Portal de investigação
Meat or meatless meals at lunch and dinner - exploring the associated factors and transition between meals
Data de publicação:
Data Ahead of Print:
Autores da FMUP
Participantes de fora da FMUP
- Carvalho, C
- Severo, M
- Torres, D
Unidades de investigação
Abstract
This study aimed to explore the factors associated with the consumption of meat vs. meatless meals and to assess the applicability of a multi-state model to describe transitions between lunch and dinner. Fifteen thousand four hundred and eight main meals (lunch and dinner) from a sample of adults (18-84 years, n = 3852) from the Portuguese Food, Nutrition and Physical Activity Survey (IAN-AF 2015-2016) were categorised as meat, fish, ovolactovegetarian or snack. Adjusted generalised-mixed-effects models were used to explore the associations and a time-homogeneous Markov-multi-state model was applied to study the transitions. Women, older and higher educated individuals presented higher odds of consuming meatless meals and lower hazard of transitioning to meat in the following main meal. Strategies for replacing meat with more sustainable foods should be specific towards different population groups. Studying transitions across main meals, using multi-state models, can support the development of feasible, realistic and group-specific strategies to replace meat and promote dietary variety.
Dados da publicação
- ISSN/ISSNe:
- 0963-7486, 1465-3478
- Tipo:
- Article
- Páginas:
- 350-361
- Link para outro recurso:
- www.scopus.com
International Journal of Food Sciences and Nutrition Informa Healthcare
Documentos
- Não há documentos
Filiações
Keywords
- Meals; meat; fish; ovolactovegetarian
Financiamento
Proyectos asociados
Tracking the acquisition of eating habits in children and its effects on behaviours related to appetite
Investigador Principal: Carla Maria de Moura Lopes
Estudo Clínico Académico . 2019
Citar a publicação
Carvalho C,Severo M,Correia D,Lopes C,Torres D. Meat or meatless meals at lunch and dinner - exploring the associated factors and transition between meals. Int. J. Food Sci. Nutr. 2023. 74. (3):p. 350-361. IF:3,900. (2).
