From Meat to Plant‐Based Products? The Enduring Impact of BSE on Beef Consumption
重新评估疯牛病对欧盟饮食的持久影响，发现即使食品安全风险消除后，消费模式仍发生结构性转变，牛肉消费相对植物基产品大幅下降。
ABSTRACT This study reassesses the impact of the historical BSE outbreak on EU diets, showing that consumption patterns shifted persistently even after policy actions eliminated the food safety risk. Utilizing advanced difference‐in‐differences techniques on 1980–2020 data, we demonstrate that while beef consumption exhibited a transient U‐shaped recovery relative to other meats, it declined sharply compared to plant‐based products, with average reductions of 79%, 29%, and 28% for pulses, cereals, and vegetable oils, respectively. This highlights a structural dietary change, overlooked by previous analyses focused on meat substitution. Results are robust to sensitivity analyses. Understanding the primary drivers behind the structural shift in EU consumer diets over recent decades is crucial for future research investigating the reduction in red meat consumption driven by environmental and health concerns in high‐income countries.