University of Helsinki, Helsinki, Finland.
Finnish Institute for Health and Welfare, Helsinki, Finland.
Eur J Nutr. 2023 Dec;62(8):3263-3275. doi: 10.1007/s00394-023-03231-8. Epub 2023 Aug 11.
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).
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.
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.
The development and implementation of actions to decrease red meat and increase legume consumption should focus on several food motives across different subgroups.
为了改善人类健康和环境可持续性，饮食中应减少红肉消费，增加豆类消费。然而，在开发针对豆类和肉类消费的更有针对性和有效的干预措施时，需要更多关于食物动机的信息。我们旨在研究食物动机与红肉和豆类消费之间的关联，以及这些关联在不同亚组（性别、年龄组、婚姻状况、教育程度、BMI）之间是否存在差异。
在基于人群的 DILGOM 研究中，研究了 3079 名芬兰成年人的 10 种食物动机（健康、情绪、方便、感官吸引力、天然含量、价格便宜、物有所值、体重控制、熟悉度和道德关注，使用食物选择问卷进行测量）。食物消费情况通过食物频率问卷进行评估。报告了多变量回归模型的调整估计值。
较高的天然含量（β=−0.275，95%CI−0.388；−0.162）和道德关注（β=−0.462，95%CI−0.620；−0.305）的相对重要性与较低的红肉消费相关，而较高的感官吸引力（β=0.482，95%CI 0.347；0.616）和价格便宜（β=0.190，95%CI 0.099；0.281）与较高的红肉消费相关。较高的健康重要性（β=0.608，95%CI 0.390；0.825）与较高的豆类消费相关，而较高的便利性（β=−0.401，95%CI−0.522；−0.279）、物有所值（β=−0.257，95%CI−0.380；−0.133）和熟悉度（β=−0.278，95%CI−0.393；−0.164）与较低的豆类消费相关。特别是道德关注、体重控制、感官吸引力和情绪的关联因性别、年龄、婚姻状况或 BMI 而异。
减少红肉消费和增加豆类消费的行动的制定和实施应针对不同亚组的多种食物动机。
