Global Health Data Exchange - Discover the World's Health Data

Mexico Dietary Intake in Grams Per Capita of Meat Preserved by Smoking, Curing, Salting, or Addition of Chemical Preservatives 2012

Nav

General Info
Original or alternative title 
Dietary intake in g/per capita of meat preserved by smoking, curing, salting, or addition of chemical preservatives, including bacon, salami, sausages, or deli or luncheon meats like ham, turkey, and pastrami
Geography 
Mexico (MEX)
Coverage type 
Country
Time period covered 
01/2012 - 12/2012
Data type
Estimate
Summary 

These data look at dietary intake in grams per capita of meat preserved by smoking, curing, salting, or addition of chemical preservatives in 2012. This includes bacon, salami, sausages, deli or luncheon meats like ham, turkey, and pastrami. Data are disaggregated by sex and region.

Keywords 
Diet, Nutrition, Processed meats
GHDx Entry last modified on: Nov 6, 2018