Hispanics are more likely to consume protein

While U.S. Hispanics and non-Hispanics consume foods high in protein, Hispanics consume chicken, legumes, eggs, and fish/seafood more frequently than non-Hispanics, finds The NPD Group. From a trend perspective, these foods have maintained a similar level of importance among Hispanics compared to five years ago, except for legumes that have declined somewhat, according to NPD’s National Eating Trends Hispanic research. Among both English- and Spanish-dominant U.S. Hispanics, tradition and heritage are among the factors that drive meal time choices including sources of protein.

Foods and beverages served in U.S. Hispanic households are the result of centuries of family tradition and national cuisine carried from origins in Spain, Mexico, Puerto Rico, Cuba, and other Spanish-speaking countries in the Caribbean and Central/Latin/South America. Chicken (pollo) and beans (frijoles) are proteins that U.S. Hispanics say are among the top foods that most reflect their Hispanic heritage. Chicken is the top main dish food included in U.S. Hispanics’ in-home dinner meals and is included in more afternoon meals compared to those of non-Hispanics.

Although U.S. Hispanics have unique preferences in protein, they do consume beef and yogurt at a similar rate as non-Hispanics. Compared to five years ago, beef consumption has declined in importance among Hispanics while yogurt has grown. Protein foods that Hispanics consume less frequently than non-Hispanics include cheese, nuts/seeds, peanut butter and turkey.

Source: Originally published on HispanicAd.com as Hispanics are More Likely to source Protein Based on Meal Traditions, April 22, 2013.