{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,29]],"date-time":"2026-06-29T06:24:41Z","timestamp":1782714281237,"version":"3.54.5"},"reference-count":45,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,1,1]],"date-time":"2020-01-01T00:00:00Z","timestamp":1577836800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Appetite"],"published-print":{"date-parts":[[2020,1]]},"DOI":"10.1016\/j.appet.2019.104478","type":"journal-article","created":{"date-parts":[[2019,9,26]],"date-time":"2019-09-26T16:44:42Z","timestamp":1569516282000},"page":"104478","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":185,"special_numbering":"C","title":["Strategies to reduce meat consumption: A systematic literature review of experimental studies"],"prefix":"10.1016","volume":"144","author":[{"given":"Jamie M.","family":"Harguess","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Noe C.","family":"Crespo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mee Yong","family":"Hong","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.appet.2019.104478_bib1","doi-asserted-by":"crossref","first-page":"762","DOI":"10.1017\/S000711451400124X","article-title":"Association between total , processed , red and white meat consumption and all-cause, CVD and IHD mortality: A meta-analysis of cohort studies","volume":"112","author":"Abete","year":"2017","journal-title":"British Journal of Nutrition"},{"key":"10.1016\/j.appet.2019.104478_bib2","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1006\/appe.2001.0474","article-title":"Manipulating the symbolic meaning of meat to encourage greater acceptance of fruits and vegetables and less proclivity for red and white meat","volume":"38","author":"Allen","year":"2002","journal-title":"Appetite"},{"issue":"10","key":"10.1016\/j.appet.2019.104478_bib3","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0204590","article-title":"Testing a novel multicomponent intervention to reduce meat consumption in young men","volume":"13","author":"Amiot","year":"2018","journal-title":"PLoS One"},{"issue":"2","key":"10.1016\/j.appet.2019.104478_bib4","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1016\/0749-5978(91)90020-T","article-title":"The theory of planned behavior","volume":"50","author":"Azjen","year":"1991","journal-title":"Organizational Behavior and Human Decision Processes"},{"key":"10.1016\/j.appet.2019.104478_bib5","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1016\/j.appet.2016.02.150","article-title":"Promoting change in meat consumption among the elderly: Factual and prefactual framing of health and well-being","volume":"106","author":"Bertolotti","year":"2016","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/j.appet.2019.104478_bib6","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1080\/10810730490447084","article-title":"The impact of emotional tone, message, and broadcast parameters in youth anti-smoking advertisements","volume":"9","author":"Biener","year":"2010","journal-title":"Journal of Health Communication"},{"issue":"4","key":"10.1016\/j.appet.2019.104478_bib7","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1177\/0013916512469099","article-title":"Motivating sustainable food choices\u202f: The role of nudges, value orientation , and information provision","volume":"46","author":"Campbell-Arvai","year":"2014","journal-title":"Environment and Behavior"},{"key":"10.1016\/j.appet.2019.104478_bib8","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/j.appet.2017.06.025","article-title":"Randomised controlled trial of a text messaging intervention for reducing processed meat consumption\u202f: The mediating roles of anticipated regret and intention","volume":"117","author":"Carfora","year":"2017","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2019.104478_bib9","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.socscimed.2017.01.005","article-title":"Correlational study and randomised controlled trial for understanding and changing red meat consumption\u202f: The role of eating identities","volume":"175","author":"Carfora","year":"2017","journal-title":"Social Science & Medicine"},{"issue":"6","key":"10.1016\/j.appet.2019.104478_bib10","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0020456","article-title":"Red and processed meat and colorectal cancer incidence: Meta-analysis of prospective studies","volume":"6","author":"Chan","year":"2011","journal-title":"PLoS One"},{"issue":"A","key":"10.1016\/j.appet.2019.104478_bib11","first-page":"83","article-title":"Consumer response to negative information on meat consumption in Germany","volume":"17","author":"Cordts","year":"2014","journal-title":"The International Food and Agribusiness Management Review"},{"key":"10.1016\/j.appet.2019.104478_bib12","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1136\/tobaccocontrol-2011-050345","article-title":"Mass media campaigns to promote smoking cessation among adults: An integrative review","volume":"21","author":"Durkin","year":"2011","journal-title":"Tobacco Control"},{"issue":"3","key":"10.1016\/j.appet.2019.104478_bib13","doi-asserted-by":"crossref","first-page":"382","DOI":"10.1037\/0022-3514.67.3.382","article-title":"On the motivational nature of cognitive dissonance: Dissonance as psychological discomfort","volume":"64","author":"Elliot","year":"1994","journal-title":"Journal of Personality and Social Psychology"},{"key":"10.1016\/j.appet.2019.104478_bib14","series-title":"Designing messages to reduce meat consumption: A test of the extended parallel process model","author":"Fehrenback","year":"2015"},{"key":"10.1016\/j.appet.2019.104478_bib15","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.gloenvcha.2017.03.004","article-title":"Communicating the climate impacts of meat consumption: The effect of values and message framing","volume":"44","author":"Graham","year":"2017","journal-title":"Global Environmental Change"},{"key":"10.1016\/j.appet.2019.104478_bib16","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.appet.2015.06.024","article-title":"Attached to meat? (Un)Willingness and intentions to adopt a more plant-based diet","volume":"95","author":"Gra\u00e7a","year":"2015","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2019.104478_bib17","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.appet.2014.10.002","article-title":"Values, attitudes, and frequency of meat consumption. Predicting meat-reduced diet in Australians","volume":"84","author":"Hayley","year":"2015","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/j.appet.2019.104478_bib18","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1080\/13504620220145401","article-title":"Mind the gap: Why do people act environmentally and what are the barriers to pro-environmental behavior?","volume":"8","author":"Kollmuss","year":"2002","journal-title":"Environmental Education Research"},{"key":"10.1016\/j.appet.2019.104478_bib19","doi-asserted-by":"crossref","first-page":"758","DOI":"10.1016\/j.appet.2016.07.009","article-title":"Meat eaters by dissociation\u202f: How we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust","volume":"105","author":"Kunst","year":"2016","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2019.104478_bib20","doi-asserted-by":"crossref","first-page":"356","DOI":"10.1016\/j.appet.2017.09.016","article-title":"The effects of dissociation on willingness to eat meat are moderated by exposure to unprocessed meat: A cross-cultural demonstration","volume":"120","author":"Kunst","year":"2018","journal-title":"Appetite"},{"issue":"7","key":"10.1016\/j.appet.2019.104478_bib21","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pmed.1000100","article-title":"The PRISMA statement for reporting systematic reviews and meta-analyses of studies that evaluate health care interventions: Explanation and elaboration","volume":"6","author":"Liberati","year":"2009","journal-title":"PLoS Medicine"},{"key":"10.1016\/j.appet.2019.104478_bib22","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3389\/fpsyg.2016.00607","article-title":"Supporting sustainable food consumption: Mental contrasting with implementation intentions (MCII) aligns intentions and behavior","volume":"7","author":"Loy","year":"2016","journal-title":"Frontiers in Psychology"},{"issue":"3","key":"10.1016\/j.appet.2019.104478_bib23","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1007\/s10021-011-9517-8","article-title":"A global assessment of the water footprint of farm animal products","volume":"15","author":"Mekonnen","year":"2012","journal-title":"Ecosystems"},{"key":"10.1016\/j.appet.2019.104478_bib24","doi-asserted-by":"crossref","first-page":"1088","DOI":"10.3945\/ajcn.111.018978","article-title":"Red meat consumption and risk of type 2 diabetes\u202f: 3 cohorts of US adults and an updated meta-analysis","volume":"94","author":"Pan","year":"2011","journal-title":"American Journal of Clinical Nutrition"},{"issue":"1","key":"10.1016\/j.appet.2019.104478_bib25","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1006\/appe.2001.0406","article-title":"Attitudes towards following meat, vegetarian and vegan diets: An examination of the role of ambivalence","volume":"37","author":"Povey","year":"2001","journal-title":"Appetite"},{"issue":"3","key":"10.1016\/j.appet.2019.104478_bib26","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1080\/01973533.2018.1449111","article-title":"Breaking the habit: On the highly habitualized nature of meat consumption and implementation intentions as one effective way of reducing it","volume":"40","author":"Rees","year":"2018","journal-title":"Basic and Applied Social Psychology"},{"key":"10.1016\/j.appet.2019.104478_bib27","doi-asserted-by":"crossref","first-page":"740","DOI":"10.1111\/obr.12172","article-title":"Is there a relationship between red or processed meat intake and obesity\u202f? A systematic review and meta-analysis of observational studies","volume":"15","author":"Rouhani","year":"2014","journal-title":"Obesity Reviews"},{"issue":"11","key":"10.1016\/j.appet.2019.104478_bib28","doi-asserted-by":"crossref","first-page":"2067","DOI":"10.1017\/S1368980014002377","article-title":"The environmental cost of protein food choices","volume":"18","author":"Sabat\u00e9","year":"2014","journal-title":"Public Health Nutrition"},{"key":"10.1016\/j.appet.2019.104478_bib29","series-title":"Tailoring feedback and messages to encourage meat consumption reduction","author":"Schnabelrauch Arndt","year":"2016"},{"key":"10.1016\/j.appet.2019.104478_bib30","series-title":"Digital persuasion: Effects of web-based information and beliefs on meat consumption attitudes, and intentions","author":"Scrimgeour","year":"2012"},{"key":"10.1016\/j.appet.2019.104478_bib31","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/j.appet.2016.08.102","article-title":"Coping with unpleasant knowledge: Meat eating among students of environmental studies","volume":"107","author":"\u0160edov\u00e1","year":"2016","journal-title":"Appetite"},{"issue":"11","key":"10.1016\/j.appet.2019.104478_bib32","doi-asserted-by":"crossref","first-page":"1663","DOI":"10.1177\/0956797617719950","article-title":"Dynamic norms promote sustainable behavior, even if it is counternormative","volume":"28","author":"Sparkman","year":"2017","journal-title":"Psychological Science"},{"key":"10.1016\/j.appet.2019.104478_bib33","article-title":"Optimizing messaging to reduce red meat consumption","author":"Stea","year":"2018","journal-title":"Environ. Commun."},{"key":"10.1016\/j.appet.2019.104478_bib34","series-title":"Livestock's long shadow: Environmental issues and options","author":"Steinfeld","year":"2006"},{"key":"10.1016\/j.appet.2019.104478_bib35","doi-asserted-by":"crossref","first-page":"1261","DOI":"10.1007\/s10113-016-1057-5","article-title":"Reducing meat consumption in developed and transition countries to counter climate change and biodiversity loss: A review of influence factors","volume":"17","author":"Stoll-Kleemann","year":"2017","journal-title":"Regional Environmental Change"},{"key":"10.1016\/j.appet.2019.104478_bib36","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/j.appet.2015.09.009","article-title":"Confronting the meat paradox in different cultural contexts\u202f: Reactions among Chinese and French participants","volume":"96","author":"Tian","year":"2016","journal-title":"Appetite"},{"issue":"5","key":"10.1016\/j.appet.2019.104478_bib37","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1016\/j.evolhumbehav.2016.03.002","article-title":"How pathogen cues shape impressions of foods\u202f: The omnivore 's dilemma and functionally specialized conditioning","volume":"37","author":"Tybur","year":"2016","journal-title":"Evolution and Human Behavior"},{"key":"10.1016\/j.appet.2019.104478_bib38","series-title":"Protecting water quality from agricultural runoff","author":"U.S. Environmental Protection Agency","year":"2005"},{"key":"10.1016\/j.appet.2019.104478_bib39","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1016\/j.appet.2018.02.002","article-title":"How effective are messages and their characteristics in changing behavioural intentions to substitute plant-based foods for red meat? The mediating role of prior beliefs","volume":"125","author":"Vainio","year":"2018","journal-title":"Appetite"},{"key":"10.1016\/j.appet.2019.104478_bib40","doi-asserted-by":"crossref","first-page":"734","DOI":"10.3390\/su9050743","article-title":"Attribute segmentation and communication effects on healthy and sustainable consumer diet intentions","volume":"9","author":"Verain","year":"2017","journal-title":"Sustainability"},{"issue":"5","key":"10.1016\/j.appet.2019.104478_bib41","doi-asserted-by":"crossref","first-page":"893","DOI":"10.1017\/S1368980015002062","article-title":"Red and processed meat consumption and mortality: Dose-response meta-analysis of prospective cohort studies","volume":"19","author":"Wang","year":"2015","journal-title":"Public Health Nutrition"},{"key":"10.1016\/j.appet.2019.104478_bib42","doi-asserted-by":"crossref","first-page":"106","DOI":"10.1111\/joim.12543","article-title":"Potential health hazards of eating red meat","volume":"281","author":"Wolk","year":"2017","journal-title":"Journal of Internal Medicine"},{"key":"10.1016\/j.appet.2019.104478_bib43","author":"World Health Organization"},{"key":"10.1016\/j.appet.2019.104478_bib44","author":"World Health Organization-International Agency for Research on Cancer"},{"key":"10.1016\/j.appet.2019.104478_bib45","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1016\/j.appet.2017.08.038","article-title":"Too sweet to eat\u202f: Exploring the effects of cuteness on meat consumption","volume":"120","author":"Zickfeld","year":"2018","journal-title":"Appetite"}],"container-title":["Appetite"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666318315812?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0195666318315812?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,1]],"date-time":"2025-10-01T02:01:09Z","timestamp":1759284069000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0195666318315812"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,1]]},"references-count":45,"alternative-id":["S0195666318315812"],"URL":"https:\/\/doi.org\/10.1016\/j.appet.2019.104478","relation":{},"ISSN":["0195-6663"],"issn-type":[{"value":"0195-6663","type":"print"}],"subject":[],"published":{"date-parts":[[2020,1]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Strategies to reduce meat consumption: A systematic literature review of experimental studies","name":"articletitle","label":"Article Title"},{"value":"Appetite","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.appet.2019.104478","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2019 Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104478"}}