Comparing Innovative Versus Conventional Ham Processes via Environmental Life Cycle Assessment Supplemented with the Assessment of Nitrite Impacts on Human Health

• Main Authors: Gaëlle Petit, Gina Villamonte, Marie de Lamballerie, Vanessa Jury
• Format: Article
• Language: English
• Published: MDPI AG 2021-01-01
• Series: Applied Sciences
• Subjects: life cycle assessment (LCA); Nitrosamines; Nitrites; Meat product; Innovative process
• Online Access: https://www.mdpi.com/2076-3417/11/1/451

Global sustainability indicators, particularly in human health, are necessary to describe agrifood products footprint. Nitrosamines are toxic molecules that are often encountered in cured and processed meats. As they are frequently consumed, meat-based products need to be assessed to evaluate their potential impact on human health. This article provides a methodological framework based on life cycle assessment for comparing meat product processing scenarios. The respective contributions of each step of the product life cycle are extended with a new human health indicator, nitrosamine toxicity, which has not been previously included in life cycle assessment (LCA) studies and tools (software and databases). This inclusion allows for the comparison of conventional versus innovative processes. Nitrosamines toxicity was estimated to be 2.20x10⁻⁶ disability-adjusted life years (DALY) for 1 kg of consumed conventional cooked ham while 4.54x10⁻⁷ DALY for 1 kg of consumed innovative cooked ham. The potential carcinogenic and noncarcinogenic effects of nitrosamines from meat products on human health are taken into account. Human health indicators are an important step forward in the comprehensive application of LCA methodology to improve the global sustainability of food systems.