Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States

Frank, Sarah M.; Jaacks, Lindsay M.; Batis, Carolina; Vanderlee, Lana; Taillie, Lindsey Smith

doi:10.3390/ijerph18010357

Cited by 43 publications

(38 citation statements)

References 29 publications

(24 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In assessing adherence to an MSDP, the current study offers supplemental guidance to the DGA to show how much Americans continue to overconsume certain food groups ( 42 ). Considering a score of 10 for each food group equates meeting the recommend MSDP amounts, the HA and nHA mean scores for meat (0.39 ± 0.04 and 0.17 ± 0.01, respectively) and added sugars (0.14 ± 0.02 and 0.04 ± 0.01, respectively) illustrate a critical need for improvement.…”

Section: Discussionmentioning

confidence: 99%

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

Overcash

Crusan

2022

Current Developments in Nutrition

View full text Add to dashboard Cite

Background The Mediterranean-style diet pattern (MSDP) is a recommended dietary pattern in the 2020–25 United States Dietary Guidelines. Few studies report wide-spread adherence to the diet which suggests Americans may benefit from strategies to help them improve alignment to a MSDP. Objectives The purpose of this study is to assess the impact of isocaloric food substitutions on adherence to the MSDP in U.S. adults. Methods Using data from National Health and Nutrition Examination Survey (2007–2018), alignment to a MSDP was determined by calculation of a Mediterranean diet scoring index appropriate for non-Mediterranean populations (0–100 points for the total score; higher scores = greater adherence). The sample was divided into two groups: high-adherence group (HA) vs. non-high adherence group (nHA) to determine differentiating food groups to be used for isocaloric food substitution modeling. Substitution modeling via multiple regression analyses determined food selections that have the greatest impact on MSDP score. Honey was added to the substitutions in recipe form and evaluated for impact on MSDP score. Results The study consisted of 19,978 adults, ages 25–66 with complete dietary data. The nHA had a lower mean total MSDP score (7.10 ± 0.04 points) compared to the HA (16.45 ± 0.09 points). Increasing olive oil from non-use to partial use had the greatest impact (∼ +2 points) for both groups. total MSDP over two points for both groups. Other isocaloric substitutions also improved adherence, albeit to a lesser degree: 1 oz. of whole grain for 1 oz. refined grain, 4 oz of fish for 4 oz of red meat, 4.9 cups of kale for 0.7 cups of starchy/root vegetables. Improved MSDP scores sustained when honey was added to the substitutions. Conclusions Simple dietary substitutions can help a diet more closely align with a Mediterranean-style dietary pattern. Honey added to the simple substitutions may increase palatability without sacrificing nutritional benefit.

show abstract

Section: Discussionmentioning

confidence: 99%

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

Overcash

Crusan

2022

Current Developments in Nutrition

View full text Add to dashboard Cite

show abstract

“…A comparison of studies conducted in the United States, Canada, and Mexico in 2013–2016 showed that the consumption of red and processed meat was high in all these countries [ 48 ]. The median intake of unprocessed red meat estimated using cooked weight in Canada was 79.0 g/day; in the US, it was 72.3; and in Mexico, it was 62.0 g/day.…”

Section: Discussionmentioning

confidence: 99%

Red and Processed Meat Consumption in Poland

Stós

Rychlik

Woźniak

et al. 2022

Foods

View full text Add to dashboard Cite

The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020. The frequency of consumption was assessed using Food Propensity Questionnaire data from 1831 adults in 2019–2020. Poles consumed 1.35 kg of unprocessed red meat and 1.96 kg of total processed meat per person per month in 2020. The consumption of red meat was lower than in the two previous decades; the consumption of processed meat fluctuated. Pork was the most commonly consumed red meat: 40% of adults consumed pork 2–3 times a week. Beef and other unprocessed red meat were most often consumed less than once a month (29.1%). Processed meat was often consumed: 37.8% of adults ate cold cuts, and 34.9% ate sausages and bacon 2–3 times a week. The consumption of red and processed meat in Poland was high and frequent. In particular, the consumption of processed meat exceeded the recommendations and might increase the risk of chronic diseases. It is necessary to implement activities aimed at reducing the consumption of red and processed meat in Poland.

show abstract

“…The highest number of male respondents from this cluster declared that if they are having a dessert at home, they try to have something low in fat, while the highest number of female respondents from this cluster declared that they usually avoid eating fried foods, declared that they usually choose the healthiest dessert or pudding in a restaurant, and denied including chocolate and/or biscuits in a packed lunch, comparing to the other clusters. It should be indicated that the described differences may result from the general gender-dependent preferences and intake of food products—higher intake of meat for men [ 52 ] and sweets for women [ 16 ], which corresponds the fact that only in the case of the ‘low-preferring’ cluster, female respondents declared reduced desserts consumption and choosing the healthiest one.…”

Section: Discussionmentioning

confidence: 99%

Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

2021

View full text Add to dashboard Cite

Food preferences are among the most influential factors of food habits in the vulnerable period of adolescence; in addition, gender-dependent differences in food preferences are also observed. The aim of the present study was to analyze differences in food habits between individuals stratified based on their food preferences in a population-based sample of adolescents aged 15–20. The study was conducted within the Polish Adolescents’ COVID-19 Experience (PLACE-19) Study population in a group of 2419 secondary school students who were randomly chosen to participate in the study using a random quota sampling procedure. The food preferences were determined on the basis of a validated Food Preference Questionnaire (FPQ) (which enables assessing preference of vegetables, fruit, meat/fish, dairy, snacks, and starches), whereas food habits were determined on the basis of the Adolescents’ Food Habits Checklist (AFHC) (which enables assessing food purchase, preparation, and consumption habits). The analysis involved three homogenous clusters (‘low-preferring’, ‘hedonists’, and ‘high-preferring’), which were identified using the k-means algorithm. It was found that for a number of the assessed food purchase, preparation, and consumption habits, there were statistically significant differences between the ‘low-preferring’, ‘hedonists’, and ‘high-preferring’ clusters. Within food purchase habits, the food preference influenced frequency of buying pastries/cakes and frequency of eating takeaway meals for all the respondents, while for female respondents, it influenced also choice of desserts in restaurants, and for male respondents, it influenced choosing a low-fat lunch away from home (p < 0.05). Within food preparation habits, the food preference influenced the fat content in desserts at home, the frequency of eating at least one serving of vegetables/salad with an evening meal, the frequency of spreading butter/margarine on bread thinly, and the frequency of having cream on desserts for all the respondents; meanwhile, for female respondents, it also influenced the frequency of avoiding fried foods and the frequency of including chocolate/biscuits in their packed lunch (p < 0.05). Within food consumption habits, the food preference influenced the frequency of eating a dessert/pudding, eating at least one serving of fruit a day, eating at least one serving of vegetables/salad a day, avoiding sausages/burgers, trying to ensure they eat plenty of fruit and vegetables, and frequency of choosing fruit as a snack for all the respondents; meanwhile, for male respondents, it also influenced the frequency of eating sweet snacks and eating at least three servings of fruit most days (p < 0.05). Taking into account that some improper food habits may be typical for the specific clusters, there is an urgent need to analyze and address them for the purposes of public health and to bear in mind that some of those habits are gender-dependent.

show abstract

Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States

Cited by 43 publications

References 29 publications

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

Substitution Modeling Shows Simple Dietary Changes Increase Mediterranean-Style Diet Pattern Scores for US Adults

Red and Processed Meat Consumption in Poland

Association between Food Preferences and Food Habits in a Polish Adolescents’ COVID-19 Experience (PLACE-19) Study

Contact Info

Product

Resources

About