Maguire and Monsivais ( 37 ) also present evidence of a social gradient in intake, with a significant trend across each SES indicator; for example the lowest earning households consumed 15·7 g/d more RPM than the highest earning households, those with no formal qualifications consumed 21·9 g/d more RPM than those with a degree qualification, and higher managerial and professional occupations consumed 25·5 g/d less RPM than those in routine occupations.
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Socioeconomic and demographic drivers of red and processed meat consumption: implications for health and environmental sustainability.
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