What risks do health organizations cite when recommending moderation for processed meats?
Answer
Higher saturated fat content, added nitrates, and high sodium levels.
Health organizations frequently advise limiting the consumption of processed meats, such as sausages or deli meats, due to several specific negative nutritional characteristics associated with their preparation. These risks center on ingredients added during processing or inherent qualities of the product type. Specifically, processed varieties are noted for having higher levels of saturated fat compared to unprocessed options, the inclusion of added nitrates, and significantly elevated sodium levels, all of which contribute to potential negative health outcomes when consumed excessively.
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