{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,3]],"date-time":"2026-08-03T22:18:36Z","timestamp":1785795516445,"version":"3.56.0"},"reference-count":56,"publisher":"Cambridge University Press (CUP)","issue":"1","license":[{"start":{"date-parts":[[2024,10,10]],"date-time":"2024-10-10T00:00:00Z","timestamp":1728518400000},"content-version":"unspecified","delay-in-days":283,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["cambridge.org"],"crossmark-restriction":true},"short-container-title":["Public Health Nutr."],"published-print":{"date-parts":[[2024]]},"abstract":"<jats:title>Abstract<\/jats:title>\n\t  <jats:sec id=\"S1368980024001897_as1\">\n\t    <jats:title>Objective:<\/jats:title>\n\t    <jats:p>To examine the association between red and processed meat consumption and total food expenditures in US households and explore whether households could reduce food costs by substituting these meats with other protein sources such as poultry, seafood, eggs and plant proteins.<\/jats:p>\n\t  <\/jats:sec>\n\t  <jats:sec id=\"S1368980024001897_as2\">\n\t    <jats:title>Design:<\/jats:title>\n\t    <jats:p>Cross-sectional study using data from the National Household Food Acquisition and Purchase Survey (FoodAPS). Using adult male equivalents (AME) for standardisation, we categorised red and processed meat purchases into quintiles. We used generalised linear models to explore the association between red or processed meat consumption and food expenditures and the cost effect of substituting meat with other proteins.<\/jats:p>\n\t  <\/jats:sec>\n\t  <jats:sec id=\"S1368980024001897_as3\">\n\t    <jats:title>Setting:<\/jats:title>\n\t    <jats:p>United States.<\/jats:p>\n\t  <\/jats:sec>\n\t  <jats:sec id=\"S1368980024001897_as4\">\n\t    <jats:title>Participants:<\/jats:title>\n\t    <jats:p>Data from 4739 households with valid acquisition information from FoodAPS, a stratified multistage probability sample of US households.<\/jats:p>\n\t  <\/jats:sec>\n\t  <jats:sec id=\"S1368980024001897_as5\">\n\t    <jats:title>Results:<\/jats:title>\n\t    <jats:p>Higher red and processed meat consumption were both significantly associated with higher total weekly food expenditures, particularly among households with low income. Substituting red or processed meat with poultry, eggs or plant proteins did not significantly affect overall food expenditures, whereas replacing meat with seafood, especially varieties high in <jats:italic>n<\/jats:italic>-3 fatty acids, led to increased costs.<\/jats:p>\n\t  <\/jats:sec>\n\t  <jats:sec id=\"S1368980024001897_as6\">\n\t    <jats:title>Conclusions:<\/jats:title>\n\t    <jats:p>Reducing red and processed meat consumption could offer savings for households, particularly those with low income. Although substitutions with seafood high in <jats:italic>n<\/jats:italic>-3 could increase expenses, alternative protein sources like poultry and plant proteins may serve as cost-neutral replacements. Public health strategies should emphasise dietary shifts\u2019 economic, health and environmental benefits and aim to make nutritious yet affordable protein sources more accessible.<\/jats:p>\n\t  <\/jats:sec>","DOI":"10.1017\/s1368980024001897","type":"journal-article","created":{"date-parts":[[2024,10,10]],"date-time":"2024-10-10T12:53:54Z","timestamp":1728564834000},"update-policy":"https:\/\/doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":7,"title":["Reduced red and processed meat consumption is associated with lower diet costs in US households: a national analysis of protein substitutions"],"prefix":"10.1017","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8581-8714","authenticated-orcid":false,"given":"Dania","family":"Orta-Aleman","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5917-4126","authenticated-orcid":false,"given":"Andrew L","family":"Thorne-Lyman","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roni","family":"Neff","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9155-2609","authenticated-orcid":false,"given":"Julia","family":"Wolfson","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Laura E","family":"Caulfield","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"56","published-online":{"date-parts":[[2024,10,10]]},"reference":[{"key":"S1368980024001897_ref4","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980015002062"},{"key":"S1368980024001897_ref19","doi-asserted-by":"publisher","DOI":"10.1136\/jech.2010.122333"},{"key":"S1368980024001897_ref33","unstructured":"33. US Department of Agriculture (2023) USDA Protein Foods Group \u2013 One of the Five Food Groups. https:\/\/www.myplate.gov\/eat-healthy\/protein-foods (accessed November 2023)."},{"key":"S1368980024001897_ref39","doi-asserted-by":"publisher","DOI":"10.1093\/acprof:oso\/9780199754038.003.0011"},{"key":"S1368980024001897_ref28","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/nqz064"},{"key":"S1368980024001897_ref42","doi-asserted-by":"publisher","DOI":"10.1017\/S136898001800407X"},{"key":"S1368980024001897_ref18","doi-asserted-by":"publisher","DOI":"10.1016\/j.ypmed.2015.01.019"},{"key":"S1368980024001897_ref45","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2020.104636"},{"key":"S1368980024001897_ref6","doi-asserted-by":"publisher","DOI":"10.1080\/01635580701684872"},{"key":"S1368980024001897_ref1","doi-asserted-by":"publisher","DOI":"10.1017\/S000711451400124X"},{"key":"S1368980024001897_ref43","doi-asserted-by":"publisher","DOI":"10.1002\/pst.377"},{"key":"S1368980024001897_ref47","doi-asserted-by":"publisher","DOI":"10.1016\/j.amepre.2008.09.025"},{"key":"S1368980024001897_ref10","first-page":"243","article-title":"Meat consumption, health, and the environment","volume":"361","author":"Godfray","year":"2018","journal-title":"Science (1979)"},{"key":"S1368980024001897_ref14","doi-asserted-by":"publisher","DOI":"10.1093\/ajcn\/87.5.1554S"},{"key":"S1368980024001897_ref38","unstructured":"38. 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Published by Cambridge University Press on behalf of The Nutrition Society","name":"copyright","label":"Copyright","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This is an Open Access article, distributed under the terms of the Creative Commons Attribution licence (https:\/\/creativecommons.org\/licenses\/by\/4.0\/), which permits unrestricted re-use, distribution and reproduction, provided the original article is properly cited.","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}},{"value":"This content has been made available to all.","name":"free","label":"Free to read"}],"article-number":"e205"}}