Is it Possible to Reduce the Harm From Red Meat – The Answer of Scientists

According to researchers, substances that are added as preservatives to processed foods made from red meat are especially dangerous for the human body.

Scientists working on the international PHYTOME project have found out the dangers of products added as preservatives to processed red meat products. The results of the study were published in the journal Molecular Nutrition and Food Research.

According to scientists, substances contained in plants such as rosemary, green tea, and Japanese reynutria can become a substitute for carcinogenic nitrites, which are usually added as preservatives to processed red meat products.

As part of this study, scientists added natural extracts of various plants and their mixtures to sausages and hams, as well as to boiled and dried red meat.

The authors found that the most effective substitutes for nitrite can be substances contained in rosemary and green tea, as well as resveratrol, an extract of Reynoutria japonica (a plant native to the Far East that has spread widely around the world).

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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