Background characteristics of meat consumption exceeding the Finnish Dietary Guidelines in 2000-2017

Abstract

Abstract Background Abundant consumption of animal-based foods such as red and processed meat pose a threat to sustainability and public health. This study clarifies how the share of the population group with high red and processed meat consumption has changed in the past two decades. Methods We used data of four Finnish cross-sectional surveys: Health 2000 (n = 5976), DILGOM 2007 (n = 4874), FINRISK 2012 (n = 4812), and FinHealth 2017 (n = 6010) concerning 25-74 year-old subjects (in year 2000 30-74 year-olds). Habitual food consumption over the past 12 months was assessed with a validated130-item food frequency questionnaire (FFQ) and daily meat consumption was computed. Questionnaires inquired on general background factors. The risk in belonging to the meat consumption quintiles exceeding the Finnish Dietary Guidelines (500 g /week) was examined with logistic regression analyses. Results In 2000, consuming more meat than recommended was more probable among men and those with lower or middle educational level. In 2007 and 2012, in addition to gender and education, having middle or higher income level and belonging to the age group of 35-44 years was associated with higher meat consumption. In 2017, meat consumption was higher among men, those with lower educational level and among 45-64 years old, but no income level differences were observed. Conclusions Actions aiming to reduce meat consumption should be targeted to those consuming the largest amount of meat: men, middle-aged, and those having lower educational level. Key messages The group consuming more meat than recommended has remained stable in the 21th century to include more often men, middle-aged, and people having lower education but income has become non-significant. Identification of population groups with high meat consumption helps to better design and target the interventions and to change the consumption patterns in a healthier and more sustainable direction.