人类营养和健康中的肉制品 - 关于危害和风险

IF 7.1 1区 农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-08-23 DOI:10.1016/j.meatsci.2024.109628
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引用次数: 0

摘要

肉类加工历史悠久,涉及广泛且不断增加的化学和物理过程,从而形成了营养价值差异很大的异类食品。尽管已知食用肉类有诸多益处,但流行病学观察研究显示,食用红肉和加工肉类(而非白肉)与多种非传染性疾病之间存在关联,与未加工的红肉相比,加工肉类的相对风险更高。这促使全球和地区营养与健康组织建议减少食用未加工的红肉,避免食用加工肉类。文献报道了大量存在于肉类中或在加工或胃肠道消化过程中形成的潜在有害化合物。然而,我们对食用肉类对人体健康影响的机理认识还很不全面,而且由于同时存在多种危害以及与其他食物化合物和宿主因素的相互作用,情况变得更加复杂。本综述简要讨论了危害、风险及其在膳食指南中的评估。文章认为,需要对肉制品与其他食物和食物化合物在不同膳食环境中的相互作用效应进行更多的机理研究,以完善和增加膳食指南的证据基础。重要的是,应更好地了解加工肉类在成分和加工程度上的巨大差异对人类健康的影响,以便为这一食品类别制定更细致的膳食指南。
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Meat products in human nutrition and health – About hazards and risks

Meat processing has a long history and involves a wide and ever-increasing range of chemical and physical processes, resulting in a heterogeneous food category with a wide variability in nutritional value. Despite the known benefits of meat consumption, observational epidemiological studies have shown associations between consumption of red and processed meat - but not white meat - and several non-communicable diseases, with higher relative risks for processed meat compared to unprocessed red meat. This has led global and regional nutrition and health organisations to recommend reducing consumption of unprocessed red meat and avoiding processed meat. A plethora of potentially implicated hazardous compounds present in meat or formed during processing or gastrointestinal digestion have been reported in the literature. However, our mechanistic understanding of the impact of meat consumption on human health is still very incomplete and is complicated by the simultaneous occurrence of multiple hazards and interactions with other food compounds and host factors. This narrative review briefly discusses hazards, risks and their assessment in the context of dietary guidelines. It is argued that more mechanistic studies of the interactive effects of meat products with other foods and food compounds in different dietary contexts are needed to refine and increase the evidence base for dietary guidelines. Importantly, the great diversity in the composition and degree of processing of processed meats should be better understood in terms of their impact on human health in order to develop a more nuanced approach to dietary guidelines for this food category.

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来源期刊
Meat Science
Meat Science 工程技术-食品科技
CiteScore
12.60
自引率
9.90%
发文量
282
审稿时长
60 days
期刊介绍: The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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