Trends in Unprocessed Red and Processed Meat Consumption in the Mexican Population, 2006-2020.

Area of Science:

• Nutrition Science
• Public Health
• Dietary Trends

Background:

• Meat consumption patterns in Mexico are not well understood.
• This lack of understanding has potential implications for diet-related diseases and dietary sustainability in Mexico.

Purpose of the Study:

• To assess trends in protein-rich food groups in Mexico.
• To determine the contribution of unprocessed red and processed meat to nutrient intake.

Main Methods:

• Utilized nationally representative dietary data from the Mexican National Health and Nutrition Survey (2006-2020).
• Employed survey-weighted generalized linear regression to analyze time trends and sociodemographic differences in consumption, adjusting for total energy intake.
• Assessed nutrient contribution using 24-hour dietary recall data from 2016.

Main Results:

• Unprocessed red meat consumption slightly decreased, while processed meat consumption remained stable from 2006 to 2020.
• Marginal increases in both unprocessed and processed meat consumption were observed among children and adolescents (6-19 years).
• Significant contributions of unprocessed and processed meat to heme iron and vitamin B12 intake were noted.

Conclusions:

• Processed meat consumption in Mexico exceeds dietary recommendations and shows no decline, posing potential health and environmental risks.
• Meat is a key source of heme iron and vitamin B12, but contributes less to other essential nutrients.
• Policies promoting reduced meat consumption, particularly processed meat, are unlikely to compromise nutritional status.