《NutriRECS饮食指南:未加工红肉和加工肉类的摄入》解读

Unprocessed red meat and processed meat consumption dietary:an interpretation of guideline recommendations from the NutriRECS consortium

《NutriRECS饮食指南:未加工红肉和加工肉类的摄入》基于5项高质量系统评价结果,关注人群重要健康结局(如肿瘤的发生、心血管疾病的发生和死亡等),遵循严谨的营养指南推荐意见制订流程,根据北美和西欧人群每周平均肉类摄入量(3~4份/每周),建议成年人继续维持当前的肉类消费习惯。本文对该指南进行解读。

Unprocessed red meat and processed meat consumption:dietary guideline recommendations from the NutriRECS consortium is based on five high quality systematic reviews that were developed using the nutritional recommendations guideline development process.The guideline develop recommendations primarily focus on participant important health outcomes(such as the incidence of cancer,cardiovascular disease and mortality)related to the consumption of red and processed meats.Based on the estimated average weekly intake of these meats(3 to 4 servings/week)in North America and Western Europe,the panel suggests that adults continue their current unprocessed red meat and processed meat consumption.The present paper interprets the guideline.