从营养和安全的角度看红肉与健康

Red Meat and Health From the Perspective of Nutrition and Safety

红肉是人们膳食的重要组成部分,是人体优质蛋白质、脂类、脂溶性维生素、B族维生素和矿物质主要来源,但红肉摄入过多对人体也有危害。本文对红肉的营养成分和对人体健康的作用、红肉摄入与一些疾病间的关系、红肉中可能存在的有害物质及其控制等方面展开分析,有利于消费者全面、客观认识红肉的营养与安全。

Red meat is an important dietary source of protein and essential nutrients, and source of proteins, lipid-soluble vitamin,B vitamins, minerals and other nutritional components. But intaking too much red meat is also harmful to the human body. In this paper, the author reviewed the recent advances in our knowledge of the nutritional components in red meat and their functions on human health, the relationship between red meat and some diseases, and the harmful substance may be exist in red meat and the methods used to inhibit the factors. The paper is expected to be helpful for consumers to comprehensively and objectively understand the nutritive value and safety of red meat for humans.