{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T01:15:43Z","timestamp":1760058943506,"version":"build-2065373602"},"reference-count":76,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2025,5,8]],"date-time":"2025-05-08T00:00:00Z","timestamp":1746662400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Spanish Centre for the Development of Industrial Technology (CDTI)","award":["IDI-20200950"],"award-info":[{"award-number":["IDI-20200950"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: Consumers 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\u2014cooked turkey breast and cooked ham\u2014were 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. Methods: This 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. Results: The 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-\u03b1 and IL-1\u03b2. 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. Conclusions: These findings suggest that the new additive- and allergen-free reformulated meat products may offer potential oxidative and anti-inflammatory benefits to consumers.<\/jats:p>","DOI":"10.3390\/nu17101616","type":"journal-article","created":{"date-parts":[[2025,5,8]],"date-time":"2025-05-08T09:58:09Z","timestamp":1746698289000},"page":"1616","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Exploring the Health Effects of New Additive- and Allergen-Free Reformulated Cooked Meat Products: Consumer Survey, Clinical Trial, and Perceived Satiety"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-0965-2835","authenticated-orcid":false,"given":"Jhazmin","family":"Quizhpe","sequence":"first","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Espinardo, 30100 Murcia, Spain"},{"name":"C\u00e1tedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-0712-9903","authenticated-orcid":false,"given":"Pablo","family":"Ayuso","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Espinardo, 30100 Murcia, Spain"},{"name":"C\u00e1tedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fani","family":"Yepes","sequence":"additional","affiliation":[{"name":"C\u00e1tedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Domingo","family":"Miranzo","sequence":"additional","affiliation":[{"name":"C\u00e1tedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Antonio","family":"Avellaneda","sequence":"additional","affiliation":[{"name":"C\u00e1tedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2349-2899","authenticated-orcid":false,"given":"Gema","family":"Nieto","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Espinardo, 30100 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8894-4481","authenticated-orcid":false,"given":"Gaspar","family":"Ros","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, Regional Campus of International Excellence \u201cCampus Mare Nostrum\u201d, Espinardo, 30100 Murcia, Spain"},{"name":"C\u00e1tedra de Seguridad y Sostenibilidad Alimentaria Grupo Fuertes, Universidad de Murcia, 30003 Murcia, Spain"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"66","DOI":"10.51128\/jfas.2020.A014","article-title":"Anxieties, Concerns and Facts about Meat Consumption and Health: A Short Review","volume":"1","author":"Abraham","year":"2020","journal-title":"J. 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