Changes in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011–2012

Abstract

The purpose of the study was to examine temporal changes in meat/poultry/fish consumption patterns between 1995 and 2011–2012 in the Australian population. Meat/poultry/fish consumption from all food sources, including recipes, was analysed by gender, age group, and socio-economic status using 24-h recall data from the 1995 National Nutrition Survey (n = 13,858) and the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153). The overall proportion of people consuming meat/poultry/fish remained stable (91.7% versus 91.3%, p = 0.55), but a shift in the type of meat consumed was observed. Red meat, including beef and lamb, was consumed by fewer people over the time period (from 56% to 49%), whereas poultry consumption increased (from 29% to 38%). Amounts of all meat/poultry/fish consumed were reportedly higher in 2011–2012 compared with 1995. This resulted in similar (red meat, and processed meat) or slightly higher (poultry, and fish) per-capita intakes in 2011–2012. The magnitude of change of consumption varied between children and adults, and by gender. Monitoring trends in consumption is particularly relevant to policy makers, researchers and other health professionals for the formulation of dietary recommendations and estimation of potential health outcomes.

Dietary supplementation with pioglitazone hydrochloride improves intramuscular fat, fatty acid profile, and antioxidant ability of thigh muscle in yellow‐feathered chickens

“…Compared with pork and beef, poultry contains more essential amino acids (EAAs) and PUFAs and is beneficial for human health, which may be the one of the reasons that poultry meat consumption has continued to grow over the years . Furthermore, with improvements in living standards, consumers are increasingly focusing their attention on meat quality .…”

“…Compared with pork and beef, poultry contains more essential amino acids (EAAs) and PUFAs and is beneficial for human health, 17 which may be the one of the reasons that poultry meat consumption has continued to grow over the years. 17,18 Furthermore, with improvements in living standards, consumers are increasingly focusing their attention on meat quality. 19 However, the IMF content is relatively lower in poultry meat, even though it is the primary factor influencing meat flavor and taste, 3 indicating that an effort to increase the IMF content in poultry meat is worthwhile.…”

Consumption patterns of meat, poultry, and fish after disaggregation of mixed dishes: secondary analysis of the Australian National Nutrition and Physical Activity Survey 2011–12

“…These findings confirm results from previous studies [21,25,26] that overall meat/poultry/fish intake is overestimated in national dietary surveys, when disaggregation is not taken into account. Studying the effect of disaggregation on consumption data is thus a significant issue that should be considered in epidemiological studies examining associations between food/nutrient intake and health outcomes [27], for monitoring changes over time [10], and for the development of food based dietary guidelines. Hence, this study provides the detailed meat/ poultry/fish classifications and stratifications for gender, age, and socio-economic subgroups.…”

“…Consumption data may be reported in broad food groupings, for example as in the first release of the national nutrition survey results [9], or as disaggregated into individual food components and meat types. Due to the increasingly wider variety of mixed dishes and meat products available [10,11], disaggregation of these dishes into their component parts is becoming more important, and provides a more precise estimate of meat intake.…”

Chicken (Gallus gallus domesticus L.) Cuts Yield Specifics of Cobb 500 Slow and Hubbard Flex Hybrids

“…These changes in the habit of consuming poultry meat also happen in other continents. Prior that, industries only produced and sold whole chicken [3,5].…”