Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis.
Restructuring physical micro-environments to reduce the demand for meat: a systematic review and qualitative comparative analysis.
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DOI：
10.1016/s2542-5196(18)30188-8
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发表时间：
2018-09
期刊：
影响因子：
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通讯作者：
Jebb SA
中科院分区：
文献类型：
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作者：
Bianchi F;Garnett E;Dorsel C;Aveyard P;Jebb SA
减少肉类消费有助于保护自然环境和促进人口健康。调整物质微观环境的干预措施可能有助于改变习惯行为。我们综合了有关重组物理微环境的干预措施是否有效地减少了对肉类的需求的科学证据。我们对定量研究进行了系统回顾，评估了重建物理微环境以减少肉类需求的干预措施的有效性。我们于2017年8月31日通过检索6个电子数据库（CAB Abstracts，Embase，PsycINFO，Science Citation Index，MEDLINE和Dissertations & Theses），联系专家，筛选可公开访问的在线资源并检索参考文献来确定相关记录。我们纳入了评估干预措施的有效性的研究，这些干预措施重组了物理微环境，以减少对肉类的需求，定义为在真实的或虚拟环境中实际或预期的肉类消费、购买或选择。我们在最接近干预完成的随访和最长的随访中提取了与研究样本、干预措施和肉类需求有关的数据，前者代表我们的主要结果。我们综合数据naradically，并做了定性比较分析，以确定配置的干预特征相关的，那些没有发现与显着减少肉类需求。我们的系统性综述已在PROSPERO注册，编号CRD 42017081532。在筛选的10733篇标题和摘要中，我们评估了60篇全文，包括14篇报告18项研究22种干预条件的论文。 在随机试验中，减少肉类份量的三种干预措施减少了肉类消费。三个干预措施提供肉类替代品与支持教育材料与减少肉类需求的前后设计研究。在随机试验中，四分之三的干预措施改变了肉类或肉类替代品在购买时的感官特性（如视觉表现），从而减少了肉类需求。四项干预措施将肉类产品重新定位为在购买点不那么突出与肉类需求降低相关，但在一项随机试验和一项多治疗逆转设计中，只有两项此类干预措施达到统计学显著性。在多重治疗逆转设计中，五种干预措施中只有一种在购买时操纵肉类或肉类替代品的描述与肉类需求降低相关。来自随机试验的证据评估定价干预或干预重组微观环境的几个方面是太少或不一致的结论。我们的定性比较分析的结果支持这一叙事综合的发现。一些调整物质微观环境的干预措施可能有助于促进降低对肉类的需求。在实验研究的背景下，减少肉类份量、提供肉类替代品或在购买时改变肉类和肉类替代品的感官特性的干预措施最有希望。没有。
Reducing meat consumption could help to protect the natural environment and promote population health. Interventions restructuring physical micro-environments might help to change habitual behaviour. We synthesised the scientific evidence pertaining to whether, and which, interventions restructuring physical micro-environments effectively reduce the demand for meat. We did a systematic review of quantitative studies evaluating the effectiveness of interventions restructuring physical micro-environments to reduce the demand for meat. We identified relevant records by searching six electronic databases (CAB Abstracts, Embase, PsycINFO, Science Citation Index, MEDLINE, and Dissertations & Theses) on Aug 31, 2017, contacting experts, screening publicly accessible online resources, and searching references. We included studies that evaluated the effectiveness of interventions restructuring physical micro-environments to reduce the demand for meat, defined as the actual or intended consumption, purchase, or selection of meat in real or virtual environments. We extracted data pertaining to the study samples, the interventions, and meat demand at the follow-up closest to intervention completion and at the longest follow-up, with the former representing our primary outcome. We synthesised data narratively and did a qualitative comparative analysis to identify configurations of intervention characteristics associated with, and those not found to be associated with, significant reductions in meat demand. Our Systematic Review is registered with PROSPERO, number CRD42017081532. Of 10 733 titles and abstracts screened for eligibility, we assessed 60 full papers and included 14 papers reporting on 18 studies with 22 intervention conditions. Three interventions reducing the portion size of meat servings reduced meat consumption in randomised trials. Three interventions providing meat alternatives with supporting educational material were associated with reduced meat demand in pre-post design studies. Three of four interventions altering the sensory properties (eg, visual presentation) of meat or meat alternatives at point of purchase reduced meat demand in randomised trials. Four interventions repositioning meat products to be less prominent at point of purchase were associated with lower meat demand, but only two such interventions reached statistical significance in a randomised trial and a multiple treatment reversal design. Only one of five interventions manipulating the description of meat or meat alternatives at point of purchase was associated with lower meat demand in a multiple treatment reversal design. Evidence from randomised trials evaluating a pricing intervention or interventions restructuring several aspects of micro-environments was too scarce or inconsistent to be conclusive. The results from our qualitative comparative analysis supported the findings of this narrative synthesis. Some interventions restructuring physical micro-environments could help to promote lower demand for meat. Interventions reducing portion sizes of meat servings, providing meat alternatives, or changing the sensory properties of meat and meat alternatives at point of purchase offered the most promise in the context of experimental studies. None.