Abstract:
Background. The consumption of processed meat was linked with an increased risk of
cardiovascular and oncological diseases, including colorectal cancer. The WHO has classified
it as a Group1 Carcinogen, infering that a daily intake of 50g rises the risk of colorectal cancer
by 18%, which is a major public health problem.
Objective(s). Assessing the population's perception of the risks associated with the
consumption of processed meat and identifying the needs for information and nutritional
education at the population level.
Materials and methods. Relevant scientific studies published between 2013-2023 were
analyzed. At the same time, a quantitative study was conducted on a sample of 324
respondents (aged between 15-65) by applying an online and direct questionnaire. The data
obtained were processed and statistically interpreted (descriptive method and analysis of
proportions).
Results. The study data has shown that 85% of respondents know the risks associated with
consuming processed meat and 59% got their opinion influenced by the online environment and social networks. About 89.5% would like more information and recommendations
validated by medical and nutritional specialists. The main reasons cited for consuming
processed meat were the pleasant taste and ease of preparation (60%). At the same time,
58.9% of participants would change their eating habits to improve their health and reduce
the risk of diseases, and 16.2% stated that they had already made this transition, opting for
unprocessed meat.
Conclusion(s). The need to intensify efforts to inform and educate the population was
emphasized, involving medical and nutritional specialists in promoting the truthful
information sources necessary to reduce the risk of cardiovascular and oncological diseases
associated with the consumption of processed meat.
