title: [Italian cold cuts evolution. New opportunities for diet in athletes].
abstract: Italian cold cuts were not recommended for cardiac patients, healthy people, and athletes because of their high content in salt, fat, calories, and cholesterol. Recent studies from INRAN (National Institute of Research for Food and Nutrition) have provided new insights into Italian cold cuts, showing that they are more digestible, with less sodium, fat, cholesterol and calories, than previous products. Thanks to these new chemical-physical characteristics, Italian cold cuts can now be indicated for nutrition in the general population and athletes.
authors.affiliation: Servizio di Cardiologia, Ospedale S. Antonio, San Daniele del Friuli.
authors.forename: Caterina
authors.initials: C
authors.lastname: Driussi
authors.forename: Olga
authors.initials: O
authors.lastname: Vriz
authors.forename: Lucio
authors.initials: L
authors.lastname: Mos
mesh_terms: D056352:Athletes; D004032:Diet; D006801:Humans; D007558:Italy; D008461:Meat Products