IMPLICACIONES EN LA SALUD Y NUEVOS PARADIGMAS DE CONSUMO DE PRODUCTOS CÁRNICOS PROCESADOS: REVISIÓN
DOI:
https://doi.org/10.61164/remunom.v1i1.3441Palabras clave:
doenças crônicas; oxidação lipídica; sistemas de produção; sustentabilidade.Resumen
La agricultura moderna y los sistemas alimentarios industriales han cambiado los sistemas de producción. El consumo insostenible de alimentos se manifiesta como daño tanto a la salud humana como al ecosistema. Frente a los desafíos de salud personal, pública y planetaria, se discutieron temas relacionados con las dietas saludables y la sostenibilidad de los sistemas alimentarios. El presente estudio consiste en una revisión de la literatura sobre el efecto del consumo de compuestos lipídicos oxidados en la salud a partir de productos cárnicos procesados. La carne es un alimento con alta preferencia entre los consumidores y posee una fracción lipídica compuesta por ácidos grasos y colesterol. Estos, por la presencia de enlaces insaturados, son susceptibles a procesos oxidativos iniciados por radicales libres con la formación de compuestos oxidados, lo que ocasiona pérdidas en la calidad e inocuidad de los alimentos. La dieta y la nutrición son factores esenciales para la prevención de enfermedades crónico degenerativas y deben asociar la mejora de la sostenibilidad de los sistemas de producción con la salubridad de los productos cárnicos procesados.
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