Meat Consumption and Sustainability in Turkey

Hülya Yılmaz Önal; Aysun Yüksel; Ayhan Parmaksız; İdil Alpat

doi:10.18016/ksutarimdoga.vi.992371

EN TR

Meat Consumption and Sustainability in Turkey

Abstract

This study was carried out to determine the amount of meat consumption by adult individuals and its affecting factors in Turkey and to evaluate them within the framework of sustainable nutrition and climate change. The study was completed with 613 adult individuals between 1-31 March 2021. It was determined that the average red meat consumption was per capita 49.34±53.73 g/day Those with an income of more than 15000 Turkish lira consumed 45.95 g more red meat than those with an income of less than 3000 Turkish lira. “Taste” was the most commonly cited reason for consuming red meat. While 60.8% of the participants reported that they would reduce their red meat consumption for environmental health, 76.7% of them stated that they would not consume artificially produced red meat. In this study, it was determined that women consumed less meat group foods than men and participants with lower incomes consumed less than those with higher incomes. The amount of red meat consumption was found to be about half of the global average. More studies are required to evaluate the effect of nutrition style on climate change in Turkey.

Keywords

Türkiye’de Et Tüketimi ve Sürdürülebilirlik

Öz

Bu çalışma, Türkiye’de yetişkin bireylerin et tüketim miktarını ve etkileyen faktörleri belirlemek ve sonuçları sürdürülebilir beslenme ve iklim değişikliği çerçevesinde değerlendirmek amacıyla yapılmıştır. Çalışma verileri 1-31 Mart 2021 tarihlerinde 613 yetişkin bireyden toplanmıştır. Çalışmada kırmızı et tüketiminin ortalama kişi başı 49,34±53,73 g/gün olduğu belirlenmiştir. Geliri 15000 TL üstü olanların, geliri 3000 TL altı olanlara göre 45.95 g daha fazla kırmızı et tükettiği belirlenmiştir. Kırmızı et tüketme nedeni olarak “lezzet” en çok belirtilendir. Katılımcıların %60,8’i çevre sağlığı için kırmızı et tüketimini azaltabileceğini bildirirken, %76,7’si yapay olarak üretilmiş kırmızı eti tüketmeyeceğini belirtmişlerdir. Bu çalışmada kadınların erkeklerden, düşük gelirlilerin de yüksek gelirlilerden daha az miktarda et grubu besinleri tükettiği belirlenmiştir. Kırmızı et tüketim miktarı küresel ortalamanın yaklaşık yarısı kadar bulunmuştur. Türkiye’de beslenme tarzının iklim değişikliğine etkisini değerlendirecek daha fazla çalışmaya ihtiyaç vardır.

Anahtar Kelimeler

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Details

Primary Language

English

Subjects

-

Journal Section

Research Article

Authors

Hülya Yılmaz Önal ^*
0000-0001-8424-2661
Türkiye

Aysun Yüksel
0000-0002-6580-0207
Türkiye

Ayhan Parmaksız
0000-0002-0335-2330
Türkiye

İdil Alpat
0000-0002-0388-1267
Türkiye

Publication Date

December 30, 2022

Submission Date

September 7, 2021

Acceptance Date

October 22, 2021

Published in Issue

Year 2022 Volume: 25 Number: 6

DOI

https://doi.org/10.18016/ksutarimdoga.vi.992371

IZ

https://izlik.org/JA62ZS64TH

Cite

RIS / Bibtex

APA

Yılmaz Önal, H., Yüksel, A., Parmaksız, A., & Alpat, İ. (2022). Meat Consumption and Sustainability in Turkey. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(6), 1423-1433. https://doi.org/10.18016/ksutarimdoga.vi.992371

Meat Consumption and Sustainability in Turkey

Meat Consumption and Sustainability in Turkey

Abstract

Keywords

Türkiye’de Et Tüketimi ve Sürdürülebilirlik

Öz

Anahtar Kelimeler

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite

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