Resum:
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The definition of nutritional transition could be related to all the aspects involved in human behaviour,
genetics and technological changes that show an influence on nutrition. Obesity is considered one of the most
important risk factors for human health. Human genetics plays an important role that needs to be defined in more
detail to improve the knowledge on pathology of obesity. Dry cured ham has a moderate value of energy density
(ED), but this parameter is variable for the different types of dry cured hams and the different commercial
preparations. The most important challenge of dry cured ham is the content of salt that should be optimised to
arise the minimal concentration without compromise the sensorial quality and the technological possibilities
available. On the other hand, the high content of protein and a good ratio polyunsaturated/saturated could be of
interest to include dry cured ham in a diet, mainly in the case where the content of fat is moderated or low. Food
industry needs to develop new products, improve the information to consumers and to consider the different
distribution of population in developed and developing countries. |