COPs from Packaged Meats Pose No Health Threat

BERLINWhile the effect of cholesterol oxidation products (COPs) on humans has not been fully revealed, an initial assessment by the Federal Institute for Risk Assessment (BfR) suggests COP intake by consumers from fresh meat packaged in a controlled atmosphere poses no health threat.

Packaged meats sold at the grocery store often carry the label "packaged in a controlled atmosphere." The packaging of meat in a controlled atmosphere with an elevated oxygen concentration influences the physical properties of the meat and helps it retains its red color for longer because the oxygen binds to the muscle pigment. At the same time, the elevated oxygen level influences the quality of the meat and causes it to mature and spoil more quickly because the fat oxidizes and becomes rancid. A rancid smell and taste may, therefore, occur earlier than in meat stored in the customary fashion.

What we do know is that the additional amount of COPs ingested by consumers from oxygen-enriched packaging is very low. Based on the latest findings there is no health risk from the additional amounts of cholesterol oxidation products," said Dr. Andreas Hensel, BfR president.

Cholesterol is an essential fat component that fulfills diverse metabolic functions in humans and is also formed to a large degree by the body itself. The excessive dietary intake of cholesterol is, however, suspected of increasing the risk of hardening of the arteries and, by extension, of the related cardiovascular diseases. Cholesterol is present in numerous foods of animal origin. When exposed to oxygen it oxidizes and cholesterol oxidation products (COPs) are formed. It was observed that the storing of previously heated meat leads to a major increase in certain COPs. Studies indicate that cholesterol oxidation is accelerated in the presence of an elevated oxygen concentration, as is the case in the described controlled atmosphere packaging.