Improving health and sustainability: Patterns of red and processed meat consumption across generations

Novi, Cinzia Di; Marenzi, Anna

doi:10.1016/j.healthpol.2022.10.006

Cited by 7 publications

(5 citation statements)

References 61 publications

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“…This confirms the difference between generations; although compared to the inclination towards veganism or vegetarianism, the trend is the opposite with regard to age. If we consider the claim that meat restriction leads to sustainability in diet, according to Di Novi and Marenzi (2022), Arslan and Alataşe (2023), Willett (2019) and Hoehn et al (2021), this generation would be perceived as more sustainable. However, a widespread reason is more likely to be health considerations.…”

Section: Resultsmentioning

confidence: 99%

“…Research carried out by Di Novi and Marenzi (2022) analyzed the consumption behaviour of four generations, namely the Silent Generation (born 1926-1945), the Baby Boomer 1 Generation (1946)(1947)(1948)(1949)(1950)(1951)(1952)(1953)(1954)(1955), the Baby Boomer 2 Generation (1956( -1965( ), and Generation X (1966( -1980, showed that increases in disposable income, changes in the role of women in society, and urbanization and globalization had a significant impact on consumption patterns for red and industrially processed meat among Italian consumers. Older generations have changed their diets more in favour of meat consumption than later generations, with more significant changes in the relatively affluent north of Italy compared to the south.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

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Differences in sustainable nutrition behaviour of different generations of Czech consumers

Jaderná,

Srbová

2023

JESI

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Sustainable behaviour in everyday life is a key aspect of sustainable development. Consumers can be the initiators of sustainability in their purchases, consumption behaviour and long-term investment decisions. This article focuses not only on the area of nutrition, which plays an essential role in increasing the impact of consumption behaviour on sustainable development. Nutrition and its sustainability are perceived differently by different generations. The article presents the results of a questionnaire survey of Czech consumers. The sample of 1000 respondents provides relevant answers to the research questions, namely, which generation buys more sustainable products and whether there is a significant difference between generations in the sustainability of nutrition. The results show that younger generations tend to purchase sustainable products to a greater extent. They are also more likely to be vegan or vegetarian than older generations, although still, the proportion of vegans and vegetarians in the Czech Republic is negligible. In contrast to this trend towards sustainability in nutrition among the younger generation is the reduction in meat consumption, which is most pronounced among those aged 55-64.

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Section: Resultsmentioning

confidence: 99%

Section: Theoretical Backgroundmentioning

confidence: 99%

Differences in sustainable nutrition behaviour of different generations of Czech consumers

Jaderná,

Srbová

2023

JESI

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“…Red meat and processed red meat products are significant sources of essential nutrients in the diet, including vitamins A, B6, D, and B12, folate, omega‐3 polyunsaturated fatty acids, conjugated linoleic acid, mineral elements, and high‐quality protein. Red meat is an important component of many diets and food cultures worldwide, valued for its distinctive flavors and texture (Delgado et al., 2021; Huang et al., 2021; Mensah et al., 2022; Novi & Marenzi, 2022).…”

Section: Introductionmentioning

confidence: 99%

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Liang,

Wu,

et al. 2024

Comp Rev Food Sci Food Safe

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One of the most consistent epidemiological associations between diet and human disease risk is the impact of consuming red meat and processed meat products. In recent years, the health concerns surrounding red meat and processed meat have gained worldwide attention. The fact that humans have lost the ability to synthesize N‐glycolylneuraminic acid (Neu5Gc) makes red meat and processed meat products the most important source of exogenous Neu5Gc for humans. As our research of Neu5Gc has increased, it has been discovered that Neu5Gc in red meat and processed meat is a key factor in many major diseases. Given the objective evidence of the harmful risk caused by Neu5Gc in red meat and processed meat to human health, there is a need for heightened attention in the field of food. This updated review has several Neu5Gc aspects given including biosynthetic pathway of Neu5Gc and its accumulation in the human body, the distribution of Neu5Gc in food, the methods for detecting Neu5Gc, and most importantly, a systematic review of the existing methods for reducing the content of Neu5Gc in red meat and processed meat. It also provides some insights into the current status and future directions in this area.

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“…The demand for meat is rising due to rising populations, urbanization, high disposable incomes and changing eating habits [ 19 ]. This increasing demand must be met with increased supply from the meat markets – abattoirs and butchery shops.…”

Section: Introductionmentioning

confidence: 99%

Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

Asati,

Abdulai,

Boateng

et al. 2024

BMC Public Health

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Background Foodborne diseases affect nearly 600 million people each year, that is, one in every ten people, and their outbreaks are most common in low- and middle-income countries, particularly in Africa. This study investigated the food safety practices among raw meat handlers and the microbial quality of the meat from the butchery shops in Kumasi Abattoir, Ghana. Methods This study employed a descriptive cross-sectional study and collected quantitative data on factors associated with food safety and hygienic practices among raw meat handlers and the microbial quality of the raw meat using a structured questionnaire and standard laboratory methods, respectively. The study used all 50 beef vending shops in the butchery for questionnaire aspect and fresh beef samples were obtained from 10 vendors in the butchery shop. Appropriate methods were followed to analyse questionnaire data and meat samples. Results Most of the butchers (72%) were between the ages of 31 and 45, and they were predominantly Muslims (68%). Most of the respondents (48%) had basic education. All the respondents had food safety certificates from the local authority but needed adequate knowledge of meat safety. Most respondents (90%) handled meat and money with the same bare hands, thus contaminating the meat. The study showed that the maximum Total Viable Count (TVC), Total Staphylococcus Count (TSC), and Total Escherichia coli Count (TEC) were 5.60, 4.39 and 5.13 cfu/g, respectively. The study also revealed that all the meat samples were Salmonella species-free. Conclusions Microorganisms in raw beef indicate a public health hazard. It gives a signal of a possible occurrence of food-borne intoxication and infection if not controlled. Environmental health officers in the Greater Kumasi area should organize food safety training and educate raw meat handlers on the importance of food safety and its consequences.

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Improving health and sustainability: Patterns of red and processed meat consumption across generations

Cited by 7 publications

References 61 publications

Differences in sustainable nutrition behaviour of different generations of Czech consumers

Differences in sustainable nutrition behaviour of different generations of Czech consumers

N‐glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction

Food safety knowledge and practices among raw meat handlers and the microbial content of raw meat sold at Kumasi Abattoir Butchery Shops in Kumasi, Ghana

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