Trends and correlates in meat consumption patterns in the US adult population

Bibliographic Data

ID15093507
AuthorsYoufa Wang (0000-0002-6041-6011, Johns Hopkins University, corresponding author), May A Beydoun (0000-0002-1050-4523, National Institute on Aging), Benjamin Caballero, Benjamı́n Caballero (Johns Hopkins University), Tiffany L Gary‐webb (0000-0001-9843-1084, Johns Hopkins University), Tiffany L Gary, Robert Lawrence (0000-0003-1923-4301, Johns Hopkins University)
Year2010
Volume13
Issue9
Pages1333-1345
Publication date2010-09-01
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980010000224
PMID20188005
PMCIDPMC2916052
OpenAlexW2040514269
LanguageEN
Citations received13
References cited29

Objective Few studies have examined recent shifts in meat consumption (MC), differences among US population groups, and the influence of psychosocial–behavioural factors. Design Nationally representative data collected for US adults aged ≥18 years in the 1988–1994 and 1999–2004 National Health and Nutrition Examination Survey (NHANES) and the 1994–1996 Continuing Survey of Food Intakes by Individuals (CSFII) and Diet and Health Knowledge Survey (DHKS) were used. Results We found a U-shaped trend in MC, a decrease between 1988–1994 and 1994–1996, and an increase from 1994–1996 to 1999–2004. NHANES 1988–1994 and 1999–2004 indicate that MC did not change significantly, particularly for all meat, red meat, poultry and seafood. Between 1994–1996 and 1999–2004, average MC, including red meat, poultry, seafood and other meat products, increased in men. Women’s total MC decreased, mainly due to decreased red meat and other meat products, except for increased seafood. Noticeable differences existed in the changes across population groups. Black men had the largest increase in consumption of total meat, poultry and seafood; Mexican American men had the smallest increase in poultry, seafood and other meat products. In 1999–2004, ethnic differences in MC became greater in women than among women in 1994–1996. Associations between MC and energy intake changed over time. Perceived benefit of dietary quality and food label use were associated with reduced red MC. Conclusions Noticeable differences exist in the shifts in MC across population groups and surveys. MC increased in men but decreased in women in recent years

Biology · Consumption (sociology · Environmental health · Ethnic group · National Health and Nutrition Examination Survey · Population · Processed meat · Red meat · Refined grains · Whole grains · Demography · Diet and metabolism studies · Medicine · Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Food Science

Tools

Open DOISci-HubOpen Access