Human Nutrition Research, National Cattlemen's Beef Association, Centennial, CO 80112, United States.
Meat Sci. 2012 Nov;92(3):166-73. doi: 10.1016/j.meatsci.2012.03.014. Epub 2012 Apr 1.
The influence of data and recommendations from developed countries on nutrition guidance has overshadowed recognition of the key micronutrients and protein contributed by red meat to the global food supply. Relative to the energy it contributes, the impact of red meat on the nutritional quality of the human diet via its contribution of protein and key micronutrients is under-appreciated. The current discussion will review red meat nutrient composition and global consumption rates and discuss the evidence underpinning current dietary recommendations. The beneficial role of red meat in reducing risk factors associated with noncommunicable disease in developed countries and improving the nutritional status of developing nations will also be reviewed.
发达国家的数据和建议对营养指导的影响掩盖了对红肉为全球食品供应提供的关键微量营养素和蛋白质的认识。相对于它所提供的能量，红肉通过提供蛋白质和关键微量营养素对人类饮食营养质量的影响还没有得到充分认识。目前的讨论将审查红肉的营养成分和全球消费率，并讨论支持当前饮食建议的证据。还将审查红肉在减少发达国家与非传染性疾病相关的风险因素和改善发展中国家营养状况方面的有益作用。
