Frankfurter sausages have always been a popular food, appreciated for its convenience, versatility and flavor.
This sausage is used in numerous preparations: hot dogs, quick dishes, barbecues and appetizers.
However, behind their apparent simplicity lie several critical issues especially from a nutritional, health
One of the first critical aspects concerns the quality of the raw materials used in the production of frankfurter sausages
Often these sausages are made from a mix of second-grade meats, such as less noble cuts and connective tissues
The presence of additives and preservatives is another concern. Nitrates and nitrites, used to prolong shelf life and maintain the product's pinkish color
The high fat and salt content makes sausages unsuitable for a balanced diet, especially when compared with other healthier protein sources
Regular consumption of these sausages can contribute to increased cholesterol o and, in the long term, increase the risk of cardiovascular disease.