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

Background: Meat consumption trends in Mexico are poorly understood, and this may have implications for Mexico's diet-related disease burden and the sustainability of diets. Objectives: We assessed trends in protein-rich food groups and the contribution of unprocessed red and processed meat to nutrient intake. Methods: We used nationally representative (all ages) dietary information from the Mexican National Health and Nutrition Survey, collected using a semiquantitative food frequency questionnaire in 2006, 2012, 2016, 2018, and 2020. We tested for time trends and sociodemographic differences in daily consumption using survey-weighted generalized linear regression, adjusting for total energy intake. The contribution to nutrient intake was assessed from a 2016 24-h dietary recall. Results: Energy-adjusted unprocessed red meat consumption decreased slightly from 2006 to 2020, but processed meat remained unchanged [change in daily consumption (g) per survey cycle (95% confidence interval) Conclusions: Processed meat consumption is well-above dietary targets and has not declined in Mexico, with modest increases among young people, posing potentially negative health and environmental consequences. Meat was a major contributor to heme iron and vitamin B12, but less so (<10%) for other essential nutrients. Therefore, policies to encourage meat reduction, particularly processed meat, are unlikely to adversely affect nutritional status.