Instute of Food Science, Technology and Nutrition, Madrid, Spain.
Meat Sci. 2013 Dec;95(4):919-30. doi: 10.1016/j.meatsci.2013.03.030. Epub 2013 Apr 1.
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.
本综述涉及肉类功能性食品与人类健康相关的两个主要方面。一方面涉及为开发具有潜在功能的肉类食品而采用的不同策略，以提高（增加或减少）肉类和肉类产品中生物活性（健康和不健康）化合物的含量；这些策略主要涉及动物生产实践、肉类加工和储存、分销和消费条件。由于需要科学证明这些食品的消费与其潜在有益效果（改善健康和/或降低几种慢性病的风险）之间的联系，因此考虑的第二个方面与干预研究有关，这些研究旨在检查人类食用肉类潜在功能性食品的功能能力，并讨论如何根据其对与目标身体功能和风险因素相关的健康的影响来评估食品的功能。
