Table 8.

Results: changes in meat consumption during national lockdowns compared to previous periods

	Meat and processed meat	White meat		Red meat			Reconstituted meat	Cured meat
References	Intake during lockdown compared to previous periods	Intake during lockdown compared to previous periods	Servings per week	Intake during lockdown compared to previous periods	Servings per day	Servings per week	Intake during lockdown compared to previous periods	Intake during lockdown compared to previous periods
Dragun (39) 2021	Unchanged: 79.5% Increased: 12.1% Decreased: 8.5% (ꭓ2=0.316)		2 servings Before: 26.1% During: 25.6%			<2 servings Before: 33.2% During: 33.9%
Galali (41) 2021				Unchanged: 62.9% Increased: 21.6% Decreased: 15.5%
Giacalone (42) 2020				Unchanged: 76.2% Increased: 11.5% Decreased: 12.3% (cramer’s V: 0.05; p=0.071)
Pfeifer (40) 2021				Unchanged: 69.0% Increased: 9.2% Decreased: 21.95% (p<0.001)
Rodríguez-Pérez (36) 2020	Unchanged: 71.3% Increased: 7.0% Decreased: 21.7%
Ruggiero (44) 2021		Unchanged: 80.1% Increased: 15.1% Decreased: 4.8% Overall percentage change: 10.3 (p<0.0001)		Unchanged: 79.9% Increased: 8.4% Decreased: 11.7% Overall percentage change: 3.3 (p<0.0001)			Unchanged: 77.5% Increased: 13.1% Decreased: 9.4% Overall percentage change: 3.7 (p<0.0001)	Unchanged: 83.3% Increased: 5.0% Decreased: 11.7% Overall percentage change: 6.7 (p<0.0001)
Sánchez-Sánchez (37) 2020					1 or fewer servings (1 serving= 100-150g) Before: 87.1% During: 82.7% 2 or more servings (1 serving= 100-150g) Before: 12.9% During: 17.3% p<0.001
Sulejmani (45) 2021				Unchanged: 48.0% Increased: 15.0% Decreased: 37.0% (p<0.121)