Reformulation of processed meat to attenuate potential harmful effects in the gastrointestinal tract - A review of current knowledge and evidence of health prospects

Background: Red meat is nutrient rich and the impact of meat intake on human health receives attention. On the one hand, meat provides important nutrients as a part of a human diet, but processed red meat in particular is suspected to cause harmful effects in the colon and increase the risk of colorectal cancer. Scope and approach: Here we review current literature on the incorporation of dietary fiber, calcium, calcium-rich products, vitamins or plant extracts into processed meat to attenuate potential harmful effects in the gastrointestinal tract. Key findings and conclusions: Investigations of reformulated processed meat to mitigate potential harmful effects in the gastrointestinal tract are emerging. Incorporating food compounds with suggested beneficial effects on colon health into processed meat may be a strategy to develop healthier meat products by counterbalancing possible harmful meat-induced effects.

Automated summary

Studies suggest that incorporating food compounds with beneficial effects on colon health into processed meat products may mitigate potential harmful effects in the gastrointestinal tract, thereby offering a strategy to develop healthier meat products.