title: Some factors that may alter consumption of animal products. A review.
abstract: Trends in consumption of animal products are discussed, including reasons for changes. Although consumption of some products has increased--notably that of broilers and beef--for other products, it has declined, i.e., total dairy products and eggs. Evidence shows that consumers desire a lower fat content in both meat and dairy products, although, in the case of meat, minimal levels are necessary for palatability. Overall, it is suggested that consumers are concerned with nutritional quality and are influenced by health-related concerns. The use of vegetable proteins as extenders and substitutes for animal proteins is reviewed, with the conclusion that they will continue to influence consumption of animal products.
mesh_terms: D000818:Animals; D003258:Consumer Behavior; D003611:Dairy Products; D004041:Dietary Fats; D004044:Dietary Proteins; D007182:Income; D008460:Meat / Q000592:standards; D009747:Nutritional Physiological Phenomena; D014674:Plant Proteins, Dietary / Q000032:analysis; D011202:Poultry Products; D012756:Sheep; D013025:Glycine max; D013552:Swine; D014481:United States
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D014674:Plant Proteins, Dietary