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Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability.

Abstract

OBJECTIVE

Higher intakes of red and processed meat are associated with poorer health outcomes and negative environmental impacts. Drawing upon a population survey the present paper investigates meat consumption behaviours, exploring perceived impacts for human health, animal welfare and the environment.

DESIGN

Structured self-completion postal survey relating to red and processed meat, capturing data on attitudes, sustainable meat purchasing behaviour, red and processed meat intake, plus sociodemographic characteristics of respondents.

SETTING

Urban and rural districts of Nottinghamshire, East Midlands, UK, drawn from the electoral register.

SUBJECTS

UK adults (n 842) aged 18-91 years, 497 females and 345 males, representing a 35·6 % response rate from 2500 randomly selected residents.

RESULTS

Women were significantly more likely (P60 years) were more likely to hold positive attitudes towards animal welfare (P<0·01). Less than a fifth (18·4 %) of the sample agreed that the impact of climate change could be reduced by consuming less meat, dairy products and eggs. Positive attitudes towards animal welfare were associated with consuming less meat and a greater frequency of 'higher welfare' meat purchases.

CONCLUSIONS

Human health and animal welfare are more common motivations to avoid red and processed meat than environmental sustainability. Policy makers, nutritionists and health professionals need to increase the public's awareness of the environmental impact of eating red and processed meat. A first step could be to ensure that dietary guidelines integrate the nutritional, animal welfare and environmental components of sustainable diets.

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  • Authors+Show Affiliations

    ,

    1School of Health and Related Research,University of Sheffield,Sheffield,UK.

    ,

    2Division of Agricultural and Environmental Sciences,School of Biosciences,University of Nottingham,Loughborough LE12 5RD,UK.

    ,

    3Division of Nutritional Sciences,School of Biosciences,University of Nottingham,Loughborough,UK.

    ,

    4Centre for Geospatial Science,University of Nottingham,Nottingham,UK.

    1School of Health and Related Research,University of Sheffield,Sheffield,UK.

    Source

    Public health nutrition 18:13 2015 Sep pg 2446-56

    MeSH

    Adolescent
    Adult
    Aged
    Animal Welfare
    Climate Change
    Conservation of Natural Resources
    Consumer Behavior
    Dairy Products
    Eggs
    England
    Environmental Policy
    Female
    Food Preferences
    Food Supply
    Health Knowledge, Attitudes, Practice
    Humans
    Male
    Meat
    Meat Products
    Nutrition Policy
    Nutrition Surveys
    Patient Compliance
    Sex Characteristics

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't
    Review

    Language

    eng

    PubMed ID

    25766000

    Citation

    Clonan, Angie, et al. "Red and Processed Meat Consumption and Purchasing Behaviours and Attitudes: Impacts for Human Health, Animal Welfare and Environmental Sustainability." Public Health Nutrition, vol. 18, no. 13, 2015, pp. 2446-56.
    Clonan A, Wilson P, Swift JA, et al. Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability. Public Health Nutr. 2015;18(13):2446-56.
    Clonan, A., Wilson, P., Swift, J. A., Leibovici, D. G., & Holdsworth, M. (2015). Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability. Public Health Nutrition, 18(13), pp. 2446-56. doi:10.1017/S1368980015000567.
    Clonan A, et al. Red and Processed Meat Consumption and Purchasing Behaviours and Attitudes: Impacts for Human Health, Animal Welfare and Environmental Sustainability. Public Health Nutr. 2015;18(13):2446-56. PubMed PMID: 25766000.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Red and processed meat consumption and purchasing behaviours and attitudes: impacts for human health, animal welfare and environmental sustainability. AU - Clonan,Angie, AU - Wilson,Paul, AU - Swift,Judy A, AU - Leibovici,Didier G, AU - Holdsworth,Michelle, Y1 - 2015/03/13/ PY - 2015/3/14/entrez PY - 2015/3/15/pubmed PY - 2016/6/9/medline KW - Animal welfare KW - Environment KW - Health KW - Meat SP - 2446 EP - 56 JF - Public health nutrition JO - Public Health Nutr VL - 18 IS - 13 N2 - OBJECTIVE: Higher intakes of red and processed meat are associated with poorer health outcomes and negative environmental impacts. Drawing upon a population survey the present paper investigates meat consumption behaviours, exploring perceived impacts for human health, animal welfare and the environment. DESIGN: Structured self-completion postal survey relating to red and processed meat, capturing data on attitudes, sustainable meat purchasing behaviour, red and processed meat intake, plus sociodemographic characteristics of respondents. SETTING: Urban and rural districts of Nottinghamshire, East Midlands, UK, drawn from the electoral register. SUBJECTS: UK adults (n 842) aged 18-91 years, 497 females and 345 males, representing a 35·6 % response rate from 2500 randomly selected residents. RESULTS: Women were significantly more likely (P60 years) were more likely to hold positive attitudes towards animal welfare (P<0·01). Less than a fifth (18·4 %) of the sample agreed that the impact of climate change could be reduced by consuming less meat, dairy products and eggs. Positive attitudes towards animal welfare were associated with consuming less meat and a greater frequency of 'higher welfare' meat purchases. CONCLUSIONS: Human health and animal welfare are more common motivations to avoid red and processed meat than environmental sustainability. Policy makers, nutritionists and health professionals need to increase the public's awareness of the environmental impact of eating red and processed meat. A first step could be to ensure that dietary guidelines integrate the nutritional, animal welfare and environmental components of sustainable diets. SN - 1475-2727 UR - https://www.unboundmedicine.com/medline/citation/25766000/Red_and_processed_meat_consumption_and_purchasing_behaviours_and_attitudes:_impacts_for_human_health_animal_welfare_and_environmental_sustainability_ L2 - https://www.cambridge.org/core/product/identifier/S1368980015000567/type/journal_article DB - PRIME DP - Unbound Medicine ER -