The research paper was presented today by the Professor of Nutrition and Food Science at the University of Murcia Gaspar Ros Berruezo, in the XIII International Nutrition, Food and Dietetics Congress

The results have already been validated on a cellular level and via a pre-clinical trial

ELPOZO ALIMENTACIÓN, together with a group of researchers from the University of Murcia led by the Professor of Nutrition and Food Science from the university and president of the scientific committee of the Spanish Food Safety and Nutrition Agency, Gaspar Ros, have carried out a research project in order to design meat products whose consumption has a positive effect on consumer health in the long term.

More specifically, they have studied how regular consumption of these products, nutritionally optimised and with natural extracts rich in antioxidants, favours the oxidative and inflammatory balance reducing fat and hepatic deposition. These modifications are considered beneficial for the health, not only for their direct implication on weight control, but also for the important influence on cardiovascular health. Said effects have been validated on a cellular level and via pre-clinical trials, for that reason it is now at the stage of a nutritional intervention study among the population.

This research arises from ELPOZO ALIMENTACIÓN’s determination to offer consumers increasingly healthier food.  In this sense the company is working to optimise the nutritional profiles of its products, working on their salt, fat, saturated fat and sugar concentration, as well as improving the presence of ingredients and natural extracts rich in bioactive substances which can be important for their physiological activity.

The initiative is part of the Avanza-S project, driven by the Ministry of Economy and Competiveness and is co-financed by the Centre for Industrial Technological Development (CDTI) through the Strategic Programme from the National Business Research Consortium, (CIEN).

ELPOZO ALIMENTACIÓN is aware that consumers want a healthier diet, without having to give up the products they most like, which is why it is investing significantly in research, development and innovation, in order to offer products with added value. Thanks to this work, the company is permanently creating new concepts taking into account the needs and trends of the markets in which it operates.

XIII International Nutrition, Food and Dietetics Congress

The XIII International Nutrition Congress is organised by SPRIM, The Spanish Society of Dietetics and Food Sciences (SEDCA) and the Healthy Food Foundation and it takes place in the Faculty of Medicine at the Complutense University in Madrid.

It is considered to be one of the most important scientific events in the field of nutrition and food, as it welcomes doctors, nurses, nutritionists-dieticians, researchers and other nationally and internationally recognised health professionals.