SEARCHCOHORTepidemiology, public health

cohort·epidemiology, public health, nutrition, dietetics, observational study·PMC10611614

Associations of food motives with red meat and legume consumption in the population-based DILGOM study

European Journal of Nutrition · 5 authors, 2 centres

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TL;DR

Food motives were measured with the Food Choice Questionnaire, and consumption was assessed via a Food Frequency Questionnaire.

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Food motives were measured with the Food Choice Questionnaire, and consumption was assessed via a Food Frequency Questionnaire. For legumes, a higher health motive was associated with higher consumption, while higher convenience, price-value, and familiarity motives were associated with lower consumption. Subgroup analyses indicated that associations for motives like ethical concern varied by gender, age, marital status, or BMI.

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cohort

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epidemiology

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ORIGINAL PAPER

PMC10611614

Associations of food motives with red meat and legume consumption in the population-based DILGOM study

European Journal of Nutrition

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ABSTRACT

Purpose 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). Methods 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. Results 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. Conclusion The development and implementation of actions to decrease red meat and increase legume consumption should focus on several food motives across different subgroups. Supplementary Information The online version contains supplementary material available at 10.1007/s00394-023-03231-8.

CITATION EXPORT

Annukka Hentilä, Satu Männistö, Niina E. Kaartinen et al.. Associations of food motives with red meat and legume consumption in the population-based DILGOM study. European Journal of Nutrition. (2023). https://doi.org/10.1007/s00394-023-03231-8

AUTHORS

5 · 2 CENTRES

Annukka Hentilä, Satu Männistö, Niina E. Kaartinen, Pekka Jousilahti, Hanna Konttinen

1https://ror.org/040af2s02grid.7737.40000 0004 0410 2071University of Helsinki, Helsinki, Finland
2https://ror.org/03tf0c761grid.14758.3f0000 0001 1013 0499Finnish Institute for Health and Welfare, Helsinki, Finland