TRENTO. And cold cuts platter and maybe for the little ones i frankfurtersbut also a normal one sandwich with any type of cured meat on a quick lunch break: le processed meats, including the prosciutto – to quote the most common – they are part of the diet of many people, and this is evidence. But it is also evidence that for over 10 years the WHO – World Health Organization – ha placed processed meat in group 1 of carcinogenic substances for humans with the impact on health which is, it must be specified, dose-dependent: in short, daily and prolonged consumption which can cause problems in this respect.
Specifically, in 2015 l’International Agency for Research on Cancer (IARC) of Lyon established that the red meat is probably carcinogenic (class 2A of its classification) and that the Processed red meat, including sausages and cured meats, is certainly carcinogenic (class 1 of the IARC classification). But then, how to behave? Casting a glance on the topic is ithe dietician Michele Pizzininispecialist in Food Science, who explains how in any case we must not fall into alarmism which can also lead to incorrect food choices.
“In recent years I think an exasperated fury has developed – he explains – towards animal proteins which they do instead part of our food heritage for millennia.”
Net of this initial reflection, the doctor puts the magnifying glass on processed meats on which, while taking into account what the WHO says, it is necessary to reflect starting from the concepts of quantity, quality, balance and awareness.
“We need to do one distinction between types of meat: I can say it is It is right to advise against foods such as frankfurtersor those in which the origin of the raw material is sometimes unclear. But if we talk about quality cold cuts, whose origin and processing are known and in which there are no large quantities of preservativesit is not necessary to eliminate them: we are in fact talking about pproducts subject to processes that do not alter the meatand in which the main preservative is salt. Naturally it must not be abusedbut they can be integrated into a balanced diet.”
Broadening the thought on animal proteins in general, Pizzinini explains how iour body is “equipped” to assimilate them. And what it is not advisablebased on alarmism or radicalization of thought, sometimes tainted by “bad communication”, moving too far away from our “natural” diet perhaps taking a risk, to avoid animal proteins, to integrate with other foods, even of plant origin, maybe ultra-processed.
“I am of the opinion that the condaily consumption of animal proteins – concludes the doctor – it is a advantagenaturallyand we eat in a balanced way: which perhaps means alternating fresh quality meat twice a week, as well as the fish, eggs and cheese. In summary: I think that the animal proteins have an ‘extra edge’ compared to vegetable ones e they should absolutely not be eliminatedbut managed in a prudent manner, always focusing on the quality of the products”.
