Meat preparation techniques: results of the ISACamp population-based survey

Técnicas de preparo de carne: resultados da pesquisa de base populacional ISACamp

Daniela de Assumpção Marilisa Berti de Azevedo Barros Regina Mara Fisberg Semíramis Martins Álvares Domene About the authors

Abstract

This article aims to identify meat preparation techniques according to sociodemographic variables and health-related behaviors. Cross-sectional population-based survey that used one 24-hour recall to identify the meat preparation techniques. We analyzed 3,376 24-hour recalls. The meat preparation techniques were classified as moist-heat (sauté, stew, boil; MH) or dry-heat (sauté, stew, boil; MH) and dry-heat (baking, grilling/barbecuing and frying; DH). The prevalence of use was 39.0% for moist cooking, 32.7% for frying and 28.3% for baking/grilling. Women, the elderly and those from other municipalities/states were more likely to use MH cooking. MH techniques were least prevalent among those of higher socioeconomic status. Among the techniques of DH cooking, women, the elderly and people with higher education and income were less likely to fry meats. Those born in Campinas and those with higher income, education, and those who ate fruits and vegetables on a higher weekly frequency were more likely to roast/grill meats. The results show the epidemiological profile associated with meat preparation techniques. Women, the elderly and those with lower education are more likely to use MH cooking techniques and less likely to fry meats. Those economically more favored are less likely to use MH techniques and frying, and more roasting/grilling.

Key words
Meat; Cooking; Food Intake; Health Surveys

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