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Position: Home > Articles > Progress in Understanding the Link between Red and Processed Meat Consumption and Human Health MEAT RESEARCH 2015,29 (12) 29-34

红肉、加工肉摄入与人类健康关系的研究进展

作  者：
刘登勇;魏法山;高娜
单  位：
中国畜产品加工研究会;渤海大学肉品科学与技术研究所;河南省产品质量监督检验院
关键词：
红肉;加工肉;健康;营养;癌症;心血管疾病
摘  要：
通过对相关文献的系统分析和归纳总结,深入讨论了红肉、加工肉制品对人类健康的影响,肯定了红肉、加工肉对人体营养供给方面的积极作用。结合流行病学研究结果,讨论了红肉、加工肉摄入与心血管系统疾病,以及结/直肠癌、前列腺癌、乳腺癌等多种癌症的相关性,并科学分析了可能的致病原因;认为红肉、加工肉摄入对人类健康的负面影响并不突出,合理膳食、均衡营养有利健康。
译  名：
Progress in Understanding the Link between Red and Processed Meat Consumption and Human Health
作  者：
LIU Dengyong;WEI Fashan;GAO Na;Institute of Meat Science and Technology, Bohai University;Chinese Association of Animal Products Processing;Henan Province Product Quality Supervision and Inspection Center;
关键词：
red meat;;processed meat;;human health;;nutrition;;cancer;;cardiovascular disease
摘  要：
By systematically analyzing research papers published in recent years, the effects of red and processed meat consumption on human health are discussed in depth. As a result, the positive role of red and processed meat in nutrition supply to the human body is affirmed. According to the results of epidemiologic studies, the consumption of red and processed meat is indeed associated with cardiovascular disease, colorectal cancer, prostate cancer and breast cancer. However, there is no evidence that red and processed meat con sumption has a remarkable negative effect on human health. A rational diet and well-balanced nutrition are conducive to good health.

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