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Viande et santé

Recommandations destinées au consommateur : la charcuterie au sein d’une alimentation équilibrée

Dans le cas de la charcuterie, les organismes officiels, les scientifiques et les experts recommandent que sa consommation soit modérée, mais son apport en protéines, fer et vitamines du Groupe B est important. Selon des calculs effectués pour évaluer son rôle dans l’alimentation, environ 165 g de viande et de produits dérivés couvrent plus de 15% des besoins journaliers de la plupart des micronutriments (vitamines et minéraux). Si la consommation de charcuterie est relativement significative, il faut  consommer de préférence celle qui a une teneur faible en sel et en graisses et ne pas consommer en même temps d’autres viandes et dérivés.

En définitive, la charcuterie est parfaitement compatible avec une alimentation saine, qui doit être suffisamment variée et équilibrée. Elle doit être accompagnée de légumes et de fruits et de dérivés de céréales tels que le pain.

Une consommation prudente de charcuterie de qualité nous apporte une valeur nutritionnelle et un plaisir gastronomique.



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