Prokop-Dorner Anna, Piłat-Kobla Aleksandra, Zając Joanna, Luśtyk Michalina, Valli Claudia, Łapczuk Aneta, Brzyska Monika, Johnston Bradley, Zera Dena, Guyatt Gordon, Alonso-Coello Pablo, Bala Malgorzata M
Department of Medical Sociology, Chair of Epidemiology and Preventive Medicine, Jagiellonian University Medical College, 31-034Krakow, Poland.
Department of Hygiene and Dietetics, Jagiellonian University Medical College, Krakow, Poland.
Public Health Nutr. 2022 Aug;25(8):2084-2098. doi: 10.1017/S1368980022000866. Epub 2022 Apr 8.
The aim of the study is (1) to assess the extent to which omnivores are willing to stop or reduce their consumption of red and processed meat in response to evidence-based information regarding the possible reduction of cancer mortality and incidence achieved by dietary modification; (2) to identify socio-demographic categories associated with higher willingness to change meat consumption and (3) to understand the motives facilitating and hindering such a change.
During an initial computer-assisted web interview, respondents were presented with scenarios containing the estimates of the absolute risk reduction in overall cancer incidence and mortality tailored to their declared level of red and processed meat consumption. Respondents were asked whether they would stop or reduce their average meat consumption based on the information provided. Their dietary choices were assessed at 6-month follow-up. Additionally, we conducted semi-structured interviews to better understand the rationale for dietary practices and the perception of health information.
The study was conducted among students and staff of three universities in Krakow, Poland.
Most of the 513 respondents were unwilling to change their consumption habits. We found gender to be a significant predictor of the willingness. Finally, we identified four themes reflecting key motives that determined meat consumption preferences: the importance of taste and texture, health consciousness, the habitual nature of cooking and persistence of omnivorous habits.
When faced with health information about the uncertain reduction in the risk of cancer mortality and incidence, the vast majority of study participants were unwilling to introduce changes in their consumption habits.
本研究的目的是：（1）评估杂食者在面对基于证据的信息时，愿意停止或减少红肉和加工肉类消费的程度，这些信息表明通过饮食调整可能降低癌症死亡率和发病率；（2）确定与更高的改变肉类消费意愿相关的社会人口类别；（3）了解促进和阻碍这种改变的动机。
在最初的计算机辅助网络访谈中，向受访者展示了包含根据其宣称的红肉和加工肉类消费水平量身定制的总体癌症发病率和死亡率绝对风险降低估计值的情景。询问受访者是否会根据所提供的信息停止或减少其平均肉类消费。在6个月的随访中评估他们的饮食选择。此外，我们进行了半结构化访谈，以更好地理解饮食习惯的基本原理和对健康信息的认知。
该研究在波兰克拉科夫的三所大学的学生和教职员工中进行。
513名受访者中的大多数人不愿意改变他们的消费习惯。我们发现性别是意愿的一个重要预测因素。最后，我们确定了反映决定肉类消费偏好的关键动机的四个主题：味道和口感的重要性、健康意识、烹饪的习惯性以及杂食习惯的持续性。
当面对关于癌症死亡率和发病率风险不确定降低的健康信息时，绝大多数研究参与者不愿意改变他们的消费习惯。
