Segment F: Nutrition

Moderator: Mónica Flores

“The health impact of cured ham consumption". Nutritional benefits of cured ham from white pigs and Iberian pigs

Speaker: F. Murillo, School of Medicine, Universidad de Sevilla

“Cured ham as a source of L-carnitine. Previous benefits and room for improvement”

Speaker: Josué Delgado, Virgen de la Victoria University Hospital. UGC Cardiology. CIBERCV. IBIMA

“Functional meat products for a healthy population”

Speaker: Felipe Lamb, Universidad de Oviedo