期刊
MEAT SCIENCE
卷 70, 期 3, 页码 509-524出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2004.07.017
关键词
meat; processed meats; nutrition; fat; proteins; micronutrients; cancer; protecting factors
Meat is frequently associated with a negative health image due to its high fat content and in the case of red meat is seen as a cancer-promoting food. Therefore, a low meat intake, especially red meat is recommended to avoid the risk of cancer, obesity and metabolic syndrome. However, this discussion overlooks the fact, that meat is an important source for some of micronutrients such as iron, selenium, vitamins A, B12 and folic acid. These micronutrients are either not present in plant derived food or have poor bioavailability. In addition, meat as a protein rich and carbohydrate low product contributes to a low glycemic index which is assumed to be beneficial with respect to overweight, the development of diabetes and cancer (insulin resistance hypothesis). Taken together meat is an important nutrient for human health and development. As an essential part of a mixed diet, meat ensures adequate delivery of essential micronutrients and amino acids and is involved in regulatory processes of energy metabolism. (c) 2005 Elsevier Ltd. All rights reserved.
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