In a recent study presented by the White Layer Pork Agri-Food Interprofessional Organization (INTERPORC), it has been revealed that cured meats are not only a classic in gastronomy, but also have a significant concentration of beneficial bacteria, often surpassing other fermented foods. This work, led by Dr. Antonio Escribano, a professor in Sports Nutrition, highlights the potential of these products as an integral part of a healthy and balanced diet.
The study, entitled ‘Probiotics in processed meats’, was carried out within the framework of the Nutrition, Health and Agri-Food Sector Chair of the Ortega Marañón Foundation. According to Alberto Herranz, general director of INTERPORC, the research was conducted to delve deeper into the effects of probiotics in traditional foods and to emphasize the importance of cured meats in daily nutrition.
Ana Agar, representative of the food consultancy Tecoal, presented findings that highlight the high presence of beneficial microorganisms, such as lactobacillus, in cured meats such as chorizo, salchichón, and fuet. These products were defined by Agar as “functional foods that offer great nutritional benefits to consumers.”
Another key point highlighted by Dr. Escribano is the ability of probiotics in cured meats to survive the intestinal transit, meaning they reach the intestine alive, reinforcing their role as a healthy food. This discovery suggests new opportunities to incorporate these products into healthy diets.
Furthermore, José Antonio Barroso, general director of Microal Laboratories and author of the book ‘SOS Probiotics’, emphasized the lack of knowledge regarding the potential of raw cured meats as a source of probiotics. Their positive impact on digestive health and functional nutrition is significant, prompting consideration of their inclusion in the diet.
This study not only reaffirms the tradition of cured meats in our gastronomy, but also opens up new perspectives for their consideration in the realm of health and nutrition, proposing a reevaluation of their role in the modern diet.
via: MiMub in Spanish
