Nonvegetarians

Nonvegetarians are people whose dietary patterns include meat, poultry, or fish, and often other animal products such as eggs or dairy. The term is used to contrast with vegetarian diets that exclude animal flesh. Nonvegetarian diets vary widely and may range from regular meat consumption to more flexible patterns that still include occasional animal products.

Variations within nonvegetarian patterns include omnivorous diets, which routinely include meat; pescatarian patterns, which exclude land animals but include fish; and flexitarian or semi-vegetarian approaches, where meat is eaten only occasionally.

Cultural and religious contexts strongly influence meat consumption. In some societies meat is central to cuisine and rituals, while in others religious or ethical beliefs encourage reduced intake or abstention during certain periods.

Health and environmental considerations are commonly discussed in relation to nonvegetarian diets. Regular consumption of red or processed meat has been linked in some studies with increased risks of certain diseases, whereas meat provides nutrients such as high-quality protein, iron, and vitamin B12. Environmental impacts of animal agriculture, including greenhouse gas emissions and resource use, are often cited in debates about dietary choices.

In public discourse, labeling someone as nonvegetarian can carry cultural or personal connotations, but it is primarily a descriptive term for those who do not follow vegetarian diets. Dietary choices among nonvegetarians may reflect taste, culture, health beliefs, availability, and religious or ethical considerations.