Trial reportNutrients2025
Exploring the Health Effects of New Additive- and Allergen-Free Reformulated Cooked Meat Products: Consumer Survey, Clinical Trial, and Perceived Satiety.
Trial report in Nutrients, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundConsumers are increasingly interested in healthier, less processed food products, driving the meat industry to improve the quality and health benefits of its offerings. Growing concerns about additives and allergens have encouraged the replacement of these ingredients with natural alternatives, presenting both challenges and opportunities. However, consumer rejection of additives and the actual health effects of their replacement remain poorly understood. In previous work, two new meat products-cooked turkey breast and cooked ham-were developed, where additives and allergens were replaced with natural extracts. These products demonstrated potential health benefits in vitro, including improvements in protein quality and microbiota composition.
methodsThis study assessed consumer perceptions of additives through a survey and evaluated the two new meat products in a double-blind, randomized clinical trial conducted over a 5-week period. Biomarkers of interest were measured in blood, faeces, and urine samples at baseline and at the end of this study. Additionally, a separate study tested the satiating effect of these products using VAS score surveys.
resultsThe additive perception survey revealed that consumers associate additive-free products with being more natural and less harmful to health, with differences observed based on age, gender, and knowledge of additives. In the clinical trial, both the intervention and control groups showed significant decreases in serum levels of ox-LDL and GPx, with no differences between the groups. However, significant differences between the groups were found in inflammation markers TNF-α and IL-1β. Furthermore, the intervention group exhibited a significant reduction in nitrate excretion and a decrease in nitrification-related gut bacteria. Finally, the reformulated products demonstrated a satiating effect, reducing hunger.
conclusionsThese findings suggest that the new additive- and allergen-free reformulated meat products may offer potential oxidative and anti-inflammatory benefits to consumers.
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