Processed meat consumption – a challenge for health

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.