Table 3.
Purchase Location of Processed Meat, Unprocessed Red Meat, Poultry, and Fish/Shellfish among US Adults Aged 20+ Years, NHANES 2015–2016a
| |
Store |
Fast-Food Restaurant |
Full-Service Restaurant |
Other |
||||
|---|---|---|---|---|---|---|---|---|
| % | Weighted Mean, g/wk (95% CI) b | % | Weighted Mean, g/wk (95% CI) b | % | Weighted Mean, g/wk (95% CI) b | % | Weighted Mean, g/wk (95% CI) b | |
| Processed meat | 73.2 | 137 (127, 146) | 12.5 | 23.3 (19.2, 27.4) | 5.7 | 10.7 (8.28, 13.2) | 8.6 | 16.0 (10.8, 21.1) |
| Luncheon | 85.6 | 62.7 (56.1, 69.3) | 7.5 | 5.49 (3.06, 7.92) | 1.8 | 1.33 (0.63, 2.02) | 5.1 | 3.76 (2.20, 5.31) |
| Sausage | 64.2 | 29.2 (24.7, 33.7) | 17.8 | 8.08 (5.80, 10.4) | 5.7 | 2.60 (1.67, 3.52) | 12.3 | 5.59 (1.84, 9.35) |
| Hot dog | 81.4 | 14.3 (10.1, 18.5) | 3.3 | 0.58 (0.25, 0.91) | 1.3 | 0.22 (−0.03, 0.48) | 14.0 | 2.46 (1.42, 3.50) |
| Ham | 68.9 | 12.1 (6.27, 17.9) | 8.4 | 1.47 (0.60, 2.35) | 11.8 | 2.06 (0.92, 3.20) | 11.0 | 1.92 (−0.17, 4.02) |
| Bacon | 57.5 | 4.95 (4.13, 5.76) | 20.1 | 1.73 (1.15, 2.31) | 17.1 | 1.47 (0.78, 2.16) | 5.2 | 0.45 (0.26, 0.64) |
| Smoked/ cured/ corned | 59.6 | 3.79 (1.49, 6.10) | 28.3 | 1.80 (0.24, 3.36) | 8.1 | 0.52 (−0.08, 1.11) | 3.9 | 0.25 (−0.04, 0.54) |
| Dried/ pickled | 92.1 | 1.29 (0.42, 2.17) | 0.0 | 0.00 (0.00, 0.00) | 2.2 | 0.03 (−0.04, 0.10) | 5.7 | 0.08 (−0.07, 0.23) |
| Unspecified | 50.6 | 8.29 (6.13, 10.5) | 25.4 | 4.16 (3.31, 5.01) | 15.2 | 2.49 (1.78, 3.19) | 8.9 | 1.45 (0.81, 2.10) |
| Unprocessed red meat | 61.6 | 175 (160, 189) | 16.4 | 46.6 (39.9, 53.3) | 13.9 | 39.4 (32.3, 46.6) | 8.0 | 22.8 (18.3, 27.4) |
| Beef | 58.6 | 101 (87.0, 115) | 20.0 | 34.4 (27.0, 41.8) | 14.3 | 24.6 (17.1, 32.1) | 7.0 | 12.1 (8.92, 15.2) |
| Pork | 76.3 | 41.0 (31.5, 50.6) | 5.6 | 3.02 (2.12, 3.91) | 9.9 | 5.30 (3.08, 7.52) | 8.2 | 4.41 (2.68, 6.14) |
| Other | 45.2 | 3.93 (0.88, 6.99) | 2.3 | 0.20 (−0.03, 0.43) | 20.8 | 1.81 (0.38, 3.24) | 31.7 | 2.76 (0.68, 4.83) |
| Unspecified c | 58.9 | 29.1 (22.5, 35.7) | 18.3 | 9.02 (6.21, 11.8) | 15.6 | 7.71 (5.43, 9.98) | 7.3 | 3.58 (2.17, 5.00) |
| Poultry | 61.5 | 186 (166, 207) | 19.2 | 58.1 (48.2, 68.0) | 13.1 | 39.6 (26.9, 52.3) | 6.2 | 18.9 (12.8, 25.1) |
| Chicken | 59.1 | 136 (122, 150) | 22.3 | 51.3 (41.6, 61.0) | 13.3 | 30.5 (20.4, 40.6) | 5.3 | 12.2 (8.13, 16.3) |
| Turkey | 73.0 | 11.9 (6.53, 17.3) | 5.2 | 0.86 (−0.38, 2.09) | 9.2 | 1.50 (−0.34, 3.35) | 12.6 | 2.06 (0.71, 3.40) |
| Other | 60.5 | 0.42 (0.04, 0.79) | 0.0 | 0.00 (0.00, 0.00) | 33.8 | 0.23 (−0.07, 0.54) | 5.7 | 0.04 (−0.04, 0.12) |
| Unspecified c | 68.1 | 38.3 (31.0, 45.6) | 10.5 | 5.93 (3.72, 8.13) | 13.2 | 7.39 (1.12, 13.67) | 8.2 | 4.62 (1.87, 7.37) |
| Fish/shellfish | 59.7 | 69.4 (56.3, 82.4) | 7.4 | 8.64 (6.75, 10.5) | 23.0 | 26.7 (18.3, 35.2) | 9.8 | 11.4 (8.27, 14.6) |
| Low ω−3 | 57.8 | 47.5 (37.8, 57.2) | 7.9 | 6.49 (5.44, 7.54) | 24.5 | 20.1 (10.7, 29.6) | 9.9 | 8.12 (5.34, 10.9) |
| High ω−3 | 64.5 | 21.9 (15.4, 28.3) | 6.3 | 2.15 (0.85, 3.46) | 19.5 | 6.61 (3.91, 9.31) | 9.7 | 3.29 (1.27, 5.31) |
a
NHANES = National Health and Nutrition Examination Survey
b
CI = confidence interval. Means, mean changes and 95% CIs were adjusted for survey weights, and for total energy intake to 2000 kcal/d using the residual method.
c
Examples of other red meats include game, lamb, goat, veal, and deer; and examples of poultry include duck, goose, ostrich, quail, and pheasant.