Mexico's Nutritional Transition: Challenges and Opportunities

Mexico faces a nutritional transition from traditional to processed diets. To combat rising unhealthy eating habits, promoting sustainable agriculture and affordable, nutritious options is vital. Collaboration between stakeholders can pave the way for a healthier, greener future.

Mexico's Nutritional Transition: Challenges and Opportunities
A colorful display of fresh fruits and vegetables, promoting the importance of traditional, plant-based diets in Mexico's nutritional transition. Image by Silvia from Pixabay

In Mexico, a profound nutritional transition is underway, where traditional diets are giving way to the consumption of processed and ultra-processed products. Additionally, changes in food production methods are impacting the country's food landscape. During the monthly session of the Permanent Seminar on Agriculture, Food, and Sustainability, organized by the University Program for Sustainable Food (PUAS) at the National Autonomous University of Mexico (UNAM). Experts discussed the challenges and opportunities in achieving healthy and sustainable diets in the country.

Shifting Dietary Patterns

A healthy diet is one that provides adequate calories, is safe, includes diverse food groups, and is culturally appropriate, respecting the unique traditions of each community. However, Mexico is currently undergoing a nutritional shift marked by a transition from traditional diets rich in legumes, maize, fruits, and vegetables to more industrialized, globalized, and Westernized diets. These modern diets are characterized by a high intake of refined sugars, saturated fats, and animal products.