红肉的健康风险与特殊营养功用  

Health Risks and Special Nutritional Benefits of Red Meat

作　　者：乔发东[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450001

出　　处：《食品研究与开发》2012年第7期176-180,共5页Food Research and Development

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.

关 键 词：红肉 心血管疾病 癌症 微量成分 健康功效 

分 类 号：R151[医药卫生—营养与食品卫生学]