Saturated fatty acids and total fat daily intake through consumption of processed meat products

Dejana Trbovic; Radivoj Petronijevic; Brankica Lakicevic; Mirjana Lukic; Vesna Jankovic; Zoran Petrovic; Ivan Nastasijević

Dejana Trbovic Institute of Meat hygiene and technology
Radivoj Petronijevic Institute of Meat Hygiene and Technology
Brankica Lakicevic Institute of Meat Hygiene and Technology
Mirjana Lukic Institute of Meat Hygiene and Technology
Vesna Jankovic Institute of Meat Hygiene and Technology
Zoran Petrovic Institute of Meat Hygiene and Technology
Ivan Nastasijević Institute of Meat Hygiene and Technology

Keywords: processed meats, nutrition, fatty acids, health

Abstract

A b s t r a c t: Processed meat/fish products were evaluated for the saturated fats and the total fats daily intake in relation to Serbian and European regulations. Saturated fats daily intake indicate that fish pâté and chicken cooked sausages provided less than the recommended daily limit of saturated fat (limited to 10% of total fat intake)while 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 fish pâtés and was considerably higher in turkey, ham and chicken pâté (17.5, 21.9, 46.9 respectively), cooked chicken sausages (8-15), canned chopped meat (13-16) and dry fermented sausages (22-27). The works of other authors have shown that it is difficult to make a product that will meet the sensorial criteria and at the same time achieve a reduced daily intake of total fat and especially saturated fat. The results of improvements of meat products often lack such data in the consumption of new products. The obtained results could be of importance for the establishment of tables for nutritional value of products. Health promotion activities by public health authorities as well as better education of consumers about beneficial nutrition habits should reduce the rate of coronary heart disease (CHD).