Personality traits and meat consumption: The mediating role of animal-related ethical concerns

Prior research suggests that personality traits are associated with meat consumption. However, this association is not uniform across all types of meat. For instance, Big Five personality traits such as openness and agreeableness are negatively associated with red meat consumption but positively associated with fish. Using a large sample of Chilean university students (N = 1,149), we examined whether these differential meat consumption patterns can be explained by an intermediary variable of animal-related ethical values. Structural equation modeling was employed to test the hypothesized associations. The results suggest that animal-related ethical values mediate the effect of certain personality traits on the consumption of beef and poultry.

Automated summary

Prior research has found that personality traits are related to meat consumption, although the relationship varies across different types of meat. This study examines the role of animal-related ethical values as a mediator in explaining the differential meat consumption patterns associated with certain personality traits. The results suggest that animal-related ethical values play a mediating role in the consumption of beef and poultry based on specific personality traits.