From the economic crisis to the COVID-19 pandemic in Spain: The challenges for healthy eating in times of crisis

Méndez, Cecilia Díaz; Truchero, Guadalupe Ramos

doi:10.1016/j.ijgfs.2022.100655

Cited by 8 publications

(1 citation statement)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…One limitation that must be considered is that the data was collected in 2014. It is possible that food motives and related eating habits have changed during this time and especially during the COVID-19 pandemic [ 43 ]. A few studies, however, suggest that the changes in food motives have been temporary and long-term effects cannot be determined yet [ 44 , 45 ].…”

Section: Discussionmentioning

confidence: 99%

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

Hentilä,

Männistö,

Kaartinen

et al. 2023

Eur J Nutr

View full text Add to dashboard Cite

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. Food consumption was assessed with Food Frequency Questionnaire. The adjusted estimates from multivariable regression models are reported. Results Higher relative importance of natural content (β = − 0.275, 95% CI − 0.388; − 0.162) and ethical concern (β = − 0.462, 95% CI − 0.620; − 0.305) were associated with lower red meat consumption, and higher appreciation of sensory appeal (β = 0.482, 95% CI 0.347; 0.616) and price-cheap (β = 0.190, 95% CI 0.099; 0.281) with higher red meat consumption. Higher importance of health (β = 0.608, 95% CI 0.390; 0.825) was associated with higher legume consumption, and higher appreciation of convenience (β = − 0.401, 95% CI − 0.522; − 0.279), price-value (β = − 0.257, 95% CI − 0.380; − 0.133) and familiarity (β = − 0.278, 95% CI − 0.393; − 0.164) with lower legume consumption. The associations of particularly ethical concern, weight control, sensory appeal and mood varied according to gender, age, marital status or BMI. Conclusion The development and implementation of actions to decrease red meat and increase legume consumption should focus on several food motives across different subgroups.

show abstract

Section: Discussionmentioning

confidence: 99%