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Coordinación General de Investigación de la Facultad de Salud Pública y Nutrición y la Dirección General de Sistemas e Informática de la Universidad Autónoma de Nuevo León

2022, Number 3

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Rev Salud Publica Nutr 2022; 21 (3)

Motives to reduce meat consumption in mexican university students

Manzano-Fischer P, Silva-Gutiérrez C

Language: Spanish
References: 26
Page: 12-18
PDF size: 184.20 Kb.


ABSTRACT

Introduction: The production and consumption of meat are the main source of environmental impact derived from food. Low animal protein and vegetarian diets have been proposed as a possible alternative to help solve this problem. Objective: To determine the factors associated with the decision to decrease or eliminate meat consumption in a population of university students. Material and method: A specifically designed questionnaire was applied to 60 university students: 47 women and 13 men aged between 18 and 27 years, who reported being semi-vegetarian, vegetarian, or vegan. Results: The results indicate that the main reasons for limiting meat consumption include ethics, animal welfare, concern for the environment, health, and nutrition. Conclusions: Mexican university students’ reasons for reducing or limiting consumption of animal protein were identified. Understanding the motives behind meat reduction could help design strategies that can contribute to the transition towards diets with less meat and achieve food sustainability to encourage more young people to reduce their consumption and, with this, contribute to the conservation of the environment.


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