Spaniards have reduced their meat intake by 1 kilo per year
In the last years, Spain has seen a decrease in meat consumption but that doesn't necessarily mean that the Spaniards are eating healthier. According to data released by the Ministry of Agriculture, Fisheries and Food (MAPA), meat consumption is down by 4 kilos compared to 2013, going down from 50.6 kg to 46.6 kg. However, about 80% of the meat consumed in households is red or processed, the least recommended by the World Health Organization (WHO) and the International Agency for Research on Cancer (IARC) due to the risk related to the development of cancer.
The WHO sets the recommended weekly limit of red meat at 500 grams and the processing limit at "little or nothing". Only in households are consumed on average about 300 grams of red meat a week and 210 grams of processed. Of the latter, Spaniards are eating about 30 grams a day, just over half of the 50 grams a day that increase the risk of developing colon cancer by 18%, but far from the advice of "little or nothing", is described in an article from El Mundo.
By type of product, however, the most consumed meat is chicken meat, with about 13 kg per inhabitant per year. They are followed by pork and beef with 10 and 5 kilos per year. Apart from this trend, and within the processed group, are fuet, bacon and butter, which are consumed slightly more now than five years ago.
From the Spanish provinces, La Rioja is the leader in the reduction of meat consumption (-24%), followed by Cantabria (-17%). In opposition, Galicia is the only province where meat consumption has grown in the last five years due to the increase in chicken and pork. It's also the only area in Spain where pork is more consumed than chicken.
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