Cuparencu Cătălina, Praticó Giulia, Hemeryck Lieselot Y, Sri Harsha Pedapati S C, Noerman Stefania, Rombouts Caroline, Xi Muyao, Vanhaecke Lynn, Hanhineva Kati, Brennan Lorraine, Dragsted Lars O
1Department of Nutrition, Exercise and Sports, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
2Department of Veterinary Public Health & Food Safety, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium.
Genes Nutr. 2019 Dec 30;14:35. doi: 10.1186/s12263-019-0656-4. eCollection 2019.
Meat, including fish and shellfish, represents a valuable constituent of most balanced diets. Consumption of different types of meat and fish has been associated with both beneficial and adverse health effects. While white meats and fish are generally associated with positive health outcomes, red and especially processed meats have been associated with colorectal cancer and other diseases The contribution of these foods to the development or prevention of chronic diseases is still not fully elucidated. One of the main problems is the difficulty in properly evaluating meat intake, as the existing self-reporting tools for dietary assessment may be imprecise and therefore affected by systematic and random errors. Dietary biomarkers measured in biological fluids have been proposed as possible objective measurements of the actual intake of specific foods and as a support for classical assessment methods. Good biomarkers for meat intake should reflect total dietary intake of meat, independent of source or processing and should be able to differentiate meat consumption from that of other protein-rich foods; alternatively, meat intake biomarkers should be specific to each of the different meat sources (e.g., red vs. white; fish, bird, or mammal) and/or cooking methods. In this paper, we present a systematic investigation of the scientific literature while providing a comprehensive overview of the possible biomarker(s) for the intake of different types of meat, including fish and shellfish, and processed and heated meats according to published guidelines for biomarker reviews (BFIrev). The most promising biomarkers are further validated for their usefulness for dietary assessment by published validation criteria.
肉类，包括鱼类和贝类，是大多数均衡饮食中的重要组成部分。食用不同种类的肉类和鱼类与健康的有益和不良影响都有关联。虽然白肉和鱼类通常与积极的健康结果相关，但红肉尤其是加工肉类与结直肠癌和其他疾病有关。这些食物对慢性病发展或预防的作用仍未完全阐明。主要问题之一是难以准确评估肉类摄入量，因为现有的饮食评估自我报告工具可能不准确，因此会受到系统误差和随机误差的影响。在生物体液中测量的饮食生物标志物已被提议作为特定食物实际摄入量的可能客观测量方法，并作为经典评估方法的补充。良好的肉类摄入量生物标志物应反映肉类的总饮食摄入量，与来源或加工方式无关，并且应能够区分肉类消费与其他富含蛋白质食物的消费；或者，肉类摄入量生物标志物应针对每种不同的肉类来源（例如，红肉与白肉；鱼类、禽类或哺乳动物）和/或烹饪方法具有特异性。在本文中，我们根据已发表的生物标志物综述指南（BFIrev），对科学文献进行了系统研究，同时全面概述了不同类型肉类（包括鱼类和贝类、加工肉类和加热肉类）摄入量的可能生物标志物。最有前景的生物标志物根据已发表的验证标准进一步验证其在饮食评估中的有用性。
