Table 2. Differences in Average Nutritional and Preservative Contents Between Red Meats and Processed Meats per 50-g Servings, as Consumed in the United States

Per 50 g of MeatRed Meats, Mean±SE (Median)Processed Meats, Mean±SE (Median)
Based on data from the 2005–2006 US NHANES and a report of published nitrate, nitrite, and nitrosamine contents of foods,26 each analyzed according to actual US consumption levels and accounting for the NHANES sampling and weighting strategies. All mean differences were significant at the 0.05 level.
Energy, kcal123.3±0.7 (124.1)138.1±2.0 (150.6)
Total fat, % energy49.6±0.3 (54.1)57.5±0.6 (69.4)
Total fat, g7.1±0.1 (7.7)10.2±0.2 (12.3)
Saturated fat, % energy18.7±0.1 (20.4)19.4±0.3 (22.8)
Saturated fat, g2.7±0.0 (2.9)3.5±0.1 (4.4)
Monounsaturated fat, % energy21.4±0.1 (23.9)25.3±0.3 (30.7)
Monounsaturated fat, g3.1±0.0 (3.3)4.5±0.1 (5.3)
Polyunsaturated fat, % energy2.7±0.0 (1.7)6.4±0.1 (6.1)
Polyunsaturated fat, g0.4±0.0 (0.2)1.1±0.0 (0.6)
Protein, % energy46.2±0.3 (41.5)35.4±0.5 (27.4)
Protein, g13.6±0.0 (13.5)9.8±0.1 (8.8)
Sodium, mg154.8±3.4 (127.1)621.7±7.6 (575.8)
Potassium, mg161.0±0.8 (152.8)170.2±1.9 (153.6)
Cholesterol, mg41.9±0.2 (43.8)34.1±0.3 (28.3)
Iron, mg1.1±0.0 (1.2)0.6±0.0 (0.6)
Nitrates, mg3.3±0.0 (2.9)4.6±0.1 (3.0)
Nitrites, mg0.5±0.0 (0.7)0.8±0.0 (0.6)
Nitrosamines, μg0.1±0.0 (0.2)0.3±0.0 (0.2)