Intake of Processed Meat and Association with Sociodemographic and Lifestyle Factors in a Representative Sample of the Swiss Population

Sych, Janice Marie; Kaelin, Ivo; Gerlach, Fabienne; Wróbel, Anna; Le, Thu; FitzGerald, Rex; Pestoni, Giulia; Faeh, David; Krieger, Jean‐Philippe; Rohrmann, Sabine

doi:10.3390/nu11112556

Cited by 14 publications

(21 citation statements)

References 56 publications

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“…1); processed meat included mainly pork and beef, but also poultry and meat of other animals that has been treated to improve taste, colour and shelf life. A detailed analysis of processed meat consumption in menuCH is provided by Sych et al (16) .…”

Section: Categorisation By Meat Consumptionmentioning

confidence: 99%

No-meat eaters are less likely to be overweight or obese, but take dietary supplements more often: results from the Swiss National Nutrition survey menuCH

Steinbach

Rohrmann

Kaelin³

et al. 2020

Public Health Nutr.

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Objective: To describe and analyse the sociodemographic, anthropometric, behavioural and dietary characteristics of different types of Swiss (no-)meat eaters. Design: No-, low-, medium- and high-meat eaters were compared with respect to energy and total protein intake and sociodemographic, anthropometric and behavioural characteristics. Setting: National Nutrition Survey menuCH, the first representative survey in Switzerland. Participants: 2057 participants, aged 18–75 years old, who completed two 24-h dietary recalls (24-HDR) and a questionnaire on dietary habits, sociodemographic and lifestyle factors. Body weight and height were measured by trained interviewers. No-meat eaters were participants who reported meat avoidance in the questionnaire and did not report any meat consumption in the 24-HDR. Remaining study participants were assigned to the group of low-, medium- or high-meat eaters based on energy contributions of total meat intake to total energy intake (meat:energy ratio). Fifteen percentage of the participants were assigned to the low- and high-meat eating groups, and the remaining to the medium-meat eating group. Results: Overall, 4·4 % of the study participants did not consume meat. Compared with medium-meat eaters, no-meat eaters were more likely to be single and users of dietary supplements. Women and high-educated individuals were less likely to be high-meat eaters, whereas overweight and obese individuals were more likely to be high-meat eaters. Total energy intake was similar between the four different meat consumption groups, but no-meat eaters had lowest total protein intake. Conclusions: This study identified important differences in sociodemographic, anthropometric, behavioural and dietary factors between menuCH participants with different meat-eating habits.

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Section: Categorisation By Meat Consumptionmentioning

confidence: 99%

No-meat eaters are less likely to be overweight or obese, but take dietary supplements more often: results from the Swiss National Nutrition survey menuCH

Steinbach

Rohrmann

Kaelin³

et al. 2020

Public Health Nutr.

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“…Although intentions do not differ across gender, males account for much higher health and environmental impacts. This points to the existence of male-specific eating patterns, such as animal protein and alcohol rich diets (see also Sych et al, 2019). Furthermore, we find that in the French and Italian speaking parts of Switzerland, intentions are higher to eat healthy and sustainable, but are not realized.…”

Section: Drivers and Barriers For Healthy And Sustainable Eatingmentioning

confidence: 65%

Drivers and Barriers Toward Healthy and Environmentally Sustainable Eating in Switzerland: Linking Impacts to Intentions and Practices

Baur

Stylianou

Ernstoff

et al. 2022

Front. Sustain. Food Syst.

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Food consumption is among the activities with the most significant environmental impacts, and furthermore contributes to rising health costs. We explored the factors that foster or hinder healthy and sustainable eating in Switzerland. Based on an online household survey with 620 respondents, we first determined the disability adjusted life years and greenhouse gas impacts associated with individuals' dietary habits to measure healthy and environmentally sustainable eating. We then relate the nutritional health and environmental impacts to individual's intentions, and explore what interpersonal and societal factors foster or hinder healthy and sustainable eating. Results suggest that intentions for healthy eating are stronger than intentions to eat environmentally sustainable and that intentions for healthy eating transmit better into behavior than intentions for environmentally sustainable eating. Males and females had similar intentions but males showed substantially higher dietary related health impacts with 12 min of healthy life lost per day and 14% higher carbon footprint than females. Furthermore, vegan and vegetarian diets yielded very high nutritional health benefits of >23 min of healthy life gained per person and day, mostly realized through the reduced intake in processed and red meat and increased consumption of nuts, wholegrain, and to a lesser extent in fruits and vegetables. Meatless diets show concurrent high reductions in the carbon footprint of −42% for vegetarians and −67% for vegan. A key obstacle to healthier and more environmentally sustainable eating is that people do not recognize the high nutritional and environmental co benefits of vegetarian and vegan diets. This suggests that policies promoting healthy eating can target factors affecting intentions, while measures targeting environmentally sustainable eating should aim at overcoming the intention behavior gap, by informing on e.g. the importance of reducing meat consumption toward environmental sustainability.

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“…Na Suíça, há a recomendação de carne que refere-se ao consumo combinado de todas as carnes sendo 2 a 3 porções semanais (porção de 100 a 120gr) e no caso o embutido deve-se limitar a uma vez por semana (SYCH et al, 2019 1 8 12,1 7 11,5 27 14,8 0 0,0 2 8,7 6 25,0 Raramente 1 33,3 56 37,6 20 30,3 20 32,8 76 41,8 1 100 3 13,0 7 29…”

Section: Methodsunclassified

Associação do consumo de embutidos e perfil nutricional e escolaridade dos usuários do sus de acordo com os marcadores de consumo alimentar do sisvan da cidade de Araguari – MG / Association of embedded consumption and nutritional profile and school of sus users according to the markers of food consumption in the sisvan of the city of Araguari – MG

Veronez¹,

Teixeira²,

Santos³

2021

BJDV

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This is a survey to assess the intake of embedded foods by SUS users in the city of Araguari -MG and its relationship with nutritional status and education. The objective was to analyze the association between sausage consumption, the nutritional status and the education of SUS users according to the food consumption markers of the Food and Nutrition Surveillance System. This is a cross-sectional, retrospective and descriptive study carried out by consulting the SISVAN database in the city of Araguari, municipality of Minas Gerais with a sample of 509 adults aged 18 to 60 years who attended due to spontaneous demand in the Health Units during the year. 2019. To assess nutritional status, the Body Mass Index was performed. When analyzing the frequency of consumption in relation to nutritional status, the group that presented the highest percentage for the consumption of sausages less than once a week was the eutrophic group with 58.0%. The other groups with the exception of malnourished and obese grade III, presented around 21% of individuals for a frequency of consumption greater than once a week. Regarding education, through the comparison between the different degrees, it is observed that the group of incomplete higher education has the highest percentages for consumption 2 to 4 times a week (47.8%) and 5 to 7 times a week ( When applying the 5% chi-square test, it was observed that there is no relationship between the consumption of sausages and the nutritional status, whereas in relation to schooling it can be said that there is a relationship between this consumption and schooling.

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Intake of Processed Meat and Association with Sociodemographic and Lifestyle Factors in a Representative Sample of the Swiss Population

Cited by 14 publications

References 56 publications

No-meat eaters are less likely to be overweight or obese, but take dietary supplements more often: results from the Swiss National Nutrition survey menuCH

No-meat eaters are less likely to be overweight or obese, but take dietary supplements more often: results from the Swiss National Nutrition survey menuCH

Drivers and Barriers Toward Healthy and Environmentally Sustainable Eating in Switzerland: Linking Impacts to Intentions and Practices

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