摘要
肉类是我国居民膳食中不可缺少的组成部分,为生命活动提供必需的营养物质,研究表明肉类的消耗与一些疾病的发生具有关联性。本文在总结分析近年来国内外肉制品营养和安全方面研究成果的基础上,系统比较分析了畜肉、禽肉及其加工制品中的主要营养物质,探讨了肉类加工储藏过程中形成的有害物质以及肉制品中食品添加剂、兽药残留、农药残留、有害元素等对人体健康风险的一致性影响,阐述了肉中脂肪酸含量、N-羟乙酰神经氨酸、血红素铁等物质因肉种类不同对人体健康造成的差异性影响,分析揭示了培根、火腿、香肠等加工肉制品对人类健康造成的潜在威胁,为人们合理搭配畜、禽肉制品,健康、均衡饮食提供了理论依据。
Meat plays an indispensable role in human diets,providing essential nutrients for daily life activities.Currently,the impacts of livestock and poultry meat as well as their processed products on human health have attracted more and more attention.Based on the research findings of meat nutrition and safety at home and abroad in recent years,present paper systematically compared and analyzed the nutrients in livestock and poultry meat.The consistent influences on human health,such as carcinogenic effect,induced by meat harmful substances which are formed in the storage and processing of different kind of meat,along with food additives,veterinary drug residues,pesticide residues,were deeply discussed.The different effects of fatty acid content,N-hydroxyacetylneurine,heme iron and other substances on human health due to different types of meat were clarified.Our current analysis revealed the potential threats to human health,causing by processed meat products such as bacon,ham and sausage,and provides a theoretical basis for people to rationally coordinate livestock and poultry products and choose healthy and balanced diet.
作者
刘永峰
申倩
LIU Yongfeng;SHEN Qian(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi′an 710119,Shaanxi,China)
出处
《陕西师范大学学报（自然科学版）》
CAS
CSCD
北大核心
2020年第1期114-122,共9页
Journal of Shaanxi Normal University：Natural Science Edition
基金
国家自然科学基金(U1903109)
陕西省科技统筹创新工程计划(2016KTCL02-36,2015KTTSNY04-07)
中央高校基本科研业务费专项资金(GK201805002)
关键词
畜肉
禽肉
营养物质
致癌物质
人类健康
poultry meat
livestock meat
nutrients
carcinogenic effect
human health
