Meat preparation techniques: results of the ISACamp population-based survey

Abstract

This article aims to identify meat preparation techniques according to sociodemographic variables and health-related behaviors. Cross-sectional population-based survey that used one 24-hour recall to identify the meat preparation techniques. We analyzed 3,376 24-hour recalls. The meat preparation techniques were classified as moist-heat (sauté, stew, boil; MH) or dry-heat (sauté, stew, boil; MH) and dry-heat (baking, grilling/barbecuing and frying; DH). The prevalence of use was 39.0% for moist cooking, 32.7% for frying and 28.3% for baking/grilling. Women, the elderly and those from other municipalities/states were more likely to use MH cooking. MH techniques were least prevalent among those of higher socioeconomic status. Among the techniques of DH cooking, women, the elderly and people with higher education and income were less likely to fry meats. Those born in Campinas and those with higher income, education, and those who ate fruits and vegetables on a higher weekly frequency were more likely to roast/grill meats. The results show the epidemiological profile associated with meat preparation techniques. Women, the elderly and those with lower education are more likely to use MH cooking techniques and less likely to fry meats. Those economically more favored are less likely to use MH techniques and frying, and more roasting/grilling.

Food Patterns of Hospitalized Patients with Heart Failure and Their Relationship with Demographic, Economic and Clinical Factors in Sergipe, Brazil

“…It is observed that they eat more ultra-processed foods, salt, soft drinks, milk and meat with excess fat and less in natura, or minimally processed, such as fruits and vegetables [ 40 , 44 , 45 ]. The study by Assumpção et al [ 46 ], showed a difference between the Revised Diet Quality Index (IQD-R) for men and women, and men had higher scores in the components of fruits, vegetables and milk; while for women, the score was higher only for the meat and eggs components. These data corroborate Canuto et al [ 47 ], who, in a systematic review of social inequalities in food consumption in Brazil, observed, in summary, that men ingest more typical foods of the Brazilian diet, added to foods considered to be at risk for non-communicable chronic diseases (NCDs).…”

Consumo de carnes por adultos e idosos de uma cidade de colonização alemã do sul do Brasil: estudo de base populacional

“…Fatores fisiológicos, ambientais, sociais, econômicos e culturais determinam o padrão alimentar de indivíduos e populações, incluindo a escolha do tipo, quantidade consumida e a forma de preparo das carnes 1,[4][5][6] . Aspectos como fácil acesso, baixo custo e qualidade impactam na tendência ao aumento do consumo das carnes 4,[7][8][9] .…”

“…Entre os 1.941 participantes, a média de carne consumida foi de 250 g/dia, sendo a carne não processada branca (138 g/dia) a mais consumida, com destaque para as aves (80 g/dia). A prevalência de consumo excessivo de carne vermelha e processada (mais que 500 g/ semana) foi de 63%, principalmente entre os homens (RP=1,6; IC95% 1,8), de 20 a 29 anos (RP=1,4; IC95% 1,5), e mais alta classe econômica (RP=1,2; IC95% 1,0-1,3). O consumo excessivo de carne vermelha e processada entre homens jovens de classe econômica alta deve ser alvo de ações de saúde pública para a adequação no consumo alimentar.…”