| 红肉消费的弊与利 |
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| 引用本文： | 戴瑞彤,刘毅. 红肉消费的弊与利[J]. 肉类研究, 2010, 0(2): 3-6 |
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| 作者姓名： | 戴瑞彤 刘毅 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 红肉是人们膳食的重要组成部分,是优质蛋白质和多种重要营养素的来源。红肉消费与人类健康方面的研究报道很多,但结论各不相同。本文综述了近几年关于红肉消费与癌症和心血管疾病发病率、红肉中多不饱和脂肪酸、共轭亚油酸和其他重要营养素对人类健康的作用方面的报道,并对肉类消费的利与弊进行了分析。
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| 关 键 词： | 红肉 癌症 心血管疾病 多不饱和脂肪酸 共轭亚油酸 |
The Risks and Benefits of Red Meat Consumption |
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| DAI Ruitong,LIU Yi. The Risks and Benefits of Red Meat Consumption[J]. Meat Research, 2010, 0(2): 3-6 |
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| Authors: | DAI Ruitong LIU Yi |
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| Affiliation: | (College of food science and nutritional engineering, China agricultural University, Beijing, 100083) |
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| Abstract: | Red meat is an important dietary source of protein and essential nutrients. There were lots of reports on red meat consumption and human health, but the conclusions were different. This article reviewed the recent studies on association between red meat consumption and the risk of cancer and cardiovascular disease （CVD） as well as the benefit effect of long chain （LC） n-3 PUFAs, conjugated linoleic acid （CLA） and other essential nutrients of red meat on human health and analyzed the risks and benefits of red meat consumption. |
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| Keywords: | red meat cancer cardiovascular disease PUFA CLA |
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