Table 4.
Participant protein food source habits (N = 601).
| Protein food source | Consumption frequency | |||||
|---|---|---|---|---|---|---|
| Daily | 3+ days a week | 1–2 days a week | Less than weekly | 1–2 days a month | Never | |
| Red meat (beef, lamb) | 1.3 | 23.5 | 44.8 | 10.3 | 5.2 | 15.0 |
| White meat (pork) | 0.5 | 4.3 | 22.5 | 31.8 | 18.1 | 22.8 |
| White meat (poultry) | 1.8 | 31.1 | 42.8 | 8.8 | 3.3 | 12.1 |
| Seafood (fish, shellfish) | 0.3 | 3.7 | 28.5 | 32.4 | 18.8 | 16.3 |
| Wild game (kangaroo, deer) | 0.2 | 1.3 | 2.3 | 12.8 | 20.0 | 63.4 |
| Dairy (milk, yoghurt) | 58.2 | 20.8 | 10.1 | 3.8 | 1.5 | 5.5 |
| Eggs | 12.5 | 29.1 | 33.8 | 13.1 | 5.3 | 6.2 |
| Plant-based protein foods (legumes, tofu) | 18.0 | 23.3 | 24.3 | 17.0 | 8.3 | 9.2 |
Data presented as percentage.