levels of 1.63 g/100 g and 2.88 g/100 g for salt content in ham and bacon ... bacon rashers (n=23): back and streaky (smoked and unsmoked versions of each),.
Salt levels and proximate composition of cured meat products G. Delgado-Pando, P. Allen, and R. Hamill1 1
Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
Two thirds of the dietary salt consumed in industrial countries is obtained through processed food. Cured meat products are one of the main contributors to this consumption. An excess of dietary sodium is related with negative health outcomes such as high blood pressure. The Food Standards Agency (FSA) established target levels of 1.63 g/100 g and 2.88 g/100 g for salt content in ham and bacon products, respectively. The aim of this study was to assess the actual salt levels and composition in different types of cured meat products. Three different types of cooked ham products (n=30): premium, formed and reformed ham; four types of bacon rashers (n=23): back and streaky (smoked and unsmoked versions of each), and two types of joints (n=16): bacon and ham, were purchased from four different retail shops. This survey showed that the mean salt contents of cooked ham products and ham joints were higher than the FSA guidelines (1.74 ± 0.61 and 2.37 ± 0.37, respectively). However, even though the mean salt content in bacon products was in line with the FSA proposed levels (2.53 ± 0.75 g/100 g) 25 % of the samples had values above the guidelines. Salt levels of cured meat products were not significantly influenced by bacon smoking or the type of cooked ham, but fat content significantly differed among the different types of products. Consequently, the type of product and its composition should be considered when salt reducing strategies are being applied.
