Higher unprocessed red meat, chicken and fish intake is associated with a higher vegetable intake in mid-age non-vegetarian women

Jenkins, L; Mcevoy, M; Patterson, A; Sibbritt, D

Higher unprocessed red meat, chicken and fish intake is associated with a higher vegetable intake in mid-age non-vegetarian women

Jenkins, L Mcevoy, M Patterson, A Sibbritt, D

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Publication Type:: Journal Article
Citation:: Nutrition and Dietetics, 2012, 69 (4), pp. 293 - 299
Issue Date:: 2012-12-01

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Field	Value	Language
dc.contributor.author	Jenkins, L	en_US
dc.contributor.author	Mcevoy, M	en_US
dc.contributor.author	Patterson, A	en_US
dc.contributor.author	Sibbritt, D https://orcid.org/0000-0003-3561-9447	en_US
dc.date.issued	2012-12-01	en_US
dc.identifier.citation	Nutrition and Dietetics, 2012, 69 (4), pp. 293 - 299	en_US
dc.identifier.issn	1446-6368	en_US
dc.identifier.uri	http://hdl.handle.net/10453/23173
dc.description.abstract	Aim: To investigate whether higher intakes of unprocessed red meat, chicken and fish are associated with higher intakes of vegetables in middle-aged, non-vegetarian Australian women. Methods: Food intake data was collected from a nationally representative sample of 10530 middle-aged Australian women (50-55years) who completed the third survey of the Australian Longitudinal Study on Women's Health. The validated Dietary Questionnaire for Epidemiological Studies (Version 2) was used. Multivariate regression analyses were used to determine the association between vegetable intake and four variables: total meat, red meat, chicken and fish intake in grams per day. Results: Total meat (regression coefficient (RC) = 0.32, 95% CI: 0.30-0.34; P < 0.001), red meat (RC = 0.45, 95% CI: 0.42-0.48; P < 0.001), chicken (RC = 0.78, 95% CI: 0.70-0.85; P < 0.001) and fish intake (RC = 0.48, 95% CI: 0.42-0.53; P < 0.001) were significantly associated with higher vegetable intakes after adjusting for confounders. The adjusted R2 values for each of the regression models were relatively small (0.1590, 0.1394, 0.0932, 0.0802), indicating that the included predictors did not account for much of the variation in vegetable intake. Conclusion: These results provide some evidence that higher intakes of unprocessed red meat, chicken and fish are associated with higher intakes of vegetables. This supports the notion that many Australians who are serving up unprocessed red meat, chicken or fish for their meals are also consuming a number of vegetable serves. © 2012 The Authors. Nutrition & Dietetics © 2012 Dietitians Association of Australia.	en_US
dc.relation.ispartof	Nutrition and Dietetics	en_US
dc.relation.isbasedon	10.1111/j.1747-0080.2012.01599.x	en_US
dc.subject.classification	Nutrition & Dietetics	en_US
dc.title	Higher unprocessed red meat, chicken and fish intake is associated with a higher vegetable intake in mid-age non-vegetarian women	en_US
dc.type	Journal Article
utslib.citation.volume	4	en_US
utslib.citation.volume	69	en_US
utslib.for	1111 Nutrition and Dietetics	en_US
utslib.for	0908 Food Sciences	en_US
utslib.for	1117 Public Health and Health Services	en_US
pubs.embargo.period	Not known	en_US
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Health
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Public Health
pubs.organisational-group	/University of Technology Sydney/Strength - CHSP - Health Services and Practice
utslib.copyright.status	closed_access
pubs.issue	4	en_US
pubs.publication-status	Published	en_US
pubs.volume	69	en_US

Abstract:

Aim: To investigate whether higher intakes of unprocessed red meat, chicken and fish are associated with higher intakes of vegetables in middle-aged, non-vegetarian Australian women. Methods: Food intake data was collected from a nationally representative sample of 10530 middle-aged Australian women (50-55years) who completed the third survey of the Australian Longitudinal Study on Women's Health. The validated Dietary Questionnaire for Epidemiological Studies (Version 2) was used. Multivariate regression analyses were used to determine the association between vegetable intake and four variables: total meat, red meat, chicken and fish intake in grams per day. Results: Total meat (regression coefficient (RC) = 0.32, 95% CI: 0.30-0.34; P < 0.001), red meat (RC = 0.45, 95% CI: 0.42-0.48; P < 0.001), chicken (RC = 0.78, 95% CI: 0.70-0.85; P < 0.001) and fish intake (RC = 0.48, 95% CI: 0.42-0.53; P < 0.001) were significantly associated with higher vegetable intakes after adjusting for confounders. The adjusted R2 values for each of the regression models were relatively small (0.1590, 0.1394, 0.0932, 0.0802), indicating that the included predictors did not account for much of the variation in vegetable intake. Conclusion: These results provide some evidence that higher intakes of unprocessed red meat, chicken and fish are associated with higher intakes of vegetables. This supports the notion that many Australians who are serving up unprocessed red meat, chicken or fish for their meals are also consuming a number of vegetable serves. © 2012 The Authors. Nutrition & Dietetics © 2012 Dietitians Association of Australia.

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http://hdl.handle.net/10453/23173