Research Article
Year 2022,
Volume: 25 Issue: 6, 1423 - 1433, 30.12.2022
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
Sustainability nutrition Meat consumption Environmental health Climate change Animal welfare
References
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- Bryant CJ, Barnett JC 2019. What's in A Name? Consumer Perceptions of in Vitro Meat Under Different Names. Appetite 137: 104-113.
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- Clonan A, Roberts KE, Holdsworth M 2016. Socioeconomic and Demographic Drivers of Red and Processed Meat Consumption: Implications for Health and Environmental Sustainability. Proceedings of The Nutrition Society 75(3): 367-373.
- Dabbagh-Moghadam A, Mozaffari-Khosravi H, Nasiri M, Miri A, Rahdar M, Sadeghi O 2017. Association of White and Red Meat Consumption with General and Abdominal Obesity: A Cross-Sectional Study Among a Population of Iranian Military Families in 2016. Eating and Weight Disorders-Studies on Anorexia, Bulimia and Obesity 22(4): 717-724.
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- González N, Marquès M, Nadal M, Domingo JL 2020. Meat Consumption: Which Are the Current Global Risks? A Review of Recent (2010-2020) Evidence. Food Research International 137: 109341.
- Hielkema MH, Lund TB 2021. Reducing Meat Consumption in Meat-Loving Denmark: Exploring Willingness, Behavior, Barriers and Drivers. Food Quality and Preference, 93: 104257.
- Karacan R 2017. The Evaluation of Demand for Red Meat in Turkey in Terms of Income Distribution and Consumption of White Meat. Finance Political and Economic Comments 54(630): 67-73.
- Katare B, Wang HH, Lawing J, Hao N, Park T, Wetzstein M 2020. Toward Optimal Meat Consumption. American Journal of Agricultural Economics 102(2): 662-680.
- Kıllı F, Beycioğlu T 2019. Oil Seeds and Crude Oil Production in the World and Turkey, Problems of Oilseeds Production in Turkey. International Journal of Anatolia Agricultural Engineering 1(5): 17-33.
- Lonnie M, Hooker E, Brunstrom JM, Corfe BM, Green MA, Watson AW, Williams EA, Stevenson EJ, Penson S, Johnstone AM 2018. Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources, and the Effect on Appetite in Ageing Adults. Nutrients 10(3): 360.
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- Mertens A, von Krause M, Meyerhöfer S, Aziz C, Baumann F, Denk A, Heitz T, Maute J 2020. Valuing Humans Over Animals–Gender Differences in Meat-Eating Behavior and The Role of the Dark Triad. Appetite 146: 104516.
- Mota JDO, Guillou S, Pierre F, Membré JM 2021. Public Health Risk-Benefit Assessment of Red Meat in France: Current Consumption and Alternative Scenarios. Food and Chemical Toxicology 149: 111994.
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- Özyürek S, Kadir Ç, Turkyilmaz D, Esenbuğa N, Dağdelen Ü, Yaprak M 2019. A Study on Determination of Red Meat Consumption Behaviors and Preference of Imported Red Meat in Erzincan. Erzincan University Journal of Science and Technology 12(1): 263-273.
- Pekcan G, Şanlıer N, Baş M, Başoğlu S, Acar TN 2016. Turkey Nutrition Guide 2015. Ankara: Ministry of Health. Pohlmann A 2021. Lowering Barriers to Plant-based Diets: The Effect of Human and Non-Human Animal Self- Similarity on Meat Avoidance Intent and Sensory Food Satisfaction. Food Quality and Preference 93: 104272.
- Sabate J, Soret S 2014. Sustainability of Plant-Based Diets: Back to The Future. The American Journal of Clinical Nutrition 100(1): 476-482.
- Sahakian M, Godin L, Courtin I 2020. Promoting ‘Pro’,‘Low’, And ‘No’meat Consumption in Switzerland: The Role of Emotions in Practices. Appetite 150: 104637.
- Sanchez-Sabate R, Sabaté J 2019. Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review. International Journal of Environmental Research and Public Health 16(7): 1220.
- Siegrist M, Sütterlin B 2017. Importance of Perceived Naturalness for Acceptance of Food Additives and Cultured Meat. Appetite 113: 320-326.
- Springmann M, Godfray HCJ, Rayner M, Scarborough P 2016. Analysis and Valuation of the Health and Climate Change Cobenefits of Dietary Change. Proceedings of The National Academy of Sciences 113(15): 4146-4151.
- Springmann M, Spajic L, Clark MA, Poore J, Herforth A, Webb P, Rayner M, Scarborough P 2020. The Healthiness and Sustainability of National and Global Food Based Dietary Guidelines: Modelling Study. British Medical Journal 370:m2322.
- SPSS 2019. IBM SPSS Statistics 26.0 for Windows. Armonk, NY.
- Struijk EA, Banegas JR, Rodríguez-Artalejo F, Lopez-Garcia E 2018. Consumption of Meat in Relation to Physical Functioning in The Seniors-ENRICA Cohort. BMC Medicine 16(1): 1-10.
- Stubbs R, Scott S, Duarte C 2018. Responding to Food, Environment and Health Challenges by Changing Meat Consumption Behaviours in Consumers: Wiley Online Library.
- Turkey Nutrition and Health Survey (TNHS, 2019) 2020. https://hsgm.saglik.gov.tr/depo/ birimler/ saglikli-beslenme-hareketli-hayat-db/Yayinlar/kitaplar/TBSA_RAPOR_KITAP_20.08.pdf. (Accessed date: 18.03.2021).
- Vatanparast H, Islam N, Shafiee M, Ramdath DD 2020. Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in The Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians. Nutrients 12(7): 2034.
- Wang Z, Zhang B, Zhai F, Wang H, Zhang J, Du W, Su C, Zhang J, Jiang H, Popkin BM 2014. Fatty and Lean Red Meat Consumption in China: Differential Association with Chinese Abdominal Obesity. Nutrition, Metabolism and Cardiovascular Diseases 24(8): 869-876.
- Whitnall T, Pitts N 2019. Global Trends in Meat Consumption. Agricultural Commodities 9(1): 96. Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, Garnett T, Tilman D, …………. Murray CJL 2019. Food in the Anthropocene: the EAT–Lancet Commission on Healthy Diets from Sustainable Food Systems. The Lancet 393(10170): 447-492.
Year 2022,
Volume: 25 Issue: 6, 1423 - 1433, 30.12.2022
Abstract
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.
References
- Alparslan ÖS, Demirbaş N 2020. Red Meat and Processed Red Meat Consumption Behaviour of Healthcare Professionals: Do They Participate in The World Health Organization’s View of Red Meat Carcasses and Red Meat Carcinogens? Public Health Nutrition 23(2): 214-220.
- Baba F, Petroman I, Petroman C, Marin D 2016. Study Regarding the Monthly Evolution of Beef Meat Consumption by Gender and Age Group of the Respondents. Journal of Biotechnology (231): 51-52.
- Basu S 2015. The Transitional Dynamics of Caloric Ecosystems: Changes in The Food Supply Around the World. Critical Public Health 25(3): 248-264.
- Bryant CJ, Barnett JC 2019. What's in A Name? Consumer Perceptions of in Vitro Meat Under Different Names. Appetite 137: 104-113.
- Cheah I, Shimul AS, Liang J, Phau I 2020. Drivers and Barriers Toward Reducing Meat Consumption. Appetite 149: 104636.
- Clonan A, Roberts KE, Holdsworth M 2016. Socioeconomic and Demographic Drivers of Red and Processed Meat Consumption: Implications for Health and Environmental Sustainability. Proceedings of The Nutrition Society 75(3): 367-373.
- Dabbagh-Moghadam A, Mozaffari-Khosravi H, Nasiri M, Miri A, Rahdar M, Sadeghi O 2017. Association of White and Red Meat Consumption with General and Abdominal Obesity: A Cross-Sectional Study Among a Population of Iranian Military Families in 2016. Eating and Weight Disorders-Studies on Anorexia, Bulimia and Obesity 22(4): 717-724.
- Dogan N 2019. A Research on the Current Situation of the Red Meat, Chicken Meat and Fish Consumption Patterns in TRA1 Region (Erzurum, Erzincan, Bayburt Provinces). Turkish Journal of Agriculture and Natural Sciences 6(2): 285-295.
- FAO 2018. The Future of Food and Agriculture – Alternative Pathways to 2050. Summary Version, Rome. 1-60. Godfray HCJ, Aveyard P, Garnett T, Hall JW, Key TJ, Lorimer J, Pierrehumbert RT, Scarborough P, Springmann M, Jebb SA 2018. Meat Consumption, Health, and The Environment. Science 20: 361(6399).
- González N, Marquès M, Nadal M, Domingo JL 2020. Meat Consumption: Which Are the Current Global Risks? A Review of Recent (2010-2020) Evidence. Food Research International 137: 109341.
- Hielkema MH, Lund TB 2021. Reducing Meat Consumption in Meat-Loving Denmark: Exploring Willingness, Behavior, Barriers and Drivers. Food Quality and Preference, 93: 104257.
- Karacan R 2017. The Evaluation of Demand for Red Meat in Turkey in Terms of Income Distribution and Consumption of White Meat. Finance Political and Economic Comments 54(630): 67-73.
- Katare B, Wang HH, Lawing J, Hao N, Park T, Wetzstein M 2020. Toward Optimal Meat Consumption. American Journal of Agricultural Economics 102(2): 662-680.
- Kıllı F, Beycioğlu T 2019. Oil Seeds and Crude Oil Production in the World and Turkey, Problems of Oilseeds Production in Turkey. International Journal of Anatolia Agricultural Engineering 1(5): 17-33.
- Lonnie M, Hooker E, Brunstrom JM, Corfe BM, Green MA, Watson AW, Williams EA, Stevenson EJ, Penson S, Johnstone AM 2018. Protein for Life: Review of Optimal Protein Intake, Sustainable Dietary Sources, and the Effect on Appetite in Ageing Adults. Nutrients 10(3): 360.
- Mann J, Truswell AS 2017. Essentials of Human Nutrition: Oxford University Press.
- Masson-Delmotte V, Zhai P, Pörtner HO, Roberts D, Skea J, Shukla PR, A. Pirani W, Moufouma-Okia, C, Péan R, Pidcock R 2018. Global Warming of 1.5 C. An IPCC Special Report on the Impacts of Global Warming of, 1: 1-9.
- Mertens A, von Krause M, Meyerhöfer S, Aziz C, Baumann F, Denk A, Heitz T, Maute J 2020. Valuing Humans Over Animals–Gender Differences in Meat-Eating Behavior and The Role of the Dark Triad. Appetite 146: 104516.
- Mota JDO, Guillou S, Pierre F, Membré JM 2021. Public Health Risk-Benefit Assessment of Red Meat in France: Current Consumption and Alternative Scenarios. Food and Chemical Toxicology 149: 111994.
- OECD-FAO Agricultural Outlook 2017-2026. 2021. https://stats.oecd.org/index.aspx?queryid=76854#. (Accessed date: 28.03.2021).
- ECD/FAO 2018. OECD-FAO Agricultural Outlook 2018-2027. https://www.fao.org/3/I9166EN/ I9166EN.pdf. (Accessed date: 15.03.2021).
- Özyürek S, Kadir Ç, Turkyilmaz D, Esenbuğa N, Dağdelen Ü, Yaprak M 2019. A Study on Determination of Red Meat Consumption Behaviors and Preference of Imported Red Meat in Erzincan. Erzincan University Journal of Science and Technology 12(1): 263-273.
- Pekcan G, Şanlıer N, Baş M, Başoğlu S, Acar TN 2016. Turkey Nutrition Guide 2015. Ankara: Ministry of Health. Pohlmann A 2021. Lowering Barriers to Plant-based Diets: The Effect of Human and Non-Human Animal Self- Similarity on Meat Avoidance Intent and Sensory Food Satisfaction. Food Quality and Preference 93: 104272.
- Sabate J, Soret S 2014. Sustainability of Plant-Based Diets: Back to The Future. The American Journal of Clinical Nutrition 100(1): 476-482.
- Sahakian M, Godin L, Courtin I 2020. Promoting ‘Pro’,‘Low’, And ‘No’meat Consumption in Switzerland: The Role of Emotions in Practices. Appetite 150: 104637.
- Sanchez-Sabate R, Sabaté J 2019. Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review. International Journal of Environmental Research and Public Health 16(7): 1220.
- Siegrist M, Sütterlin B 2017. Importance of Perceived Naturalness for Acceptance of Food Additives and Cultured Meat. Appetite 113: 320-326.
- Springmann M, Godfray HCJ, Rayner M, Scarborough P 2016. Analysis and Valuation of the Health and Climate Change Cobenefits of Dietary Change. Proceedings of The National Academy of Sciences 113(15): 4146-4151.
- Springmann M, Spajic L, Clark MA, Poore J, Herforth A, Webb P, Rayner M, Scarborough P 2020. The Healthiness and Sustainability of National and Global Food Based Dietary Guidelines: Modelling Study. British Medical Journal 370:m2322.
- SPSS 2019. IBM SPSS Statistics 26.0 for Windows. Armonk, NY.
- Struijk EA, Banegas JR, Rodríguez-Artalejo F, Lopez-Garcia E 2018. Consumption of Meat in Relation to Physical Functioning in The Seniors-ENRICA Cohort. BMC Medicine 16(1): 1-10.
- Stubbs R, Scott S, Duarte C 2018. Responding to Food, Environment and Health Challenges by Changing Meat Consumption Behaviours in Consumers: Wiley Online Library.
- Turkey Nutrition and Health Survey (TNHS, 2019) 2020. https://hsgm.saglik.gov.tr/depo/ birimler/ saglikli-beslenme-hareketli-hayat-db/Yayinlar/kitaplar/TBSA_RAPOR_KITAP_20.08.pdf. (Accessed date: 18.03.2021).
- Vatanparast H, Islam N, Shafiee M, Ramdath DD 2020. Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in The Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians. Nutrients 12(7): 2034.
- Wang Z, Zhang B, Zhai F, Wang H, Zhang J, Du W, Su C, Zhang J, Jiang H, Popkin BM 2014. Fatty and Lean Red Meat Consumption in China: Differential Association with Chinese Abdominal Obesity. Nutrition, Metabolism and Cardiovascular Diseases 24(8): 869-876.
- Whitnall T, Pitts N 2019. Global Trends in Meat Consumption. Agricultural Commodities 9(1): 96. Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, Garnett T, Tilman D, …………. Murray CJL 2019. Food in the Anthropocene: the EAT–Lancet Commission on Healthy Diets from Sustainable Food Systems. The Lancet 393(10170): 447-492.
There are 36 citations in total.
Details
| Primary Language | English |
|---|---|
| Journal Section | RESEARCH ARTICLE |
| Authors | |
| Publication Date | December 30, 2022 |
| Submission Date | September 7, 2021 |
| Acceptance Date | October 22, 2021 |
| Published in Issue | Year 2022Volume: 25 Issue: 6 |
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