ArticleNutrition research and practice2026
Factors associated with vegetarian orientation among Seoul citizens: focusing on food literacy and sociodemographic characteristics.
Article in Nutrition research and practice, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
BACKGROUND/
objectivesThis study examined factors associated with vegetarian orientation among adults in Seoul, with a focus on food literacy (FL) and sociodemographic characteristics. SUBJECTS/
methodsA cross-sectional analysis was conducted using data from the 2023 Seoul Food Survey in Seoul, South Korea. The study included 3,592 adults aged ≥ 18 yrs, who were categorized into vegan, lacto-ovo vegetarian, pollo-pesco vegetarian, flexitarian, and omnivore groups. FL was assessed using a 33-item scale covering 3 domains: nutritional and safety, cultural and relational, and socioecological. Descriptive statistics, general linear models, and logistic regression analyses were performed.
resultsAmong the participants, 16.0% followed a vegetarian-oriented diet, with flexitarians comprising the largest subgroup (10.9%). Vegetarian orientation was positively associated with being female (odds ratio [OR], 1.41; 95% confidence interval [CI], 1.05-1.90), age of ≥ 65 yrs (OR, 2.51; 95% CI, 1.50-4.21) and having a college education (OR, 2.51; 95% CI, 1.78-3.53). Negative associations were found for higher household income (≥ 5 million KRW/month) (OR, 0.63; 95% CI, 0.47-0.85) and low food security (OR, 0.33; 95% CI, 0.24-0.44). Vegetarian-oriented individuals had higher FL scores, particularly in the socioecological domain. In the multivariable models, higher FL scores remained significantly associated with vegetarian orientation. Health management (63.8%) was the most commonly reported motivation.
conclusionGender, age, educational level and FL in the socioecological domain were significantly associated with vegetarian orientation. Our study findings underscore the need for policies and programs that promote sustainable diets tailored to specific sociodemographic groups with varying FL levels.
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