Animal-based Products Research Articles

Sensory properties and consumer acceptance of plant-based meat, dairy, fish and eggs analogs: a systematic review

IntroductionOver the past years, several efforts have been made to formulate and develop plant-based substitutes of animal-based products in response to environmental changes, health issues and animal welfare. However, plant-based protein poses several challenges to product sensory characteristics, especially appearance, flavor, and texture. Despite this, current literature data have mainly reviewed nutritional, technological, and sustainability aspects of plant-based products with limited concerns on perceived sensory properties and perceptive barriers to consumption related to each specific substitute. To fill this literature gap, this systematic review aims to provide an up-to-date overview of the perceptive determinants of consumers' acceptance of plant-based substitutes of animal-origin products, including meat, dairy, fish and eggs analogs, with emphasis on product's intrinsic properties: appearance, smell, taste, and texture. Moreover, age-, gender-, and cultural-related differences in the appreciation/rejection of plant-based substitutes of animal-origin products were investigated.MethodsThe systematic analysis of the literature consulting Web of Science (Core Collection) and Scopus databases retrieved 13 research articles on meat, 26 on dairy, and two on fish and eggs analogs.Results and discussionResults showed that all sensory dimensions are influenced by the replacement of animal proteins with those of vegetable origin. However, the relative importance of appearance, odor, taste, and texture varied according to plant-based analogs category and mitigatory processing strategies to mask unpleasant sensory properties have been suggested for each category. Dairy analogs mainly suffer of aromas and flavors imparted by the raw materials, while both meat and dairy analogs have texture challenges. Meat analogs lack of juiciness, elasticity and firmness, while dairy analogs require uniform, creamy and thick texture. Moreover, very few studies analyzed the product's perception, considering age- and gender-related differences or cross-national/cultural differences. Future research should be addressed to specific product categories such as fish and eggs analogs as well as specific population targets including children and the elderly and consumers from developing countries.

Influence of complex coacervation on the structure and texture of plant-based protein-polysaccharide composites

Plant-based foods that mimic the sensory attributes of meat and seafood are being developed to address environmental, animal welfare, and health concerns linked to livestock production and processing. However, it has been challenging to accurately replicate the structure, texture, and functionality of many animal-based products using plant-derived ingredients. Soft matter physics principles are therefore being employed to address this issue. In this study, a combination of coacervation and thermal gelation of gellan gum-potato protein mixtures was used to create biopolymer composites with meat-like textures. One of the main aims of the study was determine whether the structural organization and rheology of biopolymer composites could be controlled by modulating the electrostatic interactions between the potato protein and gellan gum using pH adjustments. The ζ-potential of the complexes was positive at pH 4, near zero at pH 5, and negative at pH 6, which was mainly attributed to the reduction in the positive charge on the potato proteins when the pH was raised towards their isoelectric point. In contrast, the charge on the gellan gum remained strongly negative at all pH values. Large clumps were formed at pH 4 due to strong electrostatic attraction between the proteins and polysaccharides. However, fibril structures were formed after heating at pH 6, which was mainly attributed to the formation of coacervates. Interestingly, a substantial quantity of air bubbles was generated within the biopolymer composites during the blending of the protein and polysaccharide mixtures at pH 4, which influenced the structure and rheology of the heat-set composite gels. In contrast, fewer air bubbles were generated during blending at pH 6, which was attributed to differences in the ability of the complexes to adsorb to air-water interfaces and stabilize air bubbles. The electrostatic complexation of the proteins and polysaccharides also influenced the dynamic shear modulus of the composite gels during heating and cooling, with the final shear modulus depending on sample pH: pH 4 > pH 6 > pH 5. Overall, our findings highlight the potential of using coacervation combined with heating to create meat analogs with different fibrous structures and gel strengths, which may facilitate the design of plant-based foods with desirable textural attributes.

Unsustainable burgers? Deploying carbon footprint labels to enhance sustainability perceptions of animal-based food products

Environmental sustainability stands at the forefront of global issues, with many consumers changing their habits to reduce their carbon footprint. A prime example is the cutback in meat consumption and increased adoption of a plant-based diet by consumers across the globe. This research examines this phenomenon and considers the impact of the carbon footprint label in shifting consumers’ perceptions of environmental sustainability of plant-based and animal-based food products; identifying implications for purchase intent. Additionally, the research explores how the effect varies with different levels of consumer perceived believability. A study of 605 online Proflific participants from the US provided data for analysis using PROCESS macro in SPSS. Results indicate that as perceived believability increases, a carbon footprint label has an increasingly positive effect on perceived environmental sustainability for animal-based products but not for products derived from plant protein. We add to current theory and practice by examining emerging nuances in plant-based food consumption, identifying a halo effect for plant-based foods that impact consumer perceptions derived from package labels.

A comprehensive continental-scale analysis of carbon footprint of food production: Comparing continents around the world

Food production is an important source of anthropogenic greenhouse gas (GHG) emissions. Quantifying the carbon footprint of all the major food categories in different continents is critical for accurately evaluating various aspects of GHG emissions from food production on a continental and global scale. Such information, however, is lacking. Thus, we conducted a meta-analysis of plant-based and animal-based food production in all continents comprehensively using 5353 carbon footprint values from 524 published papers and calculated GHG emissions from food production (system boundary is from cradle to farm gate) at the continental and global scale. Our results indicate that the average carbon footprint of plant-based foods amounts to 0.66 kg CO2-eq kg−1, which is only 10.7% of animal-based foods (6.15 kg CO2-eq kg−1). The carbon footprint of plant-based food in Asia and Europe is 8.9%–184% higher than that of other continents. Africa has the lowest carbon footprint for plant-based foods, owing to its low agricultural input and limited crop management. However, the carbon footprint of animal-based foods in Africa and Asia is 2.5%–150% higher than that of other continents, with North America and Oceania recording the lowest. Total annual GHG emission from global food production reached 8125 Mt CO2-eq, with grains, meat, and milk together accounting for 70.8%. Asia, owing to its large production, emerged as the largest emitter, accounting for 55.4% of global GHG emissions. It was followed by Europe (16.3%) and North America (10.5%), while Africa, South America and Oceania together emit 17.8%. In summary, our study presents the most comprehensive account of the carbon footprint of food production at the continental and global scale to-date, which will help develop strategies and policies to reduce GHG emissions at various levels such as geographical regions, food and nutrition security, resource availability and resource use.

Block copolymer-derived recessed nanodisk-array electrodes for electrochemical detection of β-lactam antibiotics

Antimicrobial resistance (AMR) is one of the major socio-economic factors contributing to public health. β-lactams are most commonly prescribed drugs for variety of bacterial infections. Frequent use of antibiotics leads to AMR in humans and animals. The present work is focused on developing an electro-immunosensor to control and regulate the excessive use of antibiotics in animal-based food products. An amphiphilic block co-polymer poly(ethylene oxide-block-methyl methacrylate)(PEO-b-PMMA) was used to fabricate recessed nano-disk array electrode (RNE) and immobilized with Pen-Ab and Cef-Ab antibodies. The Limit of detection (LOD) of RNE working electrode was found to be 14.8 pM for penicillin and 13.8 pM for cefalexin with good selectivity in presence of non-specific antibiotics. Fabricated RNE electrode could detect trace amounts of spiked antigen in real samples of milk, egg and meat extract. Further, mesoporous thin film and microarrays can eventually be used to develop point-of-care diagnosis of antibiotics in animal-based food products.

A Review of Product Knowledge and Determinants of Consumer Purchase Intention on Plant-Based Meat Products In Malaysia

Chronic diseases caused by poor health choices have been identified as a significant contributor to mortality. The poor dietary intake of Malaysians including high consumption of meat and other animal-based products may contribute to development of non-communicable diseases, such as obesity, hypertension, diabetes, and cancer. The amount of meat eaten by Malaysians per person has increased to more than 55 kg a year in 2019, and obviously, a transition towards plant-based diets is urgently needed. Nevertheless, product knowledge and determinants of consumer purchase intention of plant-based meat need to be explored further for Malaysians to effectively adopt a healthy diet.

Acceptance of animal-free cheese products: Evidence from an information experiment in Germany

Addressing climate change and reducing greenhouse gas emissions are critical global challenges. As a substantial contributor to emissions, animal-based products are under increasing scrutiny. Animal-free dairy products provide a potential. Although understanding consumer acceptance of these products is crucial, the literature on this topic is scant. This study investigates the perception and acceptance of animal-free dairy among German consumers (N = 1,487) using an online survey with five information treatments (general and topic-specific information about animal-free cheese, gene-modified organisms, animal welfare, environmental concerns, and farmer existence). The acceptance of animal-free dairy was measured by the respondents' willingness to try, substitute, buy, and regularly buy animal-free cheese. Acceptance was found to be comparatively lower than in past studies, although still prevalent among 45.65 % of consumers. Notably, there were significant variances in consumers' perspectives toward animal-free cheese, causing an irregular distribution in their willingness statements. Multi-group analysis using partial least squares structural equation modeling showed that consumer acceptance did not significantly differ between treatment groups. However, individual analysis revealed that the willingness to buy animal-free cheese was positively influenced by perceived benefits and perceived sustainability. Conversely, perceived risks decreased this willingness. Positive attitudes toward farming and knowledge about farming increased perceived risks, while high social trust lowered them. Attitudes toward animal welfare and social trust positively influenced perceived benefits. These findings can be applied to inform and facilitate market introduction strategies of animal-free dairy products for producers and policy makers, providing insights into consumer acceptance of these products in Germany.

Vegan Diet in Dermatology: A Review.

Diet is known to play a role in the development of skin disorders. While a vegan diet is frequently described as a risk factor for skin disease secondary to nutritional deficiency, this risk may be overestimated. This review aims to debunk myths and provide information on skin disorders and inflammatory skin conditions that have associations with specific nutritional deficiencies in the context of a vegan diet. A literature search was performed for each nutrient and inflammatory skin disease using the PubMed/MEDLINE database and public health website pages concerning a vegan diet. The literature has individual cases reporting skin disease due to deficiencies in vitamin B2 and vitamin A in patients following a vegan diet. The recommended daily amounts of nutrients and vitamins can be fulfilled on a vegan diet. Vegan diets also avoid food groups such as dairy and other animal-based products, which holds benefits in inflammatory skin diseases including acne, psoriasis, hidradenitis suppurativa, and atopic dermatitis. Overall, the risk of skin disease secondary to nutritional deficiency in patients following a vegan diet is very low and likely over-emphasized. A well-balanced and conscientiously planned vegan diet can adequately provide the necessary amounts of proteins, vitamins, and minerals to support skin health.

Plant-based Meat Products and Their Research and Development Progress

With the aggravation of environmental problems in livestock and poultry raising and the improvement of consumers' health awareness level, people keep looking for food products that can partially or completely replace animal-based meat products. Plant-based meat products are meat imitation products with similar texture, taste and flavor as traditional animal meat products, which are obtained by spinning, extruding and other key processing technologies using suitable plant proteins as raw materials. In this paper, we introduce the characteristics of common processing materials and types of plant-based meat products, elaborate on the nutritional and safety aspects of today's plant-based meat products, and discuss the challenges and opportunities facing the domestic plant-based meat products market. It aims to provide theoretical reference for the research and development of plant-based meat products in China.

Will a Plant-based Approach Be Sufficient to Address Food Security, Nutritional Adequacy and Sustainability in the Future?

Food and nutrition insecurity threatens the long-term sustainability of our planet and is a significant socio-environmental disruptor. The growing world population is placing an increasing demand for environment-friendly, nutritious, safe food. Alongside this, diet-related diseases are also becoming increasingly prevalent. The food and agriculture system of our time emits 17.3 billion metric tonnes of carbon dioxide every year, with animal-based food production generating 57% of the total. Looking at these numbers, a growing conscience calls for a holistic food system that emphasizes saving the planet, preventing non-communicable diseases, offering food safety, ensuring nutritional adequacy, and developing sustainable food production practices. Plant-based diets are believed to solve all these problems and there is too much hype surrounding plant-based eating patterns on social media with the recent endorsement of influencers. It is undeniable that plant-based foods have tremendous future potential since they require fewer natural resources and are not detrimental to the environment. In addition, plant diets are reported to prevent and control non-communicable diseases. We propose three research questions in this context: (a) Are all plant-based foods equal in terms of health and environmental benefits? (b) Do these products meet acceptance, accessibility, and affordability requirements? (c) Does this process omit the immense nutritional benefit of other well-documented healthful dietary patterns such as the Mediterranean diet? We anticipate that the answers will supply valuable information to a broad range of stakeholders, including the public, global food production institutes, global nutrition bodies and researchers. Consequently, a well-rounded, economical, whole food-centred dietary approach can be formulated that will benefit us, our planet, and future generations.

A qualitative study of young peoples' thoughts and attitudes to follow a more plant-based diet.

Plant-based diets (PBDs) refer to dietary habits that reduce the consumption of animal-based products and increase the consumption of nutritionally rich plant foods. PBD's have been shown to provide significant health benefits, such as reducing obesity and improving psychological wellbeing, and are environmentally friendly. However, few studies have investigated factors that influence young people's thoughts and attitudes toward following a PBD in western societies, particularly in the United Kingdom. Understanding these factors may benefit public health interventions that encourage the consumption of more fruit and vegetables. The aim of this study was to explore the factors that affect young people's intentions toward following a PBD. Twenty-one young people (18-24 years) participated in this qualitative study. Participants were asked about their views of PBDs in a semi-structured interview. Thematic analysis was utilized to explore views and the barriers and facilitators to following a PBD. The Theory of Planned Behavior (TPB) was used as a framework to organise the findings. Within attitudes, the sub-themes identified were an awareness of a healthy diet, environmental concerns, health concerns and distrust, perceptions of PBDs and associated stereotypes, perceived restriction and lack of enjoyment, and need for education. Within subjective norms, the sub-themes identified were cultural and familial norms, peer influence, and exposure through social media. Within perceived behavioral control (PBC), the sub-themes identified were a lack of independence and parental control, lack of knowledge and perceived difficulty, lack of inclusiveness and accessibility, and inconvenience. Overall, the findings suggest that increased provision of education and knowledge about PBDs to young people, and widening access to PBDs, could encourage and help improve their understanding and intention to follow this dietary style. Tailored health promotion strategies, which also consider additional barriers and facilitators found within this study, could motivate young people to consume a more PBD.

For a Better Quality of Beef: The Challenge from Growing Livestock on Limited Grasslands with a Production-Consumption Balance Perspective.

The growing population, the transition dietary towards animal-based products, and the preference for the brand of grass-feeding livestock are bringing increasing pressure on natural grasslands, especially for dry-land areas. The Xilingol League of China is famous for its free-range livestock product, however, overgrazing and herders' benefits damage are always serious issues for this semi-arid grassland region. This study focuses on the relationship between the supply of natural grassland and the consumption of free-range livestock in the Xilingol League, and this study employed the grassland carrying capacity as the index to judge the sustainability states and its trends of the local grass-feeding system. Satellite data production of net primary production was used for grassland production, statistical livestock data and the consumption model were used for actual forage consumption, and empirical key informant interview data were used to obtain a more comprehensive understanding. The results show that: (1) the natural grassland carrying capacity of the Xilingol League fluctuated, showing improvement from 2000 to 2021; (2) the grassland management needs to be more diversified in different regions with different natural conditions; and (3) while the demand for free-range, high-quality beef is increasing, attention should be paid to the carrying capacity of natural pastures and more consideration should be taken of the benefits of balancing the livelihood of herders, policy strategies, and the customers' preferences. Potential ways of doing this include employing technologies to improve livestock production, and further exploring and promoting the economic value of the free-range livestock and the geographical indication to get the economic-ecological win-win situation. The research framework and results would be beneficial to reveal the potential threats in pastoral areas and provide support for the optimization of the regional grass-feeding breeding system, especially in middle-income countries.

A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits

Fermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and clean-label products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.

Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower)

Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17.5 wt%) were evaluated towards their contribution to structure and physical stability a lean (LGS, no fat) and an emulsified GS (EGS). Generally, protein source had a larger effect on structure and physical stability than fat source and content. Unheated, GS with soybean protein showed most structure and highest physical stability. Heated till 94 °C, the structure of GS increased drastically, but EGS showed less structure than LGS, attributed to low solid fat contents (SFC), hence low rigidity, of the incorporated oil droplets at 94 °C. Cooled till 5 °C all GS showed an additional increase in structure, for GS with mung bean and pea protein accompanied with an increase in physical stability. Overall, EGS with sunflower oil showed less structure and lower stability than EGS with coconut fat, likely due to their different SFC. At 5 °C, Peak force of GS with potato protein was highest. Across protein sources, EGS displayed a higher Peak force with coconut fat than with sunflower oil, again likely due to different SFC, hence, rigidity of the oil droplets. Physical stability of GS did not vary significantly between protein sources, fat sources nor fat contents, after a freeze-thaw cycle, nor during prolonged cold storage.

Meat versus meat alternatives: which is better for the environment and health? A nutritional and environmental analysis of animal-based products compared with their plant-based alternatives.

Poor diets lead to negative health outcomes, including increased risk of noncommunicable diseases. Food systems, most notably agriculture, contribute to greenhouse gas emissions (GHGE) that lead to climate change. Meat consumption plays a role in both health and environmental burden. Consumption of meat alternatives may reduce these harms. The aim was to compare meat products and their plant-based alternatives on nutritional parameters, GHGE and price to examine if it is feasible and beneficial for policymakers and health professionals to recommend meat alternatives. Data on nutritional information and cost for 99 selected products were collected from five UK supermarkets. Estimates for GHGEs for 97 of these products were found through secondary articles. Median values for nutritional value, GHGE (kgCO2 e) and price per 100 g were calculated to allow comparisons between meat products and their alternatives. Mann-Whitney U tests were used to look for significant differences for each nutrient, emissions and price. Meat alternatives contained significantly more fibre and sugar and were significantly higher in price compared to the equivalent meat products. Meat alternatives had a significantly lower number of calories, saturated fat, protein and kgCO2 e than meat products. There was no significant difference in the amount of salt between meat and meat alternatives. Overall, this paper found that meat alternatives are likely to be better for health according to most parameters, while also being more environmentally friendly, with lower GHGEs. However, the higher price of these products may be a barrier to switching to meat alternatives for the poorest in society.

Plant-based food – Purchasing intentions, barriers and drivers among different organic consumer groups in Denmark

How do we design policies that support a shift in eating habits towards a diet that includes more vegetable-based products and less meat, and in particular red meat? To inform policy, more information is needed about consumers' perceptions of the plant-based protein alternatives that have become available on the market. The present study of 1000 Danish consumers examined oat drink and plant-based mince as substitutes for cows' milk and minced beef. While the popularity of these is increasing, in 2021 70% of Danish consumers had nonetheless never tried using oat drink or plant-based mince. Respondents who stated that they often bought organic food were more likely to associate the plant-based products with benefits as well as being more likely to have tried using the plant-based products. While plant-based products were associated mainly with public good characteristics, it was private good characteristics that explained consumption of the products. Therefore, improving taste – or changing people's expectations about it – and reducing price are ways to reduce barriers to consumption. Initiatives to improve public understanding of the ways in which plant-based and animal-based products differ are also important, as many respondents were somewhat unclear about which characteristics they associated with the two products.

Dietary patterns and environmental impacts of Chongqing hotpot in China

Understanding the food choices of local people is key to identifying practical opportunities for sustainable dietary change. Here, we assess the dietary pattern and environmental impacts of Chongqing hotpot in China, a local food in the Szechuan Basin enjoyed by ∼110 million people primarily in restaurants with an increasing popularity nationwide. Through a yearlong survey, we find that hotpot meals are characterized by overconsumption (588.7 g/cap/meal), especially of animal-based products (∼70%). The embedded carbon footprint (CF) of hotpot reaches 3.5 kg CO2e per capita per meal; by contrast, the CF of recommended diets per capita per day in China is 2.3–3.7 kg CO2e. Its water footprint shows a similar trend. Hotpot meals are also more wasteful than other types of restaurant food (80.4 vs. 54.1–75.0 g/cap/meal). Our study raises concern about the environmental impacts of Chongqing hotpot. To mitigate these impacts, intervention strategies that should be considered include small-portion plates and plant-based meat alternatives.

Nutritional quality and price of plant-based dairy and meat analogs in the Canadian food supply system.

There has been an increased consumer interest and public health emphasis on plant-based protein foods, resulting in a rise in the availability of highly processed plant-based analogs. The objectives of this study were to assess the nutritional quality and the price of plant-based dairy and meat analogs compared to their respective animal-derived products and to examine the association between processing levels and the nutritional quality among these products. Using a branded food composition database, products in cheese, yogurt, milk, and meat categories were examined (n=3231). Products were categorized as plant-based analogs versus animal-derived products using the ingredient list. Products were examined for their nutrient content, overall nutritional quality using the Food Standards Australia New Zealand nutrient profiling model, price, and processing levels using the NOVA classification. All plant-based analogs had lower protein and higher total carbohydrate, sugar, and fiber content compared to their respective animal-derived products. Compared to their respective animal-derived products, plant-based milk and meat analogs had lower energy, total fat, and saturated fat content; plant-based yogurt and meat analogs had lower sodium content; and all plant-based dairy analogs had lower calcium content. Plant-based cheese and yogurt analogs were more expensive than animal-based products; however, there was no significant difference among milk and meat products. There was no association between processing levels and overall nutritional quality among dairy and meat products. Plant-based analogs may be part of a healthy and affordable diet to reduce the intakes of nutrients of concern; however, additional compositional guidelines and/or labeling may be needed to highlight the differences in the levels of nutrients to encourage.

Edible insects and legumes exert an antioxidant effect on human colon mucosal cells stressed with 2,2'-azobis (2-amidinopropane)-dihydrochloride.

Edible insects have been recognized as a more sustainable source of nutrients and bio-active compounds than animal-based products, in line with classical vegetable sources such as legumes. In this study, we assessed the antioxidant properties of four edible insects (silkworms, grasshoppers, mealworms and giant worms) and four legume seeds (lentils, chickpeas, Roveja peas and grass peas). After the aqueous extraction or in vitro simulated digestion process, selected products were assessed for: (i) in vitro antioxidant capacity through Ferric Reducing Antioxidant Power (FRAP) assay; (ii) the ability to reduce free radicals production induced by a pro-oxidant agent in cells of human colonic mucosa. All the aqueous extracts and digesta of edible insects displayed significantly higher in vitro antioxidant activity than legumes. Moreover, edible insects at all tested concentrations were able to exert an antioxidant effect in the cellular model, while legumes were effective mainly at high concentrations. Despite human trials are need to confirm and define these results in a physiological situation, here we suggest a role for edible insects in oxidative stress prevention. Since oxidative stress is strongly correlated with several intestinal pathologies, the results obtained could be interesting for the prevention and relief of the negative symptoms, offering new advantages to their already known ecological and nutritional properties.

Impact of the Family Environment on the Frequency of Animal-Based Product Consumption in School-Aged Children in Central Poland.

Animal-sourced foods (ASFs) have a high nutritional value, which makes them important elements of young people's diets. Several environmental factors might affect the dietary habits of children and adolescents, and their identification seems to be a principal reason to maintain their healthy eating practice. Thus, we aimed to investigate selected environmental factors (a place of residence, net income, mother's education level, number of siblings, and mother's BMI), which may be linked to the consumption frequency of ASFs among school-aged children. In total, 892 mothers of primary school children aged 7-14 years from central Poland took part in the anonymous and voluntary survey. The frequency of meat and meat product consumption was affected by the mother's education level, place of residence, and net income. Generally, meat was eaten more often by the city children (G = 0.178, p < 0.01) of better-educated mothers (G = 0.268, p < 0.001) and higher-income families (G = 0.209, p < 0.001). A higher level of education was linked to more frequent fish consumption but only in the younger group (G = 0.130, p < 0.05). The frequency of egg intake was positively associated with the maternal level of education (G = 0.185, p < 0.001), children's gender (girls > boys, G = 0.123, p < 0.05), and place of residence (city > village, G = 0.214, p < 0.001). In turn, the frequency of milk and dairy intake was related only to the place of residence (village > city, G = 0.97, p <0.05). It can be concluded that the mother's level of education is a key factor linked to the selected children's dietary habits. Thus, we believe that successful health education programs designed for young people should include the maternal capacity to interpret and adapt information into daily practice.