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: = -0.28 (-0.49, -0.08) and 0.01 (-0.06, 0.09), respectively]. Among 6-19 y olds, unprocessed red and processed meat consumption marginally increased. Other protein-rich foods such as seafood, legumes, nuts, and seeds decreased over time, whereas poultry and dairy increased. Egg consumption remained constant. Unprocessed red and processed meat contributed substantially to per capita heme iron intake (23% and 26%, respectively) and vitamin B12 intake (17% and 9.8%, respectively). 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.