The Nutri-Score Scale-A Tool for Assessing the Nutritional Quality of Processed Meat Products Available on the Polish Market.

Although meat and meat products are important sources of protein in the human diet, consumption appears to be a predisposing factor in the onset of several civilisation diseases, particularly red meat and its products. One way to reduce diet-related diseases is to guide consumers towards consciously purchasing healthier foods by including a nutrition declaration on product labels, such as by using a "front-of-pack" (FOP) labelling system. This study aimed to determine the Nutri-Score classes for processed meat products, distinguish products that are potentially better for consumers, and determine whether the refined algorithm significantly contributed to a change in product classification. An analysis of the labels of 1700 products available on the Polish market indicated that most processed meat products qualified as class D and E. Comparing the refined Nutri-Score calculation algorithm with the original algorithm resulted in a slight change in product allocation. Poultry products were ranked more favourably than red meat products. The most significant change in product allocation (by 35.2%) was achieved by reducing salt content by 30% and fat content by 10%. Among the processed meat products, some are more highly ranked and are hence considered better from a nutritional perspective than others in that group.

Assessment of dietary exposure to food additives used in Polish processed meat products.

Dietary exposure assessments have been performed for nitrites, phosphates, erythorbic acid, and sodium erythorbate in processed meat in Poland. The exposure has been estimated based on the maximum level of use of additives contained in Regulation - tier 2 and the concentration of additives in processed meat - tier 3, additionally for nitrites. Daily intake was estimated using 24-h recall, repeated three times. Exposure analyses were correlated with the frequency of occurrence of food additives based on label analysis (tiers 2a and 3a). The mean nitrite intake from processed meat at tier 2 was 0.1 mg/kg bw (143% ADI), 0.08 mg/kg bw (118% - ADI) at tier 2a, 0.03 mg/kg bw (43% - ADI) at tier 3, and 0.026 mg/kg bw (37% - ADI) at tier 3a. The mean intakes of phosphate and erythorbic acid/sodium erythorbate from processed meat were 3.26 and 0.54 mg/kg bw (8.2% and 9% - ADI), respectively at tier 2. None of the respondents exceeded the ADIs for phosphates or erythorbic acid/sodium erythorbate. In contrast, nitrite consumption is of great concern because of significant ADI exceedances, particularly among young children.

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health.

Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects.