Embutidos como fator de risco para o desenvolvimento de câncer gastrointestinal: revisão de literatura

Abstract

Introduction: so-called sausage foods are meat products produced with the addition of food additives to improve the flavor, texture, color and for greater conservation of these foods. However, excessive consumption should be avoided, due to the additives of n-nitroso compounds that have carcinogenic effects. Sausages are considered a risk factor for the development of gastrointestinal cancer. A healthy diet based on fresh foods is recommended for disease prevention. Objective: to review the risks of consuming processed foods and their food additives nitrates and nitrites for the development of gastrointestinal cancer. Methodology: this is a literature review, with searches in scientific articles, theses, monographs and magazines published in the databases of academic Google, Scielo, PubMed, with time limits for publication in the period from 2013 to 2023. Results: obtained in the studies demonstrate that the consumption of embedded/processed foods is harmful to health and that there is a relationship between excessive consumption and cancer. Due to nitrates and nitrites and the formation of nitrosamines. Conclusion: it is concluded that a healthy diet, with the adherence of foods considered protective such as fruits, vegetables, vitamins, minerals, fibers and proteins, leads to a better quality of life. However, bad habits develop a relationship with neoplasms. Thus, it emphasizes the development of nutritional strategies aimed at the consumption of sausages in order to adopt healthy habits.