Faculty of Life Sciences, Animal Sciences Research Group, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, UK.
Animal. 2010 Dec;4(12):1941-52. doi: 10.1017/S1751731110001503.
Foods derived from animals are an important source of nutrients in the diet but there is considerable uncertainty about whether or not these foods contribute to increased risk of various chronic diseases. For milk in particular there appears to be an enormous mismatch between both the advice given on milk/dairy foods items by various authorities and public perceptions of harm from the consumption of milk and dairy products, and the evidence from long-term prospective cohort studies. Such studies provide convincing evidence that increased consumption of milk can lead to reductions in the risk of vascular disease and possibly some cancers and of an overall survival advantage from the consumption of milk, although the relative effect of milk products is unclear. Accordingly, simply reducing milk consumption in order to reduce saturated fatty acid (SFA) intake is not likely to produce benefits overall though the production of dairy products with reduced SFA contents is likely to be helpful. For red meat there is no evidence of increased risk of vascular diseases though processed meat appears to increase the risk substantially. There is still conflicting and inconsistent evidence on the relationship between consumption of red meat and the development of colorectal cancer, but this topic should not be ignored. Likewise, the role of poultry meat and its products as sources of dietary fat and fatty acids is not fully clear. There is concern about the likely increase in the prevalence of dementia but there are few data on the possible benefits or risks from milk and meat consumption. The future role of animal nutrition in creating foods closer to the optimum composition for long-term human health will be increasingly important. Overall, the case for increased milk consumption seems convincing, although the case for high-fat dairy products and red meat is not. Processed meat products do seem to have negative effects on long-term health and although more research is required, these effects do need to be put into the context of other risk factors to long-term health such as obesity, smoking and alcohol consumption.
动物源性食品是饮食中营养物质的重要来源，但对于这些食品是否会增加各种慢性疾病的风险，仍存在相当大的不确定性。特别是对于牛奶，各种权威机构和公众对牛奶/乳制品的建议，以及来自长期前瞻性队列研究的证据之间，似乎存在着巨大的不匹配。这些研究提供了令人信服的证据，表明增加牛奶的摄入量可以降低血管疾病的风险，可能还可以降低某些癌症的风险，并可以提高整体生存优势，但乳制品的相对作用尚不清楚。因此，仅仅为了减少饱和脂肪酸（SFA）的摄入量而减少牛奶的摄入量，可能不会带来整体益处，尽管生产 SFA 含量较低的乳制品可能会有所帮助。对于红肉，没有证据表明其会增加血管疾病的风险，尽管加工肉似乎会大幅增加这种风险。关于食用红肉与结直肠癌发展之间的关系，仍存在相互矛盾和不一致的证据，但不应忽视这一问题。同样，禽类肉及其制品作为膳食脂肪和脂肪酸的来源的作用也不完全清楚。人们担心痴呆症的患病率可能会增加，但关于牛奶和肉类消费的可能益处或风险的数据很少。动物营养在创造更接近人类长期健康最佳组成的食品方面的未来作用将变得越来越重要。总的来说，增加牛奶摄入量的理由似乎令人信服，尽管高脂肪乳制品和红肉的理由并不充分。加工肉制品似乎对长期健康有负面影响，尽管需要进行更多的研究，但这些影响需要结合其他长期健康的风险因素，如肥胖、吸烟和饮酒等因素进行考虑。
