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AuthorMiller, Victoria
AuthorReedy, Julia
AuthorCudhea, Frederick
AuthorZhang, Jianyi
AuthorShi, Peilin
AuthorErndt-Marino, Josh
AuthorCoates, Jennifer
AuthorMicha, Renata
AuthorWebb, Patrick
AuthorMozaffarian, Dariush
AuthorAbbott, Pamela
AuthorAbdollahi, Morteza
AuthorAbedi, Parvin
AuthorAbumweis, Suhad
AuthorAdair, Linda
AuthorAl Nsour, Mohannad
AuthorAl-Daghri, Nasser
AuthorAl-Hamad, Nawal
AuthorAl-Hooti, Suad
AuthorAl-Zenki, Sameer
AuthorAlam, Iftikhar
AuthorAli, Jemal H.
AuthorAlissa, Eman
AuthorAnderson, Simon
AuthorAnzid, Karim
AuthorArambepola, Carukshi
AuthorArici, Mustafa
AuthorArsenault, Joanne
AuthorAsciak, Renzo
AuthorBarbieri, Helene E.
AuthorBarengo, Noël
AuthorBarquera, Simon
AuthorBas, Murat
AuthorBecker, Wulf
AuthorBeer-Borst, Sigrid
AuthorBergman, Per
AuthorBiró, Lajos
AuthorBoindala, Sesikeran
AuthorBovet, Pascal
AuthorBradshaw, Debbie
AuthorBukhary, Noriklil BI
AuthorBundhamcharoen, Kanitta
AuthorCaballero, Mauricio
AuthorCalleja, Neville
AuthorCao, Xia
AuthorCapanzana, Mario
AuthorCarmikle, Jan
AuthorCastetbon, Katia
AuthorCastro, Michelle
AuthorCerdena, Corazon
AuthorChang, Hsing Yi
AuthorCharlton, Karen
AuthorChen, Yu
AuthorChen, Mei F.
AuthorChiplonkar, Shashi
AuthorCho, Yoonsu
AuthorChuah, Khun Aik
AuthorCostanzo, Simona
AuthorCowan, Melanie
AuthorDamasceno, Albertino
AuthorDastgiri, Saeed
AuthorDe Henauw, Stefaan
AuthorDeRidder, Karin
AuthorDing, Eric
AuthorDommarco, Rivera
AuthorDon, Rokiah
AuthorDuante, Charmaine
AuthorDuleva, Vesselka
AuthorDuran Aguero, Samuel
AuthorEkbote, Veena
AuthorEl Ati, Jalila
AuthorEl Hamdouchi, Asmaa
AuthorEl-kour, Tatyana
AuthorEldridge, Alison
AuthorElmadfa, Ibrahim
AuthorEsteghamati, Alireza
AuthorEtemad, Zohreh
AuthorFadzil, Fariza
AuthorFarzadfar, Farshad
AuthorFernandez, Anne
AuthorFernando, Dulitha
AuthorFisberg, Regina
AuthorForsyth, Simon
AuthorGamboa-Delgado, Edna
AuthorGarriguet, Didier
AuthorGaspoz, Jean Michel
AuthorGauci, Dorothy
AuthorGeleijnse, Marianne
AuthorGinnela, Brahmam
AuthorGrosso, Giuseppe
AuthorGuessous, Idris
AuthorGulliford, Martin
AuthorGunnarsdottir, Ingibjorg
AuthorHadden, Wilbur
AuthorHadziomeragic, Aida
AuthorHaerpfer, Christian
AuthorHakeem, Rubina
AuthorHaque, Aminul
AuthorHashemian, Maryam
AuthorHemalatha, Rajkumar
Available date2022-05-29T07:17:24Z
Publication Date2022-03-01
Publication NameThe Lancet Planetary Health
Identifierhttp://dx.doi.org/10.1016/S2542-5196(21)00352-1
URIhttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85125831652&origin=inward
URIhttp://hdl.handle.net/10576/31607
AbstractBackground: Diet is a major modifiable risk factor for human health and overall consumption patterns affect planetary health. We aimed to quantify global, regional, and national consumption levels of animal-source foods (ASF) to inform intervention, surveillance, and policy priorities. Methods: Individual-level dietary surveys across 185 countries conducted between 1990 and 2018 were identified, obtained, standardised, and assessed among children and adults, jointly stratified by age, sex, education level, and rural versus urban residence. We included 499 discrete surveys (91·2% nationally or subnationally representative) with data for ASF (unprocessed red meat, processed meat, eggs, seafood, milk, cheese, and yoghurt), comprising 3·8 million individuals from 134 countries representing 95·2% of the world population in 2018. We used Bayesian hierarchical models to account for differences in survey methods and representativeness, time trends, and input data and modelling uncertainty, with five-fold cross-validation. Findings: In 2018, mean global intake per person of unprocessed red meat was 51 g/day (95% uncertainty interval [UI] 48–54; region-specific range 7–114 g/day); 17 countries (23·9% of the world's population) had mean intakes of at least one serving (100 g) per day. Global mean intake of processed meat was 17 g/day (95% UI 15–21 g/day; region-specific range 3–54 g/day); seafood, 28 g/day (27–30 g/day; 12–44 g/day); eggs, 21 g/day (18–24 g/day; 6–35 g/day); milk 88 g/day (84–93 g/day; 45–185 g/day); cheese, 8 g/day (8–10 g/day; 1–34 g/day); and yoghurt, 20 g/day (17–23 g/day; 7–84 g/day). Mean national intakes were at least one serving per day for processed meat (≥50 g/day) in countries representing 6·9% of the global population; for cheese (≥42 g/day) in 2·3%; for eggs (≥55 g/day) in 0·7%; for milk (≥245 g/day) in 0·3%; for seafood (≥100 g/day) in 0·8%; and for yoghurt (≥245 g/day) in less than 0·1%. Among the 25 most populous countries in 2018, total ASF intake was highest in Russia (5·8 servings per day), Germany (3·8 servings per day), and the UK (3·7 servings per day), and lowest in Tanzania (0·9 servings per day) and India (0·7 servings per day). Global and regional intakes of ASF were generally similar by sex. Compared with children, adults generally consumed more unprocessed red meat, seafood and cheese, and less milk; energy-adjusted intakes of other ASF were more similar. Globally, ASF intakes (servings per week) were higher among more-educated versus less-educated adults, with greatest global differences for milk (0·79), eggs (0·47), unprocessed red meat (0·42), cheese (0·28), seafood (0·28), yoghurt (0·22), and processed meat (0·21). This was also true for urban compared to rural areas, with largest global differences (servings per week) for unprocessed red meat (0·47), milk (0·38), and eggs (0·20). Between 1990 and 2018, global intakes (servings per week) increased for unprocessed red meat (1·20), eggs (1·18), milk (0·63), processed meat (0·50), seafood (0·44), and cheese (0·14). Interpretation: Our estimates of ASF consumption identify populations with both lower and higher than optimal intakes. These estimates can inform the targeting of intervention, surveillance, and policy priorities relevant to both human and planetary health. Funding: Bill & Melinda Gates Foundation and American Heart Association.
SponsorBill & Melinda Gates Foundation and American Heart Association
Languageen
PublisherElsevier
Subjectconsumption of animal-source foods
TitleGlobal, regional, and national consumption of animal-source foods between 1990 and 2018: findings from the Global Dietary Database
TypeArticle
Pagination243-256
Issue Number3
Volume Number6
ESSN2542-5196
dc.accessType Open Access


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