Meat Consumption and Availability for Its Reduction by Health and Environmental Concerns: A Pilot Study.
Andrea Turnes, Paula Pereira, Helena Cid, Ana Valente
Author Information
Andrea Turnes: ATLANTIC-University Institute, 2730-036 Barcarena, Portugal.
Paula Pereira: Egas Moniz Interdisciplinary Research Center, Egas Moniz School of Health and Science, Quinta da Granja-Campus Universitário, 2829-511 Monte da Caparica, Portugal. ORCID
Helena Cid: HeartGenetics, Genetics & Biotechnology, Av. Prof. Gama Pinto n°. 2, 1649-003 Lisbon, Portugal.
Ana Valente: ATLANTIC-University Institute, 2730-036 Barcarena, Portugal. ORCID
(1) Background: Excessive meat consumption has raised multiple health and environmental concerns; however, there are no data on the population's willingness to reduce its intake for these reasons. The current study aims to assess the frequency of meat intake and readiness to limit consumption due to concern about the impact on health and the environment in residents of the Lisbon metropolitan region. (2) Methods: This analytical cross-sectional observational study was carried out in 197 residents in the metropolitan region of Lisbon. The participants were divided into two groups by age (GI: 20-29 years; GII: 40-64 years). Meat consumption and willingness to reduce it were assessed through a questionnaire. (3) Results: Most participants (67%) reported not having knowledge about the ecological footprint of meat. Being a less frequent meat consumer (<1 time per day) is associated with a willingness 3.6 times higher ( < 0.001) to reduce meat consumption due to sensitivity to the impact on health and 4.0 times higher ( < 0.001) due to environmental reasons. (4) Conclusions: Lower meat consumption frequency was associated with reductions in this consumption for environmental and health reasons.
