USDA/ARS Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, 1100 Bates Street, Houston, TX 77030, USA.
Meat Sci. 2012 Jan;90(1):152-8. doi: 10.1016/j.meatsci.2011.06.021. Epub 2011 Jun 28.
This study examined the association between the nutrient contribution of beef, in its lowest and highest fat forms, and diet quality and food patterns in individuals 4+years of age. Beef consumers were categorized into three groups (lowest lean/highest fat [LLHF]; middle lean/middle fat content; and highest lean/lowest fat [HLLF]) based on the lean and fat content of beef consumed. Compared to non-beef consumers, HLLF consumers had higher intakes of vitamins B(6) and B(12), iron, zinc, and potassium. Non-beef consumers had higher intakes of thiamin, folate, calcium, and magnesium than HLLF beef consumers. The HLLF group had significantly higher intakes of vitamins A, C, B(6), and B(12); niacin; phosphorus; magnesium; iron; zinc; and potassium, protein and lower intakes of total energy; total fat; SFA; MUFA; total carbohydrates. There was no difference in diet quality between HLLF beef consumers and non-beef consumers. Moderate consumption of lean beef contributes to intakes of selected nutrients and diet quality was similar to non-beef consumers.
本研究考察了 4 岁及以上人群中，牛肉最低和最高脂肪形式的营养贡献与饮食质量和食物模式之间的关系。根据所消费牛肉的瘦肉和脂肪含量，将牛肉消费者分为三组（最低瘦肉/最高脂肪 [LLHF]；中等瘦肉/中等脂肪含量；最高瘦肉/最低脂肪 [HLLF]）。与非牛肉消费者相比，HLLF 消费者摄入更多的维生素 B(6)和 B(12)、铁、锌和钾。非牛肉消费者摄入更多的硫胺素、叶酸、钙和镁，而 HLLF 牛肉消费者摄入较少。HLLF 组摄入更多的维生素 A、C、B(6)和 B(12)；烟酸；磷；镁；铁；锌；和钾，蛋白质和较少的总能量；总脂肪；饱和脂肪酸；单不饱和脂肪酸；总碳水化合物。HLLF 牛肉消费者和非牛肉消费者的饮食质量没有差异。适量食用瘦牛肉有助于摄入某些营养素，饮食质量与非牛肉消费者相似。
