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Health Related Values and Preferences Regarding Meat Intake: A Cross-Sectional Mixed-Methods Study

Author

Listed:
  • Claudia Valli

    (Department of Paediatrics, Obstetrics, Gynaecology and Preventive Medicine, Universidad Autónoma de Barcelona, 08193 Barcelona, Spain
    Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain)

  • Marilina Santero

    (Department of Paediatrics, Obstetrics, Gynaecology and Preventive Medicine, Universidad Autónoma de Barcelona, 08193 Barcelona, Spain
    Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain)

  • Anna Prokop-Dorner

    (Department of Medical Sociology, Chair of Epidemiology and Preventive Medicine, Jagiellonian University Medical College, 31-034 Krakow, Poland)

  • Victoria Howatt

    (Faculty of Medicine, Dalhousie University, Halifax, NS B3H 4R2, Canada
    Department of Community Health and Epidemiology, Dalhousie University, Halifax, NS B3H 4R2, Canada)

  • Bradley C. Johnston

    (Department Epidemiology and Biostatistics, School of Public Health, Texas A&M University, College Station, TX 77843, USA
    Department of Nutrition, Texas A&M University, College Station, TX 77843, USA)

  • Joanna Zajac

    (Department of Hygiene and Dietetics, Chair Department of Epidemiology and Preventive Medicine, Jagiellonian University Medical College, 31-034 Krakow, Poland)

  • Mi-Ah Han

    (College of Medicine, Chosun University, Gwangju 61452, Korea)

  • Ana Pereira

    (Servicio Madrileño de Salud (SERMAS), 28008 Madrid, Spain
    Sociedad Madrileña de Medicina de Familia Comunitaria (SoMaMFyC), 28004 Madrid, Spain)

  • Fernando Kenji Nampo

    (Evidence-Based Public Health Research Group, Latin-American Institute of Life and Nature Sciences, Federal University of Latin-American Integration, Foz do Iguassu 85866-000, PR, Brazil)

  • Gordon H. Guyatt

    (Department of Medicine, McMaster University, Hamilton, ON L8N 3Z5, Canada)

  • Malgorzata M. Bala

    (Department of Hygiene and Dietetics, Chair Department of Epidemiology and Preventive Medicine, Jagiellonian University Medical College, 31-034 Krakow, Poland)

  • Pablo Alonso-Coello

    (Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain
    CIBER de Epidemiología y Salud Pública (CIBERESP), 28029 Madrid, Spain)

  • Montserrat Rabassa

    (Iberoamerican Cochrane Centre, Biomedical Research Institute San Pau (IIB Sant Pau), 08025 Barcelona, Spain)

Abstract

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 cross-sectional 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, health- and 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.

Suggested Citation

  • Claudia Valli & Marilina Santero & Anna Prokop-Dorner & Victoria Howatt & Bradley C. Johnston & Joanna Zajac & Mi-Ah Han & Ana Pereira & Fernando Kenji Nampo & Gordon H. Guyatt & Malgorzata M. Bala & , 2021. "Health Related Values and Preferences Regarding Meat Intake: A Cross-Sectional Mixed-Methods Study," IJERPH, MDPI, vol. 18(21), pages 1-17, November.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:21:p:11585-:d:671990
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    References listed on IDEAS

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    1. F Marijn Stok & Stefan Hoffmann & Dorothee Volkert & Heiner Boeing & Regina Ensenauer & Marta Stelmach-Mardas & Eva Kiesswetter & Alisa Weber & Harald Rohm & Nanna Lien & Johannes Brug & Michelle Hold, 2017. "The DONE framework: Creation, evaluation, and updating of an interdisciplinary, dynamic framework 2.0 of determinants of nutrition and eating," PLOS ONE, Public Library of Science, vol. 12(2), pages 1-23, February.
    2. Ruben Sanchez-Sabate & Joan Sabaté, 2019. "Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review," IJERPH, MDPI, vol. 16(7), pages 1-37, April.
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    Cited by:

    1. F. Xavier Medina & Francesc Fusté-Forné & Nela Filimon, 2023. "Public Awareness of Food Products, Preferences and Practices: Old Challenges and New Insights," IJERPH, MDPI, vol. 20(9), pages 1-3, May.
    2. Katarzyna Mazur-Włodarczyk & Agnieszka Gruszecka-Kosowska, 2022. "Sustainable or Not? Insights on the Consumption of Animal Products in Poland," IJERPH, MDPI, vol. 19(20), pages 1-23, October.

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