Nitrato e nitrito em alimentos embutidos: investigação sobre o conhecimento da população para uma alimentação mais segura

Abstract

Nitrate and nitrite salts are widely used additives in processed foods due to their preservative properties. They inhibit the action of microorganisms and enzymes, preventing food spoilage. They also act as lipid antioxidants and color enhancers. The main objective of this research is to explore the population's knowledge about the nitrate and nitrite compounds present in processed foods, seeking to outline a comprehensive overview of the existing understanding of the health risks inherent to the consumption of these additives. To this end, the research is based on a qualitative approach of a descriptive-exploratory-participatory nature, a methodology that proves to be useful for understanding the participants' experience in relation to the consumption of sausages. Data collection, a crucial stage of the investigation, was carried out using an online questionnaire, a tool that proved to be efficient in reaching a significant number of participants, while guaranteeing anonymity and freedom for sincere and spontaneous responses. The analysis of the collected data, a step subsequent to collection, allows the identification of patterns and variations in the participants' reports, revealing the different perspectives on the topic. Content analysis, the technique chosen to interpret the data, will make it possible to deepen the understanding of the population's knowledge, consumption and risk perception in relation to nitrates and nitrites in processed foods. It is expected that the results obtained through this research will contribute significantly to the development of more effective and targeted educational actions, which promote food security and the health of the population, encouraging the adoption of more conscious and healthy eating habits.