A Qualitative Study of Rural Plant-Based Eaters' Knowledge and Practices for Nutritional Adequacy

Area of Science:

• Nutritional Science
• Dietary Health
• Public Health

Background:

• Plant-based diets are linked to reduced chronic disease risk.
• Individuals avoiding animal products may face deficiencies in Vitamin B12, Vitamin D, omega-3s, calcium, iron, iodine, zinc, and protein.
• Nutrient shortfalls can lead to adverse health outcomes.

Purpose of the Study:

• To explore knowledge and awareness of key nutrient concerns in plant-based diets.
• To identify knowledge gaps and challenges related to nutrient adequacy.

Main Methods:

• Qualitative interviews conducted with 28 rural adults (flexitarian, pescatarian, vegan, vegetarian) in Vermont, USA.
• Exploration of participants' understanding of nutrient sources, bioavailability, and supplementation strategies.

Main Results:

• Participants recognized the healthfulness of plant-based eating but noted challenges accessing Vitamin B12, Vitamin D, and omega-3 fatty acids.
• Strategies for nutrient intake included dietary variety, specific food choices, and supplementation.
• Knowledge gaps were identified regarding nutrient bioavailability, zinc, and iodine, particularly among non-vegan groups.
• A lack of local plant-based nutrition expertise was reported.

Conclusions:

• Addressing knowledge gaps in plant-based nutrition is crucial for dietary adequacy.
• Supporting individuals, especially those partially limiting animal products, can enhance health outcomes.
• Improving access to expert nutrition guidance is needed for plant-based eaters.