Plant-Based vs. Animal-Based Diets: Appetitive Traits and Dietary Patterns in Adults Based on Cross-Sectional Surveys

Background: Dietary patterns play a crucial role in shaping eating behaviours and influencing health outcomes, such as body weight. Understanding how appetitive traits differ between plant-based and animal-based diets can provide insights into dietary strategies for weight management and improved health. Objectives: The aim of this study was to analyse the relationships between appetitive traits, as measured by the Adult Eating Behaviour Questionnaire (AEBQ), and dietary patterns in adults consuming plant-based or animal-based diets. It examined how these dietary patterns influence body mass index (BMI) and explored the differences in appetite-related traits between groups with different levels of plant and animal product consumption. Methods: A cross-sectional survey of 553 Polish adults was conducted using validated questionnaires, including the AEBQ and a food frequency questionnaire (FFQ). The participants were categorised into four dietary groups: high intake of both plant and animal products, low intake of both, plant-based diet, and animal-based diet. The data were analysed using SPSS version 14.0 software. Results: The participants on a plant-based diet had significantly lower BMIs and slower eating rates than those on an animal-based diet. Positive correlations were observed between ’food approach’ traits (e.g., food responsiveness, emotional overeating) and BMI, particularly in individuals with higher animal product consumption. Conversely, ’food avoidance’ traits (e.g., food fussiness, slowness in eating) were more prevalent among those on a plant-based diet. Conclusions: The results suggest that plant-based diets are associated with favourable appetitive traits and a lower BMI. These findings highlight the potential of plant-based diets to support weight control and improve eating behaviours. Further research is warranted to investigate the causal mechanisms underlying these associations.