# Exploring the Health Effects of New Additive- and Allergen-Free Reformulated Cooked Meat Products: Consumer Survey, Clinical Trial, and Perceived Satiety

## TL;DR

This study explores the health effects of new additive-free meat products through consumer surveys, clinical trials, and satiety assessments, finding potential anti-inflammatory and oxidative benefits.

## Contribution

The paper introduces new additive- and allergen-free meat products and evaluates their health effects through clinical and consumer-based studies.

## Key findings

- Consumers perceive additive-free products as more natural and less harmful, with perceptions varying by age, gender, and knowledge.
- The reformulated meat products showed anti-inflammatory effects, with significant differences in TNF-α and IL-1β levels between groups.
- The products reduced nitrate excretion and nitrification-related gut bacteria, and demonstrated a satiating effect by reducing hunger.

## Abstract

Background: Consumers are increasingly interested in healthier, less processed food products, driving the meat industry to improve the quality and health benefits of its offerings. Growing concerns about additives and allergens have encouraged the replacement of these ingredients with natural alternatives, presenting both challenges and opportunities. However, consumer rejection of additives and the actual health effects of their replacement remain poorly understood. In previous work, two new meat products—cooked turkey breast and cooked ham—were developed, where additives and allergens were replaced with natural extracts. These products demonstrated potential health benefits in vitro, including improvements in protein quality and microbiota composition. Methods: This study assessed consumer perceptions of additives through a survey and evaluated the two new meat products in a double-blind, randomized clinical trial conducted over a 5-week period. Biomarkers of interest were measured in blood, faeces, and urine samples at baseline and at the end of this study. Additionally, a separate study tested the satiating effect of these products using VAS score surveys. Results: The additive perception survey revealed that consumers associate additive-free products with being more natural and less harmful to health, with differences observed based on age, gender, and knowledge of additives. In the clinical trial, both the intervention and control groups showed significant decreases in serum levels of ox-LDL and GPx, with no differences between the groups. However, significant differences between the groups were found in inflammation markers TNF-α and IL-1β. Furthermore, the intervention group exhibited a significant reduction in nitrate excretion and a decrease in nitrification-related gut bacteria. Finally, the reformulated products demonstrated a satiating effect, reducing hunger. Conclusions: These findings suggest that the new additive- and allergen-free reformulated meat products may offer potential oxidative and anti-inflammatory benefits to consumers.