Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours.
Reducing meat consumption in the USA: a nationally representative survey of attitudes and behaviours.
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DOI：
10.1017/s1368980017004190
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发表时间：
2018-07
影响因子：
3.2
通讯作者：
Wolfson J
中科院分区：
文献类型：
--
作者：
Neff RA;Edwards D;Palmer A;Ramsing R;Righter A;Wolfson J
过量的肉类消费，特别是红肉和加工肉类，与营养和环境健康危害有关。虽然只有一小部分人是素食主义者，但调查显示，许多美国人可能正在减少肉类消费。为宣传教育活动，需要更多关于态度、观念、行为和无肉餐所吃食物的信息。2015年4月进行的一项基于网络的调查评估了减肉行为、态度、受访者在无肉餐中吃了什么以及社会人口特征。在美国进行的具有全国代表性的网络调查。美国成年人（n 1112）选自GfK Knowledgeworks的50000名成员在线小组。使用调查加权数以确保代表性。三分之二的人报告说，在三年内减少了至少一种肉类的消费，其中减少红肉和加工肉类的情况最为频繁。减少的最常见原因是成本和健康;环境和动物福利落后。非肉类减少者通常同意肉类是健康的，属于饮食的说法。在无肉餐中，蔬菜最常被“总是”食用，但奶酪/乳制品也很常见。据报告，45-59岁的人和收入较低的人中减少肉类最常见。减少肉类消费对公众和环境健康的好处使得有必要开展宣传活动，提高认识，促进变革。这些发现提供了丰富的信息，以指导美国和其他高收入国家大量消费肉类的干预措施的发展。
Excess meat consumption, particularly of red and processed meats, is associated with nutritional and environmental health harms. While only a small portion of the population is vegetarian, surveys suggest many Americans may be reducing their meat consumption. To inform education campaigns, more information is needed about attitudes, perceptions, behaviours and foods eaten in meatless meals. A web-based survey administered in April 2015 assessed meat reduction behaviours, attitudes, what respondents ate in meatless meals and sociodemographic characteristics. Nationally representative, web-based survey in the USA. US adults (n 1112) selected from GfK Knowledgeworks’ 50 000-member online panel. Survey weights were used to assure representativeness. Two-thirds reported reducing meat consumption in at least one category over three years, with reductions of red and processed meat most frequent. The most common reasons for reduction were cost and health; environment and animal welfare lagged. Non-meat reducers commonly agreed with statements suggesting that meat was healthy and ‘belonged’ in the diet. Vegetables were most often consumed ‘always’ in meatless meals, but cheese/dairy was also common. Reported meat reduction was most common among those aged 45–59 years and among those with lower incomes. The public and environmental health benefits of reducing meat consumption create a need for campaigns to raise awareness and contribute to motivation for change. These findings provide rich information to guide intervention development, both for the USA and other high-income countries that consume meat in high quantities.