Associations of food motives with red meat and legume consumption in the population-based DILGOM study

PURPOSE: To improve human health and environmental sustainability, red meat consumption should decrease and legume consumption increase in diets. More information on food motives, however, is required when developing more tailored and effective interventions targeting legume and meat consumption. We...

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Detalles Bibliográficos
Autores principales: Hentilä, Annukka, Männistö, Satu, Kaartinen, Niina E., Jousilahti, Pekka, Konttinen, Hanna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2023
Materias:
Original Contribution
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10611614/
https://www.ncbi.nlm.nih.gov/pubmed/37566116
http://dx.doi.org/10.1007/s00394-023-03231-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10611614/
https://www.ncbi.nlm.nih.gov/pubmed/37566116
http://dx.doi.org/10.1007/s00394-023-03231-8

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