摘要
综合分析红肉消费与人类健康关系方面的研究资料,认为肉类本身不是导致发病几率增加的原因,而可能是伴随着肉类的消费,与摄入的脂肪以及对肉进行烹调、加工处理过程中形成的致癌物质有关。同时发现,研究方法的局限性影响红肉消费对健康与疾病的关系。此外,肉中也存在具有抗癌作用及特殊营养功效的成分。适量消费红肉并调节与其他食物成分的平衡对预防癌症、保持长期健康有重要意义。
By reviewing existing literature for both the risks and benefits of red meat consumption, it is believed that meat itself does not attribute to this risk, but it may reflect high-fat intake, and/or carcinogens generated through various cooking and processing methods. Meanwhile, studies investigating associations between red meat consumption and outcomes of health and disease were influenced by a number of methodological limitations. Furthermore, red meat was an important source of components with anticancer properties and key nutrition function. As a result, maintaining a moderate intake of meat and adjusting the balance with other dietary components may be vital to protecting against potential cancer risks, thereby influencing positively on long-term health.
出处
《食品研究与开发》
CAS
北大核心
2012年第7期176-180,共5页
Food Research and Development
关键词
红肉
心血管疾病
癌症
微量成分
健康功效
red meat
cardiovascular disease
cancer
micronutrients
health care
