Saturated fatty acids and total fat daily intake through consumption of processed meat products
2017
Trbovic, Dejana (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Lakicevic, Brankica (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Lukic, Mirjana (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Jankovic, Vesna (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Petrovic, Zoran (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Nikolic, Aleksandra (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Nastasijevic, Ivan (Institute of Meat Hygiene and Technology, Belgrade (Serbia))
Processed meat/fi sh products (pâtés, cooked chicken sausages, canned chopped meat and dry fermented sausages) were evaluated for their contribution to the total daily intake of saturated fats and total fats, in relation to Serbian and European regu- lations. Estimations of saturated fat daily intakes indicated that fi sh pâté and chicken cooked sausages would provide similar amounts to the recommended daily limit of saturated fat (limited to 10% of total fat intake), while the calculated contributions from pork and beef meat products were much greater (pâtés 20–53%; canned chopped meat 22–23%; dry fermented sausages 65–81%). The ratio of n-6/n-3, as an indicator of lipid quality, was ≤4 in fi sh pâtés and was considerably higher in turkey, ham and chicken pâté (17.5, 21.9 and 46.9 respectively), cooked chicken sausages (8.55–14.98), canned chopped meat (13.28–16.07) and dry fermented sausages (22.12–26.78). The results obtained could be of importance for the establishment of tables for nutritional value of products. It was confi rmed that a regular intake of saturated fat and total fat via consumption of processed meat products, in particular processed pork products, was likely to be high in the Serbian general population. We speculate that this is, in turn, is likely to increase the potential risk for development of coronary heart disease (CHD). The increased awareness of the meat industry regarding the importance of the fat content/quality in processed meat products and its impact on health, optimization of the product specifi cations (replacement of SFAs with unsaturated fats), health promotion activities by public health authorities, as well as better education of consumers about benefi cial nutrition habits (e.g. Mediterranean diet) should reduce the rate of CHD.
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