Nutritional analysis of vegan recipes: From social media to plate

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dc.authorid0000-0002-9481-4210
dc.authorid0000-0002-0335-2330
dc.authorid0000-0002-5307-6151
dc.authorid0000-0002-3644-5066
dc.contributor.authorYoldaş, Tuba
dc.contributor.authorKaya, Gözde Sultan
dc.contributor.authorParmaksız, Ayhan
dc.contributor.authorIşıklar, Handan
dc.contributor.authorGünalan, Elif
dc.date.accessioned2024-08-14T10:48:11Z
dc.date.available2024-08-14T10:48:11Z
dc.date.issued2024
dc.departmentFakülteler, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümü
dc.departmentFakülteler, Tıp Fakültesi, Temel Tıp Bilimleri Bölümü, Biyoistatistik Ana Bilim Dalı
dc.description.abstractThe study aimed to determine the nutritional composition of vegan recipes shared on the Instagram social media platform and to compare these ingredients with their non-vegan/omnivorous versions. Turkish and English vegan recipes of meatballs (n = 53), burgers (n = 12), pizza (n = 15), pasta (n = 38), cake (n = 58), and cookies (n = 52) were obtained from Instagram. They all met the criteria of being shared as #vegan labeled, presented detailed information about ingredients, and only included plant-based ingredients. Afterward, non-vegan/omnivorous recipes (n = 228) were determined as equivalent to the vegan recipes in each food group, and a total of 456 recipes were evaluated. The amounts of macro- and micronutrients per 100-gram serving were obtained by the Nutritional Data System (BeBiS). According to the outcomes, the most significant differences in nutritional composition were found between vegan and non-vegan meatball recipes. The levels of cholesterol and B12 were significantly lower in English vegan recipes of meatballs, pasta, cake, and cookies compared to their non-vegan versions (p < .05). Consuming different vegan foods throughout the day could provide complementary nutrient intake and sustainable optimal health. Nevertheless, recipe-based updates could be an innovative approach in future vegan studies. In addition, analysis of vegan recipes could be considered to modulate vegan supplementation programs.
dc.identifier.citationYoldaş, T., Kaya, G. S., Parmaksız, A., Işıklar, H., & Günalan, E. (2024). Nutritional analysis of vegan recipes: From social media to plate. Food Science and Nutrition, 12(10), pp. 7657-7670. https://doi.org/10.1002/fsn3.4382
dc.identifier.doi10.1002/fsn3.4382
dc.identifier.endpage7670
dc.identifier.issn2048-7177
dc.identifier.issue10
dc.identifier.scopus2-s2.0-85200258463
dc.identifier.scopusqualityQ1
dc.identifier.startpage7657
dc.identifier.urihttps://doi.org/10.1002/fsn3.4382
dc.identifier.urihttps://hdl.handle.net/20.500.13055/748
dc.identifier.volume12
dc.identifier.wosWOS:001283279600001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorYoldaş, Tuba
dc.institutionauthorKaya, Gözde Sultan
dc.institutionauthorParmaksız, Ayhan
dc.institutionauthorIşıklar, Handan
dc.institutionauthorGünalan, Elif
dc.institutionauthorid0000-0002-9481-4210
dc.institutionauthorid0000-0002-0335-2330
dc.institutionauthorid0000-0002-5307-6151
dc.institutionauthorid0000-0002-3644-5066
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFood Science and Nutrition
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.relation.tubitak2209A
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectRecipe
dc.subjectVegan
dc.subjectVegetarian
dc.subjectVitamins
dc.titleNutritional analysis of vegan recipes: From social media to plate
dc.typeArticle
dspace.entity.typePublication

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