Tendencias en el consumo de carne roja no procesada y procesada en la población mexicana, 2006-2020
Kaela Connors1,2, Lindsay M Jaacks2, Peter Alexander1,2
1School of Geosciences, University of Edinburgh, Edinburgh, United Kingdom.
Current developments in nutrition
|December 23, 2025
Resumen
El consumo de carne procesada se mantiene alto en México, especialmente entre los jóvenes, sin observarse una disminución. Es poco probable que la reducción del consumo de carne, especialmente de variedades procesadas, afecte negativamente el estado nutricional, según este estudio.
Área de la Ciencia:
- Ciencia de la Nutrición
- Salud Pública
- Tendencias Dietéticas
Sus antecedentes:
- Los patrones de consumo de carne en México no se comprenden bien.
- Esta falta de comprensión tiene posibles implicaciones para las enfermedades relacionadas con la dieta y la sostenibilidad de la dieta en México.
Objetivo del estudio:
- Evaluar las tendencias de los grupos de alimentos ricos en proteínas en México.
- Determinar la contribución de la carne roja no procesada y procesada a la ingesta de nutrientes.
Principales métodos:
- Se utilizaron datos dietéticos representativos a nivel nacional de la Encuesta Nacional de Salud y Nutrición de México (2006-2020).
- Se empleó regresión lineal generalizada ponderada por encuestas para analizar las tendencias temporales y las diferencias sociodemográficas en el consumo, ajustando por la ingesta total de energía.
- Se evaluó la contribución de nutrientes utilizando datos de recordatorio dietético de 24 horas de 2016.
Principales resultados:
- El consumo de carne roja no procesada disminuyó ligeramente, mientras que el consumo de carne procesada se mantuvo estable entre 2006 y 2020.
- Se observaron aumentos marginales en el consumo de carne tanto no procesada como procesada entre niños y adolescentes (6-19 años).
- Se notaron contribuciones significativas de la carne no procesada y procesada a la ingesta de hierro hemo y vitamina B12.
Conclusiones:
- El consumo de carne procesada en México excede las recomendaciones dietéticas y no muestra disminución, lo que representa posibles riesgos para la salud y el medio ambiente.
- La carne es una fuente clave de hierro hemo y vitamina B12, pero contribuye menos a otros nutrientes esenciales.
- Es poco probable que las políticas que promueven la reducción del consumo de carne, en particular la carne procesada, comprometan el estado nutricional.
Palabras clave:
Méxicotendencias de consumocarne procesadadietas sostenibles y saludablescarne roja no procesadaMás Videos Relacionados
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