Hamm M
Fachhochschule Hamburg.
Fortschr Med. 1991 May 30;109(16):337-40.
From the point of view of the nutritionist, meat has an important role to play in supplying the body with proteins (essential amino acids, vitamins and minerals). There is no doubt that meat is the most valuable source of dietary iron. These facts make meat an important constituent of a balanced diet in a range of age and performance groups, including children and adolescents, pregnant women and nursing mothers, senior citizens and athletes. In the discussion about the nutritional/physiological quality of meat and meat products, total fat, cholesterol and purines must also be considered. About 80 g of lean meat per day, or a portion of about 150 g three times a week in patients with disorders of fat metabolism or elevated uric acid levels complies with the recommendations for low-fat and low-cholesterol alimentation, and helps ensure a balanced diet.
从营养学家的角度来看，肉类在为身体提供蛋白质（必需氨基酸、维生素和矿物质）方面发挥着重要作用。毫无疑问，肉类是膳食铁的最宝贵来源。这些事实使肉类成为一系列年龄和体能人群（包括儿童和青少年、孕妇和哺乳期妇女、老年人和运动员）均衡饮食的重要组成部分。在讨论肉类和肉类产品的营养/生理质量时，总脂肪、胆固醇和嘌呤也必须予以考虑。对于脂肪代谢紊乱或尿酸水平升高的患者，每天约80克瘦肉，或每周三次约150克的量，符合低脂和低胆固醇饮食的建议，并有助于确保均衡饮食。
