Values and preferences about meat consumption: synthesis and integration in dietary guideline recommendations

Abstract

Background_x000D_ _x000D_ There is a range of different factors, health and non-health related, influencing peoples’ values and preferences about meat consumption. The identification and incorporation of people’s values and preferences in dietary guideline development process ensures that recommendations will be more easily accepted, implemented, and adhered to by those intended to benefit from the guidelines._x000D_ _x000D_ Objectives_x000D_ _x000D_ The objective of this thesis is to develop a methodological process to identify, synthesise, evaluate, and integrate evidence on people’s meat values and preferences in the formulation of recommendations for dietary guidelines. _x000D_ _x000D_ Methodology_x000D_ _x000D_ This thesis work is presented as a compendium of three articles, published in peer-reviewed journals. _x000D_ In the first study, we conducted a mixed-methods systematic review in order to identify peoples’ health-related values and preferences regarding meat consumption. This evidence was used to inform an international guideline panel for the formulation of meat recommendations._x000D_ In the second study, we conducted a cross-sectional explanatory sequential mixed-methods study to assess people’s values and preferences about meat consumption, and specifically their willingness to modify their intake when informed of the potential cancer risks associated with meat consumption. _x000D_ In the third study, we conducted a mixed-methods systematic review in order to investigate to what extent environmental concerns may influence meat consumption behaviours, as the environmental impact of meat is a highly debatable subject and health is not the only aspect people consider. _x000D_ _x000D_ Results_x000D_ _x000D_ In the first study, we included 41 studies and found that people are attached to meat and are unwilling to change their behaviour. Participants' willingness to change meat consumption was generally low. People considered meat an essential component of a healthy diet, enjoyed eating meat, felt that meat is a part of their traditions, and believed they lack the knowledge and cooking skills to prepare an adequate meal without meat._x000D_ In the second study, 304 participants participated in the survey, seven agreed to participate in the semi-structured interviews and, eight in the follow-up assessment. We observed that, when informed about the cancer incidence and mortality risks of meat consumption, most respondents were not willing to reduce their intake, and men were appreciably less willing to reduce meat consumption._x000D_ In the third study, we included 70 studies and found that regardless of people’s general beliefs about meat and its impact on the environment, most people were unwilling to change their meat consumption, and, among those who did already reduce their meat intake in the past, environmental concerns were not always the main reasons but often a contributory factor among others._x000D_ _x000D_ Conclusions_x000D_ _x000D_ People are highly attached to meat consumption and wish to maintain their dietary habits, regardless of the potential harmful impact that meat might have on their health and/or the environment. Organizations developing dietary guidelines should ensure that their recommendations consider this type of evidence. This thesis provides a methodological basis for obtaining, evaluating, and integrating peoples' values and preferences in the context of FBDGs.

Date of Award	2 May 2023
Original language	English
Supervisor	Pablo Alonso Coello (Director) & Montserrat Rabassa Bonet (Director)