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Association between educational level and vegetable use in nine European countries

  • Ritva Prättälä (a1), Samu Hakala (a1), Albert-Jan R Roskam (a2), Eva Roos (a3), Uwe Helmert (a4), Jurate Klumbiene (a5), Herman Van Oyen (a6), Enrique Regidor (a7) and Anton E Kunst (a2)
  • DOI: http://dx.doi.org/10.1017/S136898000900559X
  • Published online: 30 April 2009
Abstract
AbstractObjective

The 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.

Design

The 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.

Results

Educational 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.

Conclusions

The 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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Corresponding author
*Corresponding author: Email ritva.prattala@thl.fi
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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

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Public Health Nutrition
  • ISSN: 1368-9800
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