肉类消费和可用性,以减少健康和环境问题:一个试点研究
Andrea Turnes1, Paula Pereira2, Helena Cid3
1ATLANTIC-University Institute, 2730-036 Barcarena, Portugal.
Nutrients
|July 29, 2023
概括
减少肉类摄入量与出于健康和环境原因更愿意减少肉类摄入量有关. 较低的肉类消费频率与对个人健康和生态影响的担忧增加有关.
科学领域:
- 营养科学 营养科学
- 环境科学 环境科学
- 公共卫生 公共卫生
背景情况:
- 过度食用肉类会给健康和环境带来重大风险.
- 基于这些担忧,关于公众愿意减少肉类摄入量的数据有限.
- 这项研究解决了有关肉类消费习惯和减少意愿的知识差距.
研究的目的:
- 评估里斯本大都会居民的肉类摄入频率和减少消费的意愿.
- 调查健康和环境问题对肉类减少意愿的影响.
- 分析肉类消费频率与减少摄入量的意愿之间的关联.
主要方法:
- 一项涉及里斯本大都会地区197名居民的分析横截面观测研究.
- 参与者被分为两个年龄组:20-29岁 (GI) 和40-64岁 (GII).
- 一个调查问卷评估了肉类消费模式和减少摄入量的意愿,考虑到健康和环境因素.
主要成果:
- 大多数参与者 (67%) 对肉类消费的生态足迹缺乏认识.
- 不太频繁的肉类消费者 (少于每天) 出于健康 (3.6倍,p < 0.001) 和环境原因 (4.0倍,p < 0.001) 的原因显著更愿意减少摄入量.
- 在提供的结果摘要中,年龄并不是显著因素.
结论:
- 较低的肉类消费频率与减少摄入量的更大意愿有积极的联系.
- 健康和环境问题是个人愿意减少肉类消费的重要驱动因素.
- 调查结果强调了有针对性的干预措施的潜力,以促进基于健康和环境意识的减少肉类消费.
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