In recent years, vegetarianism has gained popularity worldwide, for ethical, environmental and health reasons. Several studies have indicated that following a vegetarian diet could be associated with improved indicators of metabolic health and a lower incidence of chronic diseases. However, many of these studies have not taken into account the sociodemographic differences between the groups studied, which may introduce bias and make it difficult to interpret the results.
Now, researchers from the Clínic-IDIBAPS and the Barcelona Esquerra Primary Healthcare Consortium (CAPSBE) have led a study published in the journal, Public Health Nutrition. “The aim was to find out how many people follow an exclusively vegetarian diet and compare them with people with similar characteristics (age, income, education, etc.) who do not follow a vegetarian diet,” explains Luis González de Paz, researcher in the IDIBAPS Primary Healthcare Transversal Research Group and leader of the project.
Characteristics of vegetarians in Spain
The analysis shows an uneven distribution of vegetarianism among the different autonomous communities. The regions with the highest prevalence are Catalonia, the Valencian Community, the Basque Country, Navarra, and the Canary Islands, with up to 12.2 vegetarians per 1,000 inhabitants. In contrast, in the south of Spain, the prevalence falls to below 2 people per 1,000 inhabitants.
The profile of people who report never consuming meat or animal products has a very characteristic pattern: 69% are women, 42% have a university education, and 71% they do not live with anyone else at home. These figures coincide with trends observed in other European countries, where vegetarian diets are also more common among young women with a high level of education.
When comparing the diets of vegetarians with those of people who have no restrictions on meat, or its derivatives, it can be seen that vegetarians follow a healthier diet: 83% consume vegetables daily, compared to 44% of meat eaters, and 66% eat legumes at least three times a week, compared with 35% of non-vegetarians. They also avoid fast food more often, only 42% consume it sometimes, compared to 64% of non-vegetarians, and they eat fewer sweets, with only 14% consuming them regularly, compared to 33% of non-vegetarians.
When compared to people with a similar social profile, no differences were found in terms of lifestyle: nor in the consumption of tobacco or alcohol, nor in physical activity, nor was this diet associated with more or fewer diseases. However, it was observed that the group of vegetarians were more likely to present symptoms of depression. “These results, however, should be interpreted with caution: the study cannot establish cause-and-effect relationships, and it is possible that social and emotional factors influencing food choices may be involved,” points out Luis González de Paz.
Food is not an isolated issue, but part of a complex system
“The results of the study reinforce the view that diet is not just a question of nutrients: it reflects values, life context and emotional well-being,” explains Natalia Echiburu, doctor at the Casanova Primary Care Centre (CAPSBE) and one of the authors of the study.
The analysis shows that the ability to follow a particular diet, such as vegetarianism, does not depend solely on personal willpower, but is deeply conditioned by factors such as employment status, level of education and the availability of a family support network. Moreover, economic factors must be taken into account, such as access to fresh food or the cost of substitute products, especially in diets that exclude meat and animal products.
It is also essential to take emotional and mental health factors into account, which can influence food choices. Food can reflect a person’s sense of control, personal identity or emotional well-being, and these aspects are particularly relevant when it comes to changes or restrictions in one’s diet.
“Nutritional advice should be personalized, evidence-based, and take into account people’s social, economic and emotional factors. Food is not an isolated issue, but part of a complex system that includes physical health, emotional health, and living conditions,” concludes González de Paz.
Study reference:
Echiburu N, Also-Fontanet A, Sisó-Almirall A, González-de Paz L. Impact of Plant-Based Diets and Associations with Health, Lifestyle, and Healthcare Utilization: A Population-Based Survey Study. Public Health Nutrition. Published online 2025:1-23. doi:10.1017/S1368980025100669
