Hygienic assessment of red and processed meat consumption among the adult population of Omsk region

Aim. To assess the consumption of red and processed meat among the adult population of Omsk Region in order to determine its significance as a risk factor for chronic non-communicable diseases. Materials and Methods. In 2023, a quota-based sample of the adult population of Omsk Region (n = 506) was surveyed. The frequency method was used to determine the amount and frequency of consumption of various meat products. Consumption was assessed in accordance with the World Health Organization guidelines. A comparative analysis was performed to evaluate the proportion of respondents who exceed the recommended meat consumption levels by sex and place of residence. Results. Excessive consumption of red meat was observed in every second resident of the Omsk region (51.2 ± 2.2%), in particular in combination with processed meat (71.2 ± 2.0 %). Sausage products accounted for 28.5% of total meat intake, poultry for 17.5 %, dumplings for 13.5 %, and pork and beef dishes for 10.9 % each. Red meat accounted for 50.8 % of consumed meat products. Average weekly red meat consumption was 624.4 ± 21.5 g, and men consumed more than women (690.6 ± 35.1 g per week versus 568.8 ± 26.0 g, respectively, p = 0.002). Processed meat accounted for 42 % of all meat products consumed. The highest consumption levels of meat products, including specific categories (red meat, processed meat, and red processed meat), were observed among urban residents compared with rural residents (p = 0.000), and among men compared with women (p = 0.015). Age-related differences in meat consumption, both overall and by category of meat products, were not statistically significant. Conclusion. Excessive consumption of red and processed meat among the majority of the adult population in the Omsk region poses additional cancer and cardiometabolic health risks.

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