How Americans Eat Red and Processed Meat: An Analysis of the Contribution of 13 Different Food Groups

Citation

Frank, Sarah M.; Taillie, Lindsey Smith; & Jaacks, Lindsay M. (2022). How Americans Eat Red and Processed Meat: An Analysis of the Contribution of 13 Different Food Groups. Public Health Nutrition, 25(5), 1406-1415. PMCID: PMC9991741

Abstract

OBJECTIVE: Dietary patterns characterized by high intake of red and processed meat are associated with detrimental health and environmental outcomes. To better understand how Americans consume red and processed meat, this study examined the food groups that are the greatest contributors to red and processed meat intake in US diets.
DESIGN: Cross-sectional analysis of total red and processed meat, unprocessed red meat, and processed meat using data from the National Health and Nutrition Examination Survey (2015-2016 and 2017-2018). Items containing red or processed meat were classified into 13 mutually-exclusive food groups. For highly-consumed food groups (

URL

http://dx.doi.org/10.1017/s1368980022000416

Reference Type

Journal Article

Year Published

2022

Journal Title

Public Health Nutrition

Author(s)

Frank, Sarah M.
Taillie, Lindsey Smith
Jaacks, Lindsay M.

Article Type

Regular

PMCID

PMC9991741

Data Set/Study

National Health and Nutrition Examination Survey (NHANES)

Continent/Country

United States of America

State

Nonspecific

ORCiD

Taillie - 0000-0002-4555-2525
Frank, S. - 0000-0002-6740-3395