Mexico Dietary Intake in Grams Per Capita of Meat Preserved by Smoking, Curing, Salting, or Addition of Chemical Preservatives 2012
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
Coverage type
Country
Time period covered
January, 2012 - December, 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
Citation
Contributors
Suggested citation
National Institute of Public Health (Mexico). Mexico Dietary Intake in Grams Per Capita of Meat Preserved by Smoking, Curing, Salting, or Addition of Chemical Preservatives 2012. Cuernavaca, Mexico: Center for Nutrition and Health Research, National Institute of Public Health (Mexico).