Processed Red Meat and the Risks Associated with High Consumption in Brazil

Josileide Gonçalves Borges, Pollyane Ferreira De Negreiros, Jaqueline Gabrielly Alves Ferraz, Ana Carolina De Lima Franco Soares
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Abstract

Meat and its derivatives are products of high nutritional value and are widely used in people's diets. However, red meat derivatives have a high lipid content and during storage they produce toxic compounds such as malondialdehyde. In addition, they undergo salting processes and this greatly increases sodium consumption in the final diet.The objective of this work is to analyze the content of chlorides and malonaldehydes in cured red meats and to relate it to the emergence and/or increase in the incidence of some diseases. Nineteen different types of cured red meat derivatives were analyzed for chlorides, lipids and malonaldehydes using official methodologies. The malonaldehyde (MDA) content ranged from 3.82 to 0.31 mg MDA/Kg of meat. The chloride content in the products ranged from 10.05 to 0.18 g. 100 g-1, with a meatball brand having the highest value among the tested products. The percentage of lipids ranged from 15.82 to 1.42%. The exaggerated intake of chlorides, lipids and malonaldehydes coub beemergence and/or aggravation of several diseases, therefore, it is necessary to inform the population about the reduction in the consumption of these products as a preventive measure against illness.
巴西加工红肉及其与高消费量相关的风险
肉类及其衍生物是具有高营养价值的产品,广泛应用于人们的饮食中。然而,红肉衍生物的脂质含量很高,在储存过程中会产生丙二醛等有毒化合物。此外,它们还经过腌制过程,这大大增加了最终饮食中的钠摄入量。这项工作的目的是分析腌制红肉中氯化物和丙二醛的含量,并将其与某些疾病的出现和/或发病率的增加联系起来。使用官方方法分析了19种不同类型的腌制红肉衍生物的氯化物、脂类和丙二醛。丙二醛(MDA)含量为3.82 ~ 0.31 mg /Kg。产品氯化物含量在10.05 ~ 0.18 g. 100 g-1之间,其中肉丸品牌的氯化物含量最高。脂质含量为15.82% ~ 1.42%。氯化物、脂类和丙二醛的过量摄入可能会引起和/或加重几种疾病,因此,有必要向民众宣传减少这些产品的消费,作为预防疾病的措施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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