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Journal of Research in Medical Sciences، جلد ۱۷، شماره ۴، صفحات ۰-۰
عنوان فارسی
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عنوان انگلیسی Determination of the causes of tendency toward red meat and meat products in the west of Iran
چکیده انگلیسی مقاله Normal 0 false false false EN-US X-NONE AR-SA MicrosoftInternetExplorer4 Background: Although meat constitutes an important part of many consumers’ diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007 ’ s report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat products consumption and causes of tendency to red meat among people of Khorramabad city, Iran. Materials and Methods: This cross- sectional study was carried out on 300 adults (178 women and 122 men; aged 19-70 years) of Khorramabad city, Iran. Red meat and processed meat intake (from a FFQ), demographic and causes of tendencies to red meat consumption (from a self-reported questionnaire) were evaluated. Statistical methods included independent t- test and one-way ANOVA. Results: Consumption of red meat and meat products was 531.8 ± 543.5 g/w and 132.5 ± 251.1 g/w, respectively. The most important factors of tendencies toward red meat consumption were delectability, palatability, accessibility, cultural and traditional beliefs, and lack of food diversity in Lorestan province, animal husbandry, nomadic life, and hospitality. Red meat consumption was more common among men and lower in the income levels of $300. Conclusions: The results demonstrated that red meat consumption in adult people of the west of Iran was high. Since consumption of meat and meat products may create health concerns for people, it is necessary for policymakers to adopt effective strategies to advocate the use of fish and poultry. Key words: Consumption, income, Iran, meat, tendency
کلیدواژه‌های انگلیسی مقاله Consumption, income, Iran, meat, tendency
نویسندگان مقاله ابراهیم فلاحی | ebrahim falahi
department of nutrition, faculty of health and nutrition, lorestan university of medical sciences, khorramabad, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی لرستان (Lorestan university of medical sciences)

فرزاد ابراهیم زاده | farzad ebrahimzadeh
department of statistic, faculty of health and nutrition, lorestan university of medical sciences, khorramabad, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی لرستان (Lorestan university of medical sciences)

خاطره عنبری | khatere anbari
department of social medicine, medical school, lorestan university of medical sciences, khorramabad, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی لرستان (Lorestan university of medical sciences)

نشانی اینترنتی http://jrms.mui.ac.ir/index.php/jrms/article/view/8274
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Original Articles
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