# A Heatmap-Based Risk–Benefit Assessment of Traditional and Processed Meat Products

## TL;DR

This study compares the health risks and benefits of different meat products using a risk-benefit assessment and finds that processing methods significantly affect their safety and nutrition.

## Contribution

The study introduces a heatmap-based semi-quantitative risk-benefit assessment method for comparing traditional and processed meat products.

## Key findings

- Grilled pork had the most favorable health profile compared to processed meats.
- Processed meats showed high levels of sodium, nitrites, and contaminants like polycyclic aromatic hydrocarbons and ochratoxin A.
- Fiambre had the lowest microbial and toxicological risks despite high nitrite content.

## Abstract

Meat and meat products are integral components of various diets and provide many macro- and micronutrients. However, concerns over their potential adverse health effects remain pressing. This study employed a semi-quantitative Risk–Benefit Assessment (RBA) methodology to compare both beneficial and adverse health impacts of various meat products, i.e., fermented (Salame and Chouriço), dry-cured (Presunto), and heat-treated (Fiambre), with unprocessed grilled pork meat as a reference. Nutritional composition and microbiological and toxicological hazards were assessed using data acquired from national and international databases and the literature. In the end, a heatmap approach was used to summarize and compare product profiles. While grilled pork offered the most favorable profile, processed products showed high levels of sodium, nitrites, and contaminants, such as polycyclic aromatic hydrocarbons and ochratoxin A. Notably, Salame exhibited the most concerning risk profile, including high levels of histamine and ochratoxin A, whereas Fiambre, despite the high nitrite content, showed the lowest microbial and toxicological risks. These findings highlight significant variability in health-related impacts among meat products, caused mainly by processing technologies. The results can improve dietary guidance and regulations and encourage innovations, especially by indicating the potential of using engineered fermentation techniques and novel additives for improved meat products.