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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2023
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| Materias: | |
| 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 |