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

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.