Table 3.

Consumption of animal- and plant-based proteins (weekly portions) by a sample of Swiss adult females (n 1997); Swiss Food Panel 2.0 (survey 2017)

	Diet style
	Vegetarians & vegans (n 134)		Pescatarians (n 91)		Self-declared low-meat consumers (n 777)		Self-declared regular meat consumers (n 995)
Protein source	Mean	sd	Mean	sd	Mean	sd	Mean	sd	F(df1,df2)
Animal-based
Unprocessed meat†	0·32a	0·71	2·09b	5·09	3·41c	2·27	5·49d	3·52	F (3,1959) = 159·11***
Processed meat (sausages, cold cuts)	0·14a	0·46	0·54a	1·21	1·88b	1·98	2·95c	2·67	F (3,1978) = 93·39***
Total meat‡	0·46a	1·07	2·53b	4·82	5·28c	3·35	8·41d	4·68	F (3,1956) = 221·99***
Fish and seafood	0·17a	0·37	1·43c	1·54	0·83b	1·03	0·87b	1·30	F (3,1971) = 22·25***
Eggs	2·16	2·73	2·26	2·01	2·14	2·14	2·01	2·05	F (3,1967) = 0·81NS
Dairy products	11·18	10·43	12·58	9·64	13·17	8·13	12·45	7·52	F (3,1952) = 2·71NS
Plant-based
Meat substitutes (e.g. tofu, Quorn, seitan)	1·75a	2·17	1·09a	1·44	0·37b	0·75	0·12c	0·39	F (3,1975) = 171·16***
Vegetarian cold cuts	0·51a	1·36	0·25a,b	0·77	0·03b	0·20	0·03b	0·26	F (3,1965) = 52·49***
Soya products (milk, yoghurt)	1·47a	3·23	1·05a,b	2·25	0·49b,c	1·91	0·26c	1·56	F (3,1966) = 19·18***
Legumes (e.g. lentils, peas, beans)	3·15a	4·30	2·86a,b	4·09	1·59b,c	2·06	1·39c	2·06	F (3,1972) = 28·70**

n per group varies due to missing variables.

One-way ANOVA were used to investigate differences in the consumption of protein sources between diet styles.

^a,b,c,dMean values within a row with unlike superscript letters were significantly different according to the Games–Howell post hoc test (P ≤ 0·01).

**P < 0·01, ***P ≤ 0·001.

^†Including beef, pork, poultry and other types of meat such as venison or lamb.

^‡Total meat consumption differs slightly from the sum of the single meat items, because implausible extreme values in this variable were corrected and set to a maximum of 35 portions/week; this number also includes other types of meat (e.g. lamb, venison).