TRENDS IN CONSUMPTION OF ANIMAL PRODUCTS IN CANADA

1986 ◽  
Vol 66 (1) ◽  
pp. 11-21 ◽  
Author(s):  
LYNN STEWART ◽  
LINDA ROBBINS
Keyword(s):  
Saturated Fat ◽  
Animal Products ◽  
Animal Fats ◽  
Animal Product ◽  
Poultry Products ◽  
Product Consumption ◽  
Food Consumption Data ◽  
Food Expenditure ◽  
Statistics Canada ◽  
Red Meats

Statistics Canada Apparent Food Consumption data (1963–1984) and Family Food Expenditure survey data (1974, 1978 and 1982) indicate that there has been a decline in consumption of certain animal products such as red meats, eggs, whole milk and animal fats. Generally, these are the foods consumers perceive to be relatively high in saturated fat and/or cholesterol. In contrast, apparent consumption of chicken, cheeses, partly skimmed milk, yogurt and vegetable fats has been increasing. Although health concerns have had a significant influence on animal-product consumption trends in Canada, there are many other factors underlying consumer behavior. Reasons for the observed consumption trends as well as possible implications for the marketing of animal products are discussed. Key words: Meat, beef, pork, fish, poultry products, dairy products

scholarly journals Study of Current and Former Vegetarians and Vegans - Companion to the Secondary Findings

2019 ◽  
Author(s):  
Faunalytics
Keyword(s):  
Secondary Findings ◽  
Animal Products ◽  
Animal Product ◽  
Product Consumption ◽  
Additional Detail

This document is a companion to the report, Study of Current and Former Vegetarians and Vegans: Secondary Findings. It provides additional detail about the frequency of consumption of animal products by lapsed vegans/vegetarians and various subgroups. It expands on three sections from the primary report: 1) Animal Product Consumption of Former Vegetarians/Vegans Who Avoid Beef & Pork; 2) Former Vegetarians/Vegans’ Animal Product Consumption Given Strength of Motivations; and 3) Differences Between Vegetarians and Vegans.

Manipulating the fatty acid composition of pig and poultry products

1996 ◽  
Vol 1996 ◽  
pp. 73-73
Author(s):  
R.C. Noble
Keyword(s):  
Dietary Cholesterol ◽  
Western Society ◽  
Animal Products ◽  
Dietary Regimen ◽  
Animal Fats ◽  
Poultry Products ◽  
Fat Consumption ◽  
The Many ◽  
General Opinion

Over the past twenty years nutritional literature at all levels has abounded with arguments about the role of dietary fat in the increased incidence of the many ailments that pervade Western society, in particular of course coronary heart disease. The general opinion is that the incidence of such disorders would be reduced and the health of our society improved by a reduction in the gross amount of fat consumed, a reduction in dietary cholesterol and a change in the dietary regimen of fatty acids in favour of increased levels of a range of polyunsaturates. Although the pattern of fat consumption has always undergone some changes, contemporary moves against the consumption of animal fats have been particularly dramatic based on the firm belief, erroneous or otherwise, that some animal products are very much less beneficial than others. Of the range of products based on the pig and the avian the attitude towards fat consumption has been highly variable.

scholarly journals Accuracy of Risk Perception of Zoonoses Due to Intensive Animal Farming and People’s Willingness to Change Their Animal Product Consumption

2022 ◽  
Vol 14 (2) ◽  
pp. 589
Author(s):  
Mariëlle Stel ◽  
Janina Eggers ◽  
Stina Nagelmann
Keyword(s):  
Descriptive Study ◽  
Protective Measures ◽  
Animal Products ◽  
Consumption Behavior ◽  
Animal Product ◽  
Animal Farming ◽  
Product Consumption ◽  
Willingness To Change ◽  
Animal Farms ◽  
Animal Consumption

Zoonoses have become more frequent and intense. As intensive animal farming plays a role in the emergence of zoonoses, the increase in intensive animal farming increases the risk of future zoonotic outbreaks. This raises the question of to what extent people are aware that intensive animal farming poses a risk to zoonoses. Furthermore, if people would be made aware, would they be willing to take protective measures, such as reducing their animal food consumption? This was investigated in a representative descriptive study of 1009 Dutch citizens. We measured participants’ perception of the risk of intensive animal farming and their perception of the way animals are treated. We measured their willingness to consume fewer animal products and their opinions on governments banning intensive animal farms. Additionally, participants estimated the percentage of meat from intensive farms that they consume. The main results showed that most participants were aware that zoonoses can occur through intensive animal farming, but not where their meat comes from. The majority of participants were willing to change their animal consumption behavior if this could reduce future zoonotic outbreaks.

scholarly journals Interventions that Influence Animal-Product Consumption: A Meta-Review

2021 ◽  
Author(s):  
Emily Grundy ◽  
Peter Slattery ◽  
Alexander K Saeri ◽  
Kieren Watkins ◽  
Thomas Houlden ◽  
...  
Keyword(s):  
Systematic Reviews ◽  
Meat Consumption ◽  
Animal Products ◽  
Animal Product ◽  
Product Consumption ◽  
Meta Review ◽  
Portion Sizes ◽  
Overview Of Systematic Reviews ◽  
Sustainability Challenges ◽  
Meta Analyses

Transitioning toward more plant-based diets can alleviate health and sustainability challenges. However, research on interventions that influence animal-product consumption remains fragmented and inaccessible to researchers and practitioners. We conducted an overview of systematic reviews, also known as a meta-review. We searched five databases for reviews that examined interventions that influence (increase or decrease) the consumption of animal products. We quantitatively summarised results using individual studies' directions of effect because reviews rarely reported effect sizes of primary studies. We also discussed the contexts in which the evidence for interventions appeared strongest in light of the broader literature on behaviour change. Eighteen systematic reviews met inclusion criteria, 12 of which examined interventions intended to decrease animal-product consumption and 6 of which examined interventions intended to increase animal-product consumption. In total, only two reviews conducted quantitative meta-analyses. Across all reviews, vote counting based on the direction of individual studies’ estimates indicated that providing information on the environmental impact of meat consumption may reduce consumption, with 10 of 11 estimates suggesting reduced consumption (91% [95% CI 62.3%, 98.4%]; p = .012). Providing information on the health consequences of meat consumption, emphasising social norms, and reducing meat portion sizes also appeared promising, albeit with more limited strength of evidence. Reviews examining interventions that decreased consumption predominately focused on meat (10/12 reviews). Future reviews should conduct quantitative syntheses where appropriate and could more frequently examine interventions that influence the consumption of animal products other than meat.

scholarly journals Effectiveness of a theory-informed documentary to reduce meat and animal-product consumption: Three randomized controlled experiments

2021 ◽  
Author(s):  
Maya B Mathur ◽  
Jacob Peacock ◽  
Thomas Robinson ◽  
Christopher D Gardner
Keyword(s):  
Social Desirability ◽  
Past Research ◽  
Social Desirability Bias ◽  
Controlled Experiments ◽  
Animal Products ◽  
Societal Issues ◽  
Animal Product ◽  
Randomized Controlled ◽  
Product Consumption ◽  
Dietary Consumption

Background: Several exigent societal issues could be mitigated by shifting global consumption of meat and animal products toward predominantly plant-based diets. Methods: We conducted 3 randomized controlled experiments (n=217 to 574) to test the effects of a professionally produced and disseminated, theory-informed documentary that presents health, environmental, and animal welfare motivations for reducing consumption of meat and animal products. In Study 1, we primarily assessed participants' reported 1-week consumption of meats and animal products, as reported 12 days after random assignment to view the documentary or a control video. In Study 2, in a similar sample, we assessed effects on participants' immediate intentions to change their consumption of these foods, comparable to most past studies. In Study 3, we used the design from Study 1 but in a new sample anticipated to be more responsive to the messages; we also enhanced the intervention with activities designed to increase engagement with the documentary and to prompt concrete goal setting. In Studies 1 and 3, we introduced methodological innovations to minimize social desirability bias, a widespread limitation of past research. Results: The documentary did not decrease meat and animal product compared to the control video when potential social desirability bias was minimized (Study 1: -0.33 oz/week; 95% CI: [-6.12, 5.46]; p=0.91; Study 3: -2.46 oz/week; 95% CI: [-8.78, 3.85]; p=0.43). The documentary also did not affect reported meat and animal-product consumption among participants whose demographics suggested they might be more receptive to the intervention (Study 3). However, the documentary did substantially increase the percentage of participants who immediately intended to reduce consumption, consistent with past studies (Study 2) and prompted a majority of viewers to pledge to reduce or eliminate their consumption of at least one meat or animal product (Study 3).Conclusions: These findings suggest that past studies of similar interventions may have overestimated effects due to methodological biases. Novel intervention strategies may be needed to meaningfully shift dietary consumption away from meat and animal products.Trial registration: Study 1: https://osf.io/m3d2y/; Study 2: https://osf.io/etpvf/; Study 3: https://osf.io/n52yd/.

scholarly journals Unintended Consequences: Nutritional Impact and Potential Pitfalls of Switching from Animal- to Plant-Based Foods

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2527
Author(s):  
Rachel Tso ◽  
Ciarán G. Forde
Keyword(s):  
Vitamin B12 ◽  
Protein Quality ◽  
Saturated Fat ◽  
Unintended Consequences ◽  
Vegan Diet ◽  
Healthy Plant ◽  
Animal Products ◽  
Nutrient Density ◽  
Nutritional Benefits ◽  
Potassium Magnesium

Consumers are shifting towards plant-based diets, driven by both environmental and health reasons. This has led to the development of new plant-based meat alternatives (PBMAs) that are marketed as being sustainable and good for health. However, it remains unclear whether these novel PBMAs to replace animal foods carry the same established nutritional benefits as traditional plant-based diets based on pulses, legumes and vegetables. We modelled a reference omnivore diet using NHANES 2017–2018 data and compared it to diets that substituted animal products in the reference diet with either traditional or novel plant-based foods to create flexitarian, vegetarian and vegan diets matched for calories and macronutrients. With the exception of the traditional vegan diet, all diets with traditional plant-based substitutes met daily requirements for calcium, potassium, magnesium, phosphorus, zinc, iron and Vitamin B12 and were lower in saturated fat, sodium and sugar than the reference diet. Diets based on novel plant-based substitutes were below daily requirements for calcium, potassium, magnesium, zinc and Vitamin B12 and exceeded the reference diet for saturated fat, sodium and sugar. Much of the recent focus has been on protein quality and quantity, but our case study highlights the risk of unintentionally increasing undesirable nutrients while reducing the overall nutrient density of the diet when less healthy plant-based substitutes are selected. Opportunities exist for PBMA producers to enhance the nutrient profile and diversify the format of future plant-based foods that are marketed as healthy, sustainable alternatives to animal-based products.

Staphylococcus aureus: Production of Extracellular Compounds and Behavior in Foods - A Review

1989 ◽  
Vol 52 (4) ◽  
pp. 267-282 ◽  
Author(s):  
MARGARET I. HALPIN-DOHNALEK ◽  
ELMER H. MARTH
Keyword(s):  
Staphylococcus Aureus ◽  
Dairy Products ◽  
Food Poisoning ◽  
Water Soluble ◽  
Bakery Products ◽  
Single Chain ◽  
Poultry Products ◽  
Heat Stable ◽  
And Behavior ◽  
Red Meats

Growth of Staphylococcus aureus is accompanied by production of such extracellular compounds as hemolysins, nuclease, coagulase, lipase, and enterotoxins. Enterotoxins that can cause food poisoning are produced by about one-third of the coagulase-positive strains of S. aureus. The enterotoxins are a heterogeneous group of heat-stable, water-soluble, single-chain globular proteins having a molecular weight between 28,000 and 35,000 daltons. Production of enterotoxin by appropriate strains of S. aureus is affected by the nutritional quality and pH of the substrate, temperature, atmosphere, sodium chloride (and hence water activity), other chemicals, and competing microorganisms. Outbreaks of staphylococcal food poisoning most often are associated with processed red meats, poultry products (especially chicken salad), sauces, dairy products (especially cheeses), and custard- or cream-filled bakery products. Ham and associated products often are involved in as many as 30% of outbreaks of staphylococcal food poisoning. Most outbreaks result from the combined effects of contamination of the food, often through unsanitary handling, with S. aureus and holding the food at the wrong temperature thus allowing growth and synthesis of enterotoxin by the pathogen.

scholarly journals Review OF Various Types Of Kshara Kalpana

2018 ◽  
Vol 6 (07) ◽  
Author(s):  
Gayatri Nandkumar Patil
Keyword(s):  
Dosage Form ◽  
Animal Products ◽  
Animal Product ◽  
Pharmaceutical Application ◽  
Wide Range

 Kshar kalpana is one of important dosage form developed as sub type of panchavidh kashayKalpana.Kshara is alkaline in nature.It is based on the principle that alkaline substances get dissolved in water and can be obtained by evapourating water content.It is derived from certain plants as well as minerals and animal products which contains more alkaline substances.It is first described in Sushrut samhita.There are various methods described in ayurvedic texts to prepare kshara.It has been proved to be effective medicine internally as well as externally.Ksharasutra described by Chakradatta is being used widely by surgeons and appreciated its effectiveness.Kshara also have pharmaceutical application like shodhan,satvaptana of shilajatu,kankshi,parada etc.There is wide range of description available about kshara in ayurvedic texts.Based on plant/mineral or animal product and mode of use,it has various types like pratisaraniya,paniya kshara,Yavakshara,tankan kshara,Apamarga Kshara etc.

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