Study: Lifestyle Changes Boost Poultry, Fish Consumption
Purdue University researchers studying 30 years of U.S. Department of Agriculture data found that a combination of demographic, health, and ease-of-preparation factors led to increased consumption of poultry and fish in the United States. Meanwhile, consumption of beef and pork either dipped or stagnated. (Abstract excerpted from survey summary)
Statistical review of U.S. Department of Agriculture per capita consumption data from 1970-1999 showed a decline in beef consumption and flat levels of pork consumption. On the other hand, there was a large increase in poultry consumption and a slight increase in fish consumption.
Prior to the mid-1980s, beef and pork were the most frequently consumed types of meat, but by the late 1980s, poultry and beef became the most frequently consumed meats.
The Purdue researchers concluded that changes in the American diet and greater numbers of women in the work force were the primary forces behind the gains made by poultry and fish. The introduction of microwavable foods and the addition of poultry and fish on fast-food restaurant menus also contributed.