The nutritionist called the consequences of eating smoked sausage

Gastroenterologist, nutritionist, and eating psychologist Nuria Dianova said that eating raw sausage can cause serious health problems.

In an interview with Radio 1 on Friday, May 16, the specialist noted that smoked sausage has a bright taste, which makes people get used to not very healthy products.

Dianova stressed that this product is not pure meat, it cannot be compared with fish or chicken. Due to the abuse of such a product, urolithiasis may develop.

"It is the bright, salty, concentrated taste that disrupts a certain mechanism in the body and creates pebbles," she explained.

The nutritionist pointed out that the abuse of industrial products with a bright taste provokes an increase in the threshold of perception, because of this, the receptors become clogged, which then actually die.

Dianova added that smoked sausage is more harmful than boiled sausage, because it contains a large amount of concentrates, added blood and offal, writes "Moscow 24". The caloric content of such a product is 2.5–3 times higher, for example, than that of chicken meat.

The chef gave tips on choosing and cooking doctor's sausage.

On April 1, gastroenterologist Sergey Lopatin warned about the dangers of dried fish. According to him, dried, smoked and salted fish, sausage and other artisanal meat delicacies can be sources of botulism. The toxin can cause muscle paralysis, including respiratory paralysis, which in some cases leads to death. 360.ru .

In March, a survey showed that Russians mostly prefer to eat bread with sausage or cheese. 62% of respondents choose boiled sausage, 36% — boiled and smoked, 26% — raw smoked (prosciutto, servelat), 25% — semi-smoked ("Krakovskaya", "Kremlevskaya"), writes RT. 87% of respondents eat cheese with bread, 41% choose sandwiches with greens and vegetables, 37% choose chicken or turkey fillets, and 34% choose fish.

In the summer of 2024, it became known that Moscow factories produce more than 278 thousand tons of smoked and boiled sausages per year. About 407 tons of smoked sausages are produced daily in the capital, and this figure is 147 thousand tons per year.