Red and processed meat consumption by adult population in Ribeirão Preto, Brazil

Vol. 1, 2019. - 119128
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Abstract

In 2015 the International Agency for Research on Cancer (IARC) classified processed meat as a Group 1 carcinogen. Processed meat is meat that has been cured, salted, smoked, or otherwise preserved in some way, such as bacon, sausages, ham, salami, and pepperoni. This classification was based on sufficient evidence in humans that the consumption of processed meats causes colorectal cancer. Additionally, red meat has been classified as a Group 2A carcinogen due to limited evidence that consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect. The World Cancer Research Fund and the National Cancer Institute (Brazilian Ministry of Health) recommend avoiding processed meat as much as possible. The consumption of red meat should not exceed three portions of red meat per week, around 350 to 500 grams. This work aimed to obtain data about processed and red meat consumption among the adult population (18-69 years old) residents in Ribeirão Preto, Brazil. One-hundred and fifty-one participants (61 males and 90 females) answered a 7-days Recordatory Recall, where they informed the amount of meat consumed each day. Sixty-eight participants (45%) reported consuming more than 50 g of processed meat per week and, 39% consume more than 100 g per week. Regarding red meat intake, results obtained showed that 84 participants (56%) consume more than 350 g, and 45 individuals (30%) consume more than 500 g. High consumers (95th percentile) related an intake of up to 869 g of red meat per week and around 231 g of processed meat. Intake of red and processed meat by half of the population evaluated is higher than the optimal amount. Scientific evidence also links the dietary pattern observed in this study to risk of death from cardiovascular diseases, risk of stroke, and type 2 diabetes.

Institutions
  • 1 Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo (USP)
Keywords
Processed meat
red meat
consumption