共查询到20条相似文献,搜索用时 15 毫秒
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Nutritional composition of red meat 总被引:1,自引:0,他引:1
Peter WILLIAMS 《Nutrition & Dietetics》2007,64(S4):S113-S119
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A Stewart TRUSWELL 《Nutrition & Dietetics》2007,64(S4):S162-S168
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David THOMASON 《Nutrition & Dietetics》2007,64(S4):S192-S195
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Dietary lean red meat and human evolution 总被引:2,自引:0,他引:2
Mann N 《European journal of nutrition》2000,39(2):71-79
Summary Scientific evidence is accumulating that meat itself is not a risk factor for Western lifestyle diseases such as cardiovascular
disease, but rather the risk stems from the excessive fat and particularly saturated fat associated with the meat of modern
domesticated animals. In our own studies, we have shown evidence that diets high in lean red meat can actually lower plasma
cholesterol, contribute significantly to tissue omega-3 fatty acid and provide a good source of iron, zinc and vitamin B12. A study of human and pre-human diet history shows that for a period of at least 2 million years the human ancestral line
had been consuming increasing quantities of meat. During that time, evolutionary selection was in action, adapting our genetic
make up and hence our physiological features to a diet high in lean meat. This meat was wild game meat, low in total and saturated
fat and relatively rich in polyunsaturated fatty acids (PUFA). The evidence presented in this review looks at various lines
of study which indicate the reliance on meat intake as a major energy source by pre-agricultural humans. The distinct fields
briefly reviewed include: fossil isotope studies, human gut morphology, human encephalisation and energy requirements, optimal
foraging theory, insulin resistance and studies on hunter-gatherer societies. In conclusion, lean meat is a healthy and beneficial
component of any well-balanced diet as long as it is fat trimmed and consumed as part of a varied diet.
Received: 24 February 2000, Accepted: 20 March 2000 相似文献
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The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18-64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0.001) than women for all meat types. In men, red meat consumption was associated with lower (P<0.001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0.01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0.01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines. 相似文献
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J Y Godbout 《World health forum》1992,13(1):70-76
For several decades, the basic policies of the dairy industries in developed countries, especially Canada and the Member States of the European Community, have encouraged the production of fat and have tended to neglect that of protein and minerals. This not only opposes the general well-being and the best interests of consumers but also distorts world trade. Much could be done by health professionals to persuade the milk producers, consumers and governments that support for dairy farming should be modified so that less fat and more protein are produced and consumed. 相似文献
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The microbiology of the red meat carcass and the slaughterhouse. 总被引:1,自引:0,他引:1