A comprehensive overview of sodium, total and saturated fat content in meat products sold in Brazil

Abstract

Purpose Meat is a crucial source of protein and other nutrients for human health. However, excessive consumption of meat products is not advisable due to their elevated sodium and animal fat levels. Hence, there is a strong recommendation for reducing sodium and fat content in meat products. This study aims to delve into the current sodium, total and saturated fat content of meat products in the Brazilian market. Design/methodology/approach A total of 1,600 products underwent analysis. Findings The highest sodium concentrations were identified in jerked beef (5.48 g/100 g), charqui (5.21 g/100 g) and salted pork meat (2.58 g/100 g). In contrast, the highest total and saturated fat levels were observed in bacon (35.33 and 12.50 g/100 g), salami (26.00 and 9.25 g/100 g) and pork coppa (22.00 and 9.75 g/100 g). Most meat products were categorized as medium in terms of sodium (77.75%), total fat (52.93%) and saturated fat (48.25%). However, many meat products exhibited high total and saturated fat levels. Originality/value This study represents the first comprehensive examination of the sodium, total fat and saturated fat content listed on the labels of many meat products in Brazil.