《膳食指南科学报告》对肉类食品摄入的建议  

Recommendations for Meat Foods Intake from Scientific Report of 2015 Dietary Guidelines

作　　者：邹玉峰[1] 薛思雯[1] 徐幸莲[1] 周光宏[1] 

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室/食品安全与营养协同创新中心/江苏高校肉类生产与加工质量安全控制协同创新中心,南京210095

出　　处：《中国食物与营养》2015年第10期5-8,共4页Food and Nutrition in China

基　　金：现代农业产业技术体系建设专项(项目编号:CARS-42);江苏高校优势学科建设工程(项目编号:PAPD)

摘　　要：2015年2月由美国膳食指南顾问委员会(DGAC)发布的新版《膳食指南科学报告》在"常吃适量的肉类食品"的原则下,对肉类食品的摄入做了新的规定,主要包括:首次明文规定以瘦肉为原料生产的肉类食品是健康饮食的一部分;撤销了胆固醇日常摄入量的上限,无需过多担心肉类食品中的胆固醇含量;提醒人们适量摄入"红肉"和"加工肉";强调应选择钠含量和饱和脂肪酸含量低的肉类食品等。文章根据中国居民饮食习惯对相关内容进行了解读,为优化我国居民肉类食品摄入模式提供参考。Under the principle of ＂Eat proper amount of meat-based foods＂,Scientific Report of 2015 Dietary Guidelines suggested some new guidelines for the nutritional properties and daily intake of meat stuff,including lean meats could be a part of healthy dietary pattern,cholesterol was not nutrient of concern for overconsumption,so people didn＇t need to worry about cholesterol in meat-based foods,population should be encouraged to consume＂red meat＂and＂processed meat＂with suitable magnitudes,people should choose meat dishes or meat products with low-sodium and low-saturated fat attributes,etc. Combined with Chinese-style dietary patterns,these recommendations were reviewed to optimize meat intake of Chinese residents.

关 键 词：膳食指南科学报告 肉类食品摄入 建议 

分 类 号：TS971[轻工技术与工程]