Adherence to Dietary Recommendations for Red and Processed Meat in Poland: Insights from the 2017-2020 National Nutrition Survey

Abstract

Background/Objectives: Meat is an important source of nutrients, but the excessive consumption of red and processed meat raises concerns related to its association with chronic diseases. This study aimed to analyze the consumption of red and processed meat in Poland, compare it to dietary recommendations and examine sociodemographic factors affecting consumption patterns. Methods: Data from two representative studies conducted in 2017-2020, including 4000 adult inhabitants of Poland, were analyzed using a repeated 24-h recall to estimate the intake of red meat (RM), processed meat (PM), and combined red and processed meat (CRPM). CRPM intake was compared to national recommendations. Statistical analyses were performed using weighting to improve result generalization and adjust for demographic distribution errors. Results: The mean daily intake of CRPM was 139.0 g, including 64.0 g of RM and 75.3 g of PM. PM accounted for 59.4% of CRPM intake. Men consumed significantly more CRPM than women (171 g/day vs. 106 g/day, p < 0.001). Significant differences were found between age groups in RM consumption (p < 0.001) with younger individuals consuming more RM. PM intake was highest among middle-aged respondents (35-54 years, p < 0.001). Consumer profiles most closely aligned with the recommended ≤70 g/day intake included women (OR = 0.36, p < 0.001), older individuals (OR = 1.01, p = 0.002), and those with higher education (OR = 1.38, p = 0.010). Conclusions: The results indicate a significant exceedance of recommended meat intake, particularly processed meat, posing a health risk. Targeted public health interventions are needed, especially for younger men and middle-aged groups, to reduce processed meat consumption and promote healthier alternatives.

Keywords: Polish population; adherence to dietary recommendations; intake; processed meat; red meat.

Figure 1

Sex and age-related differences in red and processed meat consumption: mean values with 95% confidence intervals ((A) red meat, (B) processed meat, (C) combined red and processed meat, (D) ratio of red to processed meat).