DAVAO CITY, (PNA) — The Food and Nutrition Research Institute (FNRI) has warned Davao consumers about the dangers of eating processed food, although it admitted that some food companies have now become more aggressive in improving the nutrition content of their products.
“Mahirap and buhay ngayon so people tend to buy food that are cheaper especially those from the market which puts them at a greater risk since they do not know the ingredients and the processes used,” FNRI Chief Science Research Specialist Zenaida V. Narciso said during a recent visit to the city.
She said the nitrates-filled processed food like tocino, hotdog and corned beef expose them to carcinogenic nitrosoamines which are formed when meat is heated.
The addition of Vitamin C and E as antioxidants may however inhibit the formation of the carcinogenic substance, she added.
“Consumers should be wary about the contents of the food they buy and should opt for processed foods that contain Vitamic C or ascorbic acid which combat the formation of carcinogens,” she said.
Reputable companies have added ascorbic acid and other antioxidants to their processed meat and poultry products as a response to FNRI’s study on nitrates, she added.
While the labeling of the nutrition content of food products is not yet mandatory, she said, some food companies voluntarily show the ingredients of their products on the wrappers.
But when you buy tocino or chorizo from the market or other vendors, she added, there is no way of knowing what ingredients were used and if the products contain the allowable nitrates level.
FNRI data shows that the maximum safe level of nitrate content for cured, not-heat treated processed meat, poultry is 1,598 mg/kg and 416 mg/kg of nitrite. However, the maximum safe level of nitrates is much lower for cured and dried processed meat or poultry at 365 mg/kg and nitrite at only 134 mg/kg.
A nationwide study conducted by FNRI in major groceries found out that among the processed meats with the highest nitrite concentration of 339.3mg/kg and longganisa from Southern Leyte with 328.8mg/kg.
On the other hand, San Miguel Pure Foods (SMPF) is eyeing more wellness products by 2020 by incorporating the nutrition value of food in their product development. SMPF has partnered with FNRI for its “Push for Protein” campaign to promote the importance of nutritious food.
“With the processed food issue leaning towards the negative, we really have to make sure that our employees know what our food products contain and how they respond to government regulations so they can become efficient marketers,” SMPF Wellbeing Manager, Llena T. Arcenas said.
She also debunked the common belief that meat products in the market are fresh since these are not frozen and said that fresh meat should be frozen at below 5 degree Celsius immediately after slaughter to prevent the growth of bacteria. Meat products in the market are however displayed using room temperature and this hastens the growth of bacteria, she added.