Association between educational level and vegetable use in nine European countries

Public Health Nutrition - Tập 12 Số 11 - Trang 2174-2182 - 2009
Ritva Prättälä1, Samu Hakala, Albert‐Jan Roskam, Eva Roos, Uwe Helmert, Jūratė Klumbienė, Herman Van Oyen, Enrique Regidor, Anton E. Kunst
1National Public Health Institute, Helsinki, Finland. [email protected]

Tóm tắt

AbstractObjectiveThe relationship of socio-economic status and vegetable consumption is examined in nine European countries. The aim is to analyse whether the pattern of socio-economic variation with regard to vegetable consumption is similar in all studied countries with high v. low vegetable availability and affordability, and whether education has an independent effect on vegetable consumption once the effects of other socio-economic factors have been taken into account.DesignThe data for the study were obtained from national surveys conducted in Finland, Denmark, Germany, Estonia, Latvia, Lithuania, France, Italy and Spain, in 1998 or later. These surveys included data on the frequency of use of vegetables. Food Balance Sheets indicated that the availability of vegetables was best in the Mediterranean countries. The prices of vegetables were lowest in the Mediterranean countries and Germany.ResultsEducational level was positively associated with vegetable consumption in the Nordic and Baltic countries. In the Mediterranean countries, education was not directly associated with the use of vegetables but, after adjusting for place of residence and occupation, it was found that those with a lower educational level consumed vegetables slightly more often. Manual workers consumed vegetables less often than non-manual workers, but otherwise there was no systematic association with occupation.ConclusionsThe Mediterranean countries did not show a positive association between educational level and vegetable consumption. The positive association found in the Northern European countries is linked to the lower availability and affordability of vegetables there and their everyday cooking habits with no long-standing cultural tradition of using vegetables.

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Public Health Nutrition

Tập 12 Số 11

2174-2182

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