How safe is the luncheon meat in a can for our health

The canned luncheon meat is a cooked product made from ground pork and processed ham. During the 1980 ’ s, this meat was particularly popular in our country, since it could accompany several dishes, such as omelette or pasta sauce. The meat mixture is combined with preservatives and flavouring agents, such as sugar, salt, potato starch and sodium nitrite, followed by the process of canning and sealing. The product became initially popular during World War II as a fast, cheap and convenient food for feeding troops. Today, it is sold under various label names around the world and is located in several home cabinets, as it has a long life span and can be consumed in various ways along with other foods, quickly and easily. Some, however, are wary of its final composition. Thus, the luncheon meat released in the US as “Spam”, has the following nutritional elements: It’s rich in sodium, fat and calories. It also provides a small amount of protein and several micronutrients, such as zinc, potassium, iron and copper. In particular, one portion of Spam 56 grams contains the following: Calories: 174 Protein: 7 grams Carbohydrates: 2 grams Fat: 15 grams Sodium: 32% of Daily Reference Intake (RDI) Zinc: 7% RDI Potassium: 4% RDI Iron: 3% RDI Copper: 3% RDI Copper: 3% RDI In addition to these nutrients, the luncheon meat provides small amounts of vitamin C, magnesium, folate and calcium. What is processed meat Processed meat shall be considered any meat that has been modified, either to improve its taste, or to extend its shelf life. Meat processing methods include salting, maturation, fermentation, smoking or adding chemical preservatives. Luncheon meat is a species of processed meat, such as hot dogs, bacon and salamia. Consumption of processed meat increases the risk of heart disease and certain types of cancer. A study in 448.568 adults showed that increased consumption of treated meat is associated with a higher risk for both diabetes and coronary disease. Related studies have also shown that excessive consumption of treated meat may be associated with a higher risk of colon and stomach cancer. In addition, treated meat has been associated with an increased risk of other conditions, such as chronic obstructive lung disease (GDP) and hypertension. Contains sodium nitrite In addition, the luncheon meat contains sodium nitrite, a common food additive used to prevent the growth of bacteria, to improve the taste and appearance of the final product. However, when exposed to high heat and the presence of amino acids, nitrites can be converted into nitrosamine, a dangerous compound associated with a number of negative effects on the body. For example, a review of 61 individual studies linked the high intake of nitrites and nitrosamine to an increased risk of stomach cancer. Another major review associated the intake of nitrites with an increased risk of thyroid cancer and tumour formation in the brain. Other investigations found that there may be a link between exposure to nitrites and an increased risk for type 1 diabetes mellitus, although the results in this case were mixed. Contains a large amount of sodium (salt) Luncheon meat has a high sodium content, since one single portion (56 grams) contains over 30% of the total daily amount of sodium to be consumed. Of course, people with hypertension should reduce salt in their diet, as studies show that the reduction in sodium helps to reduce blood pressure. High salt intake can also cause bloating and swelling. Furthermore, a review of 10 individual studies—in over 268,000 subjects overall—recommended the highest sodium intake with an increased risk of stomach cancer over a period of 6-15 years. High fat content At the same time, the luncheon meat is rich in fat, with about 15 grams in one serving (56 grams). Fat is significantly higher in calories than proteins or carbohydrates, with each gram of fat containing about 9 calories. Compared to other sources of protein such as meat, poultry, fish or legumes, luncheon meat is significantly higher in fat and calories, but offers nothing else in terms of nutrition. For example, per gram weight, the luncheon meat contains 7.5 times the amount of fat and almost twice as much calories as the chicken and less than half the amount of protein.