Reduced red and processed meat consumption is associated with lower diet costs in US households: a national analysis of protein substitutions

• Main Authors: Dania Orta-Aleman (Author), Andrew L Thorne-Lyman (Author), Roni Neff (Author), Julia Wolfson (Author), Laura E Caulfield (Author)
• Format: Book
• Published: Cambridge University Press, 2024-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Abstract Objective: To examine the association between red and processed meat consumption and total food expenditures in US households and explore whether households could reduce food costs by substituting these meats with other protein sources such as poultry, seafood, eggs and plant proteins. Desi...