Health related values and preferences regarding meat intake : a cross-sectional mixed-methods study
Valli, Claudia (Universitat Autònoma de Barcelona. Departament de Pediatria, Obstetrícia i Ginecologia i Medicina Preventiva i Salut Pública)
Santero, Marilina (Universitat Autònoma de Barcelona. Departament de Pediatria, Obstetrícia i Ginecologia i Medicina Preventiva i Salut Pública)
Prokop-Dorner, Anna (Jagiellonian University Medical College. Department of Medical Sociology)
Howatt, Victoria (Dalhousie University. Department of Community Health and Epidemiology)
Johnston, Bradley C (Texas A&M University. Department of Nutrition)
Zajac, Joanna (Jagiellonian University Medical College. Department of Hygiene and Dietetics)
Han, Mi-Ah (Chosun University. College of Medicine)
Pereira, Ana (Sociedad Madrileña de Medicina de Familia Comunitaria)
Nampo, Fernando (Federal University of Latin-American Integration. Evidence-Based Public Health Research Group)
Guyatt, Gordon (McMaster University. Department of Medicine)
Bala, Malgorzata M.. (Jagiellonian University Medical College. Department of Hygiene and Dietetics)
Alonso-Coello, Pablo (Institut d'Investigació Biomèdica Sant Pau)
Rabassa Bonet, Montserrat (Institut d'Investigació Biomèdica Sant Pau)

Data:	2021
Resum:	Background. In addition to social and environmental determinants, people's values and preferences determine daily food choices. This study evaluated adults' values and preferences regarding unprocessed red meat (URM) and processed meat (PM) and their willingness to change their consumption in the face of possible undesirable health consequences. Methods. A crosssectional mixed-methods study including a quantitative assessment through an online survey, a qualitative inquiry through semi-structured interviews, and a follow-up assessment through a telephone survey. We performed descriptive statistics, logistic regressions, and thematic analysis. Results. Of 304 participants, over 75% were unwilling to stop their consumption of either URM or PM, and of those unwilling to stop, over 80% were also unwilling to reduce. Men were less likely to stop meat intake than women (odds ratios < 0. 4). From the semi-structured interviews, we identified three main themes: the social and/or family context of meat consumption, healthand non-health-related concerns about meat, and uncertainty of the evidence. At three months, 63% of participants reported no changes in meat intake. Conclusions. When informed about the cancer incidence and mortality risks of meat consumption, most respondents would not reduce their intake. Public health and clinical nutrition guidelines should ensure that their recommendations are consistent with population values and preferences.
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Estudi clínic ; recerca ; Versió publicada
Matèria:	Health ; Values and preferences ; Red meat ; Processed meat ; Cross-sectional study ; Mixed methods ; Explanatory sequential ; Survey
Publicat a:	International journal of environmental research and public health, Vol. 18 Núm. 21 (november 2021) , p. 11585, ISSN 1660-4601

DOI: 10.3390/ijerph182111585
PMID: 34770099

17 p, 1.0 MB

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Documents de recerca > Documents dels grups de recerca de la UAB > Centres i grups de recerca (producció científica) > Ciències de la salut i biociències > Institut de Recerca Sant Pau
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