Associations of food motives with red meat and legume consumption in the population-based DILGOM study.
Eur J Nutr
; 62(8): 3263-3275, 2023 Dec.
Article
en En
| MEDLINE
| ID: mdl-37566116
ABSTRACT
PURPOSE:
To improve human health and environmental sustainability, red meat consumption should decrease and legume consumption increase in diets. More information on food motives, however, is required when developing more tailored and effective interventions targeting legume and meat consumption. We aimed to examine the associations between food motives and red meat and legume consumption, and whether these associations differ between different subgroups (gender, age groups, marital status, education, BMI).METHODS:
Ten food motives (health, mood, convenience, sensory appeal, natural content, price-cheap, price-value, weight control, familiarity and ethical concern measured with Food Choice Questionnaire) were studied in 3079 Finnish adults in the population-based DILGOM study. Food consumption was assessed with Food Frequency Questionnaire. The adjusted estimates from multivariable regression models are reported.RESULTS:
Higher relative importance of natural content (ß = - 0.275, 95% CI - 0.388; - 0.162) and ethical concern (ß = - 0.462, 95% CI - 0.620; - 0.305) were associated with lower red meat consumption, and higher appreciation of sensory appeal (ß = 0.482, 95% CI 0.347; 0.616) and price-cheap (ß = 0.190, 95% CI 0.099; 0.281) with higher red meat consumption. Higher importance of health (ß = 0.608, 95% CI 0.390; 0.825) was associated with higher legume consumption, and higher appreciation of convenience (ß = - 0.401, 95% CI - 0.522; - 0.279), price-value (ß = - 0.257, 95% CI - 0.380; - 0.133) and familiarity (ß = - 0.278, 95% CI - 0.393; - 0.164) with lower legume consumption. The associations of particularly ethical concern, weight control, sensory appeal and mood varied according to gender, age, marital status or BMI.CONCLUSION:
The development and implementation of actions to decrease red meat and increase legume consumption should focus on several food motives across different subgroups.Palabras clave
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Carne Roja
/
Fabaceae
Tipo de estudio:
Risk_factors_studies
Límite:
Adult
/
Humans
Idioma:
En
Revista:
Eur J Nutr
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2023
Tipo del documento:
Article
País de afiliación:
Finlandia