HEALTH IMPLICATIONS AND NEW CONSUMPTION PARADIGMS OF PROCESSED MEAT PRODUCTS: REVIEW
DOI:
https://doi.org/10.61164/remunom.v1i1.3441Keywords:
doenças crônicas; oxidação lipídica; sistemas de produção; sustentabilidade.Abstract
Modern agriculture and industrial food systems have changed production systems. Unsustainable food consumption manifests itself as damage to both human health and the ecosystem. Faced with personal, public and planetary health challenges, issues related to healthy diets and the sustainability of food systems were discussed. The present study consists of a literature review on the effect of consuming oxidized lipid compounds on health from processed meat products. Meat is a food with high preference among consumers and has a lipid fraction composed of fatty acids and cholesterol. These, due to the presence of unsaturated bonds, are susceptible to oxidative processes initiated by free radicals with the formation of oxidized compounds, which causes losses in the quality and safety of food. Diet and nutrition are essential factors for the prevention of chronic degenerative diseases and must associate the improvement of the sustainability of production systems with the healthiness of processed meat products.
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