Volume 21, Issue 4 (1-2026)
J Health Syst Res 2026, 21(4): 437-444 |
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Research code: IR.ARI.MUI.REC.1400.064
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Khoshkchali A, Torkian S, Ahmadi H, Manochehri M. Change of the Pattern of Red and White Meat Consumption among Households during the COVID-19 Lockdown in Isfahan Province, Iran, in 2021: A Cross-Sectional Study. J Health Syst Res 2026; 21 (4) :437-444
URL: http://hsr.mui.ac.ir/article-1-1561-en.html
URL: http://hsr.mui.ac.ir/article-1-1561-en.html
1- Department of Epidemiology and Biostatistics, School of Public Health, Isfahan University of Medical Sciences, Isfahan, Iran
2- PhD Student, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3- PhD Student, Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- Nutritionist, Deputy of Health, Isfahan University of Medical Sciences, Isfahan, Iran
2- PhD Student, Nutrition and Food Security Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
3- PhD Student, Department of Epidemiology and Biostatistics, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
4- Nutritionist, Deputy of Health, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (15 Views)
Background: In the coronavirus disease 2019 (COVID-19) lockdown, due to the increasing price of meat and the reduced access to livestock, meat consumption decreased significantly. The present study was conducted to determine the pattern of red and white meat consumption during the COVID-19 lockdown in the households covered by Isfahan University of Medical Sciences, Isfahan, Iran, in 2021.
Methods: This cross-sectional study was conducted on all households covered by the health centers of Isfahan University of Medical Sciences (including 23 cities). Using convenience sampling, 2896 people participated in the study. The data collection tool was the standard questionnaire of the National Institute of Nutrition and Food Industry Research. Analysis was done using a logistic regression test.
Findings: In this study, 112 (3.87%) participants were women and 2784 (96.13%) were men. The education level of most household heads (937 persons, 32.35%) was a diploma. In the univariate and multivariate regression analysis, all the variables of household heads, including education, age, number of household members, sex, and occupation of individuals, had a significant relationship with the reduction of red meat consumption (P < 0.005). In the amount of reduction in white meat consumption, all the variables showed a significant relationship except the heads’ sex (P = 0.530).
Conclusion: The chance of reducing red meat consumption increases with a lower level of education and an increase in the number of households. Moreover, the reduction in red meat consumption was related to male gender and old age, which was reported to be lower in male heads and the elderly. White meat consumption showed a significant association with age, and people of younger age had a 46% more reduction in consumption than others. Health officials must pay attention to the dietary patterns of people and prevent nutritional deficiencies in pandemic circumstances.
Methods: This cross-sectional study was conducted on all households covered by the health centers of Isfahan University of Medical Sciences (including 23 cities). Using convenience sampling, 2896 people participated in the study. The data collection tool was the standard questionnaire of the National Institute of Nutrition and Food Industry Research. Analysis was done using a logistic regression test.
Findings: In this study, 112 (3.87%) participants were women and 2784 (96.13%) were men. The education level of most household heads (937 persons, 32.35%) was a diploma. In the univariate and multivariate regression analysis, all the variables of household heads, including education, age, number of household members, sex, and occupation of individuals, had a significant relationship with the reduction of red meat consumption (P < 0.005). In the amount of reduction in white meat consumption, all the variables showed a significant relationship except the heads’ sex (P = 0.530).
Conclusion: The chance of reducing red meat consumption increases with a lower level of education and an increase in the number of households. Moreover, the reduction in red meat consumption was related to male gender and old age, which was reported to be lower in male heads and the elderly. White meat consumption showed a significant association with age, and people of younger age had a 46% more reduction in consumption than others. Health officials must pay attention to the dietary patterns of people and prevent nutritional deficiencies in pandemic circumstances.
Type of Study: Research |
Subject:
Nutrition sciences and food industry
Received: 2023/05/25 | Accepted: 2024/11/25 | Published: 2026/01/5
Received: 2023/05/25 | Accepted: 2024/11/25 | Published: 2026/01/5
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