Associations of food motives with red meat and legume consumption in the population-based DILGOM study.

ABSTRACT:

Purpose

To improve human health and environmental sustainability, red meat consumption should decrease and legume consumption increase in diets. More information on food motives, however, is required when developing more tailored and effective interventions targeting legume and meat consumption. We aimed to examine the associations between food motives and red meat and legume consumption, and whether these associations differ between different subgroups (gender, age groups, marital status, education, BMI).

Methods

Ten food motives (health, mood, convenience, sensory appeal, natural content, price-cheap, price-value, weight control, familiarity and ethical concern measured with Food Choice Questionnaire) were studied in 3079 Finnish adults in the population-based DILGOM study

SUBMITTER: Hentila A 

PROVIDER: S-EPMC10611614 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature