Nutritionists agree: the most dangerous thing about cold cuts is the amount of colorants and preservatives they contain

Nutritionists are sounding the alarm about the hidden dangers lurking in processed meats, commonly found in cold cuts and charcuterie boards. These products, often perceived as convenient or even enjoyable, pose significant health risks primarily due to their high content of colorants and preservatives, according to specialist Nadia Hrycyk.

Hrycyk explained that processed meats fall into the category of "unhealthy foods." She highlighted that the most perilous elements are the additives used, which contribute to their color and preservation. The World Health Organization (WHO) has classified these processed meats in Group 1, placing them alongside substances like tobacco and asbestos as having strong scientific evidence of carcinogenicity.

Specifically, the compound nitrosamine, which gives processed meats their characteristic pinkish hue, is strongly linked to the development of cancer. Hrycyk emphasized that the frequency of consumption is a critical factor. "If I consume at least 50 grams every day, the incidence of contracting colon or rectal cancer is much higher," she stated, illustrating the dose-dependent risk.

To mitigate these risks, Hrycyk recommends increasing fiber intake, as it helps protect the intestinal lining. Sources of fiber include fruits, vegetables, nuts, and certain grains like yamaní rice. She also clarified that while cold pasta dishes do not provide fiber, the gelatinization of starch in cold pasta prevents rapid blood sugar spikes. Unlike processed meats, cheeses are considered to have a more natural maturation process. Adding items like carrot sticks and olives to charcuterie boards can offer healthier alternatives.