When we travel, it’s not just about seeing new places—it’s about fully experiencing them. And that includes what we eat. Pork? That’s a hard no for us. No matter how much it’s hyped as a local delicacy—whether it’s jamón in Spain, crispy bacon at brunch, or cevapi in the Balkans—it’s just not worth it. This isn’t about being picky. It’s about health.
The Correlation Between Pork Consumption and Cancer Rates
The relationship between pork consumption and cancer rates is complex, shaped by factors like genetics, lifestyle, and healthcare quality. However, looking at the data, there’s an alarming observable trend.
High Pork Consumption Countries
Countries that consume the most pork also tend to have the highest cancer rates:
- Croatia: 59.12 kg per capita, cancer rate: 313.4 per 100,000
- Spain: 56.18 kg per capita, cancer rate: 274.6 per 100,000
- Montenegro: 55.32 kg per capita, cancer rate: 238 per 100,000
- Poland: 53.64 kg per capita, cancer rate: 262.8 per 100,000
- Serbia: 52.27 kg per capita, cancer rate: 250.4 per 100,000
- Hungary: 48.43 kg per capita, cancer rate: 336.7 per 100,000
- Lithuania: 47.57 kg per capita, cancer rate: 287.9 per 100,000
- Latvia: 47.31 kg per capita, cancer rate: 288.9 per 100,000
- Czech Republic: 46.47 kg per capita, cancer rate: 280.9 per 100,000
- Austria: 42.25 kg per capita, cancer rate: 258.5 per 100,000
- South Korea: 41.37 kg per capita, cancer rate: 234.7 per 100,000
- Slovakia: 41.29 kg per capita, cancer rate: 283.3 per 100,000
Low Pork Consumption Countries
In contrast, countries with little to no pork consumption report lower cancer rates:
- Yemen: 0 kg per capita, cancer rate: 83.1 per 100,000
- Djibouti: 0 kg per capita, cancer rate: 90.7 per 100,000
- Sudan: 0 kg per capita, cancer rate: 95.6 per 100,000
- South Sudan: 0 kg per capita, cancer rate: 99.4 per 100,000
- Maldives: 0 kg per capita, cancer rate: 105.3 per 100,000
- Afghanistan: 0 kg per capita, cancer rate: 106.2 per 100,000
- Comoros: 0 kg per capita, cancer rate: 106.8 per 100,000
- Somalia: 0 kg per capita, cancer rate: 121 per 100,000
- Turkmenistan: 0 kg per capita, cancer rate: 122.7 per 100,000
- Libya: 0 kg per capita, cancer rate: 132.3 per 100,000
*Pork Consumption Source: World Population Review
*Cancer Rates Source: World Cancer Research Fund
Crunching the Numbers
So, we ran the numbers using the Pearson formula with the data you gave, and bam! The result is a Pearson correlation coefficient of about 0.7592. What does that mean? Well, it’s telling us that there’s a pretty solid connection between pork consumption per capita (in kilograms) and cancer rates per 100,000 people. Basically, as pork consumption goes up in these countries, cancer rates tend to follow suit.
However, while an r-value of 0.76 shows a strong link, it doesn’t mean that chomping down on more pork causes cancer to skyrocket. It just means that, based on this dataset, the two things seem to go hand-in-hand in a positive, straight-line way. More pork, more cancer? Yeah, but not a direct cause and effect.
SEEK OUT THE BEST PORK 🥇🐖
We don’t really eat pork anymore, but if we did, we’d be all over Snake River Farms. Seriously, they’re serving up some of the best pork in the U.S. of A. Switching to high-quality pork over factory-farmed stuff makes a huge difference in taste and health, though it can be a bit tricky to find—pork’s been marketed as the cheap meat for so long, it’s hard for people to mentally stomach paying top dollar. But trust us, it’s worth it in this case.
Heritage Breeds
Snake River Farms Heritage breeds like Kurobuta are raised with care, producing tender, flavorful meat packed with nutrients. These pigs are slow-growing and require extra attention, which is why farmers don’t mess around with their well-being. We asked Snake River Farms and confirmed—they don’t use any mRNA vaccines on their pigs, keeping things pure and premium.
Modified RNA Vaccines in Pork: What You Need to Know
Around 2018, Merck Animal Health introduced SEQUIVITY, a modified RNA-based vaccine for swine. While the pork industry initially downplayed its use, the broader debate over Modified RNA technology—amplified by COVID-19 vaccines—brought renewed attention to its role in livestock, sparking concern and discussion. This issue gained further attention when American cattle ranchers began expressing apprehension about the potential use of modified RNA (modRNA) vaccines in their livestock.
Missouri House Bill 1169
Missouri House Bill 1169 (HB 1169) was introduced in response to these concerns. The bill aimed to mandate labeling of products that could act as “gene therapy” or potentially alter genetic material, including meat from animals treated with modRNA vaccines. Despite strong public support, lawmakers failed to pass it, leading to speculation that Merck and other pharmaceutical interests influenced the decision.
modRNA Vaccines in Pork: Lack of Transparency and Labeling Concerns
For several years, modRNA vaccines have been used in livestock, yet there is no clear tracking of which hog farms or processing plants utilize them. This lack of transparency raises concerns for consumers, especially since no federal regulations require meat to be labeled when treated with modRNA technology.
Without labeling laws, consumers cannot know whether the pork they purchase comes from vaccinated animals. This becomes even more concerning given ongoing questions about whether modRNA is fully metabolized before slaughter. If regulatory agencies do not require disclosure, how can consumers make informed choices about the meat they consume?
Is modRNA in Pork Fully Metabolized?
Pigs are commonly used in biomedical research due to their physiological similarities to humans. While modRNA persists in the human body, this raises concerns about how long it remains in livestock. Despite industry claims that modRNA degrades quickly in pigs, no independent research confirms this. Without clear studies, consumer concerns about modRNA in pork remain unanswered.
We don’t have a single study showing modified mRNA – containing synthetic pseudouridine – is broken down or leaves the body.
— Mary Talley Bowden MD (@MdBreathe)
Are modRNA Vaccines Fully Metabolized Before Slaughter?
Research indicates that modRNA and spike proteins from vaccines can persist in the body for up to 8 weeks or longer. Since hogs are typically slaughtered between 6 to 10 weeks after receiving the vaccine, it is unclear whether the modRNA has fully metabolized by the time the meat reaches consumers. This uncertainty raises questions about whether consumers might be consuming meat that still contains residual vaccine components.
Pork: A Cheap, Low-Quality Meat with Hidden Dangers
Despite its ban in Canada, Australia, and Europe for causing cancer, genetic mutations, and sperm abnormalities, Carbadox is still widely used in the U.S. This antibiotic forces pigs to grow unnaturally fast, keeping industrial pork production cheap and efficient at the cost of serious health concerns.
Despite the FDA being aware of its extreme cancer risks since 2016, Carbadox remains in pork products like ham, sausage, lunchmeat, hot dogs, and ribs. Even after the FDA’s 2017 ban on weight-promoting antibiotics, Carbadox is still allowed for this purpose.
The FDA has made little progress in banning it due to resistance from the animal pharmaceutical industry. While the FDA suggests no change in food choices, there is no safe level of Carbadox or its byproducts in food without posing a risk to consumers.
Where Are Livestock Vaccines Injected?
Livestock vaccines are typically administered into the hindquarters—where some of the most desirable cuts of meat come from. While some researchers initially claimed that modRNA remains localized at the injection site, studies now show that modified modRNA and spike protein from vaccines can spread beyond this area. Given that these areas are directly used for human consumption, it raises further questions about the safety of modRNA in the meat supply.
Smithfield Foods: Who Controls America’s Pork Supply?
Smithfield Foods was once a well-known American pork company. Over time, it became the largest pork producer in the U.S., acquiring a significant industry share. In 2013, the company was sold to WH Group, a Chinese-owned corporation, raising concerns over foreign control of American food production. Today, Smithfield continues to produce a variety of popular meat brands in the U.S.
Since the acquisition, some critics have questioned the company’s farming practices and food quality standards. Concerns have been raised about animal welfare, the use of hormones and chemicals in meat production, and emerging discussions about the role of modRNA technology in livestock.
Moreover, producers are not required to report to the FDA which drugs they use on their livestock. Do you trust Chinese pork farm producers to make the best choices for Americans?
Smithfield Foods was sold to China’s WH Group in 2013. The deal, valued at $4.7 billion, was the largest acquisition of a U.S. company by a Chinese firm at the time.
Pork: A Cheap, Low-Quality Meat
Have you ever noticed that pork is one of the cheapest meats available? It’s often advertised as a budget-friendly option, but that doesn’t necessarily mean it’s a healthy choice. Much of the pork on the market today comes from factory farms, where the focus is on keeping production costs low.
Industrial pig farming relies on mass production, low-cost feed (often consisting of GMO corn and soy), and unsanitary crowded conditions, which can affect the quality of the meat. Pigs are frequently given vaccines to prevent disease, but this can lead to concerns about the overuse of medications, which can affect the meat’s overall quality and safety. With their diet primarily consisting of GMO corn, soy, and other waste products, pigs are not raised in a way that prioritizes high-quality, nutrient-dense meat.
But My Bacon
Many Americans have an unhealthy addiction to bacon. Question their obsession with it, and the backlash is almost immediate—but at what point does the love for bacon outweigh the serious risk of digestive cancers?
Have you ever wondered what goes into your bacon? Bacon, like many processed pork products, poses some serious health risks. Nitrates and nitrites are chemical compounds commonly added to preserve the meat and give it that signature pink color. But when consumed, these preservatives can form nitrosamines, chemicals linked to an increased risk of cancer, including colorectal, stomach, pancreatic, and esophageal cancer.
In addition to the preservatives, how you cook your bacon matters too. When bacon is fried or charred, harmful compounds like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) can form. These chemicals are carcinogenic and have been shown to damage DNA over time.
Pork and Parasites
Pork can harbor parasites such as Trichinella spiralis, Taenia solium, and Toxoplasma gondii, posing health risks if undercooked. While freezing pork at specific temperatures can eliminate certain parasites, this method is not standard in typical pork processing. Instead, the industry relies on controlled management practices, pharmaceuticals, and meat inspections to ensure safety.
⚠️ Parasitic Infections from Pork
Trichinella spiralis and Taenia solium are parasites found in pork, while Toxoplasma gondii can also be transmitted through undercooked pork but is more commonly associated with cat feces and contaminated food or water.
Breakdown:
- Trichinella spiralis: Causes trichinosis, typically from eating undercooked or raw pork containing Trichinella larvae.
- Taenia solium: The pork tapeworm, found in contaminated or undercooked pork, causing taeniasis and sometimes cysticercosis if larvae invade tissues.
- Toxoplasma gondii: Often linked to cats and their feces, this parasite can also spread through undercooked pork, causing toxoplasmosis—a risk for pregnant women and those with weak immune systems. It has been shown to alter its host’s behavior to aid its survival. Could this parasite be a hidden force behind people’s bacon addiction?
Religious Aspects
Across the world, many religious traditions discourage or prohibit pork consumption. In Islam, pork is considered haram, or forbidden, under dietary laws outlined in the Quran. Similarly, Jewish dietary laws in the Torah classify pork as unclean, making it forbidden for those who observe kosher guidelines. Referencing Old Testament scriptures such as Leviticus, some Christians also choose to avoid pork which labels it as impure.
While most Christian denominations do not enforce these restrictions, some believers follow biblical dietary principles as a matter of faith. These religious practices have influenced dietary habits for generations. With such widespread and deeply rooted avoidance of pork across various cultures and faiths, it’s worth considering that perhaps this long-standing practice holds more significance than simply tradition, and there may be valid reasons for its strict adherence.
Read: It’s interesting to cross-reference the foods prohibited in the Bible with those known to carry a higher risk of parasites, raising the question of whether ancient dietary laws held deeper health insights beyond religious practice.
The Pig Paradox: Cannibalism, Human Traits, and Science
Beyond science, pigs exhibit behaviors that add to their complex reputation. As opportunistic omnivores, they can resort to cannibalism, consuming weaker or deceased members of their group when food is scarce.
This trait, combined with their biological similarities to humans, has fueled discomfort around pork consumption. The idea that pigs will eat anything—even their own—adds to the unease, reinforcing concerns about hygiene, disease, and the ethics of eating an animal with such unsettling traits.
Pigs share remarkable biological similarities with humans, making them valuable in medical research. Their organs, skin, and metabolism closely resemble ours, leading to breakthroughs such as pig-derived insulin and advancements in Xenotransplantation, which uses genetically modified pig parts for human organ transplantation.
Due to their comparable tissue composition, forensic scientists also use pig carcasses to study human decomposition. This resemblance has contributed to the unsettling notion that pork bears similarities to human flesh, an idea reinforced by forensic research and survival accounts.
Pork. The Other White Meat
While the slogan “Pork. The Other White Meat” was created in 1987 by the National Pork Board to promote pork as a healthy alternative to chicken and turkey, there have been discussions and articles exploring its unintended associations with human flesh. This connection arises from historical accounts where human meat has been described as tasting similar to pork.
For instance, some cannibalistic societies referred to human flesh as “long pig” due to its comparable taste. An article from Smithsonian Magazine titled “What Does Human Flesh Taste Like? The Answer Depends on Who You Ask” delves into these descriptions.
Additionally, discussions on platforms like Reddit have highlighted the eerie overlap between the slogan and these historical references. While the marketing campaign was not intended to reference human meat, the coincidental connection has sparked curiosity and dark humor in various discussions.
Cannibalism in Historical Accounts
Exploring Taste Comparisons and Survival Situations
“The Mutiny on the Bounty” by John Boyne (or earlier sources) — The accounts of the survivors, particularly from the HMS Bounty, mention cannibalism during their survival journey, which indirectly touches on the taste comparisons made between human meat and pork.
“Cannibalism: A Perfectly Natural History” by Bill Schutt — This book provides an overview of cannibalism throughout history, including the cultural and survival contexts where human flesh was consumed. It includes details on reported taste comparisons to pork.
Anthropological Fieldwork on Tribes Practicing Cannibalism — Many anthropologists have documented tribes practicing ritualistic cannibalism in regions like Papua New Guinea. Notably, some of the early 20th-century explorers noted the similarity between human and pork meat in their writings, though such sources may be limited in more recent academic studies due to the taboo nature of the topic.
Survivor Accounts from Shipwrecks — Accounts such as those from the Essex whale shipwreck or the Donner Party often describe survivors consuming human flesh to stay alive, sometimes comparing the flavor to pork. These primary sources, such as the written reports by Owen Chase from the Essex or later writings by members of the Donner Party, are often cited.
“The History of Cannibalism” by Richard Sugg — This book delves into the history of cannibalism and often references how human flesh was described in comparison to other meats like pork, especially in historical survival situations.
What to Do
Many cultures have a strong cultural attachment to pork, particularly bacon, making it difficult for some to consider cutting back. However, if cutting out pork completely isn’t an option, consider making healthier choices to protect your and your family’s well-being.
Seek Out Better Pork Options
Choosing high-quality pork over mass-produced factory meat can make a big difference in both health and flavor. While better alternatives exist, they can be difficult to find and come at a premium price—largely because pork has traditionally been marketed as an inexpensive meat for the masses. Consider:
Heritage Breeds
These pigs are often raised in better conditions, producing more flavorful and nutrient-dense meat. Heritage breed pigs, like those used for Kurobuta pork, are highly valued for their exceptional quality.
Due to their slow-growing nature and unique genetics, farmers take great care in raising them, as harming or stressing these animals can negatively affect the prized meat they produce. The value of heritage pork is so high that farmers do everything possible to ensure their well-being. For instance, we reached out to Snake River Farms to confirm that they do not inject their pigs with any mRNA vaccines, ensuring the purity and premium quality of their pork.
Pasture-Raised Pork
Pigs raised on pasture have better nutrient profiles, including higher omega-3s and lower inflammatory fats. Some websites, like Where to Buy Beef and Pork Direct, help consumers connect with local farms and cooperatives to purchase beef and pork directly from the source, some offering regional and nationwide shipping options.
Organic Pork
Raised without antibiotics or synthetic hormones, organic pork avoids many of the concerns linked to factory-farmed meat. However, organic pork is very difficult to find for consumers. Consumers looking for the cleanest products available may want to explore the Cornucopia Institute.
Use Healthier Cooking & Preparation Tips
To reduce the risks associated with cooking pork, avoid charring and high heat, as frying and grilling at high temperatures can create harmful compounds. Instead, opt for baking, roasting, or slow-cooking. Using marinades with herbs, vinegar, and citrus can also help minimize the formation of carcinogens during cooking. Additionally, trimming excess fat from pork is beneficial since harmful substances can accumulate in the fat, so choosing leaner cuts can further reduce health risks.
Reduce Processed Pork Consumption
It’s important to limit your intake of bacon, sausage, and deli meats, as these often contain nitrates, nitrites, and preservatives that are linked to health risks. Instead, look for “nitrate-free” options, as some brands offer uncured or naturally preserved alternatives that can provide a healthier choice without the added harmful ingredients. Scanning products with the Yuka app can also help identify cleaner options, making it easier to choose healthier alternatives when shopping.
By choosing better sources of pork and preparing it more thoughtfully, you can still enjoy it while minimizing health risks.
Pork Consumption to Cancer Rates per Capita for 169 Countries
Data details and analysis for pork consumption to cancer rates are available from major health research sources.
| Country | Pork Consumption (kg per capita) | Cancer Rate (per 100,000) |
|---|---|---|
| Croatia | 59.12 | 313.4 |
| Spain | 56.18 | 274.6 |
| Montenegro | 55.32 | 238 |
| Poland | 53.64 | 262.8 |
| Serbia | 52.27 | 250.4 |
| Hungary | 48.43 | 336.7 |
| Lithuania | 47.57 | 287.9 |
| Latvia | 47.31 | 288.9 |
| Czech Republic | 46.47 | 280.9 |
| Austria | 42.25 | 258.5 |
| South Korea | 41.37 | 234.7 |
| Slovakia | 41.29 | 283.3 |
| China | 40.18 | 201.6 |
| Portugal | 39.65 | 294.6 |
| Romania | 39.44 | 276.5 |
| Germany | 38.63 | 274.2 |
| Belarus | 37.83 | 273.2 |
| Estonia | 37.03 | 282.5 |
| Italy | 34.62 | 284.5 |
| Bulgaria | 33.99 | 222 |
| France | 32.89 | 339 |
| Belgium | 32.38 | 324.7 |
| Cyprus | 32.3 | 292.3 |
| Vietnam | 32.29 | 150.8 |
| Luxembourg | 32.14 | 273.3 |
| Netherlands | 30.5 | 341.4 |
| Bahamas | 30.19 | 192.7 |
| United States | 29.58 | 367 |
| Russia | 29.34 | 248.1 |
| Finland | 29.27 | 276.9 |
| Ireland | 28.57 | 344.7 |
| Sweden | 28.32 | 310 |
| Switzerland | 27.52 | 292.7 |
| Greece | 27.27 | 258.7 |
| Australia | 26.56 | 462.5 |
| United Kingdom | 25.92 | 307.8 |
| Norway | 25.66 | 357.9 |
| Denmark | 25.58 | 374.7 |
| Chile | 25.11 | 188.7 |
| New Zealand | 24.55 | 427.3 |
| Malta | 22.72 | 282.5 |
| Japan | 22.58 | 267.1 |
| Canada | 22.2 | 345.9 |
| Mexico | 21.76 | 140.9 |
| Uruguay | 21.53 | 279.9 |
| Slovenia | 21.27 | 305.1 |
| Iceland | 21.03 | 268.3 |
| New Caledonia | 20.9 | 287.6 |
| Cuba | 19.08 | 220.8 |
| Ukraine | 17.66 | 199.9 |
| Belize | 17.38 | 114.7 |
| Argentina | 16.98 | 215.8 |
| Saint Lucia | 16.78 | 166.8 |
| Malawi | 16.77 | 159.5 |
| Brazil | 16.54 | 214.4 |
| North Macedonia | 16.3 | 206.9 |
| Philippines | 15.32 | 185.4 |
| Costa Rica | 14.96 | 177.7 |
| Dominican Republic | 14.42 | 167 |
| French Polynesia | 14.27 | 228.1 |
| Barbados | 14.17 | 205.3 |
| Samoa | 13.94 | 240 |
| Laos | 13.63 | 154.5 |
| Colombia | 13.47 | 177.6 |
| Bosnia and Herzegovina | 13.11 | 218.6 |
| Thailand | 13.02 | 154.4 |
| Vanuatu | 12.78 | 108.2 |
| Georgia | 12.12 | 197.5 |
| Panama | 12.04 | 154.9 |
| Cape Verde | 11.54 | 87 |
| Moldova | 11.51 | 232.2 |
| Ecuador | 11.33 | 152.7 |
| Armenia | 11.11 | 201.6 |
| Paraguay | 10.5 | 192.2 |
| Bolivia | 10.27 | 143.8 |
| Timor Leste | 10.22 | 84.5 |
| Burkina Faso | 9.95 | 125.2 |
| Republic of the Congo | 9.61 | 80.7 |
| Papua New Guinea | 8.82 | 188.7 |
| Angola | 8.28 | 133.5 |
| Suriname | 8.02 | 169.5 |
| Gabon | 7.82 | 114.4 |
| Kazakhstan | 7.74 | 162.3 |
| Trinidad and Tobago | 7.35 | 186.7 |
| Guyana | 7.3 | 142.5 |
| Malaysia | 7.29 | 142.1 |
| Honduras | 7.17 | 128 |
| Venezuela | 6.77 | 184.8 |
| Albania | 6.37 | 160.8 |
| Nicaragua | 6.09 | 133.5 |
| Cambodia | 6.05 | 138.3 |
| South Africa | 5.61 | 203.4 |
| Lesotho | 5.25 | 115.5 |
| El Salvador | 5.25 | 127.1 |
| Myanmar | 5.15 | 135.5 |
| Guatemala | 5.04 | 121.8 |
| Liberia | 4.84 | 115.2 |
| Peru | 4.84 | 173.8 |
| Sao Tome and Principe | 4.42 | 104.9 |
| Mozambique | 4.38 | 128.8 |
| Fiji | 4.35 | 174.8 |
| Namibia | 4.15 | 193.5 |
| Haiti | 4.09 | 141.1 |
| Central African Republic | 3.92 | 101.8 |
| Mauritius | 3.92 | 140 |
| Bhutan | 3.84 | 87.6 |
| Solomon Islands | 3.84 | 134.8 |
| Jamaica | 2.82 | 199.6 |
| Uganda | 2.73 | 154.4 |
| Mongolia | 2.66 | 235.8 |
| Togo | 2.2 | 107.5 |
| Cameroon | 1.81 | 126 |
| Nigeria | 1.66 | 113.6 |
| Eswatini | 1.64 | 135.3 |
| Ghana | 1.3 | 120.4 |
| Kyrgyzstan | 1.29 | 125.8 |
| Senegal | 1.25 | 113.9 |
| Nepal | 1.21 | 81.6 |
| Zambia | 1.19 | 159.5 |
| Israel | 1.1 | 245.8 |
| Benin | 0.94 | 102.6 |
| Indonesia | 0.93 | 136.9 |
| Madagascar | 0.89 | 117.4 |
| Lebanon | 0.87 | 168.8 |
| Burundi | 0.83 | 128.2 |
| Azerbaijan | 0.78 | 152.3 |
| Gambia | 0.76 | 79.2 |
| DR Congo | 0.71 | 103 |
| Tanzania | 0.7 | 140.1 |
| Zimbabwe | 0.68 | 208 |
| Bahrain | 0.65 | 113.8 |
| Sierra Leone | 0.6 | 35.9 |
| United Arab Emirates | 0.59 | 105.1 |
| Ivory Coast | 0.53 | 137 |
| Rwanda | 0.51 | 83.2 |
| Oman | 0.42 | 105.3 |
| Botswana | 0.41 | 115.4 |
| Kenya | 0.37 | 149.1 |
| Guinea | 0.36 | 116.3 |
| Qatar | 0.35 | 82.4 |
| Iraq | 0.34 | 136.6 |
| Tajikistan | 0.29 | 91.7 |
| India | 0.22 | 98.5 |
| Kuwait | 0.22 | 111.4 |
| Uzbekistan | 0.17 | 112.7 |
| Chad | 0.11 | 118.1 |
| Sri Lanka | 0.09 | 106.9 |
| Syria | 0.09 | 138.6 |
| Niger | 0.08 | 83.7 |
| Mali | 0.04 | 139.9 |
| Morocco | 0.03 | 149.8 |
| Ethiopia | 0.02 | 104.5 |
| Bangladesh | 0.01 | 105.6 |
| Egypt | 0.01 | 166.1 |
| Yemen | 0 | 83.1 |
| Djibouti | 0 | 90.7 |
| Sudan | 0 | 95.6 |
| South Sudan | 0 | 99.4 |
| Maldives | 0 | 105.3 |
| Afghanistan | 0 | 106.2 |
| Comoros | 0 | 106.8 |
| Somalia | 0 | 121 |
| Turkmenistan | 0 | 122.7 |
| Libya | 0 | 132.3 |
| Tunisia | 0 | 135.4 |
| Algeria | 0 | 141.2 |
| Iran | 0 | 149 |
| Jordan | 0 | 152.6 |
| Turkey | 0 | 225.9 |
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