How safe are canned semi-finished meat products for our health?

Canned meat for lunch is a boiled meat product made from minced pork and dried ham.

In the 80s, the meat in question was particularly popular. And in Greece, it could accompany several dishes, such as an omelette or an addition to a plate of spaghetti.

So what is this product? The meat mixture is combined with preservatives and flavorings such as sugar, salt, potato starch and sodium nitrite, followed by a canning and sealing process.

The product first became popular during World War II as a quick, cheap and convenient way to feed soldiers.

Today, it is sold under various brand names around the world and is found in many home cupboards because it has a long shelf life and can be consumed in a variety of ways with other foods, quickly and easily.Some, however, are wary of its composition.

So the canned food sold in the U.S. as Spam is high in sodium, fat, and calories. It also contains a small amount of protein and a few micronutrients, such as zinc, potassium, iron, and copper. More specifically, a 56-gram serving of Spam contains the following:

• Calories: 174
• Protein: 7 grams
• Carbohydrates: 2 grams
• Fat: 15 grams
• Sodium: 32% of the Recommended Daily Intake (RDI)
• Zinc: 7% of the recommended intake.
• Potassium: 4% of the recommended intake.
• Iron: 3% of the recommended daily value.
• Copper: 3% of the recommended daily value.

In addition to these nutrients, lunch meat contains small amounts of vitamin C, magnesium, folate, and calcium.

Processed meat – ehthen any meat that has been modified either to improve its taste or to extend its shelf lifeMethods of meat processing include salting, curing, fermenting, smoking, or even adding chemical preservatives.

Lunch meat (canned) increases the risk of cardiovascular disease and some cancers.

A study of 448,568 adults found that Increased consumption of processed meat linked to higher risk of diabetes and coronary heart disease. Relevant studies have also shown thatExcessive consumption of processed meat may be linked to a higher risk of colon and stomach cancerIn addition, processed meat is associated with increased risk of other diseasessuch as chronic obstructive pulmonary disease (COPD) and hypertension.

In addition, canned meat (stewed meat) contains sodium nitrite, a common food additive used to prevent bacterial growth and improve the taste and appearance of the finished product.

However, when exposed to high temperatures and the presence of amino acids nitrites can be converted into nitrosamines — a dangerous compound associated with a number of negative effects on the body. For example, a review of 61 separate studies linked high intakes of nitrites and nitrosamines to an increased risk stomach cancer. Another major review linked nitrite consumption linked to increased risk of thyroid cancer and brain tumorsAnother study found that there may be a link between nitrite exposure and an increased risk of developing type 1 diabetes, although the results in this case were mixed.

Canned foods are high in sodium, as one serving (56 grams) contains more than 30% of the total daily sodium we should consume. Of course, people with hypertension should reduce the amount of salt in their diet, as research shows that Reducing sodium helps lower blood pressure. High salt intake can also cause bloating and swelling. In addition, a review of 10 separate studies (more than 268,000 people in total) linked more High sodium intake linked to increased risk of stomach cancer over 6-15 years.

At the same time, canned meat is rich in fats: one serving (56 grams) contains about 15 grams. Fats contain significantly more calories than proteins or carbohydrates: each gram of fat contains about 9 calories.

Compared to other protein sources such as meat, poultry, fish or legumes, luncheon meat contains significantly more fat and calories but offers little in the way of nutritional value. For example, per gram, luncheon meat contains 7.5 times the fat and almost twice the calories of chicken, and less than half the amount of protein.

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