(P19-008-24) Trends in Red and Processed Meat Intake From 2012 to 2018 and Their Contribution to Nutrient Intake in Mexico

Objectives: Trends in red and processed meat consumption may have consequences for Mexico’s diet-related disease burden and environmental impacts of the food system. We assessed national trends in red and processed meat intake in Mexico and sociodemographic predictors of these trends.

Methods: We used nationally representative (ages 1-111 years) dietary intake data from the Mexican National Health and Nutrition Survey, collected using a semi-quantitative food frequency questionnaire in 2012 (n=6,871), 2016 (n=15,175), and 2018 (n=18,303). We tested for time trends in daily intake (g) of red and processed meat, and then for predictors of these trends by including interaction terms with sociodemographic variables, using Generalized Estimating Equation linear regression, adjusted for total energy intake. In 2016, a 24-hour dietary recall was also administered and allowed us to assess the contribution of red and processed meat to nutrient intake. All analyses were survey-weighted and accounted for within household correlations.

Results: Intake of both red and processed meat decreased significantly over the study period [change in average g/day intake per two-year survey round (95% CI)]: β = -0.57 (-0.69, -0.45) and -0.25 (-0.32, -0.17), respectively]. Red meat intake increased with time in the 0-5 and 6-11 age groups, females, and those with a high school, bachelors or graduate school education. Whereas, processed meat decreased with time in the 12-19 age group and among urban residents. Additionally, red and processed meat substantially contributed to heme iron (54.9 and 58.6 %, respectively) and vitamin B12 intake (40.2 and 21.4%, respectively) but less than 20% of all other essential nutrients among consumers. Declining consumption translates to a < 1.8% average change in heme iron and vitamin B12 per capita intake per 2-year survey cycle.

Conclusions: Overall red and processed meat consumption declined in Mexico from 2012 to 2018, however, trends varied by sociodemographic group. Moreover, red and processed meat are important contributors to heme iron and vitamin B12 intake among consumers. Reductions in consumption are unlikely to immediately impact population-level nutrition, but could have an effect in the long run if trends persist.

Funding Sources: K. Connors is funded by the Edinburgh Earth, Ecology, and Environmental Doctoral Training Partnership.