Details of Publication 500 for Project A293A:

Jenkins L, Patterson A, McEvoy M & Sibbritt D. Higher unprocessed red meat, chicken and fish intake is associated with a higher vegetable intake in mid-age non-vegetarian women. Nutrition & Dietetics Journal, 2012; 69(4): 293-299

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 10 530 middle-aged Australian women (50–55 years) 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.

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