La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Dry cured meat in the diet

Salt processed meat has positive nutritional characteristics for their protein and fatty acid content, but others may be negative: high salt and fat levels and nitrate and nitrite contents. We reviewed the main nutritional issues for these components. Then, with the highlights of epidemiologic data, we analyzed the main results for the relationship between processed meat and health. There is a small increase of the risk of diabetes, cardiovascular disease and colorectal cancer for high processed meat consumption. This risk is observed for higher processed meat consumption than that which is observed in French people. It appears that a moderate intake included in a diversified healthy diet together with regular physical activity, is quite in accordance with good nutrition and health.

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