supporting point and does not overuse borrowed source material. end annotated text

annotated text Defining Terms. Aware of her audience, Tran defines monocropping , a term that may be unfamiliar. end annotated text

public domain text Earth’s resources and ability to absorb pollution are limited, and many current agricultural practices undermine these capacities. Among these unsustainable practices are monocropping [growing a single crop year after year on the same land], concentrated animal-feeding operations, and overdependence on manufactured pesticides and fertilizers (Hamilton). Such practices deplete the soil, dramatically increase energy use, reduce pollinator populations, and lead to the collapse of resource supplies. One study found that producing one gram of beef for human consumption requires 42 times more land, 2 times more water, and 4 times more nitrogen than staple crops. It also creates 3 times more greenhouse gas emissions (Chai et al.). The EAT– Lancet Commission calls for “halting expansion of new agricultural land at the expense of natural ecosystems . . . strict protections on intact ecosystems, suspending concessions for logging in protected areas, or conversion of remaining intact ecosystems, particularly peatlands and forest areas” (Willett et al. 481). The Commission also calls for land-use zoning, regulations prohibiting land clearing, and incentives for protecting natural areas, including forests. end public domain text

annotated text Synthesis. The paragraphs above and below this comment show how Tran has synthesized content from several sources to help establish and reinforce key supports of her essay . end annotated text

Greenhouse Gas and Climate Change

public domain text Climate change is heavily affected by two factors: greenhouse gas emissions and carbon sequestration. In nature, the two remain in balance; for example, most animals exhale carbon dioxide, and most plants capture carbon dioxide. Carbon is also captured, or sequestered, by soil and water, especially oceans, in what are called “sinks.” Human activities have skewed this balance over the past two centuries. The shift in land use, which exploits land, water, and fossil energy, has caused increased greenhouse-gas emissions, which in turn accelerate climate change. end public domain text

public domain text Global food systems are threatened by climate change because farmers depend on relatively stable climate systems to plan for production and harvest. Yet food production is responsible for up to 30 percent of greenhouse gas emissions (Barnard). While soil can be a highly effective means of carbon sequestration, agricultural soils have lost much of their effectiveness from overgrazing, erosion, overuse of chemical fertilizer, and excess tilling. Hamilton reports that the world’s cultivated and grazed soils have lost 50 to 70 percent of their ability to accumulate and store carbon. As a result, “billions of tons of carbon have been released into the atmosphere.” end public domain text

annotated text Direct Quotation and Paraphrase. While Tran has paraphrased some content of this source borrowing, because of the specificity and impact of the number— “billions of tons of carbon”—she has chosen to use the author’s original words. As she has done elsewhere in the essay, she has indicated these as directly borrowed words by placing them within quotation marks. See Section 12.5 for more about paraphrasing. end annotated text

public domain text While carbon sequestration has been falling, greenhouse gas emissions have been increasing as a result of the production, transport, processing, storage, waste disposal, and other life stages of food production. Agriculture alone is responsible for fully 10 to 12 percent of global emissions, and that figure is estimated to rise by up to 150 percent of current levels by 2030 (Chai et al.). Münter reports that “more greenhouse gas emissions are produced by growing livestock for meat than all the planes, trains, ships, cars, trucks, and all forms of fossil fuel-based transportation combined” (5). Additional greenhouse gases, methane and nitrous oxide, are produced by the decomposition of organic wastes. Methane has 25 times and nitrous oxide has nearly 300 times the global warming potential of carbon dioxide (Curnow). Agricultural and food production systems must be reformed to shift agriculture from greenhouse gas source to sink. end public domain text

Social and Cultural Values

public domain text As the Sierra Club has pointed out, agriculture is inherently cultural: all systems of food production have “the capacity to generate . . . economic benefits and ecological capital” as well as “a sense of meaning and connection to natural resources.” Yet this connection is more evident in some cultures and less so in others. Wealthy countries built on a consumer culture emphasize excess consumption. One result of this attitude is that in 2014, Americans discarded the equivalent of $165 billion worth of food. Much of this waste ended up rotting in landfills, comprised the single largest component of U.S. municipal solid waste, and contributed a substantial portion of U.S. methane emissions (Sierra Club). In low- and middle-income countries, food waste tends to occur in early production stages because of poor scheduling of harvests, improper handling of produce, or lack of market access (Willett et al.). The recent “America First” philosophy has encouraged prioritizing the economic welfare of one nation to the detriment of global welfare and sustainability. end public domain text

annotated text Synthesis and Response to Claims. Here, as in subsequent sections, while still relying heavily on facts and content from borrowed sources, Tran provides her synthesized understanding of the information by responding to key points. end annotated text

public domain text In response to claims that a vegetarian diet is a necessary component of sustainable food production and consumption, Lusk and Norwood determined the importance of meat in a consumer’s diet. Their study indicated that meat is the most valuable food category to consumers, and “humans derive great pleasure from consuming beef, pork, and poultry” (120). Currently only 4 percent of Americans are vegetarians, and it would be difficult to convince consumers to change their eating habits. Purdy adds “there’s the issue of philosophy. A lot of vegans aren’t in the business of avoiding animal products for the sake of land sustainability. Many would prefer to just leave animal husbandry out of food altogether.” end public domain text

public domain text At the same time, consumers expect ready availability of the foods they desire, regardless of health implications or sustainability of sources. Unhealthy and unsustainable foods are heavily marketed. Out-of-season produce is imported year-round, increasing carbon emissions from air transportation. Highly processed and packaged convenience foods are nutritionally inferior and waste both energy and packaging materials. Serving sizes are larger than necessary, contributing to overconsumption and obesity. Snack food vending machines are ubiquitous in schools and public buildings. What is needed is a widespread attitude shift toward reducing waste, choosing local fruits and vegetables that are in season, and paying attention to how foods are grown and transported. end public domain text

annotated text Thesis Restated. Restating her thesis, Tran ends this section by advocating for a change in attitude to bring about sustainability. end annotated text

DISSENTING OPINIONS

annotated text Counterclaims . Tran uses equally strong research to present the counterargument. Presenting both sides by addressing objections is important in constructing a clear, well-reasoned argument. Writers should use as much rigor in finding research-based evidence to counter the opposition as they do to develop their argument. end annotated text

public domain text Transformation of the food production system faces resistance for a number of reasons, most of which dispute the need for plant-based diets. Historically, meat has been considered integral to athletes’ diets and thus has caused many consumers to believe meat is necessary for a healthy diet. Lynch et al. examined the impact of plant-based diets on human physical health, environmental sustainability, and exercise performance capacity. The results show “it is unlikely that plant-based diets provide advantages, but do not suffer from disadvantages, compared to omnivorous diets for strength, anaerobic, or aerobic exercise performance” (1). end public domain text

public domain text A second objection addresses the claim that land use for animal-based food production contributes to pollution and greenhouse gas emissions and is inefficient in terms of nutrient delivery. Berners-Lee et al. point out that animal nutrition from grass, pasture, and silage comes partially from land that cannot be used for other purposes, such as producing food directly edible by humans or for other ecosystem services such as biofuel production. Consequently, nutritional losses from such land use do not fully translate into losses of human-available nutrients (3). end public domain text

annotated text Paraphrase. Tran has paraphrased the information as support. Though she still cites the source, she has changed the words to her own, most likely to condense a larger amount of original text or to make it more accessible. end annotated text

public domain text While this objection may be correct, it does not address the fact that natural carbon sinks are being destroyed to increase agricultural land and, therefore, increase greenhouse gas emissions into the atmosphere. end public domain text

public domain text Another significant dissenting opinion is that transforming food production will place hardships on farmers and others employed in the food industry. Farmers and ranchers make a major investment in their own operations. At the same time, they support jobs in related industries, as consumers of farm machinery, customers at local businesses, and suppliers for other industries such as food processing (Schulz). Sparks reports that “livestock farmers are being unfairly ‘demonized’ by vegans and environmental advocates” and argues that while farming includes both costs and benefits, the costs receive much more attention than the benefits. end public domain text

FUTURE GENERATIONS

public domain text The EAT– Lancet Commission calls for a transformation in the global food system, implementing different core processes and feedback. This transformation will not happen unless there is “widespread, multi-sector, multilevel action to change what food is eaten, how it is produced, and its effects on the environment and health, while providing healthy diets for the global population” (Willett et al. 476). System changes will require global efforts coordinated across all levels and will require governments, the private sector, and civil society to share a common vision and goals. Scientific modeling indicates 10 billion people could indeed be fed a healthy and sustainable diet. end public domain text

annotated text Conclusion. While still using research-based sources as evidence in the concluding section, Tran finishes with her own words, restating her thesis. end annotated text

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. They are also achievable. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact, starting now. end public domain text

annotated text Sources. Note two important aspects of the sources chosen: 1) They represent a range of perspectives, and 2) They are all quite current. When exploring a contemporary topic, it is important to avoid research that is out of date. end annotated text

Works Cited

Barnard, Neal. “How Eating More Plants Can Save Lives and the Planet.” Physicians Committee for Responsible Medicine , 24 Jan. 2019, www.pcrm.org/news/blog/how-eating-more-plants-can-save-lives-and-planet. Accessed 6 Dec. 2020.

Berners-Lee, M., et al. “Current Global Food Production Is Sufficient to Meet Human Nutritional Needs in 2050 Provided There Is Radical Societal Adaptation.” Elementa: Science of the Anthropocene , vol. 6, no. 52, 2018, doi:10.1525/elementa.310. Accessed 7 Dec. 2020.

Chai, Bingli Clark, et al. “Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets.” Sustainability , vol. 11, no. 15, 2019, doi: underline 10.3390/su11154110 end underline . Accessed 6 Dec. 2020.

Curnow, Mandy. “Managing Manure to Reduce Greenhouse Gas Emissions.” Government of Western Australia, Department of Primary Industries and Regional Development, 2 Nov. 2020, www.agric.wa.gov.au/climate-change/managing-manure-reduce-greenhouse-gas-emissions. Accessed 9 Dec. 2020.

Gray, Richard. “Why the Vegan Diet Is Not Always Green.” BBC , 13 Feb. 2020, www.bbc.com/future/article/20200211-why-the-vegan-diet-is-not-always-green. Accessed 6 Dec. 2020.

Hamilton, Bruce. “Food and Our Climate.” Sierra Club, 2014, www.sierraclub.org/compass/2014/10/food-and-our-climate. Accessed 6 Dec. 2020.

Hertwich. Edgar G., et al. Assessing the Environmental Impacts of Consumption and Production. United Nations Environment Programme, 2010, www.resourcepanel.org/reports/assessing-environmental-impacts-consumption-and-production.

Lusk, Jayson L., and F. Bailey Norwood. “Some Economic Benefits and Costs of Vegetarianism.” Agricultural and Resource Economics Review , vol. 38, no. 2, 2009, pp. 109-24, doi: 10.1017/S1068280500003142. Accessed 6 Dec. 2020.

Lynch Heidi, et al. “Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance.” Nutrients, vol. 10, no. 12, 2018, doi:10.3390/nu10121841. Accessed 6 Dec. 2020.

Münter, Leilani. “Why a Plant-Based Diet Will Save the World.” Health and the Environment. Disruptive Women in Health Care & the United States Environmental Protection Agency, 2012, archive.epa.gov/womenandgirls/web/pdf/1016healththeenvironmentebook.pdf.

Purdy, Chase. “Being Vegan Isn’t as Good for Humanity as You Think.” Quartz , 4 Aug. 2016, qz.com/749443/being-vegan-isnt-as-environmentally-friendly-as-you-think/. Accessed 7 Dec. 2020.

Schulz, Lee. “Would a Sudden Loss of the Meat and Dairy Industry, and All the Ripple Effects, Destroy the Economy?” Iowa State U Department of Economics, www.econ.iastate.edu/node/691. Accessed 6 Dec. 2020.

Sierra Club. “Agriculture and Food.” Sierra Club, 28 Feb. 2015, www.sierraclub.org/policy/agriculture/food. Accessed 6 Dec. 2020.

Sparks, Hannah. “Veganism Won’t Save the World from Environmental Ruin, Researchers Warn.” New York Post , 29 Nov. 2019, nypost.com/2019/11/29/veganism-wont-save-the-world-from-environmental-ruin-researchers-warn/. Accessed 6 Dec. 2020.

Willett, Walter, et al. “Food in the Anthropocene: The EAT– Lancet Commission on Healthy Diets from Sustainable Food Systems.” The Lancet, vol. 393, no. 10170, 2019. doi:10.1016/S0140-6736(18)31788-4. Accessed 6 Dec. 2020.

World Health Organization. “Malnutrition.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/malnutrition. Accessed 8 Dec. 2020.

World Health Organization. “Obesity and Overweight.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/obesity-and-overweight. Accessed 8 Dec. 2020.

World Wildlife Fund. Appetite for Destruction: Summary Report. World Wildlife Fund, 2017, www.wwf.org.uk/sites/default/files/2017-10/WWF_AppetiteForDestruction_Summary_Report_SignOff.pdf.

World Wildlife Fund and Knorr Foods. Future Fifty Foods. World Wildlife Fund, 2019, www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf.

“World Population by Year.” Worldometer , www.worldometers.info/world-population/world-population-by-year/. Accessed 8 Dec. 2020.

Discussion Questions

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Vegan vs. Vegetarian Diets: Impacts on Health Essay

Vegans and vegetarians are people who do not engage in the consumption of meat. However, vegetarians have the option of consuming animal products like eggs and milk, but this option is not available to vegans; vegetarians tend to avoid the intake of all the animal proteins (Craig 1627). It is assumed that most vegans choose their food due to their religious and political beliefs, while vegetarians act out of choice. In effect, Veganism is a way of life that seeks to eliminate the consumption of animal products. On the other hand, vegetarianism is the practice of diet choices that exclude meat products. Mostly, vegans do not consume anything that is obtained from animals, like milk, eggs, honey, or any other supplements derived from animals. On the other hand, vegetarians tend to exclude meat products like fish and meat from their diet, while some of them take dairy products and eggs.

Over the years, there has been an increase in the popularity of vegetarian diet. Mostly, vegetarian diets are associated with many health benefits due to the high intake of vitamins, folic acid, magnesium, potassium, unsaturated fats, and phytochemicals (Phillips 134).

Most vegan diets have less cholesterol, less saturated fat, and high fiber compared to some vegetarian diets. In effect, these groups of people are normally thinner, have lower serum cholesterol levels, tend to have fewer cases of high blood pressure, and have a reduced risk of getting lifestyle related diseases. While vegetarian diets seem to be the healthy way of living, they increase the number of nutritional deficiencies in the body, as one foregoes the intake of animal products. Of particular concern among the list of micronutrients that such groups of people are likely to be lacking include vitamin B-12, Omega 3 fatty acids, and calcium, among others (Key, Appleby, and Rosell 36). Resultantly, it is imperative that vegans engage in the consumption of supplements to substitute the minimal intake of foods containing these nutrients.

Numerous health effects are related to the intake of vegan diets. Vegans are thinner in nature, have lower levels of cholesterol, and considerably lower levels of blood pressure compared to vegetarians. One study by Marsh, Zeuschner, and Saunders shows that the health benefits were true for all the races that were vegan in nature; they included the whites, African-Americans, and Hispanics (260). The study showed that the cholesterol level of vegans was about 44%, which was a lower level than their omnivore counterparts (Phillips 138). One major cause of cardiovascular disease is obesity. Thus, cardiovascular disease is not prevalent among vegans due to their lower body mass index (BMI). Essentially, a good BMI is an efficient protective factor, as it implies lower blood lipid levels and reduces the potential for heart disease among the vegans.

Further, vegans tend to have a higher intake of vegetables and fruits compared to their omnivore counterparts. Mostly, a high intake of fruits and vegetables tends to increase folic acid, phytochemicals, and antioxidants in the body, all of which are associated with low cholesterol levels. Consequently, a higher intake of fruits and vegetables leads to fewer occurrences of stroke and reduced mortality from stroke and resultant heart disease. Vegans also consume a lot of nuts, whole grains, and soy, which are associated with cardio-protective effects.

An Adventist health study showed that non-vegetarians had a higher risk of both prostate and colorectal cancer compared to their vegetarian counterparts. It is stated that a vegetarian diet offers protective nutritional components for the ailments (Le and Sabaté 2131). Overall, the BMI of vegetarians being lower than that of non-vegetarians acts as a protective factor against the development of cancer as opposed to non-vegetarian populations (Le and Sabaté 2131).

Primarily, vegans tend to consume more vegetables, legumes, tomatoes, fiber, vitamin C, and vegetables compared to their omnivore’s counterparts. All the nutrients derived from the fruits tend to be highly protective against cancer. For instance, the intake of vegetables and fruits is termed protective against mouth, lung, stomach, and esophagus cancers. Further, the frequent consumption of legumes offers a protective lining in the stomach, which guards against prostate and stomach cancer.

Moreover, the consumption of foods rich in flavonoids, phytochemicals, fiber, vitamin C, and fiber offers protection against various forms of cancer, with garlic being associated with protection against colorectal cancer. Despite the benefits of most of the foods that the vegetarian population eats, there has been a slight difference in cancer rates between vegans and non-vegetarians. This could be attributed to poor preparation methods and inadequate intake of vitamin D, which also increases cancer risk among the vegan populations.

Further, the proteins that are avoided by the vegetarian societies seem to cause serious health consequences to those who consume them. Processed meat and red meat are two protein sources that have increasingly been associated with many cancer problems. Notably, people with a high intake of red meat suffer the greatest risk of developing cancer, with a risk of about 20-60%. Among the prominent types of cancer that these populations are associated with include the cancer of the liver, lung cancer, colorectal, and esophageal cancer. Moreover, eggs intake is seen to lead to a high risk of pancreatic cancer in various populations.

While vegans avoid the consumption of the food purported to cause higher cancer incidences, they engage in the use of high legume amounts. However, while the use of legumes helps in developing a stomach lining that guards against stomach cancer, it also facilitates colon cancer. Nonetheless, the use of soy foods among the vegan populations tends to protect them from prostate cancer.

While the consumption of vegan diets is associated with some benefits, there are also some risks associated with such foods. Primarily, most vegans emphasize on a high intake of vegetables, which are also dominated by fruits. They also include a high intake of cereals, which are both unrefined and refined, as well as legumes. Cereals and legumes tend to release moderate amounts of bio-available protein levels, yet very rich in nutrients like phytate. Nonetheless, vegan diets exclude fish, shellfish, and meat, which are the primary sources of nutrients that one could consume. In effect, the vegan foods are highly devoid of vital nutrients necessary for physiological functions. In effect, both vegetarians and vegans are prone to vitamin B-12 deficiency, iron, zinc, and calcium deficiencies. They also tend to lack vitamins A and D, among other important fatty acids.

It is estimated that about 68.5% of vegetarians and 83% of vegans suffer from the problem of vitamin B-12 deficiency compared to 5% of non-vegetarians (Craig 1630). The purpose of vitamin B-12 is to work in synergy with folate to synthesize DNA and red blood cells.

The two nutrients are also important in the generation of the myelin sheath, which is a protective cover on the nerves that helps in carrying out nerve impulses. In effect, the lack of nutrient implies that vegans and vegetarians may suffer conditions like fatigue, lethargy, weakness, poor memory, anemia, neurological, and psychiatric issues, among others. In fact, a child brought up with this kind of diet tends to face worse struggles, as they hardly acquire the nutrients even when given some animal products to boost their vitamin B-12 levels. In effect, the standard of reasoning, problem-solving capacity, and learning is low among children with vitamin B-12 deficiency.

The level of calcium intake is equal in both vegetarians and omnivores, although it is lowest for vegans. Vegans tend to lack calcium, as they eliminate foods that are rich in calcium from their diet. Further, it is harder for vegans to acquire calcium from plants, as most plant foods contain phytate and oxalate, which tend to inhibit the absorption of the nutrient. This, further, limits the amount of calcium that the body can get from the plant foods. In effect, while the level of calcium is high in plant foods like kale and spinach, the plant calcium is poorly absorbed into the body during digestion (Craig 1633).

Overall, the health benefits of a vegan and vegetarian diets are positive because the diets are largely protective against cancer, among other lifestyle diseases like cardiovascular disease. However, the diets tend to limit the absorption of various other essential nutrients like calcium and vitamin B-12, leading to deficiencies in the nutrients. Therefore, it is imperative that vegans and vegetarians increase their supplement intake of the vital nutrients they do not acquire from both fruits and vegetables.

Works Cited

Craig, Winston J. “Health Effects of Vegan Diets.” The American Journal of Clinical Nutrition 89.5 (2009): 1627S-1633S. Print.

Key, Timothy J., Paul N. Appleby, and Magdalena S. Rosell. “Health Effects of Vegetarian and Vegan Diets.” Proceedings of the Nutrition Society 65.01 (2006): 35-41. Print.

Le, Lap Tai, and Joan Sabaté. “Beyond Meatless, the Health Effects of Vegan Diets: Findings from the Adventist Cohorts.” Nutrients 6.6 (2014): 2131-2147. Print.

Marsh, Kate, Carol Zeuschner, and Angela Saunders. “Health Implications of a Vegetarian Diet A Review.” American Journal of Lifestyle Medicine 6.3 (2012): 250-267. Print.

Phillips, Frankie. “Vegetarian Nutrition.” Nutrition Bulletin 30.2 (2005): 132-167. Print.

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1. IvyPanda . "Vegan vs. Vegetarian Diets: Impacts on Health." June 29, 2020. https://ivypanda.com/essays/vegan-vs-vegetarian-diets-impacts-on-health/.

Bibliography

IvyPanda . "Vegan vs. Vegetarian Diets: Impacts on Health." June 29, 2020. https://ivypanda.com/essays/vegan-vs-vegetarian-diets-impacts-on-health/.

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IELTS Blog & IELTS Mock Test

Ielts exam preparation for a higher band score., ielts essay: everyone should adopt a vegetarian diet.

You should spend about 40 minutes on this task.

Write about the following topic:

Everyone should adopt a vegetarian diet because eating meat can cause serious health problems.

Do you agree or disagree?

Give reasons for your answer and include any relevant examples from your own experience or knowledge.

Write at least 250 words.

Model Answer 1:

People should consume more vegetables and fruits and as little meat as possible because intake high amount of meat can cause serious health issues. In my opinion, the consumption of a vegetarian diet is a better way to live a healthy life and I agree with the notion.

Firstly, vegetarian diets are cheaper and more healthy. If the majority of people become vegetarians, a nation needs to struggle less to become self-sufficient on food production. Moreover, such diets are easily accessible both for the poor and rich citizens. Most importantly, plant-based food provides necessary vitamins and food values, especially fibre, which protect us from many dangerous diseases. Not to mention, producing vegetarian food is more ecologically sustainable, and it reduces damage to the environment.

On the contrary, a certain portion of meat is necessary for a balanced diet because it contains protein, calcium and other vitamins. Nevertheless, these can be also gained from alternative sources like beans, mushrooms and nuts. Most meats are cholesterol-rich, which is detrimental to the human body and cause diseases. On top of that, deadly illnesses like cardiovascular diseases, obesity and brain haemorrhage are increasing gradually all around the world due to a high intake of red meat in different countries and I believe a vegetarian diet is a perfect solution to all these problems.

In conclusion, a healthy diet determines our wellbeing and life expectancy. Since a vegetarian diet is far beneficial than meats, we should choose wisely and decrease our meat intake as little as possible.

[By – Amraiz Ali Shahzad ]

Model Answer 2:

When it is perfectly possible to lead a healthy life by eating plant-based food, I see no justification for killing birds or animals for our food. Therefore, I completely agree with the argument that everyone should adopt a vegetarian diet.

There are several benefits to following a vegetarian diet. To start with, plant-based food is rich in vitamins, minerals, anti-oxidants and other nutrients required for good health. What’s more, most fruits and vegetables contain little or no cholesterol or calories. Research has shown that vegetarians are less likely to develop health-related problems like obesity, cancer or heart diseases. Health benefits are not the only reason to follow a vegetarian diet. When we obtain our food from plants, we can also stop cruelty to animals.

By contrast, non-vegetarian foods such as fish and meat are high in cholesterol, fat and calories. Regular consumption of red meat is known to increase a person’s risk of cancer and heart disease. In addition, unlike fruits or vegetables, fish and meat cannot be eaten raw. The slaughtered animal may have some illness. If half-cooked meat is eaten, it can cause deadly infections in human beings. In fact, many cases of food poisoning are caused by the consumption of contaminated meat.

The quality of non-vegetarian food has also deteriorated over the years. Seafood has become contaminated due to the pollution in ocean water. It is a well-known fact that farm animals are given steroids to grow rapidly. When we eat their meat, the steroid also enters into our body. This leads to several problems like precocious puberty in children.

To conclude, vegetarian diets are healthy and do not constitute cruelty to animals. Therefore, I believe that everyone should adopt vegetarianism.

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Home — Essay Samples — Life — Vegetarianism — An Introduction to the Reasons for Vegetarianism

Vegetarianism: Introduction, Positive and Negative Sides

• Categories: Vegetarianism

About this sample

Words: 1182 |

Published: Aug 10, 2018

Words: 1182 | Pages: 3 | 6 min read

Table of contents

What is vegetarianism (essay), benefits and drawbacks of vegetarian diets, works cited.

• Davis, B., & Melina, V. (2014). Becoming Vegetarian: The Complete Guide to Adopting a Healthy Plant-Based Diet. Book Publishing Company.
• Flynn, R. W. V. (2017). Vegetarianism in Western Europe: A Study of Vegetarianism in France, Germany, Great Britain, Italy, and Sweden. Routledge.
• Fox, N., & Ward, K. (2008). Health, ethics and environment: A qualitative study of vegetarian motivations. Appetite, 50(2-3), 422-429. doi:10.1016/j.appet.2007.09.007
• Haddad, E. H., Sabaté, J., Whitten, C. G., & Tanzman, J. S. (2014). Vegetarian food guide pyramid: A conceptual framework. The American Journal of Clinical Nutrition, 100(Supplement_1), 356S-361S. doi:10.3945/ajcn.113.071621
• Leitzmann, C. (2017). Vegetarian nutrition: Past, present, future. The American Journal of Clinical Nutrition, 100(Supplement_1), 496S-502S. doi:10.3945/ajcn.113.071621
• Mangels, A. R., Messina, V., & Messina, M. (2011). The Dietitian's Guide to Vegetarian Diets: Issues and Applications. Jones & Bartlett Learning.
• Marsh, K., & Zeuschner, C. (2012). The vegan plate: A guide to healthy vegan nutrition. Akerman Publishing.
• Sabaté, J., & Wien, M. (2015). Vegetarian diets and childhood obesity prevention. The American Journal of Clinical Nutrition, 101(1), 152S-157S. doi:10.3945/ajcn.113.071621
• Spencer, E. A., Appleby, P. N., Davey, G. K., & Key, T. J. (2003). Diet and body mass index in 38 000 EPIC-Oxford meat-eaters, fish-eaters, vegetarians and vegans. International Journal of Obesity, 27(6), 728-734. doi:10.1038/sj.ijo.0802300
• Tuso, P. J., Ismail, M. H., Ha, B. P., & Bartolotto, C. (2013). Nutritional update for physicians: Plant-based diets. The Permanente Journal, 17(2), 61-66. doi:10.7812/TPP/12-085

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Vegetarianism Essay Writing: Essay on Vegetarian Food IELTS Writing Exam

Vegetarianism essay-ielts writing section.

The following is the template for the vegetarianism essay.

We always tell the fact that you should read the query question carefully. This is important because you should know at what topic you are going to write.

Let’s see the following example question

We should divert our eating habits towards vegetarian because if you eat too much meat then you can have health problems.  How much you disagree or agree with the above statement?

Some important points to be considered before starting writing your opinion on the given topic.

• Staying on the Topic

It is very important that you should stay on the topic while writing a response to the question. If you don’t look carefully at the question and don’t try to brainstorm some of the ideas, then it is very likely that you will end up including the vague information. For example, consider the above statement which contains arguments that are related to morals and religion but if you include those then you’ll be off-topic.

So, looking at the above statement it can be inferred that you should only add that information which is related to health problems caused by the meat.

• Having All of the Information

You don’t have to worry if you do not have much information about the given topic which in this case is health and diet. The examiner does not want you to write the complex vocabulary words but wants to test your ability of English writing. If you’re having the information about the basics of the topic and know only some basic vocabulary, then you are good to go.

The examiner will only judge you on the basis that how beautifully you have constructed the argument even when you are not the subject expert. So, be relax and write what you know about the topic.

Organization of the Essay in IELTS Writing Section

In the model answer given in this article then we have disagreed with the above statement thus saying that everyone should not eat vegetables.

The model essay is organized as follows

It explains the issues of health caused by consuming meat. This is the argument that supports the fact of being vegetarian.  

I t explains the benefits of consuming meat.

Given Below is the example essay.

Model Essay

You have 40 minutes to complete the following task.

Write a response to the following topic.

Give appropriate reasons in support of your answer and also include the examples relevant to the topic based on your knowledge or experience.

You must write 250 words at least.

Model Answer:

Consuming vegetable diet is becoming popular nowadays and many people are diverting their eating habits towards eating vegetables from eating meat. This is mainly because people think that consuming meat will cause harm to their bodies. However, I believe that consuming vegetables is not compulsory for everyone.

Vegetarians strongly believe that consuming meat is very unhealthy as it can cause a lot of diseases to them. Moreover, there is also scientific evidence that suggests that eating red meat can cause diseases. One should eat red meat less such as once or twice a week to prevent cancer from happening. Additionally, meat has a high amount of saturated fats which cause the problems of health such as diabetes and cardiovascular diseases.

However, on the other hand, there are arguments which support that humans should eat meat. Firstly, the human body is designed in a way that it must consume meat, which tells us that eating meat is not dangerous. Moreover, humans have been consuming meat since the dawn of the time which tells us that our bodies have adapted to it. Secondly, meat has a lot of protein in it which is needed by our body to build muscles. People who are vegetarian have to eat some supplements which contain such minerals and vitamins they can’t have from vegetables. So, eating too much meat can cause harm but if we limit our meat consumption and have a balanced diet then we can avoid diseases.

In conclusion, I would say that not everyone should turn towards a vegetarian diet. Although eating excessive meat can always cause diseases. So, we should turn ourselves towards having the diet which is a balance between meat and vegetables to keep our bodies healthy.

Comments and Suggestions for writing Essay in IELTS Writing Section

You should always begin the essay by the introduction of the topic. In our case, we have started by giving the vegetarianism introduction and telling about the harms of consuming meat.

Further, it depends upon a thesis statement to make it very clear that what is the opinion of the candidate.

The second paragraph has topic sentence. This makes clear that the following paragraph will tell about the issues of health caused by eating meat. Examples are also given in support of the argument.

The third paragraph also has the topic sentence. This also makes clear that further information will be on the benefits of eating meat.

Lastly, the conclusion is given in the final paragraph by giving the final thoughts.

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Great argumentative essay topics about food with essay prompts, bob cardens.

• July 31, 2022
• Essay Topics and Ideas , Samples

It can be hard to think of a good Argumentative Essay Topics About Food. You want something that will engage your audience and get them thinking, but you also need to pick a topic that you feel passionate about. In this article, we’ll give you a list of some great Argumentative Essay Topics About Food to get you started!

What You'll Learn

Great Argumentative Essay Topics About Food

Differences Between Food Intoxication and Food Infection

Essay Prompt: Food infections occur when individuals consume food contaminated by infectious organisms such as bacteria, viruses, parasites, and toxins. Food contamination can happen during the production of food.

Food as a Way to Showcase African Americans’ Identity

Essay Prompt: For the majority, there is not much to think about food. Food is simply a means to an end. We eat so we could be full. However, others understand that food is not just a means. They understand that what they eat is a representation of who they are.

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Why Do People Waste Food?

Essay Prompt: Evidence reveals that the food wasted annually could be enough to feed an enormous number of people. There are two main reasons why people waste food. First, when people visit restaurants, they are usually starving. Consequently, they are likely to order more food than they need.

The Food we Eat

Essay Prompt: The food we eat contains nutrients necessary for nourishing and proper functioning of the body. It is important to understand well the food we put into our mouths because it determines our health and wellbeing. The food we eat contains nutrients such as carbohydrates, fats, proteins, minerals, and vitamins…

Food Preference Identifies Identity

Essay Prompt: Although food variations can be found anywhere in the world whether it is local or adopted; that people are liking food regardless of their roots and preferences; those food varieties these days are being adopted and reformulated from culture to culture, food variation identifies the individual’s culture.  

Please watch the documentary “Food Chains”. Literature & Language

Essay Prompt: Food Chains is a documentary that was produced by Eva Longoria on November 24, 2014. This documentary reveals how farmworkers in the United States are abused by the multibillion-dollar supermarkets and food industries

Essay Prompt: Food wastage refers to the loss of unconsumed food. Food wastage occurs in various stages, such as production, processing, distribution, retail, and consumption. Conversely, food loss refers to the removal of food intended for consumption from the food chain. In most cases, food that ends up.

Unique Argumentative Essay Topics About Food

The topic is fast Food and health

Essay Prompt: Fast food refers to types of foods that are prepared within a short time before they are served. They are relatively cheaper than ordinary food cooked in homes. In most restaurants, fast foods are readily available and one does not need time to wait for it to be prepared.  

Food Security and Reasons Why LDCs Are Food-Deficit Countries

Essay Prompt: Food security entails the availability of adequate, nutritious, sufficient, and safe food that enable people to maintain their health and have active lives. In particular, food security comprises of three primary elements, namely availability, access, and utilization. (Argumentative Essay Topics About Food)

The Slow Food Movement will improve the Condition of the Environment

Essay Prompt: The slow food movement has been popularized due to the positive effects that it has on the environment. The movement supports the consumption of locally manufactured food instead of imported foods, which ultimately cuts the use of fossil fuel in the transportation of food.

The Concept of Right to Food, Justice, and Sovereignty and the Food Insecurity

Essay Prompt: From the video, key concepts discussed are the right to food, justice, and sovereignty. Every human being has a right to food, which involves the right to have adequate food which is correspondent to their cultural tradition, as well as enhance physical and mental status for a dignified and fulfilling life.

Here are additional  60+ Top And Best Argumentative Essay Topics For Different Contexts

Food Policy and Public Health’s Impacts on Mexican Food System

Essay Prompt: Food policy and public health are always a major concern to different countries across the globe. Food policy is the way a government manages and regulates the food system and industry, the laws governing the trading of food products and inputs.

Food History. Could slow Food be the best choice for producing Food for humanity?

Essay Prompt: Slow Food mainly seeks to attain the goal of producing food that is good, clean, and fair. Additionally, it also seeks to continue feeding the world without necessarily harming the environment. Unique Argumentative Essay Topics About Food.

Find out more on  Argumentative Essay Topics About Social Media [Updated]

Reflection on the Lecture About Food Justice

Essay Prompt: This lecture explores diverse concepts, with food justice attracting significant attention. Food justice ensures that everybody acquires access to nutritional and affordable food, not forgetting the safety of those involved in food production.

Research Paper Topics on Food

Cause and Effect Eating out at Fast Food

Essay Prompt: Fast food was made famous in the 1950s through Mc Donald’s company. The industry has been growing vast in the past years. This has been a result of the high demand from customers and improvements in the products and services.

Facts Impacting Food Choices

Essay Prompt: The state of human health is predominantly a faction of food choices that an individual makes every day. My daily food choices are mostly affected by cultural influences, time, and cost. My cultural background affects my daily food choices.

How Food Affects Human Health

Essay Prompt: Currently, the numbers of teenagers with poor eating habits have drastically improved as the sizes of fast-food restaurants also increase. Specifically, the issue has been observed in the US where several new fast-food businesses continue to emerge which produce unhealthy food products.

Global Food Politics

Essay Prompt: After viewing the week eight lecture recording, different key concepts can be unpacked from the discussion, such as student overall essay performance, global food politics, and diabetics. Global food politics is one of the critical concepts that caught my attention.

Traceability, Suitability, and Regenerative Agriculture in Food Supply Chain

Essay Prompt: The Food Industry plays a significant part in providing fundamental necessities and essentials with which diverse human behaviors and activities are given. When food is harvested or manufactured, it must go through several processes.

How can Food supply chains prepare for the future in terms of traceability, suitability, and regenerative agriculture?

Food Insecurity and the Strategies for Solving It

Essay Prompt: A key concept that was clarified in the Zoom Lecture is food insecurity. Food insecurity is an issue that faces a significant number of households globally. During the pandemic, many people experienced food insecurity.

Eating Unhealthily and Our Expectations in How Others Eat

Essay Prompt: Is It Ethical to Eat Unhealthily? People’s food intake comprises the food systems, which are composed of elements such as the workforce, infrastructures, environment, institutions, and other activities associated with food.

How should a developing country improve its Food security? Select a single developing country to consider?

Essay Prompt: Food is critical to human sustenance. Through mankind’s journey, food has been front and center of major events including wars, social rituals, worship and child-bearing.

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Should Ban or Limit GMO Food

Essay Prompt: In the recent years, the GMO foods have flooded the consumer market with over 30,000 different food products.

Global Food Politics: The Food System

Essay Prompt: The movement of people across Mexico and the USA has been on the rise in recent years. There have been several cases of undocumented migration. According to the zoom meeting lecture, the policies put on the line to prevent the undocumented migration of people have not been effective.

Pros of a Single Food Agency

Essay Prompt: Master’s level Essay: Pros of a Single Food Agency: What are some of the pros and cons of creating a single food agency?

Food Industry’s System Structure and Misaligned Interests with Public Health

Essay Prompt: The food industry has introduced a fierce competition for consumers’ money through aggressive advertising efforts and their display of products on supermarket shelves. The fierce competition imposes poor diets worldwide, characterized by immense consumption of ultra-processed packaged food products manufactured.

Why People Work to Reduce Food Wastage?

Essay Prompt: The primary reason why people work to reduce food wastage is because of hunger and saving the resources used to produce food; for example, 28 percent of global land coverage is used for producing food, which eventually goes to waste. Not everybody can afford to buy food from the supermarket, and the grocery.

Is GMO Food safe? They are more nutritious. FDA has approved GMO Foods

Essay Prompt: The safety of GMO foods has sparked heated debates and, in many countries, there is legislation on their consumption. The proponents of GMO foods assert that they cannot be dismissed as categorically harmful….

Write a topic About Food that affects health. Is GMO Food safe?…

The Relationship Between Overproduction and Hunger with the Commodification of Food

Essay Prompt: A commodity is a primary resource utilized as a raw material in manufacturing goods and services. Coffee, beans, and wheat are just a few examples of commodities. The transformation of resources and services into commodities is a significant factor influencing all cultures.

You can also check out  150+ Top-Notch Argumentative Essay Topic Ideas

Identifying the Meaning of Organic

Essay Prompt: Organic implies that the food or agricultural products meet quality standards without the use of synthetic chemicals and genetically modified organisms (GMOs). Fruits, vegetables, grains, and even meat can be produced organically but is mostly the food crops than meat…

College Students Who Go Full Time to School Should Be Able to Get Free Food

Essay Prompt: While in high school, many students yearn for the opportunity to complete their studies and join college little do they know what one goes through in college. College comes with huge expenses and it may be costlier for those who reside in the campus.

Food Symbolism in Society

Essay Prompt: Research on food thrives, from the history of contradictory types of charge to the relationship between provisioning and values, gender responsibilities, and eating maladies.

Raw Fresh Foods versus Cooked Processed Foods: Which is better for the Body?

Essay Prompt: The irony that while most people agree that raw fresh foods are better for the body and yet most people also eat more processed food than fresh food.

Here’s a sample argumentative essay outline you can use for your food essay

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