Factors associated with stages of change for red meat and vegetable intake by Japanese-Brazilians

Bibliographic Data

ID5226909
AuthorsPatricia Barbieri (Universidade de São Paulo), Raphaela Fernanda Muniz Palma (Universidade de São Paulo), Renata Yumi Nishimura (Universidade de São Paulo), R Nishimura (Universidade de São Paulo), Renata Damião (0000-0001-5563-7349, Universidade Federal de São Paulo), Marselle Rodrigues Bevilacqua (Universidade Federal de São Paulo), Marselle Bevilacqua (Universidade Federal de São Paulo), Flávia Massimino (Universidade Federal de São Paulo), Rita Chain (Universidade Sagrado Coração), Suely Godoy Agostinho Gimeno (0000-0002-3341-7676, Universidade Federal de São Paulo), Sandra Roberta Gouvea Ferreira-Vivolo (0000-0002-7015-7391, Universidade de São Paulo), Sandra Roberta Gouvea Ferreira (Universidade de São Paulo), Daniela Saes Sartorelli (0000-0003-2028-3274, Universidade de São Paulo)
Year2009
Volume25
Issue7
Pages1466-1474
Publication date2009-07-01
Open AccessYes
TypeARTICLE
VenueCadernos de Saude Publica (JOURNAL)
Journal identifiersISSN: 0102-311X • E-ISSN: 1678-4464
PublisherFapUNIFESP (SciELO) (PUBLISHER)
DOI10.1590/s0102-311x2009000700004
PMID19578567
OpenAlexW2021841987
SciELOS0102-311X2009000700004
LanguageEN
Citations received1
References cited23

Stages of change assess individual motivation for lifestyle changes, contributing to the development of more effective intervention strategies. The objective of the present study was to identify factors associated with stages of change for lower intake of red meat and higher intake of vegetables in a cross-sectional analysis of 578 Japanese-Brazilians aged 30-90 years. In adjusted logistic regression models, the odds ratios for women (OR = 1.89; 95%CI: 1.154; 3.103) and physically active individuals (OR = 1.00; 95%CI: 1.000; 1.001) were positively associated with stage of "action" for the higher intake of vegetables. Inverse associations were observed between central obesity (OR = 0.5; 95%CI: 0.351; 0.887) and highest tertile of red meat intake (OR = 0.50; 95%CI: 0.302; 0.817), as well as a positive association between age (OR = 1.04; 95%CI: 1.020; 1.070) and the stage of "action" to the lower intake of meat were verified. Motivation for Japanese-Brazilians to change their food intake was linked to lifestyle. Stage of change is an important factor in mediating food intake behavior change

Biology · Environmental health · Red meat · Food Science · Medicine · Nutrition, Health and Food Behavior · Nutritional Studies and Diet · Obesity, Physical Activity, Diet

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