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Changes in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011–2012

Charles Perkins Centre, School of Life and Environmental Sciences, The University of Sydney, Sydney, NSW 2006, Australia
42 Caroline Street, Annerley, OLD 4103, Australia
Author to whom correspondence should be addressed.
Nutrients 2016, 8(12), 753;
Received: 20 September 2016 / Revised: 26 October 2016 / Accepted: 17 November 2016 / Published: 24 November 2016
The purpose of the study was to examine temporal changes in meat/poultry/fish consumption patterns between 1995 and 2011–2012 in the Australian population. Meat/poultry/fish consumption from all food sources, including recipes, was analysed by gender, age group, and socio-economic status using 24-h recall data from the 1995 National Nutrition Survey (n = 13,858) and the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153). The overall proportion of people consuming meat/poultry/fish remained stable (91.7% versus 91.3%, p = 0.55), but a shift in the type of meat consumed was observed. Red meat, including beef and lamb, was consumed by fewer people over the time period (from 56% to 49%), whereas poultry consumption increased (from 29% to 38%). Amounts of all meat/poultry/fish consumed were reportedly higher in 2011–2012 compared with 1995. This resulted in similar (red meat, and processed meat) or slightly higher (poultry, and fish) per-capita intakes in 2011–2012. The magnitude of change of consumption varied between children and adults, and by gender. Monitoring trends in consumption is particularly relevant to policy makers, researchers and other health professionals for the formulation of dietary recommendations and estimation of potential health outcomes. View Full-Text
Keywords: red meat; poultry; processed meat; fish/seafood; dietary pattern red meat; poultry; processed meat; fish/seafood; dietary pattern
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Sui, Z.; Raubenheimer, D.; Cunningham, J.; Rangan, A. Changes in Meat/Poultry/Fish Consumption in Australia: From 1995 to 2011–2012. Nutrients 2016, 8, 753.

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