Doctors blame him for a lot.
The French are fond of cold meats, whether for the aperitif, as a starter or to accompany a raclette. According to a survey by French charcuterie, 67% of French people eat it at least once a week. One of them is particularly appreciated by the French who consume more than 70,000 tonnes per year. However, doctors and specialists in nutrition have a lot to blame him.
First, it is very rich in saturated salt and fat, two factors responsible for bad cholesterol and cardiovascular disease. Afterwards, “It is an ultra transformed product which contains nitrites (indicated on the product by E249, E250, E251, E252) to ensure its preservation and increase its red color“warns the naturopath Audrey Vergès. Nitrites are food additives that should be limited because they are associated – if they are consumed immoderately – with a risk of colorectal and stomach cancer, confirms the National Agency Safety National Food (ANSES) in An expert report. Finally, like all the transformed meats, it is highly inflammatory for the whole body, especially for the intestinal microbiota because it tends to acidify the organism, therefore to unbalance the flora and cause an unheeded inflammatory reaction.
So who pleads guilty? “”Like all oily cold meats, dry sausage and its variants (the rosette, the chorizo, the salami or the Arles sausage to name only they, editor’s note) have a poor nutritional profile. It remains a pleasure food that can be consumed once in a while, during a raclette or an aperitif evening, but while keeping in mind that there will be no nutritional benefits to consume it“Insists our expert.
ANSES advises not to eat more than 150 grams of cold meats during the week and to exceptionally eat so -called “oily” cold meats like sausages, rillettes, mortadelle, brains or pâtés. “”And head for “lean” cold meats like white ham, provided that it is without nitrites. For example, eating a slice per day does not pose any problems“Concludes our interlocutor.