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Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Intake of processed meat and association with sociodemographic and lifestyle factors in a representative sample of the Swiss population
Authors: Sych, Janice
Kaelin, Ivo
Gerlach, Fabienne
Wróbel, Anna
Le, Thu
FitzGerald, Rex
Pestoni, Giulia
Faeh, David
Krieger, Jean-Philippe
Rohrmann, Sabine
et. al: No
DOI: 10.3390/nu11112556
Published in: Nutrients
Volume(Issue): 11
Issue: 11
Pages to: MDPI
Issue Date: 2019
Publisher / Ed. Institution: Nutrients
ISSN: 2072-6643
Language: English
Subjects: Processed meat; Meat products; Meat intake; Meat consumption; Chronic disease; MenuCH; Nutrition survey
Subject (DDC): 304: Factors affecting social behavior
614: Public health and prevention of disease
Abstract: Processed meat (PM) intake is associated with health risks, but data are lacking in Switzerland. Using national representative data from a recent menuCH Survey, we first aimed to quantify intake of PM and its subtypes, and second to investigate associations with sociodemographic and lifestyle factors by multivariable regression analysis. PM was consumed by 72% of the population, and mean daily intake was 42.7 g/day (standard error of the mean (SEM) 1.2 g/day), ranging considerably across PM subtypes: highest intake of sausages 18.1 g/day (SEM 0.7 g/day) and lowest of bacon 2.0 g/day (SEM 0.2 g/day). PM intake by women was 4.7 g/1000 kcal lower than men (95% confidence interval (CI): -6.7; -2.7) and 2.9 g/1000 kcal lower in the French- language region compared with the German region (95% CI: 2.4; 8.7). Among sociodemographic and lifestyle factors examined, BMI (obese vs. normal: 5.5 g/1000 kcal, 95% CI: 2.4; 8.7) and current smoking (vs. never smoked: 3.1 g/kcal, 95% CI: 0.6; 5.6) were independently associated with PM intake. The results are a first description of PM intake, separate from other meat types, and which identified associations with two unhealthy lifestyle factors in Switzerland. Such data will contribute to better nutritional recommendations and guidance for public health interventions.
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Food and Beverage Innovation (ILGI)
Institute of Computational Life Sciences (ICLS)
Published as part of the ZHAW project: Was isst die Schweiz?
Appears in collections:Publikationen Life Sciences und Facility Management

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