title: Determination of the causes of tendency toward red meat and meat products in the west of Iran.
abstract: BACKGROUND
  Although meat constitutes an important part of many consumers' diet, its consumption has become a quiet controversial issue. Several factors are effective on tendency to red meat consumption. The 2007's report of the world Cancer Research Fund makes the recommendation to limit the consumption of red meat to less than 500 g per week. The aim of this study is to determine meat and meat products consumption and causes of tendency to red meat among people of Khorramabad city, Iran.
  
  
  METHODS
  This cross- sectional study was carried out on 300 adults (178 women and 122 men; aged 19-70 years) of Khorramabad city, Iran. Red meat and processed meat intake (from a FFQ), demographic and causes of tendencies to red meat consumption (from a self-reported questionnaire) were evaluated. Statistical methods included independent t- test and one-way ANOVA.
  
  
  RESULTS
  Consumption of red meat and meat products was 531.8 ± 543.5 g/w and 132.5 ± 251.1 g/w, respectively. The most important factors of tendencies toward red meat consumption were delectability, palatability, accessibility, cultural and traditional beliefs, and lack of food diversity in Lorestan province, animal husbandry, nomadic life, and hospitality. Red meat consumption was more common among men and lower in the income levels of $300.
  
  
  CONCLUSIONS
  The results demonstrated that red meat consumption in adult people of the west of Iran was high. Since consumption of meat and meat products may create health concerns for people, it is necessary for policymakers to adopt effective strategies to advocate the use of fish and poultry.
authors.affiliation: Department of Nutrition, Medical School, Lorestan University of Medical Sciences, Khorramabad, Iran.
authors.forename: Ebrahim
authors.initials: E
authors.lastname: Falahi
authors.forename: Farzad
authors.initials: F
authors.lastname: Ebrahimzadeh
authors.forename: Khatere
authors.initials: K
authors.lastname: Anbari