Department of Health and Nutritional Sciences, Institute of Technology Sligo, Sligo, Ireland.
Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA.
Eur J Clin Nutr. 2019 Jul;72(Suppl 1):4-7. doi: 10.1038/s41430-018-0303-y.
Traditional Mediterranean diet is known for its health benefits in prevention of cardio-metabolic diseases and risk factors associated with it. The role of red meat in Mediterranean diet is to some extent overlooked with the main focus on foods of plant origin. The majority of existing guidelines encourage general population to limit intakes of red meat. However, in reality, it is a significant part of the Mediterranean cuisine. Red meat is an excellent source of macro and micronutrients: high-quality protein, B vitamins, essential amino acids, omega-3 polyunsaturated fatty acids, phosphorus, zinc, iron, and selenium. Currently, there is not enough scientific evidence to suggest the strict limitation of the red meat consumption among the general population, however, there is a substantial evidence to support the advice to eliminate the consumption of processed meat from the diet.
传统的地中海饮食以其在预防心血管代谢疾病和相关风险因素方面的健康益处而闻名。在这种饮食中，红肉类食物的作用在某种程度上被忽视了，主要关注的是植物性食物。大多数现有的指南都鼓励普通人群限制红肉类食物的摄入量。然而，在现实中，红肉类食物是地中海饮食的重要组成部分。红肉类食物是宏量和微量营养素的极好来源：高质量蛋白质、B 族维生素、必需氨基酸、欧米伽-3 多不饱和脂肪酸、磷、锌、铁和硒。目前，没有足够的科学证据表明普通人群需要严格限制红肉类食物的摄入，但是有大量证据支持建议从饮食中消除加工肉类的摄入。
