scholarly journals Meat avoidance: motives, alternative proteins and diet quality in a sample of Swiss consumers

2019 ◽  
Vol 22 (13) ◽  
pp. 2448-2459 ◽  
Author(s):  
Désirée Hagmann ◽  
Michael Siegrist ◽  
Christina Hartmann
Keyword(s):  
Animal Welfare ◽  
Diet Quality ◽  
Weight Status ◽  
Meat Consumption ◽  
Taste Preferences ◽  
Dietary Recommendations ◽  
Cross Sectional ◽  
Meat Intake ◽  
Ethical Concerns ◽  
Awareness Campaigns

AbstractObjective:Diets lower in meat are considered both highly beneficial for human health and more environmentally friendly. The present study compared consumer groups with different self-declared diet styles regarding meat (vegetarians/vegans, pescatarians, low- and regular meat consumers) in terms of their motives, protein consumption, diet quality and weight status.Design:Cross-sectional data from the Swiss Food Panel 2.0 (survey 2017).Setting:Switzerland, Europe.Participants:Data of 4213 Swiss adults (47·4 % females) from a nationally representative sample living in the German- and French-speaking regions of Switzerland (mean age 55·4 years).Results:For vegetarians, vegans and pescatarians, ethical concerns about animal welfare and environmental friendliness, as well as taste preferences are stronger reasons to avoid meat consumption. Female low-meat consumers are more likely to be motivated by weight regulation. Only 18 % of the sample and 26 % of self-declared low-meat consumers met the official dietary recommendations for meat intake. Concerns about animal welfare and taste preferences predicted lower meat intake, whereas perceived difficulty of practising a low-meat diet and weight-loss motives were associated with higher meat consumption in consumers who reported eating little or no meat.Conclusions:Our study demonstrates that there can be large discrepancies between consumers’ self-perception and their actual meat consumption. This has to be taken into account when designing public health interventions. Addressing ethical concerns about animal welfare (e.g. through awareness campaigns), further improving the range of vegetarian options and increasing consumers’ knowledge about the dietary recommendations may be ways to promote diets lower in meat.

scholarly journals Excessive meat consumption in Brazil: diet quality and environmental impacts

2012 ◽  
Vol 16 (10) ◽  
pp. 1893-1899 ◽  
Author(s):  
Aline Martins de Carvalho ◽  
Chester Luiz Galvão César ◽  
Regina Mara Fisberg ◽  
Dirce Maria Lobo Marchioni
Keyword(s):  
Diet Quality ◽  
Meat Consumption ◽  
Healthy Eating Index ◽  
Processed Meat ◽  
Cross Sectional ◽  
Meat Intake ◽  
Environmentally Sustainable ◽  
Sustainable Diet ◽  
The Impact ◽  
Red And Processed Meat

AbstractObjectiveTo evaluate red and processed meat intake, and the impact meat consumption has on diet quality and the environment.DesignA large cross-sectional health survey performed in São Paulo, Brazil.SettingDiet was assessed by two 24 h dietary recalls. Usual intakes were calculated using the Multiple Source Method. The World Cancer Research Fund recommendation of an average of 71·4 g/d was used as the cut-off point to estimate excessive red and processed meat consumption. To investigate the relationship between meat consumption and diet quality we used the Brazilian Healthy Eating Index Revised. The environmental impact was analysed according to estimates of CO2 equivalent emissions from meat consumption.SubjectsBrazilians (n 1677) aged 19 years and older were studied.ResultsThe mean red and processed meat intake was 138 g/d for men and 81 g/d for women. About 81 % of men and 58 % of women consumed more meat than recommended. Diet quality was inversely associated with excessive meat intake in men. In Brazil alone, greenhouse gas emissions from meat consumption, in 2003, were estimated at approximately 18 071 988 tonnes of CO2 equivalents, representing about 4 % of the total CO2 emitted by agriculture.ConclusionsThe excessive meat intake, associated with poorer diet quality observed, support initiatives and policies advising to reduce red and processed meat intake to within the recommended amounts, as part of a healthy and environmentally sustainable diet.

Unhealthy food options in the school environment are associated with diet quality and body weights of elementary school children in Canada

2020 ◽  
pp. 1-10
Author(s):  
Shannon Sim ◽  
Paul J Veugelers ◽  
Rachel Prowse ◽  
Candace IJ Nykiforuk ◽  
Katerina Maximova
Keyword(s):  
Diet Quality ◽  
School Environment ◽  
Weight Status ◽  
Relative Proportion ◽  
Absolute Number ◽  
Healthy Eating Index ◽  
Unhealthy Food ◽  
Cross Sectional ◽  
Food Outlets ◽  
The Absolute

Abstract Objective: Increasing evidence links unhealthy food environments with diet quality and overweight/obesity. Recent evidence has demonstrated that relative food environment measures outperform absolute measures. Few studies have examined the interplay between these two measures. We examined the separate and combined effects of the absolute and relative densities of unhealthy food outlets within 1600 m buffers around elementary schools on children’s diet- and weight-related outcomes. Design: This is a cross-sectional study of 812 children from thirty-nine schools. The Youth Healthy Eating Index (Y-HEI) and daily vegetables and fruit servings were derived from the Harvard Food Frequency Questionnaire for Children and Youth. Measured heights and weights determined BMI Z-scores. Food outlets were ranked as healthy, somewhat healthy and unhealthy according to provincial paediatric nutrition guidelines. Multilevel mixed-effects regression models were used to assess the effect of absolute (number) and relative (proportion) densities of unhealthy food outlets within 1600 m around schools on diet quality and weight status. Setting: Two urban centres in the province of Alberta, Canada. Participants: Grade 5 students (10–11 years). Results: For children attending schools with a higher absolute number (36+) of unhealthy food outlets within 1600 m, every 10 % increase in the proportion of unhealthy food outlets was associated with 4·1 lower Y-HEI score and 0·9 fewer daily vegetables and fruit. Conclusions: Children exposed to a higher relative density of unhealthy food outlets around a school had lower diet quality, specifically in areas where the absolute density of unhealthy food outlets was also high.

scholarly journals Adherence to Dietary Recommendations, Nutrient Intake Adequacy and Diet Quality among Pediatric Cystic Fibrosis Patients: Results from the GreeCF Study

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3126 ◽  
Author(s):  
Dimitrios Poulimeneas ◽  
Maria G. Grammatikopoulou ◽  
Panagiota Devetzi ◽  
Argyri Petrocheilou ◽  
Athanasios G. Kaditis ◽  
...  
Keyword(s):  
Cystic Fibrosis ◽  
Diet Quality ◽  
Respiratory Infections ◽  
Saturated Fatty Acids ◽  
Ideal Body Weight ◽  
Fiber Intake ◽  
Dietary Recommendations ◽  
Cross Sectional ◽  
Increased Risk ◽  
Optimal Adherence

Nutrition is an important component of cystic fibrosis (CF) therapy, with a high-fat diet being the cornerstone of treatment. However, adherence to the dietary recommendations for CF appears suboptimal and burdensome for most children and adolescents with CF, leading to malnutrition, inadequate growth, compromised lung function and increased risk for respiratory infections. A cross-sectional approach was deployed to examine the degree of adherence to the nutrition recommendations and diet quality among children with CF. A total of 76 children were recruited from Aghia Sophia’s Children Hospital, in Athens, Greece. In their majority, participants attained their ideal body weight, met the recommendations for energy and fat intake, exceeding the goal for saturated fatty acids consumption. Carbohydrate and fiber intake were suboptimal and most participants exhibited low or mediocre adherence to the Mediterranean diet prototype. It appears that despite the optimal adherence to the energy and fat recommendations, there is still room for improvement concerning diet quality and fiber intake.

scholarly journals Determinants of Fast Food Consumption Among Puerto Rican Adults Living in a Rural Community

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 503-503
Author(s):  
Kiara Amaro-Rivera ◽  
Elena Carbone
Keyword(s):  
Food Consumption ◽  
Rural Community ◽  
Diet Quality ◽  
Urban Areas ◽  
Fast Food ◽  
Weight Status ◽  
Future Research ◽  
Poverty Level ◽  
Cross Sectional ◽  
Fast Food Consumption

Abstract Objectives The aim of this study was to explore the association between fast food consumption, sociodemographic and health-related variables among adults living in a small rural community in Puerto Rico. Methods This study was cross-sectional. A researcher-designed questionnaire was distributed to every household in the community. A multivariable logistic regression was conducted to examine the association between fast food consumption (<1 or ≥1 time/week), and the following independent variables: age; gender; education; poverty level estimate; employment status; weight status; self-rated health; self-perceived diet quality; self-perceived weight status; currently trying to lose weight; fruit, non-starchy vegetables, starchy vegetables, and sugar-sweetened beverages (SSB) intake; physical activity; and recreational screen time. Results A total of 195 adults aged ≥18 years participated in this study. Of these, 53.1% were female, 53.1% completed more than high school, 45.4% were employed, 28.7% were overweight and 32.3% were obese. Over one-third (34.9%) of participants reported consuming fast food ≥1 time/week. Eating fast food ≥1 time/week was associated with ages 35–49 years (OR = 0.38, 95% CI: 0.16–0.94) and ≥50 years (OR = 0.09, 95% CI: 0.03–0.32) as compared to being 18–34 years old; being unemployed/homemaker/disabled (OR = 0.24, 95% CI: 0.08–0.73) as compared to being employed; being obese (OR = 3.17, 95% CI: 1.02–9.85) as compared to being under/normal weight; currently trying to lose weight (OR = 3.00, 95% CI: 1.31–6.88) as compared to those not trying to lose weight; eating fewer than 1 cup of non-starchy vegetables daily (OR = 0.39 95% CI: 0.16–0.93) as compared to those who eat ≥1cup daily; and drinking SSB ≥1 times daily (OR = 3.80 95% CI: 1.50–9.60) as compared to those who drink SSB less than once daily in the adjusted model. Conclusions Fast food consumption was associated with older age, employment, obesity, trying to lose weight, and intake of non-starchy vegetables and SSB in our sample. Future research should examine the relationship between fast food consumption and diet quality among those living in rural communities, as previous research has shown that Puerto Ricans living in urban areas are undergoing a nutrition transition to lower quality diets. Funding Sources The authors received no financial support for this research.

scholarly journals Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality

2005 ◽  
Vol 93 (6) ◽  
pp. 933-942 ◽  
Author(s):  
Meadhbh Cosgrove ◽  
Albert Flynn ◽  
Máiréad Kiely
Keyword(s):  
Meat Consumption ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Processed Meat ◽  
Dietary Recommendations ◽  
Food Diary ◽  
White Meat ◽  
Cross Sectional ◽  
Processed Meat Consumption

The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0·001) than women for all meat types. In men, red meat consumption was associated with lower (P<0·001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0·01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0·01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

scholarly journals Association of Meat Consumption and Iron Deficiency Among Women of Reproductive Age in Sub Saharan Africa

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 804-804 ◽  
Author(s):  
Djibril Ba ◽  
Paddy Ssentongo ◽  
Guodong Liu ◽  
Robert Beelman ◽  
Xiang Gao ◽  
...  
Keyword(s):  
Iron Deficiency ◽  
Prevalence Ratio ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Fish Intake ◽  
Reproductive Age ◽  
Sub Saharan Africa ◽  
Wealth Status ◽  
Cross Sectional ◽  
Meat Intake

Abstract Objectives Globally, it is estimated that about 2 billion people are affected by iron deficiency, with sub-Saharan Africa (SSA) carrying the highest burden. We thus conducted a cross-sectional study to assess whether meat consumption was associated with altered risk of iron deficiency, as assessed by serum transferrin receptor (TfR) levels among women of reproductive aged 15–49 y in Tanzania. Methods This was a weighted population-based cross-sectional study of 3811 women of reproductive aged 15–49 y in Tanzania using 2010 Demographic and Health Surveys (DHS). Iron status was assessed using serum TfR. Iron deficiency was defined if TfR levels were &gt;8.3 µg/mL. Number of days of meat intake in a week was assessed through a questionnaire. Prevalence Ratio was calculated using robust multivariable Poisson regression to identify the association between meat intake and iron deficiency, adjusting for age, fish intake, food insecurity, anemia, education status, married status, wealth index, pregnancy status, and breastfeeding status, place of residence, employment status, and geographic zone. Interactions between meat intake, pregnancy and wealth status were conducted. As a secondary analysis, the association between fish intake and iron deficiency was also examined. Results The overall prevalence of iron deficiency for the present study was 31%. There was a dose-response relation between the number of days/week of meat intake and iron deficiency (P-trend = 0.006). After adjusting for other covariates, women who consumed meat ≥2 times per week were 14% less likely to have iron deficiency [adjusted Prevalence Ratio (aPR): 0.86; 95% CI: 0.76, 0.97] compared to those with low meat consumption (&lt;2 times per week). In contrast, we did not find significant association between fish intake and iron deficiency – the aPR was 1.05 (95% CI: 0.94, 1.18) for ≥2 times of fish vs. (&lt;2 times per week). We did not find significant interaction between meat intake and pregnancy status (P-interaction = 0.80). Lastly, we did not find significant interaction between meat intake and wealth status (P-interaction = 0.09). Conclusions Prevalence of iron deficiency was high in Tanzania women of reproductive age. Greater consumption of meat, but not fish, was significantly associated with low rates of iron deficiency. Funding Sources There was no external or internal funding to support this study.

scholarly journals Association of meat consumption with NAFLD risk and liver-related biochemical indexes in older Chinese: a cross-sectional study

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Hewei Peng ◽  
Xiaoxu Xie ◽  
Xinting Pan ◽  
Jing Zheng ◽  
Yidan Zeng ◽  
...  
Keyword(s):  
Liver Disease ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Inverse Probability ◽  
Relationship Analysis ◽  
Glutamyl Transferase

Abstract Background Non-alcohol fatty liver disease (NAFLD) is the most common liver disease and an unhealthy lifestyle can lead to an increased risk of NAFLD. The present study aims to evaluate the association of meat consumption with NAFLD risk and liver-related biochemical indexes in middle-aged and elderly Chinese. Methods A cross-sectional study was conducted in individuals who were 45 years or older and underwent a physical examination from April 2015 to August 2017 in Southeast China. To evaluate associations between meat intake and NAFLD risk, inverse probability of treatment weighting and subgroup analyses were performed with logistic regressions. Spearman’s rank correlation was carried out to examine the relationship between meat consumptions and liver-related biochemical indexes. Results High consumptions of red meat (28.44–49.74 and > 71.00 g/day) (ORadjusted = 1.948; P < 0.001; ORadjusted = 1.714; P = 0.002) was positively associated with NAFLD risk on inverse probability of treatment weighting analysis, adjusting for smoking, tea intake, weekly hours of physical activity and presence of hypertension, dyslipidemia and diabetes. Exposure–response relationship analysis presented that red meat intake was positively associated with NAFLD risk. Significant associations of red meat intakes with serum levels of γ-glutamyl transferase, alanine transaminase, aspartate aminotransferase, total triglyceride and high-density lipoprotein cholesterol were found (rs = 0.176; P < 0.001; rs = 0.128; P < 0.001; rs = 0.060; P = 0.016; rs = 0.085; P = 0.001; rs = − 0.074; P = 0.003). Conclusions These findings suggest that the reduction of meat consumption may decrease NAFLD risk and should warrant further investigations.

scholarly journals Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2182
Author(s):  
Victoria Howatt ◽  
Anna Prokop-Dorner ◽  
Claudia Valli ◽  
Joanna Zajac ◽  
Malgorzata Bala ◽  
...  
Keyword(s):  
Cancer Risk ◽  
Meat Consumption ◽  
Cross Sectional Study ◽  
Red Meat ◽  
Processed Meat ◽  
Sectional Study ◽  
Cross Sectional ◽  
Meat Intake ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

Introduction: Over the last decade, the possible impact of meat intake on overall cancer incidence and mortality has received considerable attention, and authorities have recommended decreasing consumption; however, the benefits of reducing meat consumption are small and uncertain. As such, individual decisions to reduce consumption are value- and preference-sensitive. Consequently, we undertook a pilot cross-sectional study to explore people’s values and preferences towards meat consumption in the face of cancer risk. Methods and analysis: The mixed-method pilot study included a quantitative questionnaire followed by qualitative evaluation to explore the dietary habits of 32 meat eaters, their reasons for eating meat, and willingness to change their meat consumption when faced with a potential risk reduction of cancer over a lifetime based on a systematic review and dose–response meta-analysis. We recruited a convenience sample of participants from two Canadian provinces: Nova Scotia and Prince Edward Island. This project was approved by the Research Ethics Board for Health Sciences research at Dalhousie University, Canada. Results: The average weekly consumption of red meat was 3.4 servings and the average weekly consumption of processed meat was 3 servings. The determinants that influenced meat intake were similar for both red and processed meat. Taste, cost, and family preferences were the three most commonly cited factors impacting red meat intake. Taste, cost, and (lack of) cooking time were the three most commonly cited factors impacting processed meat intake. None of the participants were willing to eliminate red or processed meat from their diet. About half of participants were willing to potentially reduce their meat consumption, with one third definitely willing to reduce their consumption. Strengths and limitations: This study is the first that we are aware of to share data with participants on the association of red meat and processed meat consumption and the risk of cancer mortality and cancer incidence, including the certainty of evidence for the risk reduction. The limitations of this study include its small sample size and its limited geographic sampling. Conclusions: When presented explicit information about the small uncertain cancer risk associated with red and processed meat consumption, study participants were unwilling to eliminate meat, while about one-third were willing to reduce their meat intake.

Consumption of Animal Products in Bulgaria

2018 ◽  
pp. 283-297
Author(s):  
Septemvrina Kostova ◽  
Borislav Atanasov ◽  
Dora Marinova
Keyword(s):  
Climate Change ◽  
Meat Consumption ◽  
Consumer Survey ◽  
Dietary Recommendations ◽  
Meat Intake ◽  
Animal Products ◽  
Production And Consumption ◽  
Starting Point ◽  
Good Starting Point ◽  
Per Capita

This chapter analyses the trends in production and consumption of animal-based food products, including meat, dairy, eggs and fish, in Bulgaria between 2010 and 2015. Against decreasing population, the production of livestock, yogurt, packaged milk and cheese remained relatively stable or increased resulting in rises on a per capita basis. There was an overall 9% increase in meat consumption with 45% being pork and 72% of it being processed. This trend goes against international dietary recommendations and contributes to climate change and environmental deterioration. The consumer survey conducted in Sofia in 2017 shows limited awareness about these problems with price of meat being the dominant regulator of meat consumption. Nevertheless, there was an acknowledgement by more than half of the survey respondents that Bulgarians should cut their meat intake which is a good starting point for social marketing and encouragement to change consumption away from animal-based products.

scholarly journals Effects of Dietary Quality on Associations of Meat Consumption with Cardiometabolic Biomarkers in the Jackson Heart Study

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 1457-1457
Author(s):  
Dustin Moore ◽  
Sabrina Noel ◽  
Xiyuan Zhang ◽  
Sameera Talegawker ◽  
Teresa Carithers ◽  
...  
Keyword(s):  
Diet Quality ◽  
Cardiometabolic Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Dietary Quality ◽  
Processed Meat ◽  
Jackson Heart Study ◽  
Meat Intake ◽  
Heart Study ◽  
Total Meat

Abstract Objectives Red and processed meat consumption is adversely related to cardiometabolic risk, but the impact of overall dietary quality on this association has not been systematically investigated. We examined the influence of dietary quality on associations of meat intake with biomarkers of cardiometabolic risk. Methods Data are from the Jackson Heart Study, a cohort of African Americans (baseline age 55 y, 66% female, 20% diabetes, 9% CVD). We analyzed those with biomarker data available at Visit 1 (2000–04) and at Visit 2 (2005–09) or 3 (2009–13). Diet was assessed by food frequency questionnaire (Visit 1). Total observations used were: Visit 1 (n = 3725), Visit 2 (n = 2736), and Visit 3 (n = 3319). Unprocessed red meat included beef and pork, and processed meat included sausage, lunch, and cured meats. Diet quality was measured by a modified Healthy Eating Index 2010 score (m-HEI) that excluded meat contributions. Modified HEI stratified and unstratified analyses were conducted using linear mixed modeling. Fasting HbA1c and CRP values were log transformed. Results Meat consumption was not associated with HbA1c in m-HEI stratified or unstratified analyses. A 1 oz/1000 kcal/wk increase in unprocessed red and total meat was associated with a 1.3% ± 0.5% (P = 0.02) and 1.1% ± 0.3% (P = 0.005) higher CRP in unstratified analyses, respectively. Unprocessed red meat was positively associated with CRP in m-HEI tertiles 1 (2.0% ± 0.8%, P = 0.01) and 3 (2.2% ± 0.8%, P = 0.008). Total meat was associated with CRP in m-HEI tertile 1 (2.0% ± 0.6%, P = 0.001) and trended in tertile 3 (1.1% ± 0.6%, P = 0.09); processed meat also approached significance in m-HEI tertile 1 (2.1% ± 1.2%, P = 0.08). There was evidence that m-HEI modified the associations between processed meat and CRP (P-interaction = 0.04), but not for other associations. Excluding those with diabetes or CVD did not alter these results. Conclusions Our results do not support that meat intake is associated with HbA1c, or that overall dietary quality modifies these associations. Unprocessed red and total meat intakes were associated with greater CRP in unstratified and subsets of stratified analyses. Associations of processed meat with CRP appeared stronger among those with the poorest diet quality. These data suggest that reduction in red meat intake could benefit inflammation among African American adults. Funding Sources The Beef Checkoff.

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