TITLE:
An Analysis of the Consumption of Sausages in Scotland Using Supermarket Data
AUTHORS:
Cesar Revoredo-Giha, Beata Kupiec-Teahan, Wendy Wrieden, Victoria Davis, Philip Leat
KEYWORDS:
Scotland; Saturated Fats; Sodium; Consumer Choices; Sausages Consumption
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.7,
June
29,
2012
ABSTRACT: This paper addresses consumers’ choices by examining: current food choices made by different socio-economic groups; price barriers to diet improvement; and ways in which marketing may affect product choice. The study seeks: first, to analyze the differences in consumption of sausages of different nutritional composition among different socio-demo- graphic and lifestage groups; and second, using the example of sausages, to measure whether it is possible to improve diet quality without affecting household expenditure. Sausages represent a relatively high proportion of red and processed meat purchases in Scotland, contributing significantly to the fat and sodium in the Scottish diet. The data used consisted of two-years of weekly information from a top-4, UK supermarket. The results suggest that it is possible to purchase the same amount of a lower saturated fat or lower sodium sausage for the same price as a higher saturated fat or sodium sausage. However, it would cost more for some of the groups to replace a sausage that was both higher in saturated fat and higher in sodium with a lower saturated fat, lower sodium version in the household’s food basket.