An analysis of the consumption of sausages in Scotland using supermarket data

C Revoredo-Giha, B Kupiec-Teahan, W Wrieden, V Davis, PMK Leat

Research output: Contribution to journalArticlepeer-review


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 proc- essed 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.
Original languageEnglish
Pages (from-to)879 - 888
Number of pages10
JournalFood and Nutrition Sciences
Issue number7
Publication statusPrint publication - Jul 2012

Bibliographical note



  • Consumer choices
  • Saturated fats
  • Sausages consumption
  • Scotland
  • Sodium


Dive into the research topics of 'An analysis of the consumption of sausages in Scotland using supermarket data'. Together they form a unique fingerprint.

Cite this