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

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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
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.

Citation
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).