A research on determining of the red meat consumption behaviours on healthcare professionals: The case of Izmir

The main purpose of this study is determination of red meat consumption behaviours of health professionals working in various occupational subgroups in İzmir. The primary data that constitute the main material of the study; it was obtained from a questionnaire survey conducted by face to face interview with 149 healthcare professionals living and working in İzmir. A Five-Point Likert Scale was used to measure attitudes and behaviours related to red meat among healtcare professionals. One-way analysis of variance (ANOVA) or Kruskal-Wallis test was used to determine differences between groups. Multiple comparison tests were applied when difference between groups were significant. The results of the study were examined in three sections as red meat consumption, consumption of processed red meat products and opnions of healtcare professionals towards red meat. 96 % of the healthcare professionals participating in the survey consume red meat. Opinions that frequent consumption of the red meat negatively affects cardiovascular health and that red meat consumption is carcinogenic, the participation rates of healthcare proffessionals are lower than expected. It has been determined that this segment, which has received health education and has access to income level red meat, is cautious in consumption of red meat product, which are largely processed from red meat consumption. Keywords: Red meat, consumption, health, healthcare professionals, İzmir.