The study, titled "Probiotics in Processed Meats", was conducted under the leadership of Dr. Antonio Escribano, Professor of Sports Nutrition and specialist in Endocrinology and Nutrition. Researchers confirmed the presence of probiotic strains—particularly from the Lactobacillus genus—in these fermented meat products. These microorganisms can survive digestion and reach the intestine alive, where they may provide beneficial effects on the gut microbiota.
The findings suggest that cured sausages are not only rich in flavor and cultural significance, but may also be considered functional foods that contribute to digestive well-being. In fact, in many cases, the concentration of probiotics in these products was found to be higher than in other commonly consumed fermented foods.
This research aligns with INTERPORC’s ongoing efforts to promote evidence-based nutrition and to reinforce the nutritional value of traditional foods. It underscores the idea that meat products, often excluded from modern dietary discussions, can play an active role in functional nutrition strategies for the 21st century.
With this study, INTERPORC brings renewed attention to the potential health benefits of white pork and highlights the importance of including traditional, fermented products in a varied and balanced diet.
euromeatnews.com